Delicious fried calamari at home! If you love Seafood, you need to make these soon. These are just as great as my Beer Battered Shrimp with the Chili Lime Sauce. Often cooking seafood can seem intimidation, but I’m here to show you how you can make these just right every time. Be sure to follow all the handy tips that I have listed in the post below. Enjoy!

What is This Calamari Dish Like

• Difficulty – This recipe is about medium difficulty. Although, there are few ingredients and the cooking time is only minutes, you have to pay attention to get them just right. I strongly suggest you follow all the recipe tips that will in in the post as well as the recipe card at the end of the post.
• Taste – These calamari rings are delicious. They are not overly fishy at all, they are tender and crispy.
• Serving – This will serve four people as an appetizer. If you are serving it as a main course, just double up the recipe. You can easily do that in the recipe card at the end of the post.

Ingredients

• Squid rings – I used frozen squid rings.
• Milk – Milk (any kind) is used to soak the squid rings in before cooking. This not only helps tenderise the calamari, but it takes away the fishy taste.
• Salt – A small amount of salt is added to the milk.
• Flours – I used a mix of all purpose flour and cornstarch for the coating of the rings.
• Seasonings – I used cayenne pepper and black pepper to add to the flour to season the rings.
• Oil – I used vegetable oil to fry the calamari
• Lemon wedges – I used lemon wedges to serve with the calamari rings.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Soak squid in milk – In a medium sized bowl combine the milk with the salt and stir to combine. Add the squid rings and make sure they are completely coated in the milk. Cover and refrigerate for about one hour.
2. Make flour coating – In a large shallow bowl, combine the all purpose flour, cornstarch, cayenne pepper and black pepper. Whisk to combine.
3. Coat squid rings – Remove the squid rings from the fridge. Have ready a large clean plate. Dredge the squid rings in the flour mixture and make sure they are completely coated.
4. Bring oil up to temperature – Fill a deep sided skillet with the vegetable oil. Fill it to about 3 inches up the sides. Bring the oil up to temperature about 350 degrees f and try not to exceed about 370 degrees f. It should take about 3- 5 minutes to bring the oil up to temperature.
5. Fry the calamari rings – Place one calamari ring in the oil to test it. If it sizzles and bubbles appear around the ring, the oil is ready. Place as many rings in the pan as you can without overlapping them. As they start to fry they will start to turn golden brown, become crisp and float to the top. Remove them as they cook and place on paper towels to drain. Repeat for all calamari rings.
6. Serve – Serve immediately with a little sprinkling of salt and lemon wedges.

Recipe Tips

• Don’t skip the soaking – Soaking the calamari allows them to tenderise. If you skip this step, you will likely have touch and chewy calamari rings.
• Coat just before frying – It’s best to coat the squid just before frying. If you do it in advance, the flour will become soggy.
• Shake off excess flour – When coating the squid rings be sure to shake off any excess flour. If not this will fall off the calamari when frying.
• Be precise with temperature – The most important thing when frying is to make sure the temperature is right. An ideal temperature is anywhere between 350 degrees f – 370 degrees f. I like to use a frying thermometer when cooking so I can adjust the heat as needed.
• Salt as soon as they are fried – As soon as you drain the calamari on paper towels, sprinkle over the salt. This will ensure that the salt sticks to the calamari.

Substitutions

• Frozen calamari – I used frozen calamari rings for this recipe. It kept is simple and easy. You can opt for using a fresh squid. If you do this, make sure to cut the rings to about 1/2 inch in thickness. Then just follow the recipe as stated.
• Vegetable oil – I used sunflower oil for frying the calamari rings. You can also use canola oil or peanut oil.

Serving

I like calamari served with fresh and light side dished because it’s a fried food and a little heavy. Here’s a few Salad options that you will love to serve with this dish! And don’t forget the Homemade Tartar Sauce!

• Bacon Tomato Salad
• Lemon Herb Couscous Salad
• Greek Style Salad in Marinaded Feta
• Roasted Red Pepper and Feta Salad
• Oven Roasted Italian Green Peppers

Frequently Asked Questions

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Crispy Fried Calamari Recipe

Here's a great Crispy Fried Calamari Recipe that you can make at home! By using frozen calamari rings and making a light flour coating, you can easily make these. They are tender, crisp and flavoursome. Just serve with fresh lemon wedges for the perfect bite every time.

Prep Time25 minutes mins

Cook Time5 minutes mins

Soak time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: frying, squid

Servings: 4 servings

Calories: 280kcal

Author: Julia Pinney

Ingredients

• 1 lb squid rings
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 1/4 cup all purpose flour
• 1/3 cup cornstarch
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• Lemon wedges to serve
• Extra salt for seasoning the calamari after frying

US Customary – Metric

Instructions

• In a medium sized bowl combine the milk with the salt and stir to combine. Add the squid rings and make sure they are completely coated in the milk. Cover and refrigerate for about one hour.
• In a large shallow bowl, combine the all purpose flour, cornstarch, cayenne pepper and black pepper. Whisk to combine.
• Remove the squid rings from the fridge. Have ready a large clean plate. Dredge the squid rings in the flour mixture and make sure they are completely coated.
• Fill a deep sided skillet with the vegetable oil. Fill it to about 3 inches up the sides. Bring the oil up to temperature about 350 degrees f and try not to exceed about 370 degrees f. It should take about 3- 5 minutes to bring the oil up to temperature.
• Place one calamari ring in the oil to test it. If it sizzles and bubbles appear around the ring, the oil is ready. Place as many rings in the pan as you can without overlapping them. As they start to fry they will start to turn golden brown, become crisp and float to the top. Remove them as they cook and place on paper towels to drain. Repeat for all calamari rings.
• Serve immediately with a little sprinkling of salt and lemon wedges.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. • Don’t skip the soaking – Soaking the calamari allows them to tenderise. If you skip this step, you will likely have tough and chewy calamari rings.

1. • Coat just before frying – It’s best to coat the squid just before frying. If you do it in advance, the flour will become soggy.

1. • Shake off excess flour – When coating the squid rings be sure to shake off any excess flour. If not this will fall off the calamari when frying.

1. • Be precise with temperature – The most important thing when frying is to make sure the temperature is right. An ideal temperature is anywhere between 350 degrees f – 370 degrees f. I like to use a frying thermometer when cooking so I can adjust the heat as needed.

1. • Salt as soon as they are fried – As soon as you drain the calamari on paper towels, sprinkle over the salt. This will ensure that the salt sticks to the calamari.

Nutrition Facts

Crispy Fried Calamari Recipe

Amount Per Serving (1 serving)

Calories 280 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 264mg88%

Sodium 52mg2%

Potassium 304mg9%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 1g1%

Protein 20g40%

Vitamin A 37IU1%

Vitamin C 5mg6%

Calcium 41mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Crispy Fried Calamari Recipe appeared first on Julia's Cuisine.

If you read along, you’ll know my love for all things appetizers and nibbles. On the Blog, I have well over 100 appetizer recipes and you can find something for just about any occasion. Did you happened to see the quick and easy Figs with Goat Cheese and Pecans that I posted this week? Another great idea for a holiday party.

As many regular readers will know, we live in Spain. So because of our location, this type of ham is so easy to get your hands on and we are spoilt for choice. However, when I was home in Newfoundland a few years back, I found it in the local supermarket. So, it’s not as exotic as you might thing. Read on and see if you’d like to add these to a party plate this holiday season.

Here’s What We Need To Make The Spanish Ham and Cured Cheese Bites

• 8 slices Spanish Serrano ham
• 4 oz Spanish cured cheese, I used a old cured goats cheese
• Small handful of arugula leaves
• Cocktail sticks

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

How to Put This Easy Party Appetizer Together

• Slice ham – cut the ham into strips lengthways. Trim off excess fat if desired. This isn’t necessary, but just you prefer it not have it.
• Cube cheese – cut the cheese into bite size cubes.
• Assemble appetizers – lay out a strip of ham, top with an arugula leaf and then a cube of cheese. Roll it up and pierce it with a cocktail stick. Repeat for all appetizers.

What is Spanish Ham and Cured Cheese

Okay, so I used Spanish Serrano Ham and Spanish Cured Cheese for this quick and easy appetizer. They will both most likely be specialty items in your supermarket if you are not in Spain. And if you can’t get your hands on them, don’t worry, you can easily substitute other ingredients

Can I use substitutes

• Yes, you can no problem. For the Spanish Ham you can easily use Prosciutto. Both those types of ham are very similar.
• And for the Spanish Cured Cheese you can easily use another type of hard cheese like a mature white cheddar.

Can This Spanish Ham Appetizer Be Made Ahead of time

Yes, you can make this up to about eight hours or more before serving. I’ve made these so many times and usually prepare them in the morning to serve in the evening. Just make sure you cover them properly so they don’t take on other smells of the fridge.

Be sure to check back next week for a new holiday post with the best holiday appetizers and how to put it all together like a pro! Have a great Saturday friends and I see you’ll all in a day or two.

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Spanish Ham and Cured Cheese Bites

Looking for a quick and elegant appetizer to put on your holiday party table this year. Well, these Spanish Ham and Cured Cheese Bites have all the flavours of elegance wrapped up in a tiny bite. Cubed cured cheese wrapped in an arugula leaf and a small piece of Spanish Serrano ham are the perfect make ahead appetizer for your grown up holiday party.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Spanish

Keyword: cheese, iberico ham

Servings: 20 appetizers

Calories: 43kcal

Author: Julia Pinney

Ingredients

• 8 slices Spanish Serrano ham cut into strips
• 4 oz Spanish cured cheese cut into cubes
• Small handful of arugula leaves
• cocktail sticks

US Customary – Metric

Instructions

• Cut the ham into strips length ways and then cut in half. Each slice you should get around 4 small strips. This is just approximate.
• Cut the cheese into cubes and set aside.
• Lay a strip of ham out flat, top with an arugula leaf and a piece of cubed cheese. Roll up and pierce it with a cocktail stick. Repeat for all appetizers.
• Serve straight away or can be covered and refrigerated up to eight hours before serving.
• *OPTIONAL, can drizzle with olive oil and sprinkle with sea salt just before serving if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spanish Ham and Cured Cheese Bites

Amount Per Serving (1 serving)

Calories 43 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 9mg3%

Sodium 191mg8%

Potassium 29mg1%

Carbohydrates 1g0%

Sugar 1g1%

Protein 4g8%

Vitamin A 44IU1%

Calcium 68mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Spanish Ham and Cured Cheese Bites appeared first on Julia's Cuisine.

What’s you go to dinner side dish? I got to say, I’m pretty much partial to just about anything when it comes to sides. Dishes like the Paprika Spiced Potato Wedges, Parmesan Topped Green Beans, Arancini made with Leftover Risotto and Beer Battered Onion Rings are always welcomed at out dinner table.

However, when it comes to mushrooms, they don’t feature often at our place because I’m the only one that loves them. Everyone else will have them chopped and added to other dishes but not so much on their own. They are missing out!

These Garlic Mushrooms are not only easy to make and using minimal ingredients, they are delicious. If you love mushrooms as much as I do, you need to give them a try. Earthy mushrooms, loaded with fresh sliced garlic in olive oil. Delicious!

Let’s take a look how easy they are to make and you can have them at your dinner table as well.

What We Need To Make These Garlic Mushrooms

The beauty of this dish, is that it uses such few ingredients. Here’s what we need.

• Fresh Button Mushrooms
• Garlic Cloves
• Olive oil
• Fresh ground black pepper
• Sea Salt

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

What Kind of Mushrooms We’re Using For this Recipe

• I’m using fresh White Button Mushrooms in this recipe. Fresh mushrooms are important for this recipe, so don’t substitute the can mushrooms. However, you can use other varieties of mushrooms

Other Varieties of Mushrooms you can use for this recipe

• Crimini Musrhooms, there are often know as Brown Mushrooms are taste pretty identical to the white mushrooms. They are basically baby Portobello Mushrooms and are easily found in the produce section of supermarkets.
• Portobello Mushrooms, these are a much bigger mushroom, however you can use these in this recipe as well. They sometimes have the name of field mushroom or cap mushroom. If you do use these mushrooms in this recipe, cut them into quarters as they are much bigger.

How to Cook The Garlic For This Dish

• Thinly slice the garlic for this recipe. By slicing the garlic you get nice pieces of garlic in every bite. I prefer doing it this way for this dish. If you prefer, you can just as easily chop or crush the garlic. It’s all down to personal taste.
• Cook the garlic in olive oil. We first cook the garlic in the olive oil to develop flavour. The big flavour for dish comes from the garlic. To get the best flavour, cook the garlic for about 5 minutes before adding the mushrooms,

How To Prepare and cook The mushrooms

You can buy mushrooms already trimmed and cleaned or you and buy the kind that you have to clean yourself. Both kinds are identical and work just fine.

Preparing the Garlic Mushrooms Recipe

• Using Mushrooms that need cleaning, Just trim off the ends of the mushrooms and brush off any excess dirt. You do not need to rinse the mushrooms.
• Cooking already cleaned mushrooms, nothing to do here as they are ready to go.

Cooking The Mushrooms

• Add the cleaned mushrooms to the cooked garlic. Cook over a high heat for about 2 – 3 minutes until they start to brown. Reduce head and continue to cook for a further 8 minutes or so until they are completely golden and soft.

Garlic Mushrooms Ready To Enjoy

And friends it’s a simple and easy as that. You know have a great Garlic Mushrooms dish ready to enjoy. These are best served fresh off the stove. So, I really don’t recommend making them in advance and serving them later. Okay, they are not terrible reheated, but just better fresh cooked.

Other Ways To Enjoy The Garlic Mushrooms

As wonderful as these are all on their own as a side dish, they can make their way into other dishes and here’s how .

• Bruschetta, just chop up the Garlic Mushrooms and put them on top of crispy pieces of baguette bread. Check out my Tomato Bruschetta and swap out tomatoes for mushrooms!
• Quesadillas, Why not chop them up and put them inside a tortilla wrap with some Gouda or Cheddar cheese. Yum! Look for my Quesadillas and just add mushrooms!
• Scrambled Eggs, these would also work really great sliced up and added to light and fluffy eggs. See how to make light and fluffy Scrambled Eggs.
• Breakfast Omelette, again another great breakfast alternative. Slice them and put them inside a creamy omelette. See how to make a great Omelette.

What to Serve with the Garlic Mushrooms

This mushroom recipe is pretty versatile and will go with many dishes. It would even be a great starter or appetizer. It really does go great with my Traditional Style Barbecue Pork Tenderloin, the Dry Rub Oven Barbecue Ribs or even the Oven Roasted Rotisserie Style Chicken. However you choose to serve them, they are a pretty great side dish.

Well friends that just about sums up this easy and tasty Garlic Mushroom Recipe. They are honestly and easy to make. If you get around to making them, let me know in the comments below. I’d love to hear from you. Oh, and if you’re looking for a great main course with mushrooms, be sure to head over to the Turkey & Mushrooms in a Creamy White Wine Sauce.

I’ll see you all in a few days with something to put on the barbecue. Until then, happy cooking!

Here’s Some More Mushroom Recipes To Try

• Parmesan Topped Mushroom & Leek Stir Fry
• Italian Stuffed Mushrooms
• Creamy Mushroom Sauce

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Garlic Mushrooms

This Garlic Mushroom Recipe is one you're going to want to file in favourites for an easy dinner side dish. Fresh button mushrooms sauteed with lots of fresh thinly sliced garlic, olive oil and finished off with sea salt. A great side to make for barbecues to go with a Steak Dinner or even to serve a a bigger part of a vegetarian meal.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: North American

Keyword: barbecue, mushrooms, vegetarian

Servings: 4

Calories: 80kcal

Author: Julia Pinney

Ingredients

• 8 oz Button mushrooms ends trimmed and slices
• 5 cloves garlic thinly sliced
• 2 Tablespoons olive oil
• Fresh ground black pepper
• Sea Salt

US Customary – Metric

Instructions

• Heat the olive oil in a large skillet set over medium heat for about 30 seconds.
• Add the sliced garlic and stir really well. Cook the garlic until it starts to soften, 2-3 minutes. If you notice the garlic is browning too quickly, reduce heat.
• Increase heat to medium-high and add the mushrooms. Stir or toss really well and cook over high heat for a further 2-3 minutes until they start to brown.
• Reduce heat to medium low and continue cooking the mushrooms until golden brown
• Continue cooking on a high heat for about 2 -3 minutes or until you notice the mushrooms starting to brown. Now lower your heat to medium and continue cooking until the mushrooms are cooked and a lovely golden brown. This will take a further 8 – 10 minutes.
• Sprinkle over sea salt and fresh ground pepper and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Garlic Mushrooms

Amount Per Serving (1 serving)

Calories 80 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 4mg0%

Potassium 195mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 1IU0%

Vitamin C 2mg2%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope to see You Soon!

The post Garlic Mushrooms Recipe appeared first on Julia's Cuisine.

Makeover Time

If you think you’ve seen this before, you have. Way back in the early days of the blog, I posted this recipe. But after five years of writing this little ol’ blog, I felt this particular recipe was crying out for an update.

I absolutely love this dish and I want you to love it as well. But the photos were keeping it out of the spotlight and i felt it deserved a second chance.

What is Paella

Paella is a Spanish rice dish that comes from Valencia. Originally made with mostly seafood, a saffron infused stock and rice but has spun many varieties over the years. It’s easy to make and generally loved by most.

If you’ve never had a paella, you’re in for a treat! It’s the most basic stove top dinner and you can make it as fancy as you like.

Today, we’re keeping it family friendly with just chicken & shrimp. Feel free to take your spin and add what you like.

So, let’s see how we make it!

The Ingredients

Paella is traditionally done with loads of seafood. However, this one is keeping it kid friendly with chicken and shrimp. I’m also using chicken stock in this recipe, but if you prefer for more of a seafood flavour, use fish stock.

And like always, the full ingredient list will be found at the bottom in the recipe.

Let’s Start Cooking the Chicken & Shrimp Paella

Get started by dicing up the onions, peppers and tomatoes. You can cut them as small as you like. I prefer about a one inch size.

Next up, heat one tablespoon of the olive oil in the paella pan with the garlic.

You do not need a paella pan, any large skillet will do just fine.

Add The Chopped Vegetables

Next up, add the peppers and onions and give a really good stir. Cook them for about 5 – 8 minutes until they are pretty soft and and have browned.

Then toss in the chopped tomatoes.

Cooking With Wine

Okay, I love to cook the tomatoes down in wine. It’s totally not traditional, but it’s my way. I like to simmer the tomatoes down in the white wine for a further 5 minutes or so for extra flavour.

Not using wine, no problem

Don’t worry, if you don’t want to use the wine. You can just skip it and simmer down the tomatoes naturally for about 5 – 8 minutes and adding a splash of stock if it sticks to the pan.

Adding the Chicken & Rice

Next up, add the chopped chicken and give a really good stir. Just brown it for 2 – 3 minutes. We don’t need to fully cook it as it’s going to cook in the stock.

Push the chicken and vegetables to one side of the pan and add the remaining olive oil Add the rice and stir to coat completely in the oil. Then stir it into the chicken and vegetables.

Add the Stock

We add all the stock at once and give it a good stir. Well, we hold back 1/2 cup/120 ml for the end. But add all apart from that small amount. Then we reduce heat to medium low and leave it alone. Like don’t touch it! Let it just simmer, cook and allow the stock to reduce. This will take 15 – 20 minutes.

Adding the shrimp, peas and extra stock

Okay, so now we’re going to toss in those shrimp, peas and the extra stock. Flatten it out with a wooden spoon and leave it to cook for a further five minutes or so.

Remove it from the heat and leave it for about 10 minute before serving.

Fresh Off The Stove And Ready To Serve

The Paella is best served about 10 minutes after cooking. And ALWAYS with lemon wedges. It’s a must, so don’t skip out on the lemon, it’s just a fresh and delicious part of any traditional paella.

Can I Make it in advance and Serve it Later

The simple answer is no. Paella is best fresh. Think about risotto and you’ll know what I mean. However, paella is a little more forgiving, it’s still best fresh.

That being said, we’ve eaten it leftover more times than I can count. But I would never make it in advance to eat later.

However, you can do all the prep work in advance and then cook it when you are ready to eat. If I’m making this for guests, I always get the prep work done before hand. Then just pour a glass of wine and cook when you’re ready!

Other seafood suggestions for Paella

Paella is traditionally a complete seafood dish. But I try to keep it friendly for my non seafood loving teens. So, here’s a few other options that you might like to try out in your paella if you’re all in for seafood.

To start, mussels are great, as are clams. And if you want to add fish any kind of firm white fish goes great.

I’ve had this cooked in every way imaginable with all kinds of seafood and even meats. In fact, in our house, my husband was the first to cook this dish.

That was the summer of 2001 and it was at a campsite on a small camp stove on the ground. He used a recipe from The Lonely Planet Guide to Spain. I was impressed! It was delicious and I think the two of us ate the whole pan and drank more than our share of wine that night.

The good ol’ days.

Hungry For More Spanish Inspired Food, Then Take a Look at these dishes

• Spanish Omelette (Tortilla de Patatas)
• Chorizo & Chicken Paella
• Tostada con Tomato (Toast with Tomatoes)
• Moroccan Spiced Pork Kebabs
• Boquerones Fritos (Pan Fried Anchovies)
• Empanada de Carne (Spiced Meat Patties)

Like I said in the opening statement, we’ve been enjoying this Chicken & Shrimp Paella at home for almost 20 years. It is an absolute dinner rotation and also one i keep in mind for guests.

I hope you get a chance to enjoy it sometime. Make it this summer for a weekend get together and open a bottle of chilled wine! Treat yourself and enjoy some great food.

I’ll see you all in a few days and hope everyone’s having a pretty good weekend. And remember, keep on cooking!

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Chicken & Shrimp Paella

Paella is an absolute corner stone of Spanish cooking. It's a dish I've been making for almost two decades and love it every single time. This Chicken & Shrimp version is family friendly and easy to make. Fancy enough for weekend entertaining and easy enough for mid week dinners.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Spanish

Keyword: dinner, payella, Seafood

Servings: 8 servings

Calories: 438kcal

Author: Julia Pinney

Ingredients

• 2 cups short grain white rice
• 5 cups chicken stock
• 1 cup white wine
• Pinch saffron
• 1 Teaspoon sweet paprika
• 1 Teaspoon garlic powder
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon ground black pepper
• 1/2 Teaspoon dried rosemary
• 1/2 Teaspoon dried oregano
• 3 Tablespoons olive oil
• 1 small onion roughly chopped
• 1 small red pepper roughly chopped
• 2 small tomatoes diced
• 2 Chicken breast cut into bite size pieces
• 1 lb raw shrimp peeled and cleaned and tails kept in tact
• 1/2 Cup green peas thawed
• 4 Garlic cloves crushed

US Customary – Metric

Instructions

• In a medium saucepan heat stock and keep on low covered. Meanwhile infuse the saffron in a couple of tablespoons of cold water. Leave the saffron to infuse for about 15 minutes and then add it to the stock.
• In a mortar and pestle add the paprika, garlic powder, cayenne pepper, ground black pepper, rosemary and oregano. Give a good stir and add to the stock. Bring to a gentle simmer, cover and turn off heat.
• In a medium size paella pan or skillet, heat 1 tablespoon of oil and add garlic over a medium heat. Add onions and red pepper. Cook on medium heat until browned and soft, 5 – 8 minutes.
• Then add the tomatoes and give a good stir. Pour in all the cooking wine and stir. Leave the wine to reduce for about 5 – 8 minutes.
• Add the chicken to the pan and give a good stir to brown the chicken for about 2 – 3 minutes.
• Push the chicken and vegetables to one side of the pan and add the remaining olive oil and pour in all the rice. Stir well to completely coat the rice in the oil. And then stir the rice into the chicken and vegetables.
• Pour in 4 1/2 cups of the stock and stir. Reduce heat to low and leave to cook for about 15 – 20 minutes or until the stock has absorbed.
• Add shrimp, peas and remaining 1/2 cup of stock. Give a gentle stir and leave to cook for a further 5 minutes.
• Remove from heat and leave to stand for about 10 minutes. Serve fresh with lemon wedges.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

It’s best to infuse the saffron at the start to save on time.  Then when the vegetables are done the saffron stock will be ready to pour into the dish.

Nutrition Facts

Chicken & Shrimp Paella

Amount Per Serving (8 servings)

Calories 438 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 183mg61%

Sodium 707mg31%

Potassium 638mg18%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 5g6%

Protein 32g64%

Vitamin A 1035IU21%

Vitamin C 32mg39%

Calcium 116mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By and Hope To See You Soon!

The post Chicken & Shrimp Paella appeared first on Julia's Cuisine.

Well friends we are rapidly approaching that time of year when we’ll be busting out the party canapes. I personally love all things small and cute. I believe finger food can be the centerpiece of any occasion.

And Bruschetta is always a great place to start! This Spanish style Bruschetta was a total hit and I served some of my Oven Roasted Italian Green Peppers with this spread and they were great too! And I’ve served them in the past alongside my Empanada de Carne (Spiced Beef Patties), a real hit! Next time I think a pitcher of my Summer Sangria would be great as well.

If you aren’t into serving bruschetta, why not! There are endless options of what you can put on top of a piece of crisp bread. Anything. I linked a few below for you, if these aren’t your thing. But these really are amazing.

I live here in Southern Spain where Serrano Ham and Cured Cheese are local obviously. So, for me, these items are expensive or difficult to find. But you might be able to find them in your supermarket as well. And if not, just use another type of aged cheese and salty ham. Easy.

If You Like These, Here’s Some Other Recipes You might Like to Take A Look At

• Fresh Tomato Bruschetta
• Roasted Butternut Squash & Apple Bruschetta
• Mediterranean Bruschetta
• Fried Goats Cheese & Caramelized Onion Bruschetta
• Spanish Ham & Cured Cheese Bites

Notes About The Spanish Serrano Ham and Cured Cheese Bruschetta

• Like I just said, if you can’t find these products in your supermarket, substitute another type of strong aged cheese and thin sliced ham. The Italian prosciutto would work really well.
• These are fantastic served fresh. I would recommend you crisp the bread and assemble just before serving.

Give them a try if you are looking for something a little different than Tomato Bruschetta. If you make them and love them, let me know. And let me know if you don’t like them….hahaha.

Have a great day and I’ll be back real soon with more delicious food.

Happy cooking friends.

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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Spanish Serrano Ham and Cured Cheese Bruschetta

Why not take your appetizer to the next level with this Spanish Serrano Ham and Cured Cheese Bruschetta. A fantastic flavour of aged cheese and thinly sliced Serrano on top of crisp bread!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer, Starter

Cuisine: Spanish

Keyword: jamon

Servings: 12 servings

Calories: 140kcal

Author: Julia Pinney

Ingredients

• 1 baguette cut into 12 slices
• 6 Slices Serrano ham cut in half
• 12 slices Spanish cured cheese thin sliced
• Handful fresh arugula
• Olive oil
• Sea salt

Instructions

• Preheat oven to 350 degrees F. Drizzle olive oil over baking tray. Lay all the bread on the baking tray and rub in the olive oil on both sides. Bake in the oven for about 10 minutes or until crispy.
• Remove from oven and top with arugula, cheese and ham. Drizzle a little olive oil and a sprinkle of sea salt. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spanish Serrano Ham and Cured Cheese Bruschetta

Amount Per Serving (1 piece)

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 22mg7%

Sodium 371mg16%

Potassium 40mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 170IU3%

Calcium 139mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Spanish Serrano Ham & Cured Cheese Bruschetta appeared first on Julia's Cuisine.

Have you ever made one?  Well, if you haven’t and you are into eggs and omelettes, make yourself one this weekend.  They are great hot or cold and really not hard to make at all.

When I first came to Spain more than two decades ago, this was the first Spanish dish I learned to cook. Admittedly, the first time, wasn’t a huge success. But with a little practice, I was making them on a regular basis and it’s dish we enjoy on a regular basis.

If you’ve never had a Tortilla, it’s made much in the same way as my Zucchini & Parmesan Omelette. Let’s take a look

What We Need To Make The Spanish Omelette

• 7 large eggs
• 2 large potatoes peeled and cleaned
• 1/4 Cup olive oil
• 1 teaspoon Coarse salt to taste

REMEMBER, the full recipe and ingredient list can be found at the end of the post in the recipe card.

How To serve The Potato Omelette

This is great served just as it is, between baguette bread as a sandwich or cut into small pieces as little tapas for a party.

I personally enjoy this best warm on it’s own. But many people enjoy it at room temperature or even cold.

Notes about The Spanish Omelette (Tortilla de Patatas)

This recipe has only four ingredients, yes four! So, that in it’s own right makes it a winner of a recipe.  I would like to say that there is a huge discussion going on here in Spain as to if you should or should not put onions in tortilla.  Well, I don’t.  But you can add them if you like and if you feel that’s the more authentic way to go.  I have had both and like both versions. But this one was done for simplicity and doesn’t lack in flavour at all.

This Tortilla de Patatas would go great served with my Oven Roasted Italian Green Peppers or the Empanada de Carne (Spiced Beef Patties) And don’t forget the big pitcher of Summer Sangria!

Happy cooking friends and see you all really soon with some more kitchen inspiration!

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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Spanish Omelette (Tortilla de Patatas)

This Spanish Omelette (Tortilla de Patatas) or a Spanish Tortilla is a traditional dish to Spain. This one is made with just eggs and potatoes. It's great served hot or at room temperature and can be served as a lunch or even as a tapa/snack type food. This would even be a great addition to a brunch table.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Breakfast, Brunch, Lunch, Side Dish

Cuisine: Spanish

Keyword: eggs, potatoes

Servings: 8 servings

Calories: 156kcal

Author: Julia Pinney

Ingredients

• 7 large eggs
• 2 large potatoes peeled and cleaned
• 1/4 Cup olive oil
• 1 teaspoon Coarse salt to taste

US Customary – Metric

Instructions

• Cut the potatoes into small bite size pieces, about 1-inch. Give the potatoes a good rinse in cold water. Add the salt to the potatoes and give then a shake in a colander.
• Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking. Remove from pan and drain on kitchen towels. Set aside. Keep the oil in the pan over a low heat.
• Whisk the eggs in a large mixing bowl. Add potatoes to the egg mixture. Pour your mixture into your prepared pan. Turn heat to medium-low and cover. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 5-7 minutes.
• Can be straight away or cold.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spanish Omelette (Tortilla de Patatas)

Amount Per Serving (1 serving)

Calories 156 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 143mg48%

Sodium 58mg3%

Potassium 277mg8%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 208IU4%

Vitamin C 10mg12%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By And Hope To See You Soon!

The post Spanish Omelette (Tortilla de Patatas) appeared first on Julia's Cuisine.

I have grown to love these tiny little fried fish. I used to always associate anchovies with something I was never ever going to eat. Well, times change. If you like any small fried fish, I promise you will love these. They have to be fresh and luckily these we caught local the day I cooked them. Can’t get a whole lot fresher than that. Served with just a squeeze of lemon and they make the perfect tapa!

So, how do you clean an anchovy?  Well, if you are not familiar with cleaning fish, it isn’t as tricky as you may think.  Below in the recipe you will see a brief explanation of how to fillet the little morsels.  It really is as basic as that. 

OR

Serious Eats who always have great explanations for stuff.  They had this cute little step by step photo that could be quite helpful.  Not exactly how I fillet mine, but close enough.  I honestly think the way I do it is quicker and easier.  I hope this helps.

In any case they make for a perfect little taps for fish loving friends.  Unlike the salty anchovies that we are all accustomed to, these are much fresher and with a bit of a crunch. 

On a complete off the topic note, isn’t the plate cute?  A dear friend was visiting recently and bought this for me.  I love it, so thanks!

Happy cooking friends!

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Pan Fried Anchovies

These Boquerones Fritos (Pan Fried Anchovies) are such a traditional tapa here in the south of Spain. They are caught locally and so budget friendly to get your hands on. If you can just get past the fiddly part of preparing them, you'll love them.

Prep Time25 minutes mins

Cook Time5 minutes mins

Total Time30 minutes mins

Course: Appetizer, Starter

Cuisine: Spanish

Keyword: anchovies, Seafood

Servings: 4

Calories: 149kcal

Author: Julia Pinney

Ingredients

• 1 lb anchovies fresh
• Flour
• 1 Tablespoon salt
• Vegetable oil for frying
• Fresh lemons for serving

US Customary – Metric

Instructions

• Clean and fillet the anchovies. Remove the head and clean out the inside. You can do this with your hands and it is quite easy. Inside from the top you will feel a small spine. Gently tug on it and it will come away very easily from the flesh of the fish. Repeat this for all the anchovies.
• Wash them in cold water and pat dry with paper towels.
• Mix together the flour and salt and pour onto a large plate.
• Dredge the anchovies in the flour and arrange them on a large plate careful not to overlap them.
• In a large deep sided skillet set over medium to high heat, add about 1 cm of oil. Add as many anchovies as you can at one time without them overlapping. Cook each side for about 2-3 minutes. Remove from pan and drain on paper towels. Repeat for all anchovies.
• Serve with fresh lemon wedges immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pan Fried Anchovies

Amount Per Serving (1 serving)

Calories 149 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 68mg23%

Sodium 1862mg81%

Potassium 434mg12%

Protein 23g46%

Vitamin A 57IU1%

Calcium 167mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Boquerones Fritos (Pan Fried Anchovies) appeared first on Julia's Cuisine.

I am pretty certain that every place on planet earth has their version of meatballs.  When I think about Spanish cuisine, I don’t automatically think “meatballs“.  Do you?  But they are on pretty much every single menu in town and you are no home cook if you don’t have your favourite casera recipe. 

This was my very first attempt at the Spanish style Albondigas en Tomate. I went to my trusty and reliable source, Karlos Arguiñano!  I have not had a failed recipe from him yet.  This recipe is a close replica of his and I have to say was pretty darn authentic.  Filed in “To make again.”

Here in Spain these are generally just served on their own.  Today, we served them over pasta and it was the perfect combo!

If you love Spanish cuisine, you need to check out my Empanada de Carne (Spiced Beef Patties), they are delish!

Now, let’s take a look at the meatballs.

What We Need To Make The Albondigas en Tomate (Meatballs in Tomato Sauce)

For the meatballs

• 1 lb ground beef
• 1/2 Cup bread crumbs
• 1 Egg
• 2 Garlic clove
• Salt
• Pepper
• Small bunch of parsley
• Olive oil
• Extra parsley for garnish

For the sauce

• 2 lb tomatoes
• 1 Onion
• 4 Garlic cloves
• Salt
• Pepper
• 2 Tablespoons olive oil
• 1 Tablespoon sugar
• 2 Tablespoon soy sauce

REMEMBER, The Full recipe and instructions will be found in the recipe card at the end of the post.

Notes About The Spanish Meatballs

They are pretty basic and straightforward and the recipe pretty easy to follow.  In any case, here are a few little tips to help you along the way. 

• First of all, if you find the sauce too thick, add a little water until it reaches the desired consistency. 
• As for breadcrumbs, I used very fine store bought ones.  I find these the best in recipes like this. 
• When frying the meatballs, make sure to move them around the pan and roll them over to ensure they are browned over. 
• Fresh tomatoes are a must for the sauce, so don’t substitute can tomatoes for this recipe.

How To Serve and Enjoy The Meatballs

These are great served fresh off the stove with some Rustic Bread. Of if you prefer, you can serve them with pasta, rice or even Crispy Garlic Potatoes. However you chose to serve them, they are fantastic.

Happy cooking friends and I’ll see you all in a few days.

Here’s Some More Recipes To Try

• Turkey Meatballs in Marinara Sauce
• Marinara Sauce
• Classic Spaghetti with Fresh Marinara

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Albondigas en Tomato (Meatballs in Tomato Sauce)

You can't beat a great meatball recipe. These Albondigas en Tomato (Meatballs in Tomato Sauce) are a staple here in Spain and they always hit the spot. A tender and rich beef meatball made from 100% ground beef, fresh garlic and parsley. They are pan seared and then finished off in a rich tomato sauce. Great served just as is with crusty bread or with pasta or rice.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Spanish

Keyword: comfort food, meatballs, spanish cuisine, tomato sauce

Servings: 4 servings

Calories: 495kcal

Author: Julia Pinney

Ingredients

For the meatballs:

• 1 lb ground beef
• 1/2 Cup bread crumbs fine
• 1 Egg
• 2 Garlic cloves crushed
• Salt
• Pepper
• Small bunch of finely chopped parsley
• Olive oil for frying
• Extra parsley for garnish

For the sauce:

• 2 lb tomatoes chopped
• 1 Onion peeled and chopped
• 4 Garlic cloves crushed
• Salt
• Pepper
• 2 Tablespoons olive oil
• 1 Tablespoon sugar
• 2 Tablespoon soy sauce

US Customary – Metric

Instructions

• Make the sauce first. In a large deep sided skillet set over medium to high heat, add the olive oil, onions and garlic. Stir well and leave to cook, stirring occasionally, for about 10 minutes. Add the tomatoes, stir well and reduce heat to medium low. Leave to cook for about 20 minutes or until the tomatoes are completely soft. Stir occasionally while cooking. Add salt, pepper, sugar and soy sauce. Stir well and transfer to a blender to blend the sauce. Set aside.
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic, salt, pepper and chopped parsley. Mix really well with your hands. Form into small balls and repeat for all the mixture.
• Heat enough olive oil in a large skillet to go about 1 inch up the sides of the pan. Add one meatball to test if the oil is hot enough. It should sizzle. Add all the meatballs and cook for about 5 – 7 minutes, turning halfway through cooking. Remove from pan and drain on paper towels.
• In a large clean skillet set over medium heat, add the tomato sauce and meatballs. Stir well and cook for a further 8-10 minutes. Remove from heat and garnish with extra parsley. Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Albondigas en Tomato (Meatballs in Tomato Sauce)

Amount Per Serving (1 serving)

Calories 495 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 121mg40%

Sodium 707mg31%

Potassium 963mg28%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 11g12%

Protein 26g52%

Vitamin A 1950IU39%

Vitamin C 35mg42%

Calcium 90mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

The post Albondigas en Tomate (Meatballs in Tomato Sauce) appeared first on Julia's Cuisine.

A love of BEchamel Stuffed Mussels

This is a recipe that has been on my mind for years, yes years.  I first, and only, ate them at Casa Flores here in El Puerto.  Sadly, that restaurant has since shut down.  Sad.  At the time, I thought they were the best thing I had ever eaten.  Finally, I got around to making them and discovered that they are pretty time consuming!  Like not a quick appetizer.  I adapted this recipe from Karlos Arguinano and is just downright delicious.  Worth the time and effort.  Even if you think you don’t like seafood, you just might love these.

What Are These Mussels Like

If you happen to love creamy sauces plus seafood plus crispy fried food, then this will be a winner.  It has all the elements that fit that bill and you just can’t go wrong. 

these do take a bit of time.  Cleaning the mussels first of all takes a wee bit of time and effort. Then you have to make the sauce, the vegetable mixture, stuff the mussels, coat them and then finally cook them!  All that being said, sometimes it is nice to take the time to make nice food. 

These can be completely made in advance, refrigerated and then cooked just before serving.  When I made them, I prepared them in the morning and cooked them hours later and they were perfect.

Notes About The Bechamel Stuffed mussels

If you are unsure about mussels and how to clean and prepare them, don’t fret.  It isn’t as difficult as you may think.  Just takes a bit of time.

• Clean the mussels by filling up your sink with cold water and dumping them all in.  Pick up each one and give it a gentle scrub.  If you notice any mussels that are cracked or open, discard them. 

• Now you have to debeard the mussels.  Most mussels will contain a string like seaweed that is in the crack of the mussel.  All you have to do is pull it off.  Do so by pulling towards the bottom of the shell and it will come off quickly.  Repeat this for all the mussels.  You many notice that they don’t all have beards and that is fine.  Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.

• This appetizer is best served hot.  And by best, I mean they aren’t great after they have been sitting around for a while.  The sauce will harden and it will be quite gummy which isn’t nice.  However, when served straight out of the pan, these are creamy, decadent and worth every bite. 

• Yes, they can be prepared in advance. Just pop them in the fridge and fry just before serving.

These would make a great appetizer for Valentine’s Day. I hope you get a chance to try them sometime, they are delicious! Happy cooking friends and I’ll see you all in a few days.

Here’s Some More Great Recipes You’ll Like To Try

• Lemon Cream Steamed Mussels
• Moules Mariniere
• Fried Calamari

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Bechamel Stuffed Mussels

These Bechamel Stuffed Mussels are the perfect grown up appetizer. Cooked mussels that are chopped and added to a creamy bechamel sauce then coated in a bread crumb coating and fried to crispy perfection. A perfect before dinner appetizer or party food.

Prep Time40 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr

Course: Appetizer, Side Dish, Starter

Cuisine: Spanish

Keyword: cream, mussels

Servings: 6 servings

Calories: 509kcal

Author: Julia Pinney

Ingredients

For the mussels:

• 2 lbs mussels
• 1 small green pepper finely diced
• 1 Onion finely diced
• 1 Tomato finely diced
• 3 cloves garlic crushed
• 1 Tablespoon olive oil
• 1 Cup white wine
• Salt
• 1 Bay leaf
• A few stalks of fresh parsley
• 3/4 Cup Flour
• 1 Cup Fine bread crumbs
• 1 egg beaten
• 2 Tablespoons fresh chopped parsley for garnish
• Extra olive oil for frying

For the bechamel

• 3 Cups milk
• 2/3 Cup flour
• 2/3 Cup butter
• salt
• pepper

US Customary – Metric

Instructions

• Clean the mussels and discard any mussels that are damaged or open. In a large boiler set over high heat, add the wine, bay leaf and parsley stalks. Bring to a boil and add the mussels and cover. Leave until all the mussels have opened. This will take about 5 minutes. Discard any mussels that have not opened.
• Remove the mussels from the liquor and discard the liquor. Take the mussels out of the shells, reserving the shells. Roughly chop up the mussels and set them aside.
• In a large skillet set over medium high heat, add a tablespoon of olive oil, onion, green pepper and garlic. Stir well and cook for about 5 minutes until they become soft. Add the tomato and continue to cook for about 5 more minutes until all vegetables are cooked and soft. Add the chopped mussels, season with salt and pepper. Cook for a further few minutes and remove from heat.
• Make the bechamel by setting a saucepan over medium to high heat. Add the butter until melted. Add all the flour at once and stir quickly to incorporate until you have a very thick paste. Gradually start to whisk in your milk. Whisk as you pour in the milk. Continue doing so until you have a thick sauce. This will take about 8 minutes. Season with salt and pepper.
• Pour sauce into your vegetable mussel mixture. Return to a low heat and simmer for about 10 minutes. Sauce will continue to thicken. Remove from heat and leave to cool.
• With a teaspoon, fill each mussel shell with the mixture. Dip it into flour, the beaten egg and the bread crumbs. Repeat until you have used all your mixture.
• In a deep sided skillet, add about 2 inches of olive oil and heat it over medium high heat. Add the mussels shell side down and cook for about a minute then turn them over and cook until they are golden brown and crispy. This will take about 2 – 3 minutes longer. Remove from pan and drain on paper towels. Repeat for all mussels.
• Sprinkle with fresh parsley and serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Bechamel Stuffed Mussels

Amount Per Serving (1 serving)

Calories 509 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 16g100%

Trans Fat 1g

Cholesterol 115mg38%

Sodium 469mg20%

Potassium 587mg17%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 8g9%

Protein 18g36%

Vitamin A 1209IU24%

Vitamin C 21mg25%

Calcium 186mg19%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Pork tenderloin is a great cut of meat that’s juicy and succulent when cooked just right! This one served here with the cream sherry sauce is very forgiving if it’s slightly overcooked, so don’t worry. You can have this dinner on the table in under an hour from start to finish, which is great for a decadent dish like this one!

This is the perfect Sunday lunch food.  Served alongside some Potato & Leek Cakes and some Garlic Butter Drizzled Carrots and you are all set.

What’s This Pork Dish Like

• Difficulty – This is a pretty straight forward dish to make. I recommend putting the pork in the oven first and then making your sauce. This way, both are ready at the same time.
• Taste – A delicious tender pork roast with a creamy and slightly sweet sauce.
• Serving – This roast serves four people as a main course. Remember, you can easily adjust the serving size in the recipe card at the end of the post.

Notes About The Pork Roast

• Sear the pork – Give the meat a quick sear before roasting. This gives is a great crust as well as sealing the juices
• Notes on the sauce – If the sauce isn’t sweet enough at the end, add a touch of sugar.
• Thicken the sauce – If you want it thicker, add a cornstarch mixture. Combine 1 tablespoon of cornstarch to 2 tablespoons and mix until there are no lumps. Slowly add it to the simmering sauce and stir until thickened to you liking.
• Internal Temperature of Cooked Pork –  Using a meat thermometer inserted into the middle of the thickest part, take it out of the oven when the internal temperature of the pork is 155F/68C .

Pork Tenderloin Crostini

Make this Pork Tenderloin Crostini for your next get together. Crisp baguette bread topped with melted cheese, caramelized onions and tender shavings of pork.

Check out this recipe

Simmered Pork Tenderloin Roast

You can't beat a great old fashioned pot roast for dinner. And this Simmered Pork Tenderloin Pot Roast is no exception. A tender pork roast cooked in garlic, wine, bay leaves and slow cooked sauteed onions. You're perfect family comfort food for any day of the week.

Check out this recipe

Creamy Stove Top Pork with Zucchini

Comfort food in July because sometimes you just need it. This Creamy Stove Top Pork & Zucchini is worth standing over the stove for, even in July. With tender pork loin chops topped off with a creamy & flavoursome sauce, it is sure to be a winner whatever the season.

Check out this recipe

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Smothered Pork Loin Roast in a Cream Sherry Sauce

This Smothered Pork Loin in a Cream Sherry Sauce is a perfect fall dinner. Tender pieces of pork tenderloin topped with a sweet and creamy sherry sauce. Great served with Fluffy Mashed Potatoes.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Spanish

Keyword: cream sauce, pork roaste, sherry

Servings: 4 servings

Calories: 466kcal

Author: Julia Pinney

Ingredients

For the roast:

• 1 lb Pork loin roast
• 1/4 Cup white wine
• 2 Tablespoons olive oil
• 2 cloves garlic crushed
• Sea salt
• Twine for tying up the meat
• Fresh chopped parsley for garnish

For the sauce:

• 1/2 Cup sherry
• 2 Tablespoons butter
• 1 clove Garlic crushed
• 1/2 Onion finely chopped
• 1 Cup cream
• salt
• Black pepper
• 1 Teaspoon sugar optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Lay the meat out on large sheet of parchment paper and use the twine to tie the meat in about three to four sections cross ways. Rub the garlic and salt over the meat with your hands.
• In a large skillet set over medium to high heat, add the olive oil until sizzling. Add the meat to the pan and sear on each side for about 2-3 minutes until lightly browned. Remove from pan and return meat to the parchment paper. Pour over the 1/4 cup of white wine and loosely wrap the pork with the parchment paper. Place in a roasting pan and roast for about 35 – 40 minutes.
• While the pork roast is cooking make the sauce. In a medium saucepan set over medium to high heat add the butter and garlic until sizzling and then add the onions. Stir really well and reduce heat to medium low and let onions soften for about 10 minutes. Turn the heat back to high and add the sherry, bring to a boil and reduce heat to medium low again. Leave this to reduce by about half, stirring occasionally. Add all the cream and bring to a gentle simmer, stirring occasionally. Leave covered to let flavours enhance and sauce thicken for about 10 minutes over a low heat. Season with salt and pepper (sugar optional). Stir well and remove from heat.
• Remove pork from parchment paper and transfer to a cutting board. Cut off the string and discard. Cut into thin slices and put it on a serving platter. Pour over sauce, garnish with parsley and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Sear the pork – Give the meat a quick sear before roasting. This gives is a great crust as well as sealing the juices
2. Notes on the sauce – If the sauce isn’t sweet enough at the end, add a touch of sugar.
3. Thicken the sauce – If you want it thicker, add a cornstarch mixture. Combine 1 tablespoon of cornstarch to 2 tablespoons and mix until there are no lumps. Slowly add it to the simmering sauce and stir until thickened to you liking.

Nutrition Facts

Smothered Pork Loin Roast in a Cream Sherry Sauce

Amount Per Serving (1 serving)

Calories 466 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 16g100%

Cholesterol 153mg51%

Sodium 82mg4%

Potassium 521mg15%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 875IU18%

Vitamin C 2mg2%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

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