Name: Fornos of Spains Luncheon I Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups Yukon Gold Potatoes; 1 cup Olive Oil; 2 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Salt; 0.5 tsp Black Pepper; 0.5 cups Fresh Parsley; 2 cups Basmati Rice; 0.5 tsp Saffron Threads; 4 cups Chicken Broth; 1 medium Onion; 2 tbs Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper; 1 litre Sangria Wine; 1 litre Soda; 4 cups Coffee

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Served with Spanish Potatoes & Saffron Rice, Sangria Wine, Soda & Coffee at table. Dessert will be served extra at an additional price per person.

Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes.

Prepare the Potatoes

In a large bowl, combine the potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.

Season the Potatoes

Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

Roast the Potatoes

Once roasted, remove the potatoes from the oven and sprinkle with chopped fresh parsley before serving.

Garnish

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Prepare the Rice

In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it sit to infuse.

Infuse the Saffron

In a large pot, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.

Sauté Onions

Add the drained rice to the pot, stirring well to coat. Pour in the chicken broth, infused saffron with its water, salt, and black pepper. Bring to a boil.

Cook the Rice

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and all liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Simmer

Fluff the rice with a fork and serve hot.

Fluff and Serve

In a pitcher, combine sangria wine with chopped fruits (e.g., oranges, lemons, apples) and let it chill in the refrigerator for at least 1 hour.

Prepare Sangria

Pour soda into glasses and brew fresh coffee as per your preference. Serve sangria chilled.

Serve Beverages

Yukon Gold Potatoes

Olive Oil

Smoked Paprika

Garlic Powder

Salt

Black Pepper

Fresh Parsley

Basmati Rice

Saffron Threads

Chicken Broth

Onion

Sangria Wine

Soda

Coffee

Luncheon I

Make Luncheon I Recipe in just 1h . Served with Spanish Potatoes & Saffron Rice, Sangria Wine, Soda & Coffee at table. Dessert will be served extra at an additional price per person.

Luncheon I

Descriptors

Tasting Notes

Food Pairings

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