This section should only be used if you are an experienced cook. We are trying something new here, for people to get a feel of what cooking is like from another country.
The country is Spain and Belén is your host.
They don't use measuring utensils the way Americans do.
Here you need to know how to cook before using any recipes in this section.
The first recipe is the original Spanish followed by the English translation.
Keep in mind this is the best translation we can come up with. I have tried the translators to make sure all is accurate.
This is how people learned things a long time ago.
You are visiting another culture.
I expect everyone to be on there best behavior.
If you have a problem, please either ask Belén or myself.
John...



Gambas al Ajillo

Ingredientes
1 Kg de gambas
3 dientes de ajo
Aceite de oliva
Guindilla
Perejil
Sal

Preparacion

Pasos previos: pelar y picar los dientes de ajo; trocear la guindilla en porciones grandes; picar el perejil.
Primeramente, pelamos las gambas crudas sin lavar.
En una cazuela de barro ponemos a calentar tres cucharadas de aceite. Cuando esté templado al aceite añadimos los dientes de ajo, rehogamos 1 minuto y añadimos las porciones de guindilla.
A continuación, incorporamos las gambas, las sazonamos y espolvoreamos con un poco de perejil picado.
Finalmente, rehogamos a fuego rápido 4 minutos, agitando la cazuela de vez en cuando, y servimos.
Gambas al Ajillo (Shrimps With Garlic)

Ingredients

1 Kg. of shrimps
3 cloves of garlic
Olive oil
Chilli pepper
Parsley
Salt

Preparation

First steps: Peel and cut the cloves of garlic in little pieces.
Cut the chilli pepper in big pieces.Chop the parsley.
Peel the shrimps without wash them.In a clay casserole put 3 spoonful of olive oil. When the oil is warm,add the cloves of garlic, cook them for a minute and add the chilli pepper.
Then, add the shrimps, the salt and the parsley chopped.
Finally,cook all of it at strong fire for 4 minutes (shaking the casserole from time to time) and serve it.



This is a typical recipe from the region of Alcoy ( near Alicante)

Ingredientes

(Para 4 personas)

1 Kg. de espinacas
500 gr. de patatas
250 gr. de bacalao o una sepia
1 ñora (pimiento choricero seco)
1 cabeza de ajo
1 litro y ½ de agua
4 huevos
Aceite de oliva
Sal

Instrucciones

En una cacerola con el agua fría se ponen las patatas peladas y rotas en trozos pequeños y la cabeza de ajo entera.Cuando empieza a hervir se le echa un chorro de aceite de oliva y la sal , a continuación , se le añade la ñora, y a los cinco minutos las espinacas y el bacalao desalado y desmigado o la sepia. Luego se deja cocer a fuego lento.Tras 20 minutos, se le añaden los huevos, que escalfen y a comer. MundoRecetas.com

Ingredients

(For 4 persons)

1 Kg. Of spinachs
500 Grms. of potatoes
250 Grms. of cod or cuttlefish
1 ñora (Dry red pepper)
1 garlic bulb
1 1/2 liter of water
4 eggs
Olive oil
Salt

Instructions

Ina casserole with the cold water, put the potatoes (peeled and in little pieces) and the garlic bulb.When it start to bolil, add the salt and and a little spurt of olive oil. Then, add the ñora (the dry pepper) and wait for 5 minutes before add the cod (without salt and in little pieces) or the cuttlefish.Let it boil at slow fire.
After 20 minutes boiling, add the eggs, let them poach and...bon appetit!



Calabacin Revuelto Con Huevos (Carabasseta Amb Ou)

Ingredientes

Calabacín
Huevos
Cebolla (opcional)
Sal
Pimienta
Aceite de oliva

Instrucciones

En una sartén a fuego suave con un poco de aceite de oliva, pochamos la cebolla, cuando está dorada se añade el calabacín pelado y cortado en rodajas finas y pochamos, salpimentamos. Se escurre el agua que queda y se le añaden los huevos, removiéndo bien hasta que cuajen.
Para la decoración (volovan), cortamos dos tiras finas de calbacín y lo hacemos a la placha con una gotita de aceite y sal.

Mix Of Courgette And Eggs (Carabasseta Amb Ou)

Ingredients

Courgette
Eggs
Onion (optional)
Salt
Pepper
Olive oil

Instructions

Put a bit of olive oil in a frying pan and cook the onion at slow fire until its golden.
Peel the courgette and cut it in thin slices, add it to the pan and cook it until its golden, add the salt and the pepper. Remove the water that can left and add the eggs,stir all until the eggs curddle.
To make the decoration (the volovan), cut two thin slices of the courgette and grill them with a drop of olive oil.

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