Greek and Spanish Classic Recipes by Stavroula Tsochantari, Aggelikh Batsi, Jorge Correa, Christina Ziori, Petros Dosoulas

Greek and spanish classic recipes. STAVROULA TSOCHANTARI AGGELIKH BATSI JORGE CORREA CHRISTINA ZIORI PETROS DOSOULAS

KARIDOPIT A (PECAN PIE) Materials Materials 7 eggs 200 g sugar 250 g walnuts 50 g sunflower oil Solid materials 230 g fine semolina 50 g soft flour 2 tsp baking powder 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg 30 g cocoa 2 vanilla pods 1 pinch(s) salt For the syrup 500 g water 500 g sugar 1/2 lemon 2 tbsp cognac

Preparation Preparation The eggs should be at room temperature. Preheat the oven to 170 C, fan-forced. The mixture The mixture Place all the solid ingredients in a bowl, the fine semolina, flour, baking powder, cocoa, cinnamon, salt, vanilla, cloves, nutmeg, and mix with the whisk. We leave them aside. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs. Beat until they triple in volume. Continue beating for about 7-8 minutes, until the mixture becomes a fluffy, thick cream with a satiny texture. Stop the mixer and add the solid ingredients. Fold them in gently, using a soft spatula. Add the walnuts and sunflower oil and fold gently. Optionally add 125 grams of chopped chocolate. In the pan In the pan Pour into a buttered 25X35 cm long baking pan or a 32 cm round baking pan. We smooth the surface evenly. Baking Baking Bake at 170 C in air, on the middle rack for 40 minutes. We do not open the oven door until the baking time has passed. Let it cool completely.

PAELL A Ingredients 400g Medium Grain Parboiled Rice 1 red bell pepper, cut into strips 1 large tomato, chopped 2 cloves of garlic, minced 6 tablespoons of olive oil 2 tablespoons chopped parsley 2 tablespoons of sweet paprika 300g monkfish, cut into pieces 250 g of mussels 150 g of squid rings 12 shrimp 1.5 lt of seafood broth salt saffron threads

Elaboration Follow this recipe step by step and enjoy the authentic Mediterranean flavors of this Spanish Paella with Seafood . Step 1 First, heat the seafood broth together with the saffron in a large pot. Step 2 Next, heat 4 tablespoons of olive oil over medium-high heat in a 12-inch paella pan (or a large, shallow skillet) and saut the monkfish, shrimp, and squid rings for 1 to 2 minutes, ensuring they're not completely cooked. Remove the resulting mixture from the pan and set aside. Step 3 Next, add the remaining 2 tablespoons of oil and saut the red bell pepper and diced tomato with the garlic, parsley, and paprika, mixing everything well. Finally, reduce the heat, add the rice, and stir until it fries slightly and becomes loose. Step 4 Then pour in the broth, bring to a boil, and cook for 3 minutes, stirring the rice and swirling the pan occasionally. After this time, add the fish and seafood, distribute evenly in the pan, and adjust the salt if necessary (without stirring the rice). Finally, reduce the heat and continue cooking the rice until it absorbs the liquid (approximately 14 minutes). You can add more liquid if necessary. Step 5 Once the paella is ready and all the liquid has evaporated, let it sit for a few more minutes before serving and enjoying it.