Sauteed Guanche rice (Arroz salteado Guanche)

300g long grain rice
2 bananas
1 chicken breast
1 red onion
1 small yellow pepper
8 cherry tomatoes
30 gr / 1 tea cup raisins
Chive
Clove
1 Star anise
Olive oil
Pepper
Salt



Cook the rice in a saucepan with water and salt. (15 - 20 minutes)

Meanwhile we cut the banana into slices. Sauté the slices in a pan and set aside.


Cut the chicken cubes and fry in a pan with a little bit olive oil. When half-cooked, add the red onion cut into strips & the diced peppers. After few minutes add raisins, cherry tomatoes, cloves and anise. Add also clove to taster and a star anise. 

When rice is cooked, drain well and add to the pan with the other ingredients. Add salt & pepper to taste.

Once on the plate, add the bananas and chopped chives.

Guiso de pollo y chorizo (Chicken and chorizo stew)

6 large chicken thighs
200 g chorizo
1 onion
2 medium leeks
1 tespoon paprika
a pinch of saffron strands
2 whole heads of garlic
4 sprigs of thyme
200 ml sweet white wine
250 ml chicken stock
800 g boiled white beans
1 bay leaf
olive oil & salt



Heat some the olive oil in a large pot and fry the chicken thighs on both sides until they are crisp and golden, set aside in a plate. Cut the chorizo into 1-2cm chunks and add to the pot. Fry for a minute on each side and remove from the pot, leaving the oil behind. 

Add the onion cut into thin wedges and the leeks chopped into 2-3cm pieces (fry in the chorizo oil.) Reduce the heat, cover and soften the vegetables for 3 – 4 minutes. Check that they don’t catch on the bottom of the pot. 

Pollo al chilindrón (Chilindrón chicken)

4 chicken legs and 4 thighs 

4 cups diced onions
1 cup diced green peppers
1 cup diced red peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup of Serrano ham or bacon
½ teaspoon sweet paprika
1 fresh rosemary sprig
1 bay leaf
2 cups plain  tomato sauce
2 cups of water
Olive oil & Salt 

Heat 1 tablespoon of the olive oil in pot over medium heat. Season the chicken pieces with salt and brown them on all sides. When ready set aside in a plate.

Paella Mixta (Chicken & Sea Food Paella)

2 chicken breasts

500 g of clams & 500 g prawns

1/2 kg of mussels

300 g squid rings

3 cups of rice

1 - 2 liters of fish broth

1 tablespoon of saffron

1 red pepper

2 large tomatoes without skin

2 cloves of garlic

4 tablespoons olive oil

1 lemon

½ teaspoon ground pepper

salt & 1 bay leaf

1 tablespoon fresh chopped parsley

1 cup cooked peas (optional)

For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place them in a covered pot with water and 1 bay leaf  for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 -6) Keep the water. 

Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.

Caldo de pollo (Chicken broth)

Ingredients for 3 liters

A medium chicken with skin
2 turnips
3 carrots
1 leek
1 potato
2-3 sticks of green celery 
1 slice of peeled pumpkin
1 bay leaf
black pepper
salt and parsley

(This is a basic spanish recipe. Fish broth will be used in other recipes)


Use a large pot, with room for all ingredients. Enter into the whole chicken, cleaned and washed.

Coated with 4 liters of water, or enough to cover the chicken and boiled.

Add to the pot the vegetables, peeled and chopped. Do not miss the green part of the leek, and celery leaves. Season with pepper, a tablespoon of salt and parsley. If you like add some fresh thyme.

Sopa de espárragos (Asparagus Soup)

1 handful of asparagus
1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
2 eggs
1 liter of chicken broth
few strands of saffron
olive oil
pine nuts


Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.

Pollo al ajillo con patatas (Garlic chicken with baby potatoes)

1 whole chicken chopped or 2 kg of chicken wings or thighs
4 cloves of garlic
10 - 15 boiled baby potatoes
olive oil
parsley
1 cup water
1 glass of white wine
salt and black pepper

In a large frying pan put plenty of olive oil. When hot put the chicken and fry until well browned (20 min).

Incorporate the boiled baby potatoes split in half. Stir the chicken and the potatoes, making sure that they are not sticking to the bottom of the frying pan.

Pollo en pepitoria (Pepitoria Chicken)

1 chicken (chopped)
2 onions
1 carrot
1 green pepper
1 glass of white wine
2 cloves of garlic
8 almonds
3 slices of bread
olive oil & salt
black pepper
1 bay leaf
few strands of saffron
1 - 2 boiled eggs

Add salt and pepper to the chicken pieces and lightly fry in a saucepan with olive oil.

Chop the onions, garlic, carrot and green pepper, put them to fry over low heat in a saucepan with some olive oil and season. When they start to turn brown add the golden chicken, bay leaf, saffron strands, 1 glass of water and wine. Close the pan and cook for 50-60 minutes in low-medium heat.

Salsa española (Spanish sauce)

1 carrot
1 onion
1 leek
30 gr. flour
1/2 cup of red wine
600 ml. chicken broth



Chop the onion, leek and carrot. Fry over low heat in a pan with olive oil and salt. Add flour and cook a little. Pour the red wine, give a boil to evaporate the alcohol and add the chicken broth slowly, stirring constantly. Put a pinch of salt and cook everything for about 30 minutes, low heat. Grind in a blender and strain the sauce.

Crema de castañas con setas (Cream of chestnuts soup with wild mushrooms)

600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper


Preheat oven to 200 º.

Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.

Croquetas de Pollo (Chicken Croquette or Spanish Nuggets)

For about 20 croquettes
1 cup of coffee oil (better with olive oil)
5 heaping tablespoons flour well
The fourth of a cooked chicken. (Cooked, roasted or fried)
1 onion
700 ml. milk, better whole, but also you can make with skim milk
1 teaspoon of salt
2 eggs
1 large cup of bread crumbs

Croquetas (the Spanish name for Croquettes), especially filled with Serrano ham, chicken or cod, are also a typical tapas dish. Unfilled bechamel croquettes are also consumed in parts of Spain.

Pollo con glaseado picante (Chicken with spicy glaze)

8 chicken thighs, skinless and boneless

2 teaspoons vegetable oil

For the seasoning

1 teaspoon garlic powder

2 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon coriander seeds

1 teaspoon salt grain

1 teaspoon cumin

½ teaspoon chili powder

mustard seeds

For the glaze

½ cup honey

1 tablespoon apple cider vinegar

Combine seasoning spices in a bowl and mix well.

Drizzle oil over chicken and rub with hands to cover all parts. Dip the chicken in the seasoning and covers well all sides. Grill chicken 3-5 minutes per side, until is cooked through.