Jamon Con Pina (Ham with Pineapple)
This recipe is meant to be shared especially for special occasion, such as party celebrations, birthdays, New Year, Christmas and Easter Sunday.
The Philippines long history has a lot of Spanish influences in religion, traditions, names, DNA and food amongst other things.
The Philippines adopted many Spanish recipes but given their own Filipino twist.
I find that gammon can be very salty, therefore sweetening it helps and this recipe is just perfect.
1 kg ham or gammon joint
3/4 cup vinegar
2 cups water
1/4 tsp dried thyme
1/4 tsp cloves
1/4 tsp cinnamon powder
1/4 tsp dried oregano
2 laurel leaves (bay leaves)
1 head garlic, chopped
1 cup Demerara sugar
1 bottle of stout beer (Cerveza Negra)
1 big can of pineapple slices or use fresh pineapple if you are feeling industrious. 🙂
Boil the gammon or ham in the vinegar and water for 25 minutes.
Drain and discard the vinegar broth.
Rinse the gammon and return to a pan and cover with water and bring to a boil. Add the thyme, cloves, cinnamon, oregano, bay leaves and garlic. Simmer for 20 minutes.
Pour in the stout and then stir in half a cup of sugar.
Cook until ham/gammon is tender.
Take out the ham and let it rest for at least 15 minutes.
Preheat the oven to 200C.
Remove the skin and score the fat with diamond patterns. Rub in the rest of the sugar all over the gammon.
Put in the oven for 10 minutes. Then add the slices of pineapple and cook for a further 10 minutes.
Let it rest for 10 minutes then carve and enjoy!
We had a wonderful meal of chicken paella whilst on holiday in Barcelona.
The dish was so sumptuous that I still think about it today. LOL I have tried to make my own version and I found Jamie Oliver’s version is a good starting point for a truly delicious Spanish paella.
Below is a Jamie Oliver recipe:
Chicken Paella Recipe
• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored
Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.
Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
Spanish Paprika Pork Recipe
- 5oog pork belly, sliced
- 1 chorizo, sliced
- 1 onion, chopped
- 1 can plum tomatoes, chopped
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 3 tbsp tomato puree
- 1 tbsp dried rosemary
- 2 cups water
Method of preparation
Using a large, heavy bottom pan, heat the olive oil.
Add the sliced pork belly and cook until golden brown all over.
Set the pork into the edge of the pan. Add the garlic and onion in the middle of the pan and stir fry until aromatic, ensure that the garlic are not burnt to prevent the bitter taste to it.
Stir in the pork and also add the chorizo and cook for a few minutes, stirring, until its orangey oil is released and the chorizo.
Add the carrots to the pan and cook for 5 minutes, then tip in the bell pepper stirring constantly so no sticky bits on the bottom of the pan.
Pour in the plum tomato and its juices. Stir in the paprika, tomato puree. the rosemary and water.
Bring to the boil, turn down the heat and leave to simmer for 15- 20 minutes or until the meat and vegetables are tender.
Serve with boiled or saffron rice.
Spanish Pork & Mushroom Stew
350g pork belly, sliced into bite-size
2 tsp olive oil
1 large red onion, chopped
2 bell peppers, sliced
4-6 garlic cloves, crushed
1 tbsp paprika
2 x 400g cans plum tomatoes, chopped
400g can butter beans, drained
1 cup water
280g mushroom, sliced or quartered
salt & pepper according to taste
a tbsp of chopped fresh parsley (optional)
Method of preparation
Heat the oil in a large casserole pan, add the garlic, fry until just fragrant, golden not burnt.
Tip in the sliced pork belly. Stir-fry until brown all over.
Next Stir in the red onion and red peppers.and until golden brown all over. Cook for a further 5 mins, stirring now and then, until softened.
Mix in the paprika. Stir everything around in the pan for a couple of minutes.
Pour in the tomatoes and the juice that they come with as well as the cup of water. Cover with a lid and simmer for 10 mins.
Uncover, stir in the beans.
Adjust the seasoning by adding salt and pepper.
Add the sliced mushroom.
Continue simmering for a further 10 mins.
Serve with a generous sprinkling of parsley if wanted.
Delicious served with freshly boiled rice and a side of green beans. It can of course be eaten with chips (French fries) or with some crusty bread. Whichever, it is delicious.
- 2 tablespoons olive oil
- 12 chicken thighs with skin and bone still on
- 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 1 kilogram new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- 1 cup water
I cook my Spanish chicken on the stove.
- Added the olive oil in a fair good size pan.
- Fried the chicken thighs until golden brown. Put aside.
- With the same pan I added the garlic and onion.
- I then added the chorizo and stir. The smell and look of the orangey juice coming from the chorizo is divine.
- Now added the potatoes and the red bell peppers.
- Stir and incorporate the lovely juice onto the vegetables.
- Add the chicken thighs
- Add the cup of water.
- Season with the oregano, salt and black pepper.
- Cover the pan, turn down the heat and let it simmer until the water has gone down.
- Check and stir to ensure that it does not burn.
Yummy with boiled rice or even oven chips!
And with a glass of Merlot!
This can be done using the oven method, ala Nigella “Domestic Goddess” Lawson as follows below:
- Preheat the oven to 220°C/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
- Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over.
- Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.
I love paella. I love it as it is bursting with different flavours; a truly smorgasbord of taste and texture.
A perfect treat as a filling one-dish meal.
Chicken and Prawn Paella
6 boneless, skinless chicken thighs
2 tbsp olive oil
1 large onion, chopped
4 celery sticks, chopped
1 large green peppers, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks.
1/2 cup frozen peas
5 large ripe vine tomatoes, chopped
6 garlic cloves, peeled and crushed
1 tbsp paprika
¼ tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
200g long-grain rice
450ml chicken stock (can use oxo cubes)
100g cooked peeled king prawns, thawed if frozen
6 spring onions, sliced
sea salt to taste
freshly ground black pepper
1. Cut the chicken thighs into bite-sized pieces, season them with salt and pepper.
2. Cut the chorizo into slices.
3. Heat the oil using a large non-stick frying pan or a wok.
4. Fry the chicken over a medium heat until lightly golden.
5. Add the chorizo and cook until the sweetly spicy juice runs out and mix with the chicken.
6. Remove from heat and transfer to a bowl and set aside.
7. Return the pan over a medium heat.
8. Stir in the onion, celery, peas and green & red peppers and cook for 8-10 minutes until well softened, stirring occasionally.
9. Add the tomatoes and stir- fry with the veggies.
10. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for a couple of minutes, stirring constantly.
11. Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring.
12. Pour over the stock, season with a pinch of salt and lots of black pepper.
13. Bring to a boil, then lower the heat and let it simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has been absorbed by the rice.
14. Ensure to stir occasionally so as not to let the rice stick and then burn in the bottom of the pan. Just add a bit more of stock if rice is still not cooked to your taste.
15. Finally, Stir in the prawns and spring onions and cook for another 2 minutes.
Serve to your hungry army!
Gambas Al Ajillo (Garlic Prawn)
Gambas al ajillo is a popular tapa recipe and of course there is really no need to say (but I will anyway, LOL) that it is a Spanish recipe.
It is delicious eaten with rice or with beer and shared with friends and family.
As an added bonus, it is simple and quick to make.
Method of Preparation: