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Andalusian Tomato Picadillo recipe

Andalusian Tomato Picadillo recipe

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This tapas dish is perfect served with bread and a glass of chilled rose.

3 people made this

IngredientsServes: 6

  • 450g cherry tomatoes, deseeded and diced
  • 2 onions, sliced
  • 1 bunch of spring onions, sliced finely
  • 2 green peppers, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 3 cloves of garlic, crushed
  • 200g squid (prawns are a good alternative to squid)
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • salt and black pepper
  • 3 hard boiled eggs, peeled and sliced

MethodPrep:10min ›Ready in:10min

  1. Mix together the tomatoes, onion, spring onion, peppers and garlic.
  2. Heat a griddle until smoking and cook the squid for 2-3 minutes or until cooked. Leave to cool and slice. Add to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for 1 hour.
  3. When ready to serve add the vinegar and season with salt and pepper. Top with the sliced boiled egg and serve.

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Picadillo (Cuban-Style Hash)

Picadillo is Spanish for “hash” (or “mince”). Essentially, this is a Cuban version of the good old American mélange, eaten on its own or used as a filling for empanadas. Spanish influences, specifically Andalusian, are obvious due to the addition of olives and raisins. Picadillo is often served topped with hard-cooked or fried eggs and is usually accompanied by fried plantains.

Chili Peppers

Although I love peppers, I’m not one of those crazy people that shoves whole habaneros in her mouth… funny story about that, actually.
The year was 1993 and I was living in Guadalajara, México. I was a student at the Universidad Autónoma de Guadalajara and a group of us were out strolling the Mercado Libertad, which is a huge multi-level market. It houses everything from food to shoes to flowers. Here we are, a bunch of 20 year old kids walking around with eyes popping out of our heads. This was the first time most of us had been on our own in a foreign country. We happened upon this vendor of chiles. You know where this is going, don’t you?! A girl in our group stated that she could handle really spicy food and was going to buy a few peppers. We tried (in vain) to warn her that these were seriously hot and she shouldn’t pop the entire thing into her mouth. Let’s just that the afternoon took a turn… to the Emergency Room! I guess I shouldn’t have said a “funny” story, just “a story”.

Learn more about the benefits of bread and let it be at your table every day

Bread consumption has been reviled in recent years. It was accused of making people fat, which is why many chose to eliminate it completely from their diet. However, increasing numbers of dieticians and nutritionists are reminding us that bread forms part of a healthy, balanced diet. The World Health Organisation (WHO) recommends eating 250 grammes of bread a day. Moderation is key, as with any other food from the recommended Mediterranean diet.

What we lose when we stop consuming bread is water, not fat. We lose weight quickly and also lose the many health benefits of moderate bread consumption.

  1. Gives you energy for its rich content of carbohydrates. Bread belongs to the group of grains and tubers, since it is made with wheat flour, which is characterized for containing a large amount of carbohydrates, which serve as fuel for the body.
  2. It is a source of vitamins. Its consumption provides you: protein, iron, zinc, magnesium, potassium, niacin, vitamin B2, folic acid and vitamin B6.
  3. The fiber is a component present in bread. It is true that the breads made with wholemeal flours or whole-grain have greater content of fiber, but white bread has it, although in less quantity. The fiber helps you: to regulate the digestion avoiding constipation, and to control the levels of sugar and cholesterol from the blood to avoid heart diseases.
  4. Bread ‘is NOT fattening’. A slice of bread contains less than 2 grams of fat and less than 100 kcal, almost like an apple, or a pear or a banana. In addition, if we take as a basis a diet of 1800 kcal, a slice of bread would only be 5.5% of the total energy required for a day.
  5. It is very versatile. Sliced bread, much appreciated by children for its soft texture and rich flavor, and loved by adults for the comfort of its use and the possibility of having a great variety of flavors and presentations, that range from the classic white bread until the one containing several whole-grain cereals. It can be used on a daily basis as part of breakfast, lunch, meal, dessert or snack.

Picadillo (Ground Beef Hash) Stuffed Acorn Squash

I will forever wish I had paid more attention to my mother's cooking. Her picadillo, to me, was always exceptional. You would think something as simple as a ground beef hash would take little to no skill, and while it doesn't really, there are many variations of this dish across Latin America and it took me a while to nail down the flavours of the Dominican-ish version I grew up with and love. I say Dominican-ish because I believe my version blurs a little into the Cuban version which perhaps my mother's did too. I did a lot of research on this dish and I still cannot confirm which version is truly Dominican, Cuban or Puerto Rican. Let's just say the recipe I present to you today is a much-loved Latin American dish with complex flavours that will surprise you and that I guarantee you too will love.

What is Picadillo Made of?

Picadillo is a type of hash traditionally made with ground beef and a heavily seasoned tomato sauce. Though many versions exist throughout Latin America, olives, capers and raisins are almost always added which makes for a spectacular briny, mildly sweet, and slightly saucy stew. If you'd like to make it a little healthier, you could definitely use ground chicken or turkey but be aware it will not be quite as good. A blend of beef and pork is also commonly used.

What Goes Well with Picadillo?

My preferred accompaniment to picadillo, and the most traditional one, will always be black beans and rice with ripe plantains. In Puerto Rico, and other Latin American countries, they often add fried, diced potatoes, to the picadillo and serve it with white rice -- a heavenly double-starch combo that is not for everyone but I occasionally will indulge in. Picadillo is also delicious with mashed potatoes or this less carb-y cauliflower purée. You can stuff warm flour, or corn, tortillas with picadillo for instant tacos, or even use it as a filling for empanadas. Here, for a little variety, I stuffed acorn squash with the picadillo. It makes a relatively quick and easy meal and the mild sweetness of the acorn squash works brilliantly with the briny, intensely savoury, beef hash.

Unlike the capers which are optional, I can't imagine picadillo without the pimento-stuffed olives -- they add the distinct Andalusian influence to the beef hash -- but if you absolutely must leave them out, add a generous splash of red wine vinegar once the picadillo is cooked. The addition of raisins is the most polarizing (my household included) so I leave them out, but it would be wise not to serve pastelitos to a Dominican without them. Note that because I am using this picadillo as a stuffing, I kept the mixture on the drier side. For serving alongside rice and beans, however, picadillo is always best a little saucier which I address on the recipe notes. Picadillo is not traditionally spicy but we sometimes enjoy it with a tad bit of heat by adding jalapeños or a generous pinch of red pepper flakes. Serve the stuffed squash with a simple salad and/or some fluffy white rice. Enjoy!

Spanish Picadillo Soup Recipe

4 cups (or 1 32 oz box) low-salt chicken broth

1 4 oz package diced pancetta

4 hardboiled eggs, peeled, halved and sliced

4 T fresh mint leaves, chopped

Light and satisfying, the Spanish version of Picadillo contains only four elements: chicken broth, eggs, pancetta, and fresh mint.

Warm broth in pot on stovetop.

In a small skillet, brown pancetta over medium-high heat until beginning to crisp. Set aside to drain on paper towels.

To assemble: Arrange pancetta, egg slices, and mint in shallow soup bowls. Place in front of diner, and ladle broth on top.

Chicken soup is comfort food in any language. If you like, add thin noodles to the broth.

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3. Gazpacho with roasted vegetables

This contemporary preparation is very particular Although the gazpacho is cold, the vegetables have been roasted in advance. Other ingredients can be provided, but the base of tomato, cucumber, pepper, and onion is the key to gazpacho.


  • 500 grams of ripe tomatoes
  • ½ cucumber
  • 1 red pepper
  • ½ onion
  • 3 garlic cloves
  • 2 tablespoons of sherry vinegar (30 ml)
  • ½ glass of olive oil (100 ml)
  • 2 glasses of water (400 ml)
  • Salt and pepper to taste

For the picadillo:


  • Preheat the oven to 180 ° C.
  • Place the previously washed vegetables (except the cucumber) in a baking dish. Cover with a stream of olive oil and bake for 20 minutes.
  • Peel the garlic and the cucumber.
  • Cut the cucumber into medium pieces.
  • For the picadillo, chop the onion and the peppers without seeds into pieces of approximately 1.5 centimeters.
  • In a bowl and with the electric mixer, grind the roasted vegetables with the water together with the cucumber and garlic. Season with salt and pepper and add sherry vinegar.
  • Place portions of picadillo in the bottom of a deep dish and pour the gazpacho on top. Accompany with a slice of bread.
  • This is a very interesting preparation since it will take the smoked touch of the baked vegetables.

As it is observed in the last two recipes, it is possible to experiment with new mixtures to obtain an excellent and original gazpacho with vegetables. It can also be combined with fruits, mixing fruit and vegetables in equal parts.


The writer of this article, currently manages his own blog moment for life and spread happiness and is managing to do well by mixing online marketing and traditional marketing practices into one. Read articles by Rashed

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Not to be confused with gazpacho, which is a chilled tomato soup, gazpachuelo is a traditional fish soup originally served as a fisherman’s winter staple in Málaga. Its basic components are fish (hard to make fish soup without it…), stock, garlic, egg yolk and olive oil. Excellent for dipping bread in – delicious!

This one is your essential meat and potato stew, Andalusian style. Usually made with veal, potatoes, and tons of sweet paprika and ground black pepper, it’s a great dish for if you feel like you might be coming down with something. Wholesome, filling and, most importantly, piping hot!

A slight variation on the Spanish potato stew – this one has chorizo in it. Delicious either way! Photo credit: Good to Know


So, pear gazpacho it is. With the addition of ground almond meal, it has similarities to ajo blanco, a white garlic gazpacho made with almonds. While gazpacho is a savory cold soup, served as an aperitif, this one, with some tweaking, makes an excellent dessert!

Gazpacho needs a garnish, both for visual and textural contrast. Crispy croutons are good. Crunchy chopped scallions would go with the sweet pears. In honor of the tomatoes I have not got, I used chopped cherry tomatoes plus a little shredded basil.

Chilled pear gazpacho served with chopped cherry tomatoes and sprigs of basil.

Serve with crispy croutons or bread sticks.

Olive oil and bread give the gazpacho a creamy texture.

Place the pears in a blender with the lemon juice (to prevent fruit from turning dark). Add the bread, ground almonds, garlic and salt. Blend until smooth. Add the oil, vinegar and anisette if using. Blend to emulsify to a creamy texture. Blend in ½ cup water. Chill the gazpacho.

Stir the gazpacho before serving. (Add additional water if gazpacho seems too thick.) Serve the gazpacho in small cups, garnished with chopped tomatoes and shredded basil.

BABA GHANOUSH (Eggplants cream) to the Iberian Tapenade with Hazelnuts Roberto&Lazaro

Ingredients (4 persons)

4 Eggplants
2 tablespoons Iberian Tapenade with Hazelnuts Roberto&Lazaro
3 tablespoons Tahini (sesame cream) (1)
6 tablespoons Extra Virgin Olive Oil
1 Lemon
2-3 Garlic cloves
1 ½ tablespoon Baharat / Zahtar (mixture of Oriental Spices)*
Sweet / Spicy Paprika
Coriander or fresh Parsley
Pita bread and/or Crudités (Carrot, Celery, Cucumber, Zucchini, Radish, Beet cooked . )

Roasting oven eggplants or iron, let cool, peel and set aside.

In a fit whipping bowl, place the roasted eggplant, the Iberian Tapenade R&L, the Thaini sauce, garlic cloves disheartened, lemon juice, Extra Virgin Olive Oil, and spice mix*, prepare the cream, check the salt and reserve in refrigerator.

Display decoratively, sprinkling sweet paprika (or mixed sweet/spicy), add chopped coriander or parsley and a splash of extra virgin olive oil.

Serve with warm pita bread and/or varied seasonal crudités (carrots, celery, cucumber, zucchini, radish, cooked Beets . )

NOTE: * Baharat/Záhtar. Traditional blend of spices from the Middle East (Lebanon, Israel, Syria, Egypt . ), used in sauces, vegetables, meat and fish marinades, stews (Mutabal, Hummus, Falafel, Muhammara ..) Mix and mince the following species: Thyme, 2 tbsp. / Oregano, 1 tbsp. / sweet Paprika, 1 tbsp. / hot Paprika, 1 teaspoon / ground Cardamom, 1 teaspoon / Somak 1 tbsp / ground Cumin, 1 tbsp. / ground Cinnamon, 1 teaspoon / ground Black Pepper, 1 ½ teaspoons / grate 1 Nutmeg / grate 6 Cloves
(1) Tahini, it can be found in specialty stores.

The First Rule of [Cook Club] (Cook-along Week 46: Okonomyaki)

Hello! Want to try out new recipes and cook together with other people in SE++?

Because my friends group is not at all interested in the culinary arts, and a lot of people on these forums are (or want to be), I figured this would be a great place to run a cookbook/recipe club. We don't get to sample each others' cooking, but since we'll all make the same (or similar) dish, it'll be like we're eating together!

The process is as follows:

a) We choose a dish to make
b) Discuss alterations/substitutions
c) Make the recipe, discussing thoughts about the dish, posting pics, rating the recipe(s), etc.
d) Repeat

I figured we can do this on a weekly basis. It won't be super formal or require signups. We can coordinate for cooking/posting on a particular evening (Saturday?) but if you make it earlier or later than that particular day, that's more than fine too.

Okonomyaki! The name translates roughly to “what you like, grilled” and while there is a traditional recipe the spirit of the dish is to start from there and add whatever you want.

In it’s most basic form it’s a vegetable pancake, usually made with cabbage and green onion, often with thinly sliced bacon or pork belly cooked into one side and then covered in one or more sauces and other toppings.

I still want to stay traditional, but do you have anything with a video demonstration?
I have two:
Binging with Babish’s Okonomiyaki from Sweetness & Lightning

A good recipe for someone looking for something a little bit more basic:
Budget Bytes' Savory Cabbage Pancakes (Okonomiyaki)

Ultimately though the fun of making okonomiyaki is putting your own spin on it. Don’t like or eat pork? I’ve done it with thinly sliced steak, either cooked into the surface, or cooked separately and used as a topping after. Don’t want to eat meat at all? I made a version last week that used shredded king oyster mushrooms instead. You can even just make it as a veggie pancake without anything else and that’s potentially delicious too!

A few things I’ve learned cooking and experimenting with this over the years:

You don’t really need to cook the bacon in the pancake. Getting a greasy bit of meat to stick to battered vegetables is not always easy, and it can feel very disappointing to have the bacon come loose as you try to flip it. It certainly looks neat when you manage it, but there’s no shame in cooking the bacon first, then the pancake (in the same pan, use that bacon fat) and then laying the bacon on top after. As a bonus, the bacon cooks on both sides and you get the full crispy surface of the pancake without the bacon in the way.

When adding different ingredients to the batter, consider moisture levels. Some vegetables release a lot of moisture when they cook, which can result in a soggy pancake if you don’t plan for it. Some things like mushrooms I’ll cook first to get some of the water out before adding it to the batter, while with stuff like zucchini I may reduce the liquid ingredients a bit to balance what the zucchini will add.

Thank you, Fearghaill, for the wonderful writeup!

Want to join in? Have suggestions for the next cookalong? Chime in below!

Some dishes on the eventual to do list: mussels, tourtière, lobster bisque, paella, _ wellington, brisket, aspic. scallion pancakes, groundnut soup, souffle, jollof rice, pasta, kugel, red beans and rice, congee, succotash, fish pie, stir fry