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Spanish style Arroz Caldoso soupy rice, using Hokkaido Yumepirika rice, Kuroawabi Abalone, the base soup is made with Chicken, Fish & diced Spicy Chorizo.. Slightly spicy and appetizing. I was saying that this seemed to be almost a Zosui 雑炊 course, but made using Chef Agustin's family homely recipe.. As a side note, Haku really gives you top ingredients for the Tasting Menu. Including here Black Abalone, A4 Wagyu, Hokkaido Sea Urchin, Caviar, etc..
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#Arroz #ArrozCaldoso #黒あわび #Rice
Spanish Chorizo Clams by Jimmy’s Table
As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites and must order tapas when in Barcelona. Please check out the link in my profile for the newest recipe!
This is a such a great and simple seafood dish to make at home. What’s best is it’s perfect with a nice crunchy baguette to soak up the garlic butter wine clam soup! Whenever Rachel and I travel, we plan our days around food. Where are we going to eat? How do we get there? What can we eat as a snack along the way? When I first ate this, I thought, “Should be easy, I am going to recreate this at home!” And it was! I hope you like this recipe!
Ingredients 食材:
0.5-1 kg of Clams - soaked in salt water for 30 minutes) (蛤蠣)
200 grams of Chorizo also known as Spicy Spanish sausages (西班牙香腸)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons or limes - halved and squeezed for juice, seeds removed (檸檬)
1/2 stick of unsalted butter (無鹽奶油)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
3-4 tablespoons of olive oil (橄欖油)
Salt and Pepper - for taste (黑胡椒)
Finishing Ingredients 撒料調味
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)
STEP 1
Start by soaking the clams in salt water to clean the clams. While clams are soaking, start by cutting 1/2 cup (approximately 15 pieces) of garlic slices.
步驟 1
首先將蛤蠣浸泡在鹽水中，讓蛤蠣吐沙清潔。同時準備1/2杯 (大約15顆)蒜頭，切片。
STEP 2
Prepare and cut chorizo slices. First remove the outer sausage skin covering by gently cutting along the sausage.
步驟 2
準備切西班牙臘腸切片，先用刀子將外層的膜輕輕的劃切開，再切片。
STEP 3
Prepare cilantro by removing the stem and using only the leaves. Also cut lemon in half to use for cooking.
步驟 3
將香菜的莖去除並僅保留葉子部分。將檸檬切成兩半用於烹煮的時候。
STEP 4
On the stove, add in 3-4 tablespoons of olive oil and heat up your pan. I am using a cast iron pan because it cooks at a more even temperature.
步驟 4
在鍋子內加入3-4湯匙橄欖油熱鍋，我使用鑄鐵鍋，因為它的烹飪溫度更高。
STEP 5
When the oil is very watery in the pan and you see a little white smoke, it is hot enough. Add in garlic slices and stir to cook until slightly brown.
步驟 5
當鍋中的油加熱至比較水狀時，會看到一點白煙，代表油已經加熱到夠熱的狀態。加入大蒜片，攪拌煮至略棕色。
STEP 6
Add in sliced chorizo so the olive oil absorbs the garlic and spicy sausage flavors. Cook and stir for about 2-3 minutes. Garlic should not be too dark and chorizo should be cooked so that the fat from the sausage melts into the oil. Adjust the heat as needed.
步驟 6
加入切成薄片的香腸，使橄欖油吸收大蒜和辛辣的香腸風味。烹調並攪拌大約2-3分鐘。根據狀況再調整火侯大小，大蒜不能煮到太黑，要把西班牙臘腸中的油脂煮出來。
STEP 7
Drain and rinse the clams in water. Add in clams to the garlic and sausage.
步驟 7
將蛤蠣瀝乾用水中沖洗一下，將蛤蠣加入鍋中。
STEP 8
Stir for 2 minutes and add in 1/2 glass of white wine.
步驟 8
攪拌大約2分鐘左右加入1/2杯的白酒。
STEP 9
Add in 1/2 stick of unsalted butter.
步驟9
加入1/2條無鹽奶油。
STEP10
Squeeze in half a lemon. Save the other half if you want it more citrusy.
步驟10
在鍋中擠入1/2顆檸檬，保留另一半。
STEP 11
Add in 1 teaspoon to 1 tablespoon of black pepper and salt for taste.
步驟11
依個人口味，加入1茶匙至1湯匙黑胡椒粉和鹽中調味。
STEP 12
Add in 1-2 tablespoon of Paprika and stir. Taste and adjust flavor as needed.
步驟12
加入1-2湯匙的甜辣椒粉並且攪拌均勻，根據品嚐後調
整風味。
STEP 13
When 70% of the clams are open, add in cilantro leaves and stir
步驟13
當70％的蛤蠣打開時，加入香菜葉並攪拌。
STEP 14
Add a bit of wine and 1/2 lemon to give it a flavorful wine taste and more lively citrus touch at the end. When 90% of the clams are open, you can turn off the heat.
步驟14
加入剩餘1/2杯的白酒及檸檬，讓味道可以有白酒的相位，並在口感上產生更活潑的柑橘味。當90％的蛤蠣開時，就可以起鍋囉。
STEP 15
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the clams.
步驟15
關於擺盤，可以直接使用烹煮時的鐵鍋，或者準備鐵盤來擺也很有西班牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面，以在這道菜聞到更濃厚檸檬的香氣，也可以將其擠入菜中。
STEP 16
Put in the lemon and top it with more cilantro leaves. Serve and eat hot !
步驟16
將檸檬放入盤中，撒上香菜這道菜就完成囉！
__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com
【西班牙風味】
去唔到西班牙感受當地嘅熱情?，不如係屋企煮番餐有西班牙風味嘅晚餐～
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Longganisa' ไส้กรอกแบบฉบับฟิลิปปินส์
Longaniza เป็นไส้กรอกสเปนคล้ายกับ chorizo และยังมีความเกี่ยวข้องกับโปรตุเกสlinguiça ลักษณะการกำหนดจะถูกตีความแตกต่างกันไปในแต่ละภูมิภาค เป็นที่นิยมในอาหารของภูมิภาคต่างๆของสเปนเปอร์โตริโกสาธารณรัฐโดมินิกันเอลซัลวาดอร์เม็กซิโกชิลีอาร์เจนตินาและอุรุกวัย ในฟิลิปปินส์เรียกว่า longganisa
Total Potential Profit per Pack = ₱ 25.75
Ingredients and Prices
250g Ground Pork (30% fat) = ₱ 42
2 1/2 tbsp Minced Garlic Native = ₱ 3.25
1/2 tsp Iodize Salt = ₱ 0.14
1/2 tsp MSG = ₱ 0.75
1/2 tsp Ground Black Pepper = ₱ 0.80
1/2 tsp Smoked Paprika = ₱ 0.44
2 1/2 tbsp Brown Sugar = ₱ 1.37
1 tbsp Soy Sauce = ₱ 0.5
Total Ingredient Cost = ₱ 49.25
Other Expenses = (portion of transpo, cling film, etc.) = ₱ 5
Total Expenses = ₱ 54.25
SRP base on Market Prize = ₱ 80
Total Revenue Per 350g Pack = ₱ 25.75
This recipe will make 6 pcs Longganisa (350g Net Weight)
Prices of Ingredients are based on mall prices like SM Supermarket, Puregold, etc wich is more expensive. If you can buy this ingredients in wet markets and other chipper groceries you can minimize your ingredients expense and maximize your profit.กดติดตาม ติดต่อกินให้อ้วนตาย ได้ทางเฟสบุ๊ค
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