Spanish Coca de mollitas.

Today I'm not going very far from my house, I will not go out the front door. This time playing a dish typically Alicante , theCoca Coca mollitas or muffins (in Valencian). If you live in or around Alicante'm sure you've eaten this rich salty coke. But if I had not heard mentioned so far, I recommend that you do not miss.  
's Coca mollitas is a "must", now that is so fashionable this anglicized in all bakeries in Alicante . Typically find the base of pastry or bread. In recent years also find chocolate. Definitely one of the best things invented by man, and not exaggerating.Ideally, take it as lunch, though Coca mollitas not have the time or schedule, or calendar date. 

VIDEO RECIPE

INGREDIENTS

For ingredients will always use the same cup.

• WHEAT FLOUR FORCE 375 g = 3 CUPS (FOR BASE)
• OLIVE OIL SOFT CUP 225 g = 1 
• 1/2 CUP OF BEER
• 1/2 CUP = 112 g VIRGIN OLIVE OIL (FOR CRUMBS)
• SAL, PRETTY
• WHEAT FLOUR 300g NORMAL (FOR CRUMBS)

A COOKING!

1. Lets start with the mass of the base. This sift the flour (about 3 cups) with a teaspoon of salt and put it in a bowl. We make a well in the center and we pouring olive oil. Stir well with a spoon or spatula. If you prefer, you can use a mixer blender. Once we have a homogeneous mass beer and continue kneading about 10 minutes. You can put more or less salt, it's going to taste. We put baking paper on a baking tray and sprinkle with flour (you can help a brush). We now extend the dough on the paper. It should be a box to maximize space, but there is shaped makes mini-pizzas. I am not in favor of it. The Coca mollitas has four corners! ... Che! 

February. oven to preheat We at 200 ° C with up-down function. While the oven is tuned prepare the mollitas. This mix 300 g of sifted flour, along with extra virgin olive oil and a few pinches of salt. At this point I will say that I prefer the mollita is saltier than the base, so it controls the ratio of base / mollitas salt. We're mixing everything with a spatula. After had a plastic container that can be covered, and shake the contents as if it were maracas. They will form balls and pegotitos flour (these are our mollitas). Now extend above the ground. 

Three. already have coca ready to put in the oven, but before we will cut into rectangular portions. We do it before because coca base is chewy and crumbs are loose on it. If you try to cut it with coca shatter made ​​us whole. We left in the oven for at least 20 minutes we controlled the crumbs go putting up gold, not marroncitas. Out of the oven and let cool in the pan for 5 minutes. Then we are passing in portions to the rack to cool completely.

PRESENTATION

This coke is folksy, does not need much decoration. It is very aesthetic itself. To me it seems pretty up on the baking sheet.

WHAT WE DRINK?

The Coca mollitas is very salty and also stuck to the palate and throat remains. I definitely lean towards a cold beer. 

VARIATIONS

They say that when a dish is perfect not try to improve it, because otherwise get. But bakers alicantinos Ruffled curl even when on the raw dough over the chocolate and put mollitas. You can use hazelnut cream or chocolate fondant. The contrast with the salty chocolate is fantastic. 

Another variation would be to replace the beer for white wine.

You can also replace the base plate by a puff.

ORIGIN

The Coca mollitas part of any childhood memory of Alicante. We all remember having eaten for lunch in high school, that I would always ask the baker ... "You want the center or edge?" Taking them in dinners and neighborhood in Bonfire, Moors and Christians in ... on the street for dinner or sobaquillo popular in the Pilgrimage of the Holy Face. You were taking unSiempre compete with coca ratatouille and "coca amb tonina" ... Those were the days, that nostalgia, good memories. 

The word coca is related to the English word cake (cake), and both come from the Dutch kok. raise in the Spanish part of Aragón and are very popular. 

Well I hope you feel encouraged to do this salty coke. You're not gonna regret it, yes count it by hand a beer or a soft drink for atragantaros not with her. 

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Spanish Paella Step by Step How is it done?

There are endless recipes for paella , that's a proven fact. Each chef gives his personal touch to make your paella ideal.The funny thing is that all the paellas are either rich seafood, vegetable, meat, rabbit ... Paella is a typical dish from Valencia but can eat anywhere in Spain. I bring you a recipe of different, easy and simple paella. Is paella recipe that my mother has been refined over the years and the palate that gives us every week. This is the paella recipe from my mother ... 

Paella # Amimanera absence of 5 little minutes

INGREDIENTS FOR 4 PEOPLE Paella

• RICE PUMP
• BUZZ MIX 
• 5 OR 6 RAW prawns
• A TUNA TACO
• SQUID RINGS O POTA
• 1 ÑORA
• FRIED TOMATO
• 3 cloves garlic
• FOOD COLORING OR SAFFRON
• OLIVE OIL
• SAL
• 1 PIECE OF RED PEPPER
• FEW MUSSELS (OPTIONAL)

TOOLS

Need a medium paella pan, a pot or deep saucepan, wooden spoons and little else. I use a special glass ceramic paella. 

The whitebait is varied with fish at the fish that is sold mainly to make soup.

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1. The first will add a splash of olive oil in the pot. The reason for doing so is because the pot is so slick and less time to prepare the broth. When oil begins to heat put two garlic cloves dancing in the oil until golden. Remove them and add the ñora to which you have to remove the seeds before. We left just a minute to do. Take it off and reserve. Now put some slits red pepper and let brown. Cut the tuna into small cubes and also had hot oil and reserve. Same with squid or squid leave about 3 or 4 minutes in the fire and booked. Finally pelaremos the raw prawns. Skins and had booked for the prawn oil. If you're going to put prawns also have to go through the oil. When they are done the remove and reserve. 

February. empty but with the taste of everything we've been through We still pot. Now we will put the skins of the prawns and whitebait in the hot oil from the pot. The idea is to prepare a fish stock or fish stock for our paella. We leave it done for a couple of minutes before starting to remove the wooden spoon. After a couple of minutes and we can add the water. The water that we add will be based broth that need for paella. So for two cups of rice (4 people) will get 4 or 5 fish stock. We leave on medium heat for about 15 minutes but never again. We add a couple of teaspoons of food coloring or prepared paellas, you can also we put actual saffron. If you're going to use real saffron put about three strands in a piece of aluminum foil Pass for a moment by the fire to toast lightly and are ready for use. When you take 15 minutes removed the fish with a spatula or colander. The broth should be clean. Then add the squid again in tacos and we left about 5 minutes so it is not chewy.

Three. While the broth is going to prepare our salmorreta Alicante, or personal adjustment my mother makes it. In a glass blender put the peeled garlic clove is left over, the dried red pepper and a splash of tomato sauce. Had everything in the blender to make it as thin as possible, and then we went through a sieve or colander. If you do that the chip will ñora rice and are very uncomfortable to swallow.

April. broth When we have finished it's time to take the pan and put the fire. We add a splash of oil and the oil puddle put the two cups of rice. That gives four to spare. Glasses of water are used to having good measure. Stir over the pan.Remember that the oil should be hot and we will move the rice for a minute before adding the tomato sauce. Stir and mix the rice with the sauce ñora, garlic and tomato sauce. After trying to distribute the rice to the pan and began slowly put the broth.Once we have all the stock since the temperature climbed over high heat for 5 minutes. We add trips to the paella, tuna, squid prawns ... Put the pepper shaped bike spokes and center that we had the garlic brown. Let the pan moving in circles that do well everywhere. And not move the pan paella eye. Rice or touch. 

After 5 minutes strong, lower the heat to low 12 minutes. 

We have to watch as the stock goes, because if you run out of broth will be less time you'll need. You see the salt testing before running out of stock. Over time remove the paella from heat and cover for about 5 minutes with foil or cloth. 

The paella is ready to eat 

WHAT WE DRINK?

For the seafood paella is the best pairing white wine with body. If it is a meat paella I would choose a white with body or a young red.

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Spanish Coca amb Tonyina

The Coca amb Tonyina is traditional Alicante . It is a diet based mainly tuna and onion. During the Bonfires of San Juanor St. Joan Fogueres is very common to find Coca amb Tonyina Alicante in all homes. The recipe for Coca amb Tonyinavary by family, baker or cook but the essence is very similar variants are many. Here I will show how to make Coca amb Tonyina Alicante # Amimanera. 

INGREDIENTS

FOR THE DOUGH

• WHEAT FLOUR CANDEAL 500 Kg
• VIRGIN OLIVE OIL 200 ml
• SAL A SPOON OR TWO
• Aniseed tablespoon 
• WHITE WINE 200 ml
• BEATEN EGG PAINTING THE GROUND

FILLING

• OREGANO (optional)
• OLIVE OIL 
• 1 kg ONION 
• GEARS 30g
• TUNA FOX - 250g tuna belly
• SAL
• SWEET PEPPER (optional)
• BLACK PEPPER

You know that you can adjust the amount of ingredients to your needs. 

A COOKING!

1. PREPARING THE GROUND

In a saucepan put heating oil, wine and anise seeds to boiling. You can use beer instead of white wine, including wine and water in different proportions according to your taste. I like to take anise seeds with a sieve before mixing with flour.

In a bowl, sift flour preferably has to be, wheat, flour is the pizza crusts. Add salt, one or two dessert spoons. We make a hole and we incorporate the oil mixture gradually. Knead by hand or using the machine.  

The result should be a manageable dough. If you do not want freezes you can play by adding more flour or more oil. Divide the dough into two equal halves. One will be the basis for the other to the top. We extend the two sides in a rectangular shape.The mass base better if the lid is not crack and thinner. 

We have prepared a tray with baking paper to prevent sticking. We extend the dough on the tray and cut the leftovers. 

February. FILLING

The filling is a coca amb tonyina ratatouille belly. The belly is tuna and sold in supermarkets as livers, tuna sorra or fox. You can use more or less depending on what comes in the package. In some places sell salted salted bone, then you have to remove excess salt. You can find it packaged as smoked salmon or glass jar.

We put in a large pan a generous squirt of olive oil to warm and gilded pine nuts. The retired and reserve. 

Cut the onion into small dice without being chopped onion, chopped one dessert spoon of paprika and a pinch of ground black pepper.

We put over medium-low heat tuna, onion and red pepper. Add salt and let it do chup chup-for about one hour. It is a ratatouille. You can if you want to speed up the process and make it faster but advise patience. Even down to low heat if necessary and lengthen to two hours. If you're going to do it quickly adds paprika only at the end to prevent burning. The salt you give it to your liking. When ready remove olive oil either casting or passing by a Chinese. I'm not saying you should dry it, but should not be too oily. We add the pine nuts and a little oregano.

Three. ASSEMBLE THE COCA AMB TONYINA

We let the ratatouille belly cool and then extend a layer on the basis of coca without covering edges then we have to close the lid.

We place the lid on top and close the edges style that you like: with a fork, a braided ... The same I say if you want to decorate it with some left over dough squares or diamonds or by putting the Plato Tipico (that decoration carries prize). We use now the beaten egg to paint over and make it pretty. 

Finally prick with a fork coca to breathe or make holes with a stick across its surface. 

Preheat oven to 200 ° C but keep in mind that all ovens lie. Approximate time is 40 minutes in the middle. If you see it starts to brown too over the top you can cover it with aluminum foil tray or down a level.

Remove from oven and let cool on the pan at least 15 minutes.

PRESENTATION

The Coca amb Tonyina is a typical recipe of Alicante eating and more specifically in the second half of June, during the festival of the Bonfires of San Juan. It is tradition to accompany traditional "bacores" which are the figs from the fig tree. The figs or bacores are the first fruit of the fig season. They are larger than the figs and have much more flavor. 

WHAT WE DRINK?

Beer, sweet wine or white wine would be the best pairing for coca amb tonyna .

HISTORY AND ORIGIN

It is tradition in Alicante eating coca amb tonyina overnight plant fires. That night many Alicante, party people, spend as outstanding night grows monument representing your district or neighborhood. It is a work of many hours and coca is the ideal place to regain strength and encouragement snack. In those days they are almost always accompanied by "les bacores" figs.The Alicante bakeries make thousands of kinks to consume at the time (second half of June) but we can find them throughout the year in some places. It is also typical for family reunions, Moors and Christians, pilgrimage or Santa Faz in Alicante festivities ... we know a lot of parties.

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