Spanish Cuisine "Paella and Callos": Group 2 BSCSM 3B Date Performed: April 13, 2015 Members

Group 2 BSCSM 3B Date Performed:
April 13, 2015

Members:
Chavez, Therese Lebuna, Marlo
Fabiantes, Mark Librella, Rheyann
Garcia, Raoul Mark Gerold Malagamba, Rexcel Dawn
Gerona, Eva
Spanish Cuisine
“Paella and Callos”
INTRODUCTION:
Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary
contributions of the various regions that make up the country. It is a cuisine influenced by the people
who, throughout history, have conquered the territory of that country.
The Romans introduced the custom of collecting and eating mushrooms, which is still
preserved in many parts of Spain, especially in the north. The Romans along with the Greeks
introduced viticulture; it also appears that the extension of the vine along the Mediterranean seems
to be due to colonization of the Greeks.
La comida, the large midday meal in Spain contains several courses. It spans about 2 hours
from 2pm to 4pm, and is usually followed by Sobremesa, which refers to the tabletalk that Spanish
people undertake. Menus are organized according to these courses and include 5 or 6 choices in each
course. At home, Spanish meals wouldn't be too fancy, and would contain soup or a pasta dish,
salad, a meat and/or a fish dish and a dessert, such as fruit and/or cheese. Green salad with the
meat or fish courses.

Madrid-Style Tripe Recipe - Callos Madrilenos
Ingredients
 2 lbs (1 kg) beef tripe

 1 calf's or pig's foot, cut in half
 4 oz (60 ml)white vinegar
 2 medium yellow or white onions
 1 head garlic
 2 bay leaves
 6-10 black peppercorns
 6 oz (150 gr) Serrano ham
 8 oz (225 gr) Spanish chorizo sausage
 8 oz (225 gr) Spanish morcilla (blood) sausage
 1 Tbsp Spanish paprika
 1 can (16 oz) garbanzo beans (optional)
Preparation
1. Coarsely chop 1 onion. Peel all garlic cloves.
2. In a large heavy bottom frying pan or pot,
3. place tripe and calf's/pig's foot. Cover with water and bring to a boil. Allow to boil for 1
minute. Pour off all water and froth or scum that formed.
4. Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic,
bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
5. Finely chop the remaining garlic and the onion. Cut the Serrano ham into small squares. Slice
the chorizo sausage into rounds. Sauté onion, garlic, ham and chorizo in olive oil for 5
minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the
mixture to the tripe. Cut the morcilla into rounds and place in the pot. If using garbanzo
beans, add them now and simmer for 15-20 minutes.
6. The traditional way to serve callos is in earthenware bowls, accompanied by rustic bread.
Optional: Add garbanzo beans to the tripe mixture in the last 15 minutes.
Preparation for
Callos
Ingredients:
Snapshots:
Authentic Spanish Paella
 3 cups bomba or calasparra rice (arborio risotto works as

a substitute)
 8 cups chicken stock
 1 large onion, diced
 3 garlic cloves, minced
 1 large bell pepper, diced
 10 -15 flat green beans
 4 plum tomatoes, diced
 0.5 (4 ounce) can tomato paste
 15 large shrimp (feel free to add clams, calamari, prawns or mussels)
 2 -3 lbs rabbit
 4 links chorizo sausages, frito sliced into 1 inch pieces
 1
⁄2 cup fresh parsley
 2 -3 tablespoons fresh thyme
 1
⁄2 tablespoon paprika
 1 pinch saffron
 3 lemons, quartered
DIRECTIONS
1. It's best to have all of your ingredients prepared before you start cooking.
2. Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly
salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken
legs).
3. I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the
shrimp unshelled.
4. I always try to make my chicken stock from scratch (time permitting), adding a bit of
rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd
recommend at least heating it up with these herbs and then straining before you start.
5. Keep your stock hot but not boiling as you cook.
6. Coat the bottom of your pallera/pan with olive oil.
7. Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well
browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
8. Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
9. Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly
before the mixture is finished.
10.Push the vegetables to one side of the pan and on the other add the half can of tomato paste.
Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
11.Mix all of the vegetables and meats together with the caramelized tomato paste also adding
the paprika, parsley and thyme.
12.Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns
mix in the saffron. Make sure to break it between your fingers and stir it in to release all those
tasty oils.
13.When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If
it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep
it at a steady boil.
14.This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding
broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it
cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit
by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice
burning to the bottom, this part (which actually has a name which escapes me at the moment,
it's something like socarrat) is a tasty delicacy.
15.Once you've stirred the paella for the last time and are letting cook, when you have about 8
minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
16.When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit
for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess.
Patience is the key.
17.Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!
Preparation for Spanish Paella
Ingredients:
Snapshots:

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Group 2 BSCSM 3B Date Performed:

April 13, 2015

who, throughout history, have conquered the territory of that country.

to be due to colonization of the Greeks.

meat or fish courses.

 2 lbs (1 kg) beef tripe

1. Coarsely chop 1 onion. Peel all garlic cloves.

2. In a large heavy bottom frying pan or pot,

 3 cups bomba or calasparra rice (arborio risotto works as

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