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Questions tagged [spanish-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Spain - such as paella, gazpacho or migas. Questions about ingredients common to Spanish-style cooking, but which aren't about a specific Spanish dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Spain - such as paella, gazpacho or migas. Questions about ingredients common to Spanish-style cooking, but which aren't about a specific Spanish dish, should not use this tag.

44 questions
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Why does salted cod turn chewy?

We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty). This weekend, my wife did the same Spanish recipe, with the same codfish... but the…
BaffledCook
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American Potatoes vs. Spanish Potatoes

I just watched a commercial for Idaho potatoes that said they're special because they're especially 'dense'. When I was in Spain my señora told me that when she came to American she couldn't make proper potato omelette because the potatoes didn't…
wootscootinboogie
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Would smoked chicken work well in paella?

I am not a chef, I just like to cook. Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe. I was wondering, however, if it would be okay to swap the two whole roasted chickens for two whole smoked…
Matt Cashatt
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Cracked Mexican/Spanish style rice

I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked or split open. I've gone through many different recipes and videos but the rice always…
Jason Kleban
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What is this Spanish dessert?

I recently ate one of these in a restaurant in Gran Canaria - they didn't have a menu, you just pointed at things on a trolley. I loved it and asked what the name was but we couldn't quite communicate. I assume it's a Spanish dessert as it was a…
Kieran
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Is there a difference between coca, focaccia and pizza?

I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned. I have an excellent book on Italian cooking, it explains…
BaffledCook
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How to prepare Spanish Migas?

Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How can the bread be cut with the least amount of crumbles? (does it depend on the bread…
BaffledCook
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What is this crustacean on my plate?

In Spain, I had this crustacean on my plate in a fidea dish. It was about 1.5 cm wide, around 10 cm long and did not really contain any meat worth eating. I’m wondering what this crustacean is called.
Nzall
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Is there an English word for the Spanish pepper called Ñora?

Is there an English word for the Spanish pepper called Ñora? I have translated the following from Wikipedia The ñora is a cultivated variety of Capsicum annuum or pepper, called "bola" in Alicante and Murcia, where it became popular. It is small…
chasly - supports Monica
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Plain vs flavored Crema Catalana

I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The other ingredients, i.e. yolks, sugar and cornstarch…
David P
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Is Torta de Santiago supposed to be very moist?

Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple of days later even! I did get an internal temp of…
Fred Horgan
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Tortilla de patatas: Flip and slide, or slide and flip?

Most recipes I've found suggest flipping the half-done tortilla from the pan onto a plate, and then sliding it back onto the pan. However, that would leave egg residue on the plate. Why not slide it onto a plate, place the pan over the plate, and…
Tony
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Properties of a good paella pan

I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubberised handles and dozens of concentric dimples on the surface. I was wondering what…
Gary
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How does gelatin interact with grease (fat)?

I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation. I used about 5gr of gelatin for 150ml heated 'escalivada juice (lots of olive oil)'. The result was…
BaffledCook
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Choricitos a la sidra -- raw or cured?

I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat). (Image courtesy of https://cookpad.com) I'm thinking that…
mustaccio
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