Tortilla Española

I think in our past lives, my husband and I were Gypsies because we both love to travel and we don't like to stay in one place for long periods of time. Next year, we are going to Barcelona where the true gitanos are! So, in order to get me even more excited about our upcoming trip, I'm beginning to cook some Spanish recipes, and of course, the most famous recipe of all is their tortilla de patatas. This is my absolute favorite dish and if you're ever in San Diego, Tapas Picasso restaurant has one of the best tortillas Españolas.

INGREDIENTS (serves 4)

For Saffron Aïoli

• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon saffron threads
• 3/4 cup canola oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 3/4 cup extra-virgin olive oil

For Tortilla:

• 2 small boiling potatoes, peeled and cut into 1-inch pieces
• 1/4 medium onion, finely chopped
• 1 large garlic clove, minced
• 1 tablespoon vegetable oil 2 large eggs, lightly beaten

DIRECTIONS

Make aïoli:

In medium bowl, whisk together egg yolks and lemon. Set aside.

Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.

In blender, combine 4 tablespoons canola oil, garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.

Make tortilla:

Preheat oven to 300°F

In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.

In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.

In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.

Shrimp and Sausage with Saffron Rice

When I tasted this dish, it reminded me of paella. It has all the flavors and ingredients of paella, yet this is truly a super easy dish. Try to use andouille sausage because it really gives this dish a kick. Also, serve it with wedges of lime...the acidness really makes this dish pop! And don't you forget to serve the sangria!!!

INGREDIENTS (serves 4)

• 2 teaspoons olive oil
• 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
• 1 medium yellow onion, thinly sliced
• 1/2 cup white wine (we used champagne)
• 1 14.5-ounce can low-sodium chicken broth
• 12 saffron threads (you can find them in Trader Joe's)
• 1 cup long-grain white rice
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/3 cup frozen peas
• 1/2 teaspoon black pepper
• 3 sprigs fresh cilantro (optional)
• Wedges of lime

DIRECTIONS

Heat the oil in a large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.

Add the wine and cook for 2 minutes. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using) and wedges of lime.