Best Salad Sevillana Recipes

SEVILLA TAPAS SALAD

Sevilla Tapas Salad image

Serve with fish or use as a topping for a bruschetta appetizer. From All Around The World Cookbook by Sheila Lukins

Provided by Charlotte J

Categories Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb plum tomato, cored seeded and cut into small dice (ripe)
1/2 red onion, diced (about 1/2 cup)
1/4 cup capers, drained (tiny)
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper, coarsely ground
2 tablespoons flat leaf parsley, chopped

Steps:

In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
Season with salt and add parsley.
Toss gently with a fork.
Serve within 1 hour for the freshest taste.

Nutrition Facts : Calories 59.2, Fat 4.7, SaturatedFat 0.7, Sodium 174.8, Carbohydrate 4.3, Fiber 1.3, Sugar 2.4, Protein 0.9

ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)

Aceitunas a La Sevillana (Sevilla-Style Green Olives) image

Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.

Provided by Halcyon Eve

Categories Spanish

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (7 ounce) jar large Spanish olives, drained and slightly crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
4 garlic cloves, lightly crushed and peeled
4 tablespoons vinegar
4 anchovy fillets (optional)

Steps:

Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
Shake well and marinate at room temperature for several days.
Serve room temperature.
May be kept for weeks in the refrigerator; return to room temperature before serving.

Nutrition Facts : Calories 54.8, Fat 5.2, SaturatedFat 0.7, Sodium 515.8, Carbohydrate 2.3, Fiber 1.3, Sugar 0.2, Protein 0.6

PAELLA SEVILLANA

Paella Sevillana image

Make and share this Paella Sevillana recipe from Food.com.

Provided by afredorap

Categories Spanish

Time 1h10m

Yield 1 paella pan, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tomatoes, chopped
1/2 cup peas
1/2 lb mussels, without shell
1/2 lb prawns, raw
1/2 lb pork, thinly sliced
1/2 lb chicken, cut into chunks
1/2 lb spanish chorizo, chopped
1/2 cup olive oil
1/2 cup white wine
3 cups arborio rice
3 bay leaves
10 slices roasted red peppers
1 teaspoon cumin powder
1 pinch black pepper
1 pinch saffron

Steps:

Saute garlic, onion, bell peppers, and tomato in olive oil.
Add chicken, pork, and peas, and saute. Add white wine.
Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
Add jamon iberico and rice, and saute one minute.
Add 6 cups broth (or twice as much as rice you use).
After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
Decorate with the roasted red pepper strips, and let sit five minutes before serving.

Nutrition Facts : Calories 863.1, Fat 36, SaturatedFat 8.2, Cholesterol 134.1, Sodium 596.7, Carbohydrate 88.4, Fiber 4.6, Sugar 2.8, Protein 39.4

SALAD SEVILLANA

Salad Sevillana image

Provided by Beth Sexton Stryker

Categories Salad Blender Food Processor Egg Quick & Easy Lunch Bacon Artichoke Healthy Bon Appétit Connecticut

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Steps:

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.