Summery Spanish Night

Last night was Spanish night in the Chauncey Hill Estate.  Which meant turning on an oven that pumps more heat into the kitchen than into the food.  But alas, we survived and wound up with a summery Spanish meal.

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Spanish Summer Dinner

Naturally we started with drinks, which was a white sangria.  Its lighter and works better in the summer heat than normal sangria, which is saying a lot.  But, the recipe, and a full report on the drink will be saved for a later post.  Onwards to tapas.

One thing I always remember about the food in Spain was the abundance of seafood in everything, especially the unexpected.  I was wary of any fresh sea food from the Wabash river, so I went with tuna.  I made two tapas with tuna.  The first was deviled eggs with tuna.  I used this recipe for Tuna Deviled Eggs, which turned out well.  The onion and smoked paprika added some extra flavor to a normal deviled egg.

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Huevos rellanos con atun

The other tapas I made from combining a number of recipes, adding a few things, and experimenting with vegetables. They were tuna stuffed tomatoes, peppers, and mushrooms (don’t worry, the main course did not have tuna in it, or even meat).  Most of the vegetables came from the balcony garden, so I just made the filling and put it in whatever I had that was ripe.  The tomatoes were good, the mushrooms were great, and there may have been a small fight over the last banana pepper.

Tuna Stuffed Vegetables

Serves 6 (I made half)

Filling

  • 1 can drained tuna
  • 3 tbsp mayonaise
  • 1/3 cup parmesan, romano, or asiago cheese
  • 2 tbsp lemon juice
  • 3 tbsp finely diced red onion
  • 2 tbsp capers
  • Salt and pepper

Mix everything for the filling together.  Prepare whatever vegetables you have chosen (wash and remove stems on mushrooms, deseed and splay peppers, cut tomatoes, etc).  Put filling inside and then bake at 350 degrees for 20-25 minutes.

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Tuna stuffed vegetables

And now to the main dish, a Zucchini Summer Paella.  We got it from a site Kelsi avidly follows called Naturally Ella.  We mixed the zucchini with summer squash, but other than that we followed the recipe pretty closely.  Unlike a traditional paella, she uses turmeric and smoked paprika instead of saffron.  This gives it a spicier, smokey flavor than saffron and saves some money.  And, it just looks so pretty when its done.

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Zucchini and summer squash paella

Hopefully this gets everyone something to work with if one night you feel like going south of the border (the French border that is).  Buen provecho!

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