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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Spanish rice]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 08 Jun 2015 10:43:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html</guid>
		<description><![CDATA[If you want to discover a Spanish recipe, try this rice dish. It is full of flavours.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice the onions&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62;, dry &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the peppers in half&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;remove seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;them finely&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook the&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/pea-soup-feta-cheese-3469.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;peas&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;for 5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boiling water&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drain.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;In a large skillet&#60;/span&#62;, fry &#60;span class=&#34;hps&#34; &#62;the onions in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 2 minutes&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the peppers&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/exotic-rice-salad-14814.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rice&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;When it becomes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;transparent&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the poultry stock&#60;/span&#62;, sprinkle with &#60;span class=&#34;hps&#34; &#62;saffron&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the peas,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stir&#60;/span&#62; and continue &#60;span class=&#34;hps&#34; &#62;the cooking&#60;/span&#62; for another &#60;span class=&#34;hps&#34; &#62;5 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Season with salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Serve with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the drained&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chillis&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olives.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; Complement this dish with some &#60;a...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-rice-10651.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spanish-style lentils]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/spanish-style-lentils-10917.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/spanish/spanish-style-lentils-10917.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 08 Jun 2015 03:00:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Spanish]]></category>
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		<description><![CDATA[Here is a recipe to prepare Spanish-style lentils. A traditional dish to share with the whole family.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; In a saucepan&#60;/span&#62;, boil &#60;span class=&#34;hps&#34; &#62;2 litres of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bouillon&#60;/span&#62; cu&#60;span class=&#34;hps&#34; &#62;be&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;immerse&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/creamy-lentil-soup-2564.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lentils&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;11 minute&#60;/span&#62;s until simmer.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cloves of garlic and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 onion&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 red bell pepper&#60;/span&#62;, cut &#60;span class=&#34;hps&#34; &#62;into small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dice.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Fry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3for -4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes with 2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with 300&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minced &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/caramelised-beef-onions-bamboo-shoots-15440.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;beef&#60;/a&#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of a &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;chorizo&#60;/span&#62;, the &#60;span class=&#34;hps&#34; &#62;chopped &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-tomatoes-rice-10816.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes&#60;/a&#62; &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cut into small pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;corn&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Continue cooking&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;2-3&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes over low heat&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Drain the lentils in a colander &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;for 30 seconds.&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-style-lentils-10917.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-style-lentils-10917.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-style-lentils-10917.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spanish oven-baked omelet]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/spanish-oven-baked-omelet-10938.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 05 Jun 2015 06:19:53 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Spanish]]></category>
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		<description><![CDATA[Gourmand Asia recommends you this easy recipe of Spanish omelet in the oven. Ideal for a quick meal.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;160&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;5/6)&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 onion&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 red &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/minced-meat-lasagna-onions-bell-peppers-14986.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;bell peppers&#60;/a&#62;&#60;/span&#62;&#60;span class=&#34;&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Saut&#233;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a skillet.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Lightly beat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;8 eggs&#60;/span&#62;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;30&#60;/span&#62; c&#60;span class=&#34;hps&#34; &#62;l of milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stir.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minute,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add 100&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;g of grated&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/goat-cheese-and-honey-flammekueche-254.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; cheese&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and finish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cooking in the oven&#60;/span&#62;, for &#60;span class=&#34;hps&#34; &#62;about 30 minutes.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-oven-baked-omelet-10938.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-oven-baked-omelet-10938.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Catalan cream]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/catalan-cream-9647.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 24 May 2015 12:10:11 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Catalan cream is a classic recipe, tasty and ideal for a light dessert. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/lemon-pound-cake-944.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lemon&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;finely&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;grate the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;zest.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Dissolve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cornstarch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in cold milk&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the egg yolks&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture turns pale&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Stir in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon zest.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add&#60;/span&#62; gradually &#60;span class=&#34;hps&#34; &#62;the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cornstarch.&#60;/span&#62; S&#60;span class=&#34;hps&#34; &#62;tir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/chickpea-cream-with-prawns-6974.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cream&#60;/a&#62; coats&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the wooden spoon&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the batter into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ramekins&#60;/span&#62;, cool and &#60;span class=&#34;hps&#34; &#62;refrigerate for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;2 hours&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Just before serving&#60;/span&#62;, sprinkle &#60;span class=&#34;hps&#34; &#62;the Catalan &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/caramelised-veal-coconut-milk-10840.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;caramelise&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;under&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the broiler&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or&#60;/span&#62; use a &#60;span class=&#34;hps&#34; &#62;torch&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Baking tip&#60;/strong&#62;: &#60;span class=&#34;hps&#34; &#62;To vary the&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/catalan-cream-9647.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/catalan-cream-9647.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/catalan-cream-9647.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tortilla]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/tortilla-16492.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 12 May 2015 08:27:33 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[A touch of nutmeg and a little pepper, it is small details that give this tortilla its delicate flavor.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and wash &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/potato-tartiflette-16213.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a skillet &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potato&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-breasts-stuffed-onion-confit-braised-endives-10755.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onions&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix gently&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a wooden spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/parmesan-souffles-nutmeg-1136.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;5 minutes.&#60;/a&#62;&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Beat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;a pinch of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;nutmeg&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into the pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potatoes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;potato tortilla&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;30 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/tortilla-16492.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/tortilla-16492.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/tortilla-16492.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Paella]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/paella-9816.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 14 Apr 2015 06:00:56 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Spanish]]></category>
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		<description><![CDATA[Spain, flamenco, but also paella. Rediscover with us, this classic Spanish cuisine. Enjoy your meal!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the pepper, cut in half and remove the seeds and the white parts. Cut into small cubes. Rinse the &#60;a title=&#34;Stuffed tomatoes with rice &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-tomatoes-rice-10816.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes&#60;/a&#62;, remove the seeds and dice. Peel the garlic and onions, and slice. &#60;span title=&#34;Brossez soigneusement les moules, nettoyez les palourdes.&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#34;&#62;Brush thoroughly the mussels, clean the clams.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat the oil in a paella dish and fry the squid rings with the peppers for 10 minutes . Add the rice, onions, garlic and&#160;langoustines and&#60;a title=&#34;Fish parmentier with prawns &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/fish-parmentier-prawns-3943.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; prawns&#60;/a&#62;. &#60;span title=&#34;Remuez avec une spatule jusqu&#039;&#224; ce que le riz devienne translucide.&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#34;&#62;Stir with a spatula until the rice becomes translucent.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Add the tomatoes and cook for 10 minutes. Add the peas, salt and pepper. Sprinkle &#60;a title=&#34;Pan seared scallops with saffron emulsion &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron&#60;/a&#62;, cayenne pepper, 2 glasses of hot water and bring slowly to a boil. Reduce heat and cook for&#160;20 minutes. &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place the mussels, clams&#160;with the rice and allow to cook until all the shells have opened. Adjust seasoning if necessary and serve immediately.&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/paella-9816.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/paella-9816.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Paella express]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/paella-express-10466.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 13 Apr 2015 04:30:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[To prepare an express paella, follow our quick and easy recipe. Spanish food lovers will appreciate.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut &#60;span class=&#34;hps&#34; &#62;the &#60;a title=&#34;Tandoori chicken skewers&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/tandoori-chicken-skewers-10487.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken&#60;/a&#62; breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;finely chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and garlic.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;seed and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pepper into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small dice&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pot.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Saut&#233;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pepper&#60;/span&#62;, onion, garlic, &#60;span class=&#34;hps&#34; &#62;chicken cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sliced squid &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;for 5 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Add &#60;span class=&#34;hps&#34; &#62;the &#60;a title=&#34;Bean, carrot and tomato stew &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/bean-carrot-tomato-stew-10976.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomato&#60;/a&#62; paste&#60;/span&#62;, pour 2 &#60;span class=&#34;hps&#34; &#62;liters of water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bring to a boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for 10&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add the rice&#60;/span&#62;, shrimps, &#60;a title=&#34;Pan seared scallops with saffron emulsion &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;and paprika.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Simmer&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 to 12 minutes&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Adjust the seasoning&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62; and &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;parsley&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/paella-express-10466.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/paella-express-10466.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spanish lamb tapas]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/spanish-lamb-tapas-891.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 13 Feb 2015 10:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Spanish]]></category>
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		<description><![CDATA[For a gourmet amuse-bouche, serve this quick lamb tapas at your next dinner party. This is a recipe to whet the appetite before the entree.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. In a saucepan, heat olive oil and the peeled garlic cloves, then turn off the heat and add the rosemary. Leave it to infuse. Preheat the oven at 180&#176;C. Cut the &#60;em&#62;baguette &#60;/em&#62;into 24 fine slices and bevel. Arrange on a baking sheet.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Brush the slices of &#60;em&#62;baguette&#60;/em&#62; with the infused oil and place in the oven until brown. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat the pan, pour the rest of the infused oil and cook the &#60;a title=&#34;Potato duo stuffed with lamb&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/potato-duo-stuffed-lamb-1097.html%20&#8206;?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lamb &#60;/a&#62;cubes  for 2 minutes on high heat until it is pink. Season with salt and pepper. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;em&#62;Tapenade&#60;/em&#62; tapas: Spread 12 slices of &#60;a title=&#34;Pineapple French toast&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pineapple-french-toast-2708.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;toasted &#60;/a&#62;bread&#60;a title=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pineapple-french-toast-2708.html&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pineapple-french-toast-2708.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; &#60;/a&#62;with the &#60;em&#62;tapenade&#60;/em&#62;, add a cube of lamb and decorate with a coriander leaf.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Sun-dried &#60;a title=&#34;Green asparagus and tomato frittata &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-asparagu&#8230;omato-frittata-2235.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomato&#60;/a&#62; tapas: Garnish 12 slices of toasted tapas with the the tomatoes, add a cube of lamb and 1/2 of the anchovy fillet. Squeeze some lemon juice on the fillet and grate some zest over it.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; &#60;a title=&#34;Chorizo and pepper pizza&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/chorizo-pepper-pizza-1273.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;Chorizo&#60;/em&#62;&#60;/a&#62; tapas: Cut each slice of chorizo into three, roll a cube of lamb into a piece of chorizo with the marinated red peppers. Put a toothpick and...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-lamb-tapas-891.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-lamb-tapas-891.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/spanish-lamb-tapas-891.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Zucchini and potato tortilla]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/zucchini-potato-tortilla-4379.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/spanish/zucchini-potato-tortilla-4379.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 02 Jan 2015 03:58:30 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Tortilla can be cooked in many ways. In our recipe, we use potatoes and zucchini. It's a treat.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel, wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and dry the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potatoes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;For appetizer: zucchini soup with whipped cream and spring onions&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/appetizer-zucc&#8230;-spring-onions-1739.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;zucchini&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pepper&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; butter and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large skillet&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a title=&#34;Make a potato salad with gherkins, boiled eggs and bacon&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/make-potato-sa&#8230;led-eggs-bacon-421.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and peppers.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cover, cook for 10&#60;/span&#62; more &#60;span class=&#34;hps&#34; &#62;minutes. Then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remove the lid&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;zucchini.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slightly increase&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the flame,&#60;/span&#62; add &#60;span class=&#34;hps&#34; &#62;salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vegetables.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; Oil a mold. &#60;span class=&#34;hps&#34; &#62;Beat&#60;/span&#62;&#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/zucchini-potato-tortilla-4379.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/zucchini-potato-tortilla-4379.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/zucchini-potato-tortilla-4379.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Potato and chorizo soup]]></title>
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		<pubDate>Fri, 19 Dec 2014 09:00:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[For starter, we suggest this easy recipe: a potato and chorizo soup.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;500 g&#60;/span&#62; &#60;a title=&#34;Delicious potato pancakes with smoked salmon&#34; href=&#34;https://www.gourmandasia.com/recipes/recipe-by-dish-type/main-dishes/delicious-pota&#8230;-smoked-salmon-4237.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;potatoes&#60;/span&#62;&#60;/a&#62;, wash them &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; In 1l of salted boiling water, cook potaotes for &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(reserve&#60;/span&#62; salted &#60;span class=&#34;hps&#34; &#62;water)&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and blend.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash and drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;250 g&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;romaine lettuce&#60;/span&#62; and chop&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Blanch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;150 g&#60;/span&#62; &#60;a title=&#34;Prepare a penne pasta salad, tomatoes, chorizo and fresh scallions&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/prepare-penne-&#8230;resh-scallions-1207.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;chorizo&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;in boiling water for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the potato pur&#233;e&#60;/span&#62; back &#60;span class=&#34;hps&#34; &#62;in its&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cooking water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 pinch&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;black pepper&#60;/span&#62;, salad, chorizo &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with corn&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bread.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit :...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/potato-chorizo-soup-4335.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/potato-chorizo-soup-4335.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/potato-chorizo-soup-4335.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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