Post Iberian(Portuguese/ Spanish) cuisine recipes

[CelticViking]

Fabada


Ingredients
1 pound dried Asturian fabada beans or dried lima beans
1/4 pound salt pork
10 cups water
1/2 teaspoon crushed saffron threads
8 ounces serrano ham, cut into 1/4-inch cubes
8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
1 bay leaf

Directions
1. Cover beans with ample hot water and allow to stand overnight.
2. Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

http://allrecipes.com/recipe/fabada/detail.aspx

[Sikeliot]

I have some of my mom's recipes I can post here. Pretty much standard Portuguese dishes.

[HispaniaSagrada]

Well here's a motherload:

http://www.gastronomias.com/

https://www.youtube.com/user/saborintensocom

For Portugal, anyway (in Portuguese, sorry)

[HispaniaSagrada]

http://aguanaboca-sarita.blogspot.co...-no-forno.html

Bacalhau Desfiado no Forno

Before going into the oven:



Done:



Ingredientes:

- Batatas
- Bacalhau desfiado
- 2 ovos (meti 3 )
- 1 pimento vermelho
- 1 pimento verde (não usei)
- 1 cebola
- azeite q.b
- sal q.b
- piri-piri q.b


Preparação:

Descascam-se as batatas e colocam-se a cozer (inteiras) com os ovos. Á parte, coloca-se o bacalhau a cozer (também pode ser usado posta de bacalhau e depois de cozido desfia-se e separa-se das espinhas). Tempera-se tudo com sal. Depois de tudo cozido, escorre-se e reserva-se. Num tacho, coloca-se a cebola e os pimentos, tudo laminado, rega-se com azeite e tempera-se com um pouco de sal e piri-piri, deixa-se alourar.

Enquanto o molho se prepara, vai-se preparando o tabuleiro, colocando uma camada de batatas cortadas às rodelas, depois a camada de balalhau e novamente uma camada de batatas. Cortam-se também os ovos às rodelas e coloca-se por cima. Depois do molho estar pronto cobre-se o tabuleiro com o preparado e leva-se ao forno quente (220ºC) até alourar (à volta de 20 minutos).

Google translator: (sorry too tired to translate and type but I edited since the translation came out wrong, you might have ended up with a monstrosity!)

Ingredients:

- Potatoes (She didn't say how many potatoes - it's probably 3 large or 5 medium - you're gonna have to slice them when done and use them to layer your dish)
- Shredded Codfish (ATTN: Bacalhau is salted and dried Codfish!)
- 2 eggs (I used three for the recipe shown in the picture)
- 1 red pepper
- 1 green pepper (I didn't use this in the recipe shown in the picture)
- 1 onion
- Oil (to your own taste).
- Salt (to your own taste)
- Piri-piri (a type of hot sauce) (to your own taste)


Preparation:

Peel the potatoes and place whole in boiling water with the eggs. Aside, boil the cod (you can also boil and then take apart and remove bones). Season it all with salt. After all cooked, drain and set aside.

For our sauce, in a pan, put the onion and peppers, sliced, baste with olive oil and season with a little salt and piri-piri, let it brown.

While the sauce is being prepared, we will be preparing the tray by placing a layer of sliced ​​potatoes, then a layer of bacalhau and again a layer of potatoes. We will also cut the egg into slices and place on top. After the sauce is ready we will pour it over our potatoes and bacalhau and then place in the oven preheated to 220 ° C (428 farenheit) until golden brown (takes around 20 minutes).

Turns out it was probably more of a pain editing than translating!

Anyway, if you make it Good Luck!