Two leftover recipes, remixed, from this week. Since Beckey's out of town, I don't mind playing with my leftovers. Both seem to have a Spanish twist.
Mock Spanish Risotto
1 tbsp olive oil
1 clove garlic, sliced lengthwise
2 tbsp. diced pimentos (from a jar)
3/4 c. cooked ham, cut into 1/4" x 1-1/2" strips
1 tsp. smoked sweet spanish paprika (Pimenton de la Vera, Agridulce)
1/4 c. leftover not-too-dry white wine (Sauvignon Blanc is nice)
1 cup cooked rice (leftover, any kind: white, brown, risotto)
1/4 cup shredded cheddar cheese (from a bag is easy!)
Salt and pepper to taste
In a small sauce pan, heat olive oil over medium heat. Add pimentos and garlic, saute for 1 minute. Add cooked ham slices, toss and stir for 1 minute. Add paprika and stir for about 10 seconds. Add white wine followed immediately by rice, and stir to heat thru. Remove from heat, stir in cheddar cheese, and season with salt & pepper to taste.
Sopa de Ajo con Cebolla
This is my garlic soup version, kicked up French-onion style!
1 tbsp. olive oil (if you have leftover O.O. from making Spanish tortilla, use it!)
1 tbsp. other fat (butter, rendered chicken/pork fat, bacon grease, etc)
1 brown onion, halved and thinly sliced
1/2 tsp. smoked paprika
pinch red pepper flakes
6 cloves garlic, sliced
1 cup stale French/sourdough/crusty white bread cubes (about 1" square)
1 qt. chicken stock (boxed or homemade)
chopped fresh parsley
salt + pepper to taste
In a large pot, heat oil + fat over medium heat. Add onion, stir to coat, turn down heat to medium, and leave for 2 minutes. Turn heat down to medium-low, and stir every few minutes for 18 minutes, until onions turn brown & caramelized. Add paprika, chili flakes, garlic slices and stir for 2 minutes.
Raise heat to high, add stock all at once. Bring soup to a boil then reduce to a simmer. Add bread cubes, parsley and stir. Remove from heat, ladle into hot bowls. Crack an egg into each bowl, ladle more hot soup over it, and let it poach for 10 min (or put it in the oven). Enjoy the hearty meal!