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Guatemalan Recipes

by Lou Seibert Pappas

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Spanish Tortilla
makes 4 servings

3 large white potatoes or Yukon Gold potatoes, thinly sliced
1/4 cup olive oil
1 onion, chopped
Salt and pepper, to taste
4 eggs
1 small red pepper, seeded and sliced
Minced flat-leaf parsley

Leave the skin on the potato, if you prefer. Heat 2 tablespoons of the oil in a 9 or 10 inch skillet and saute the potatoes and onion, stirring, until golden brown. Season with salt and pepper. Beat the eggs and gently mix the potatoes with the eggs. In another frying pan, heat the remaining oil and pour in the potato and egg mixture. Cook over medium heat without stirring until set. With a plate, flip over and cook on the other side until browned. Garnish with pepper slices and parsley.

Paella Marinera
makes 6-8 servings

3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
10 garlic cloves, minced
1/2 pound mild or spicy Spanish sausage, diced
2 cups rice
3 cups hot seafood broth or water
Pinch saffron
1 pound raw medium-sized shrimp, peeled and deveined
1/2 pound clams in their shells
1/2 pound mussels in their shells
Salt to taste
1 cup artichoke hears, parboiled
1/2 cup green olives

In a paella pan or heavy bottomed large pot, heat the oil and saute the onion, peppers, and garlic until soft. Add the sausage and saute a few minutes. Add the rice, broth and saffron. Bring to a boil, cover and simmer 10 minutes. Add the seafood and simmer until cooked through and the rice is tender, about 10 minutes longer. Add salt to taste and garnish with artichokes and olives and heat through.

Flan (Caramel Custard)
makes 8 servings

1 cup sugar
3-1/2 cups milk
6 eggs
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup toasted chopped almonds or berries for garnish (optional)

Heat 1/2 cup of the sugar in a heavy saucepan until it melts and turns amber, shaking the pan. Immediately pour into a 1-1/2 quart ring mold and tilt to coat all sides. Pour milk into the pan and heat until scalding. Beat eggs and yolks until light and beat in the remaining 1/2 cup sugar. Stir in the milk, vanilla and almond extract. Pour into the mold and place in pan of hot water. Bake in a 350 F oven for 50 minutes or until set. Let cool and chill. With a knife, loosen the edges and unmold onto a platter. Sprinkle with nuts or accompany with berries, if you wish.

more on Guatemalan Cuisine...
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