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Spanish Night With Nina Cucina

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Nina teaches viewers how to make delicious Spanish dishes: the Nina Cucina version of Traditional Gazpacho and West Coast Paella.
Ingredients
For traditional gazpacho
  Tomatoes 3 Cup (48 tbs), roughly chopped
  Yellow pepper 1 Medium, roughly chopped
  Orange pepper 1 Medium, roughly chopped
  English cucumber 1 , roughly chopped
  Onion 1 Cup (16 tbs), roughly chopped
  Orange juice 1 1⁄4 Cup (20 tbs)
  Balsamic vinegar 1 Teaspoon (Black Cherry infused)
  Lemon juice 1 1⁄2 Tablespoon
  Garlic 1⁄2 Teaspoon, minced
  Sea salt 1⁄2 Teaspoon (pink himalayan Sea salt)
  Piment d'espelette/Cayanne pepper 1 Pinch
For garnish
  Parsley 1 Tablespoon, finely chopped
  Basil 1 Tablespoon, finely chopped
For west coast paella
  Red bell pepper 1 , sliced
  Green bell pepper 1 , sliced
  Olive oil 1 Tablespoon
  Prosciutto/Nitrate free bacon 2 Ounce
  Onion 1 , sliced
  Quinoa 1 1⁄2 Cup (24 tbs)
  Clam juice 1 Cup (16 tbs)
  Cream sherry 1⁄2 Cup (8 tbs)
  Vegetable broth 2 Cup (32 tbs)
  Smoked paprika 1 Teaspoon
  Saffron 1 Pinch
  Sea salt 1⁄2 Teaspoon
  Garlic 1 Tablespoon, minced
  Chicken thighs 1 Cup (16 tbs), cubed
  Black pepper To Taste, freshly grounded
  Piment d'espelette 2 Pinch
  Manila clams 1 1⁄4 Pound
  Large shrimp 1 Pound, cleaned
  Scallops 1 Pound, cleaned
  Frozen peas 1 Cup (16 tbs)
  Lemon wedges 8
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

For Traditional Gazpacho
MAKING
1. In a food processor, add in the onion, peppers and cucumber. Crush for few minutes.
2. Add in the tomatoes and spin for few minutes.
3. Pour in orange juice and mix again.
4. Add in the balsamic vinegar, lemon juice, garlic, sea salt and piment d'espelette. Mix again mixture for a few seconds.
5. Pour in the gazpacho in a large bowl and refrigerate.

SERVING
6. Take out the garzpacho from the fridge and garnish with parsley and basil. Serve and enjoy!

For West Coast Paella
MAKING
1. Preheat the pan on medium – high heat and pour in the olive oil, swirl around.
2. Add in the prosciutto and fry for few minutes. When it becomes crispy take out from pan and set aside.
3. In the same pan add in the onion and sauté, until opaque.
4. Add in the bell peppers and sauté for a few minutes.
5. Stir in the quinoa to the pan. Sauté for a few minutes with the veggies.
6. Pour in the clam juice, cream sherry and vegetable broth. Cover the pan and let it simmer for 15 minutes on low heat.
7. When paella half cooked, sprinkle smoked paprika and saffron. Stir well.
8. Add in the sea salt and garlic, mix all the ingredients well.
9. Stir in the chicken thighs. Cover the pan and cook for another 5 minutes.
10. Season with black pepper and piment d'espelette. Stir well.
11. Spread the manila clams onto the pan, followed by large shrimp, prosciutto and scallops. Press with hands.
12. Sprinkle frozen peas and cover the pan again for 5 minutes.

SERVING
13. Serve paella in a ramekin plate and garnish with parsley and lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
10
Subtitle: 
Traditional Gazpacho and West Coast Paella.

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