At this time of year I am always asked the same question: do you know a good recipe for Roscón de Reyes?…
*Receta de Cogollos de lechuga con anchoas en español más abajo*
This Little gem lettuce with anchovies recipe is so easy that I shouldn’t even call it a recipe, if you look a the recipe I posted just before this one, it’s brilliant to serve as a side dish or as a tapas dish, try them with Chorizo and hummus pita pockets so that you have my special ingredient below ready made.
You can increase the number of lettuces and tins of anchovies as much as you want, making it fabulous for a party or when you have lots of people round and want to make something easy.
– 1 little gem lettuce, leaves separated, washed well and dried with a clean towel or in the salad spinner
– 1 tin of anchovies
– The juices of cooked chorizo (see the Chorizo and hummus pita pockets recipe for cooking instructions)
Distribute the clean lettuce leaves on a pretty (or practical) plate, place one or two anchovies on top of each one, drizzle with a bit of the oil left in the tin and then drizzle with the juices left in the frying pan after cooking the chorizo.
Have you seen my Easy Guide to Spanish Tapas?
Esta receta de Cogollos de lechuga con anchoas es tan fácil que ni la debería llamar receta. Mi truco es añadir la salsita que deja el chorizo frito así que está riquísima como acompañamiento del Pita con chorizo y humus que ya os deja ese juguito listo.
El número de lechugas y latas de anchoa se pueden aumentar ad infinitum, perfecto para fiestas o cuando teneis a un montón de gente en casa y necesitais algo fácil que está listo en dos minutos.
Cogollos de lechuga con anchoas
– 1 cogollos de lechuga, con las hojas separadas, bien lavadas y secadas
– 1 lata de anchoas
– Jugo de chorizo frito (en la receta de Pita con chorizo y humus teneis el modo de freírlo)
Distribuir las hojas de lechuga limpias y secas en una fuente, colocar una o dos anchoas sobre cada hoja, rociar con un poquito del aceite de la lata de anchoas y luego con la salsita que ha dejado el chorizo.
I have been meaning to write this post for a while as I would like to start a surreptitious campaign to bring fideos to the UK. Fideos can be defined as extremely short and thin spaghetti (well, the ones I like are thin). You can make lovely soups with them and one hugely popular soup is the Spanish recipe this post is for: sopa de fideos (pasta soup).
This is a really simple recipe, in fact if you have good homemade chicken or vegetable stock at home you can just add the fideos and, within five minutes, you could be ready to sit down to steaming hot comforting soup, spoon in hand. My mother always has stock in the fridge or in the freezer precisely for this purpose.
It should always be cooked the moment you want to eat, that’s when it tastes best and it takes so little time to prepare that it is totally feasible. This is the soup you eat when you’re cold and need warming up, when you don’t feel so well, when you need cheering up… Ok, by you I mean me but let me tell you, that cup of tea that the British fix everything with…this is my Spanish-style cup of tea. And, yes, being me it includes chorizo (you didn’t expect anything else, did you?).
Now, I like my pasta soups to be very thick, without too much liquid
(otherwise I call them consommés and I’m done with it), so make sure you adapt it to
your taste (don’t panic, it’s easy to do). Fideos are designed for soups so they get soak in the stock in a delicious way.
|What I like to see in my cupboard|
Fideos are not easy to find in the UK. In Tesco you can find Lubella Filini no. 2 (a Polish brand), but they’re number 2 (hence much thicker and they don’t soak in the lovely flavours like my absolute favourite: Gallo no. 0 (it has to be, it’s the only fideo brand I’ve been able to find in the UK, there are other brands in Spain of course). You can find the Gallo brand in the Spanish London supermarket R Garcia and Sons (you can order online or pop in for a visit). I’m pretty sure my husband has bought them from the La Plaza Deli in Portobello too. Of course, try any local Spanish shops or market stalls you may pass on your travels and, should you see a Portuguese shop, ask for their pasta soup range, even if they don’t have fideos, you will find tiny pasta dots, stars or teardrops that tend to be really good and work rather well.
Substitutes: De Cecco Stellette nº75 (I’ve seen them in Waitrose), Orzo pasta (I get it from Waitrose and I have seen it in selected Tescos), Tesco’s Farfalline, Lubella’s Filini. You could also break vermicelli into short length cut-at-home fideos.
Sopa de fideos a la Feisty Tapas
- 1 litre of stock or however much you fancy having (I have to warn you that it is addictive so you will be going back for more).
- 1 chicken stock cube if using water (I use Kallo), depending on the amount of water you may need more or less stock.
- 250 g approx of fideos or substitute pasta (how I calculate is by checking the resistance of the pasta against the wooden spoon when stirring straight after adding them, if there’s a bit of resistance, that’s about right, if it stirs too easily, it needs more).
- 1 carrot (quartered lengthways and then sliced not too finely and not too thickly so that it cooks quickly).
- 25-50 g chorizo, peeled and “pierced” a couple of times with a fork (I tend to use either half a sausage or a whole one) peeled and (as you may know from previous posts I tend to use Tesco’s Cooking Chorizo nowadays, I should tell them that, shouldn’t I? That failing, get the Revilla’s Chorizo de Pueblo. If you’re really lucky ask your local Spanish shop/stockist/market stall).
1 medium pan, 1 chopping board for vegetables, one chopping board for hot food
- Place the water in a medium pan, when it’s boiling add the chicken stock and carrots. Let it bubble away.
- After a couple of minutes add the chorizo.
- When the carrots start feeling tender (it will only take a few minutes), add the fideos or pasta soup. Follow the pack instructions. If using number 0 fideos, try not to let them overcook, they are best al dente. Make sure you stir once in a while.
- If using fideos remove the chorizo and, with the help of a fork and a knife so not to burn your fingers, chop it (you know my method, cut lengthways first and then slice away) before you put them in, if using pasta that takes a bit longer to cook, you can leave the chorizo a bit longer.
HINT: Should it be too thick, add more stock. Should it be too watery, just make sure you make it thicker when serving it by removing some of the extra liquid. See? I told you it was easy. If you don’t eat it all straight away, make sure you remove it from the heat and leave the lid either off or only half covering the pan so that the pasta doesn’t go too soft.
TIP: When immediate comfort is required, skip the carrots, add the chorizo and stock cube (if not using your own stock) when the water starts to boil and add the fideos or similar pasta for soup. In 5-10 minutes, depending on the type of pasta you could have a fantastic warming and comforting soup.
EXTRA TIP: You can also make a sopicaldo by chopping any leftover chicken and vegetables you may have.
YET ANOTHER TIP: Try making it with quinoa for a gluten free version, in that case make sure the chorizo is gluten free too (many tend to be but I am of the “you never know” persuasion).
If you’re new to my blog, welcome! You can find out more about in my bio.
This is one recipe I have been wanting to share for ages. I love chorizo, it is one of my favourite ingredients. This is based on my grandma’s recipe, when I started cooking (or trying to) many years ago I asked her for three recipes: her chorizo pasta, her meat with olives and her “arroz con leche” (the Spanish version of the British rice pudding). Let’s just say that the woman could cook and not only good food but for hordes of people as it was never just her and my grandad for lunch or dinner around their kitchen table (one of the favourite spaces of my childhood).
When I don’t have access to a Spanish shop I buy Tesco’s cooking chorizo (in fact there’s always some of it in our fridge), you could also try Revilla Chorizo de Pueblo Puchero which you can find easily in Sainsbury’s or Waitrose.
Thermomix version here.
Hello, Maria here, welcome to my little corner of the Internet. I started Feisty Tapas in early 2011. Back then I was just starting to cook regularly (at the tender age of 37) as I had a baby to wean and a husband whose diabetes was getting worse.
In the summer of 2012 I bought my first major kitchen gadget: a Thermomix TM31. Overnight it changed the way I cooked. It is a bit like outsourcing the chopping, no more standing at the kitchen counter for half an hour chopping away, which is dangerous when you are as clumsy as I am. Then other kitchen gadgets like the Instant Pot came along, so did my fibromyalgia and the realisation that kitchen gadgets were allowing me to keep cooking, somewhere along the line I had learned to love cooking (and not just eating) and I wasn’t going to give it up.
Kitchen gadgets allow me to keep cooking delicious food with minimum effort and make my life as a working mummy with fibromyalgia so much easier. It’s no wonder I have ended up working for Instant Pot, is it?
My aim through Feisty Tapas is to make your life easier at every step. I want to prove to you that there is no shame in surrounding yourself by the things that make that happen, freeing your time for other things, like putting your feet up, your loved ones, reading a book or whatever it is that you fancy doing.
At first sight this blog might look like one that doesn’t get updated very often, just a record of a recipe here, a thought there and sure enough that’s what it was a few years ago. However, if you dig a bit deeper you will soon see that Feisty Tapas is a thriving community taking the shape of FOUR very chatty, interactive and supportive Facebook groups.
Some readers find the blog first and subsequently join the Feisty Tapas groups and others find (or are recommended) one or all four of my Facebook groups first and then discover the blog. Either way, what you will find behind the Feisty Tapas banner is a tight-knit community.
Feisty Tapas is me, Feisty Tapas is this blog and Feisty Tapas is four Facebook groups full of amazing people where you will find daily inspiration:
– Thermo Cooking UK with Feisty Tapas, with over 1,500 very chatty UK-based owners of machines such as the Thermomix, KitchenAid Cook Processor, Kenwood K Cook and Tefal Cuisine Companion, Lakeland Multichef or the Aldi and Lidl counter parts. This was my first group.
– Pressure Cooking UK with Feisty Tapas, for those of you with pressure cookers of any type, whether the stove-top variety or the new electric devices that also have other features. I personally have the Instant Pot but it’s not restricted to that.
– Feisty Tapas’ Health Warriors, a support group for the good and the bad
days. Reading suggestions, research, putting things into practice… Whatever type of health kick you’re in, you can kick it into shape here.
– Kitchen Gadgetry with Feisty Tapas, the place to unleash your inner kitchen gadget geek. A global group for people from all countries to talk all things kitchen gadget.
All groups are full of like-minded people and through them I (with their help) try to offer support and make sure that no kitchen gadget worth its salt is relegated to a kitchen cupboard.
It’s not all food though, I like to call my groups lifestyle communities for kitchen gadget lovers. We chat and we care.
Email: feistytapas gmail.com and at the top of the right hand side bar you have all my social media details.
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