Spain

OBJECTIVE

This lesson explores the techniques of frying and shallow frying through ingredients indigenous to Spain.

SKILLS & TECHNIQUES ADDRESSED

Deep fat frying

Shallow frying

Sautéing

MODELING/ DEMONSTRATION

How to properly deep and shallow fry

How to purchase, clean, and handle shellfish

Each student prepares:

Croquetas de Jamon: Serrano Ham Fritters (Page 389)

Tortilla de Patatas: Shallow Fried Potato Omelet (Page 392)

Gambas al Ajillo: Sizzling Garlic Shrimp (Page 393)

Espinacas a la Catalana: Spinach Catalan-Style (Page 400)

Romesco Sauce* (Page 395)

Read

• Chapter 8: Pages 371-378; 380-381 (Spain)
  

Glossary/Notes

Nora Peppers

Anchovies

How to clean squid

Monkfish

Saffron

Cooking Methods/Techniques

Glazing

Roasting Vegetables

Instructor Notes: