Say <i>Hola</i> To Spanish Cuisine

You don't have to travel to Spain to appreciate its eclectic cuisine.

According to author Anya von Bremzen, Spain has become a new culinary superpower. Her latest cookbook, "The New Spanish Table," features more than 300 recipes reflecting the diversity of the country's cuisine.

Von Bremzen has covered Spanish cuisine for more than 10 years and takes readers on a tour of Spanish culture, through its food. She also adds modern twists to traditional dishes and includes recipes for every level of home chef.

Von Bremzen visited The Early Show to

RECIPES

Andalusian Chicken with Green Olives and Bitter Oranges
Pollo con Aceitunas y Naranjas Agrias

4 medium-size chicken legs (about 2 1/2 pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat
coarse salt (kosher or sea) and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large white onion, quartered and thinly sliced
2 large garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup medium-dry sherry
1/2 cup strained fresh bitter orange juice (see Note)
1/4 cup strained fresh regular orange juice
1 tablespoon minced orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives, such as picholine or Nafplion
3 tablespoons minced fresh flat-leaf parsley
2 medium-size tart juice oranges
2 tablespoons slivered fresh mint

1. Rub the chicken with salt and pepper and let stand for 10 minutes.

2. Place 1 tablespoon of the olive oil in a heavy, shallow flameproof casserole or sauté pan that can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.

3. Add the remaining 1 tablespoon olive oil to the casserole and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5 to 7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the casserole, cover it, reduce the heat to low, and simmer for 15 minutes.
4. Add the orange zest, tomatoes, olives, and parsley to the casserole. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.

5. Meanwhile, peel the oranges with a small, sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.

6. Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top, and serve.

Serves 4

Note: Bitter oranges (aka Seville or sour oranges, or naranjas agrias) have a thick, slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead.

Chocolate-Dipped Almond-Stuffed Figs
Higos Rellenos de Almendras en Chocolate

3/4 cup brandy
16 soft plump dried Calimyrna figs
16 lightly toasted blanched almonds, preferably marcona
10 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor
2 tablespoons unsalted butter, chopped

1. Place the brandy in a small microwave-safe bowl and microwave on high power until very hot, 1 minute. Place the figs in a bowl that will hold them snugly. Pour the hot brandy over the figs and let soak for about 30 minutes, stirring several times. Drain the figs thoroughly and pat dry with paper towels. (If you'd like, the brandy can be reused in baking or to plump dried fruit.)

2. Using the tip of a small, sharp knife, make a deep incision in the bottom of a fig and push an almond inside. Repeat with the remaining figs and almonds. (Calimyrna dried figs often come tightly pressed together in round packages. If this is the case, once the figs are stuffed, pat and squeeze them lightly between your fingers to restore their round shape.)

3. Place the chocolate in a small stainless-steel mixing bowl set over a pot of simmering water or in the top of a small double boiler (over simmering water) over low heat and stir until it melts completely, about 5 minutes. Whisk in the butter and stir until the chocolate mixture is glossy, then remove from the heat. The melted chocolate mixture needs to be at least 1 1/2 inches deep to cover the figs. If the level in the mixing bowl or double boiler is too shallow, scrape about half of it into a 1-cup measure, replenishing it as needed.

4. Line a small baking sheet or a large plate with aluminum foil or use a Silpat pan liner, if you have one. Holding a fig by the stem, dip it in the chocolate mixture, turning to coat it completely and letting the excess drip off. If the stem is not long enough to hold, you can skewer the fig on a toothpick. Place the chocolate-dipped fig on the baking sheet. Repeat with the remaining figs.

5. Refrigerate the figs until the chocolate is completely set, about 2 hours. After an hour, use a thin spatula or knife to gently separate the figs from the aluminum foil or pan liner so they don't stick.
Makes 16 figs.

Chiringuito Seafood Paella
Paella a la Marinera

about 5 cups Shrimp Shell Stock (recipe follows), or 31/2 cups clam juice diluted with 11/2 cups water (more if using bomba rice)
1 large pinch of saffron, pulverized in a mortar
5 tablespoons extra-virgin olive oil
1/2 pound monkfish or other firm-fleshed fish, cut into 1-inch chunks coarse salt (kosher or sea)
4 to 6 ounces cleaned squid, bodies and tentacles cut into 1-inch pieces
10 medium-size garlic cloves; 8 crushed with a garlic press, 2 minced
2 large, ripe tomatoes, cut in half and grated on a box grater, skins discarded
1 1/2 teaspoons sweet (not smoked) paprika
1 3/4 cups short- to medium-grain rice
1/2 cup minced fresh flat-leaf parsley
12 small littleneck clams, scrubbed
12 jumbo shrimp, shelled and deveined
2 lemons, cut into wedges, for serving
allioli (recipe follows), for serving

1. Place the shrimp stock in a medium-size saucepan and bring to a simmer over medium heat. Add the saffron and keep the stock at a simmer until ready to use.

2. Place 3 tablespoons of the olive oil in a 15- or 16-inch paella pan set over a single burner and heat on medium until it starts to smoke. Add the monkfish and cook until barely seared, about 1 minute, seasoning it lightly with salt. Using a slotted spoon, transfer the fish to a bowl. Cook the squid, stirring, until just seared, about 2 minutes, seasoning it with salt.

3. Push the squid to the edge of the paella pan, where it's not as hot. Add 1 tablespoon of the olive oil to the center of the pan. Add the crushed garlic and cook until fragrant, about 30 seconds. Add the tomatoes to the center of the pan, reduce the heat to low, and cook, stirring the tomatoes several times, until they are thickened and reduced, 5 to 7 minutes. Using two wooden spoons, push the squid toward the center of the pan and mix it up with the tomatoes. Add the paprika and stir for a few seconds.

4. Preheat the oven to 425°F.

5. Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 3 1/2 cups of the simmering stock (5 cups if you are using bomba rice), keeping the remaining stock simmering in case it is needed later. Set the paella pan over two burners, stir in the parsley, and shake the pan gently to distribute the rice evenly. Cook over medium heat for 5 minutes. Periodically move and rotate the pan so that the liquid boils evenly.

6. Press the clams and the monkfish into the top of the rice and cook until the cooking liquid is almost level with the rice but the rice is still rather soupy, another 2 to 3 minutes. If the liquid is absorbed too fast and the rice still seems too raw, sprinkle on some more stock.

7. Transfer the paella pan to the oven and bake until the clams open and the rice is tender but still a little al dente, about 15 minutes. Check the paella a few times and sprinkle more stock over the rice if it seems too al dente. Remove the paella from the oven and discard any clams that have not opened. Cover the pan with aluminum foil, and let stand for 5 minutes. Uncover the pan and let stand for another 5 minutes (the rice gets better as it stands).

8. While the rice is standing, heat the remaining 1 tablespoon olive oil in a large skillet or wok over high heat. Stir-fry the shrimp, a few at a time, adding some of the minced garlic to each batch, until the shrimp are bright pink and just cooked through, 2 to 3 minutes per batch. Transfer the shrimp to a bowl and keep warm.

9. To serve, arrange the lemon wedges around the edge of the paella and decorate the top with the shrimp. Serve the paella straight from the pan, along with the allioli, for stirring into the rice. Serves 6 as a first course, 4 as a main course.

Shrimp Shell Stock
1 tablespoon olive oil
4 whole garlic cloves, unpeeled and smashed
shells (and heads, if available) from 1 pound shrimp
1 tablespoon tomato paste
10 cups store-bought fish stock, or 7 cups clam juice diluted with 3 cups water
3 fresh flat-leaf parsley sprigs
Heat the olive oil and garlic in a large saucepan over medium heat. Add the shrimp shells and heads, if using, and cook, stirring, until pink and very aromatic, 2 to 3 minutes. Add the tomato paste and stir until darkened, about 30 seconds. Add the fish stock and parsley, increase the heat to medium-high, bring to a boil, and cook until reduced to 6 to 7 cups, 15 to 20 minutes. Strain the stock, discarding the solids. The stock can be refrigerated, covered, for 2 to 3 days or frozen for up to 1 month.
Makes 6 to 7 cups.

Basic One-Cup allioli
2/3 cup extra-virgin olive oil
1/3 cup peanut or canola oil
4 large garlic cloves, minced
2 large egg yolks
4 teaspoons fresh lemon juice, or to taste
coarse salt (kosher or sea)
Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using.
Makes just over 1 cup.

Coca with Candied Red Peppers
Coca con Pimientos Rojos Caramelizados

2 tablespoons olive oil, plus more for brushing the coca
1 medium-size white onion, quartered and thinly sliced
4 cups thinly sliced drained roasted peppers in oil (from four 14- to 16-ounce jars)
5 tablespoons granulated sugar
2 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar
coarse salt (kosher or sea)
all-purpose flour, for dusting the rolling pin
1 pound store-bought pizza dough, thawed if frozen
confectioners' sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low, and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.

2. Place an oven rack in the center of the oven and preheat the oven to 450°F. Lightly brush a 17- by 11-inch baking sheet with olive oil.

3. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Transfer it to the oiled baking sheet and brush it with olive oil. Spread the filling evenly on top.

4. Bake the coca on the center rack until it is light golden and baked through, 18 to 20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (I use sturdy kitchen scissors for this), dust it very lightly with confectioners' sugar, and serve at once. Makes 1 large coca; serves 12 as a tapa.

Grilled Shrimp with Pepper Confetti
Brochetas de Gamba con Vinagreta

For the Basque vinaigrette:
1/3 cup minced red bell pepper
1/4 cup finely minced green bell pepper
1/4 cup minced white onion
1 medium-size garlic clove, minced
1/4 cup light olive oil
3 tablespoons best-quality white wine vinegar

For the shrimp:
1 teaspoon olive oil, plus more for brushing the shrimp
2 slices best-quality bacon
24 large shrimp, peeled and deveined, tails left on
coarse salt (kosher or sea)

1. Make the Basque Vinaigrette: Place the red and green peppers, onion, garlic, olive oil, and vinegar in a bowl and stir to mix. Let stand for 30 minutes.

2. Prepare the shrimp: Heat the olive oil in a small skillet over medium heat. Add the bacon and cook until it is crisp and has rendered its fat, 3 to 5 minutes. Drain the bacon on paper towels. When cool enough to handle, finely crumble the bacon.

3. Soak 6 bamboo skewers in water for 30 minutes. Light the grill and preheat it to medium-high, or preheat the broiler.

4. Thread 4 shrimp on each skewer, brush them lightly with olive oil, and sprinkle salt over them. Grill or broil the shrimp until just cooked through, about 2 minutes per side, taking care not to overcook them. (The shrimp can also be seared on a griddle.)

5. Arrange the skewered shrimp on a serving plate, spoon the vinaigrette over them, and sprinkle the bacon on top.

Serves 6 as a tapa, 3 as a light main course.