Chef Adriana

29/01/2022

is a seafood dish originally from the coast of Valencia, Spain that is similar to paella, and even more so to arroz a banda but with noodles instead of rice. Its main ingredients are short pasta noodles rockfish, and shellfish, shrimp, crayfish). It is seasoned mainly with lemon, safron and salt

Here are the ingredients
1/2 lb of fideos ( Goya brand)
1 lobster tail
5 garlic heads mashed
Sofrito
3 plum tomatoes grated
1/2 onion chopped small
pinch of saffron
1/2 teaspoon of Spanish Paprika
1/4 cup of artichokes hearts
1 roasted red bell cut into strips
3 bottles of clam juice
1 teaspoon of lobster paste ( optional)
a good Spanish Olive Oil like

follow along!

Sofrito make ahead
cook the onions in a pan for 5 min
add the the tomatoes
the paprika and the saffron cook for another 5 min

12/01/2022

Seafood Fideau

Fideau is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon

28/12/2021

Musrooms Al Ajillo🧄🌶
Al Ajillo is a method of cooking your food in a garlic and Extra-virgin Olive Oil with some Guindilla chiles. The magic of this dish is that you add salt to your olive Oil and let it heat slowly then add the garlic and cook the low and slow. The capsaicin in the chiles allows the allicinin from the garlic and it creates slight thickening to the olive oil that is delicious 😋. The heat is mild just palate warming just enough to wake up your taste buds. Gambas Al Ajillo or Garlic Shrimp is the classic dish with this method but you can Al Ajillo anything you like.
I am using my favorite EVOO which I highly recommend, make sure you use a good one in this dish
*I am cooking in a Spanish Cazuela from which imparts a special flavor.

Here is the Recipe.

Mushrooms Al Ajillo

Ingredients:
1/2 cup of Sliced thin garlic cloves
3-5 Thai Chiles
1/2 cup of chopped leeks or Shallots
1 cup of Sh*take Mushrooms
1 cup of Cremini Mushrooms
1/2 cup of artichokes ( optional)
1/4 cup of White Wine
3 sprigs of Thyme
2 bay leafs
2 teaspoons of Sherry Vinegar Jerez

follow Along the recipe

01/11/2021

I call this my Beauty Soup because it has Ginger, turmeric, carrots and bone broth all healing and rejuvenating ingredients you need to keep your skin glowing..

I make this soup all the time and eat it all week with different toppings like Salmon or Chicken

Ingredients
2 lbs of Multicolored Carrots or regular carrots roughly chpped
2 leeks cleaned and chopped
you can replace the leeks with my White Mojo if you have it handy
2 celery sticks chopped
1 inch of ginger root chopped
2 teaspoons of cumin
1 tablespoon of miso paste ( optional)
Turmeric ir Golden Milk powder
Juice of 1 lemon
1 quarter Chicken Leg and thigh bone-in
salt and pepper to taste

In a pressure cooker add olive Oil and add leeks and celery or White Mojo
cook for 5 min
add ginger and cumin mix well
add carrots, chicken and 4-5 cups of water
Cook for 35 min
Remove Chicken
Blend Soup and add turmeric adjust seasoning.
Garnish with Chicken and any chili flakes and parsley you have.

Enjoy and stay beautiful 🌺

22/10/2021

Pamplona is a city in Navarra known for "the running of the bulls" in the San Fermin festival. What people may not know is how serious they are about food. Located near France their cooking techniques are quite sophisticated. This chicken combines many French inspired flavors with the addition of Artichokes and potatoes combination two vegetables used in many of their poultry dishes.

Pamplona Chicken🍗

Recipe
For the Rub
2 teaspoons of Paprika
2 teaspoons of garlic powder
2 teaspoons of Oregano
2 teaspoons of Sumac. This adds a nice lemony acidity
1 tablespoon of Salt
1 Fryer Chicken

a few sprigs of thyme
a few sprigs of Rosemary
2 cups of Artichoke hearts
1 lemon🍋
3 garlic cloves mashed into a paste
4 tablespoons of butter 🧈 😋

Bring your chicken to room temperature for 1 hr in the kitchen counter prior to seasoning it with the rub.
Truco**A room temperature bird or any protein absorbs more flavor that a cold one.

Add Butter, then Rub. add the herbs inside the cavity with the lemon
add more of the garlic butter
Truss the Chicken

Add Potatoes, Artichokes all around your pan

Cook at 400F for 45 min
Lower to 325F cook for 35 more min

01/09/2021

Clams in Albariño wine and Serrano Ham

Easy light dinner with a touch of fancy

Albariño wine is a delightfully refreshing wine that gives clams the most citrus zippy flavor and the Serrano ham' salty touch balances it beautifully

Here is the recipe. Link in bio!

https://www.drianafoods.com/clams-in-albarino

08/08/2021

Paella Party

25/07/2021

Easy Sunday Paella
Here is the recipe

https://www.drianafoods.com/seafood-paella

20/07/2021

Gipsy Salmon🌺💃💚

This Gipsy Salmon has a care free spirit but not on flavor. It is delicious with salmon but also any white fish you like. Don't hesitate adding this sauce to your roasted veggies and even on chicken

Ingredients
4 oz of Soy or Tamari Sauce
4 oz of EVOO like
4 garlic cloves
1 inch of ginger or 1 chopped tablespoon
2-3oz of Sherry Vinegar or apple cider vinegar
10 dried prunes

Follow Along!

07/06/2021

Sharing Spain and Love Through Food. Chef Adriana shares her story

Driana Foods has been a mainstay at the San Marcos Farmers Market for the past three years. Chef Adriana has some useful cooking tips in today’s episode, including a go to kitchen gadget. Also learn about how you and your friends can host a paella party with Chef Adriana.

27/05/2021

Baked Rice (Arroz al Horno)
A close cousin to the Paella but simpler to make since it is finished in the oven.

Ingredients
2 1/2 cups of Paella Rice like Bomba or Valencia
1 tomato chopped in 3 rounds
2 fresh grated roma tomatoes
1/4 cup of yellow onion small diced
1/4 cup of red Bellpepper small diced
10 saffron threads of 1/2 teaspoon of saffron powder
6-7 cups of chicken or beef broth
2 spanish chorizos (not spicy)
2 links of blood sausage ( optional)
3/4 cup of canned garbanzo beans
2 mashed garlic cloves
1 sprig of Rosemary

Follow along!

19/05/2021

Ceviche Limeño

Ceviche is all about freshness and texture if you nail these two things it will be delicious 😋

➡️Texture: Don't "overcook it" in the citrus juice other wise it wil be rubbery. 40 min to an hr is enough. Also the proper cut of the fish use a sharp knife and cut evenly into 1/4 Inch cubes or so.

➡️Freshness before you serve " "aclara" or freshen the ceviche with 1 ice cubes.

Here is the recipe:
Ingredients
1.5 lbs of Halibut or Tilapia
1 red onion sliced very thin
1 small yellow aji or .com Yellow Mojo
1/2 of Red Pepper cut small (garnish)
Juice of 16 key limes are best or limes
1 teaspoon of sea salt
10 corn nuts or inca corns

Preparation
Squeeze lemon and mix with sea salt
Place fish and onions in a bowl make sure is glass or stainless steel no plastic bowl for this.
Pour lime mixture over ceviche an cover with plastic wrap place in the refrigerator. Let"cook" for about 40 min to 1 hr.
Before serving add 1-2 ice cubes and mix well
Add the yellow mojo or yellow aji and garnish with inca corn and red peppers.



@ San Diego, California

12/05/2021

This dish is inspired on the Spanish Fideua which is like a Paella but with pasta. I am using my mojos for the sofrito which makes this dish so much easier and delicious, but you are welcomed to substitute with onions, garlic, tomatoes and pimenton ( spanish paprika)😋

10/05/2021

So blessed to be the mama of these boys!

My promise to them is to raise men of honor, with good hearts and to be a force of good in this world.

Their promise to me is to teach me to live with Joy and have more fun!💙💙💙

@ San Diego, California

08/05/2021

Rose Pear Almond Frangipane Tart. Beautiful Tart for Mom🌹

This recipe was my most memorable dessert in culinary school I absolutely loved the texture, the fresh flavor of the pears and the nuttiness of the almond flour on the frangipane custard.

Recipe Note:
This recipe consists of 3 parts, poaching the pears in wine and aromatics which can be done the day before. Then the tart dough and the custard so give yourself some time once you make it you will love it!

Ingredients:

For the Pears:
4 pears under ripped and firm to touch
Poaching Liquid
3 cups of Rose Wine
2 cups of water
1 cinnamon Stick, 1 vanilla bean, 1 allspice, star anise or cardamom pods. (if you don’t have many of these aromatic spices as long as you add the cinnamon stick you are good)
1/2 cup of sugar
Preparation: In a large stock pot add the wine, water, sugar, cinnamon, vanilla bean and allspice add the pears and cook at a low simmer for about 25-30 min

Pate Sucre (Sweet Tart Dough)

Makes 1 tart
1/2 cup of raw cane sugar
1 cup of Whole Wheat flour
pinch of salt
8 tablespoons of Butter
1 egg
water if needed
Preparation:
In a food processor add the flour, sugar, salt and pulse a couple of times to loosen the flour.
Add the butter and pulse until it breaks up into a meal consistency, add the egg pulse if still dry add a tablespoon at a time until the dough forms.
Roll out the dough and press into tart shell.
Blind bake at 350 F for about 20 min

Almond Frangipane Custard

1 cup of Almond Flour
4 oz of butter or 1/2 stick of butter
3 eggs
1 teaspoon of vanilla extract or vanilla paste
2 tsp of rum or brandy
1/2 teaspoon of lemon zest
pinch of salt
Preparation:
In a bowl cream (mix) butter and sugar with a cake mixer. Add the almond flour then add eggs, one at a time
Add pinch of salt and rum or brandy mix well.
Bringing it all together:
Let the tart cool.
Slice the pears
Place them in the tart them pour the frangipane mixture in between the pears flattening it slightly with the spatula
Bake at 350 F for about 25-30 min and let it cool and sprinkle with powder sugar

05/05/2021

All the Flavors from the Slow cooked Favada in a fresh dip

Here are the ingredients
6 small tomatoes
Rosemary
Dill
3 tbsp Olive Oil
1 can of White beans like cannelini
5 saffron threads steeped in 1/4 cup of warm water
juice of 1/2 🍋
1 teaspoon of Bacon Fat
2 tablespoons of Green Mojo



1 can of White Beans ( cannelini)

03/05/2021

Feliz Dia Mama! 🇪🇸
Para el ser mas dulce, compasivo y amoroso que se me ha cruzado en mi vida.

Me haz enseñado a amar sin temor y que el amor dado nunca es perdido. Me haz enseñado a escuchar mi voz sin dudar y siempre creer en mi. Me enseñastes que ser dulce y fuerte pueden existir juntos y a nunca perder tu femeneidad. Me inspiras a convertirme en una mujer que aspira en dar mas que recibir. Eres un Angel 💕
Te adoro hasta el infinito🤍🤍🤍

Happy Mother's Day Mama

You have taught me to love without fear because love given is never lost. To listen to my intuition, without doubt. You taught me that being strong and kind can exist together and to never loose my femenine energy. You inspire me to becone a wonan that always hope to give more than to receive ✨ 🙏
You are an Angel
Love you!

30/04/2021

Cook with your Kids they will cherish those memories forever ♥

Here is a great Recipe gathered by how the women in my family made it.

Ingredients

5 cups of Whole Milk
1/4 cup of Heavy cream
1 cup of Rice Calasparra or Bomba Rice make sure it is Short grain. Calrose Rice may work too
1 cup of sugar
lemon rind
1 cinnamon stick
1 teaspoon of vanilla or 1/2 vanilla pod
2 tablespoons of unsalted butter
1/4 teaspoon of ground cinnamon to garnish
Pinch of salt

Follow Along!

28/04/2021

Cadiz is a lovely and colourful province in Spain 🇪🇸 with an extremely diverse cuisine shaped by the many cultures who once lived here. Seafood there is so fresh and delicious 😋
The Sherry Wine Fino gives the sauce a more complex flavor. You are welcomed to use any dry white wine you have in hand as well. Make sure to get a really good baguette dipping the sauce is a must!

Ingredients
1 lb of White little neck clams
1/2 Onion small diced
3 garlic cloves minced
2 Guindilla orvthai chiles
2 tablespoons of White Mojo
1-2 teaspoons of flour (optional)
3 tablespoons of Extra Virgin Olive Oil
1/4 cup of Spanish Sherry Wine
1 teaspoon smoked Spanish Paprika
1/4 cup of chopped parsley

Follow Along!

Get your Mojo Drianafoods.com


🦀🐟🐙🍤

26/04/2021

Every year, in the start of spring, two weeks after Semana Santa (Easter, Holy Week), Seville, the capital of Andalusia, celebrates the La Feria de Abril festival. This is an urban joyful festival that turns the city, for a whole week, to a place full of happiness, beautifully dressed spanish women ( flamencas).
The events are held nonstop for long hours. From early evening to dawn it is possible to hear, at the fairground, music, applauds and the knocks of the flamenco dancers’

Typical Feria Food is pescaito frito ( fried fish), paella, tortilla española, Gazpacho and more.


🇪🇦
@ San Diego, California

23/04/2021

Great Garlic Hack!
Great Truco to always have Garlic ready to go!
Follow and subscribe to my channel for more great "trucos" to help you cook better and healthier with a taste of Spain 🇪🇸.

Chef Secret for Garlic Lovers

22/04/2021

Huevos a la Flamenca 💃
Great for Mother's Day Brunch!

This is Spain's version of Shakshuka it is originally from Andalucia in southern Spain the land of Flamenco music and dance. It is a combination of peppers, onions and tomatoes and eggs. This version has Spanish chorizo and potatoes making it extra hearty.

Ingredients:

2 potatoes, peeled cut small diced ( about 1.5 lbs)
1 Red Bellpepper or 4 piquillo peppers chopped small
1 small onion chopped small
2 garlic cloves minced
1 chorizo sliced in thin rounds (about 1 cup)
3 roma tomatoes grated on a box grater
2 tablespons of Red Mojo or 1 teaspoon of paprika
Pinch of salt and pinch of sugar
5 eggs
Parsley to garnish

In a saute pan add 1/4 of a cup Olive Oil, add the potatoes and cook at medium low for about 15-20 min
Remove from the pan and set aside and add salt
Cook the Chorizo and cook for 5 min, remove from the pan place it with potatoes
In the pan add the onion, peppers, garlic and cook for about 6 min
Add the tomatoes, Red Mojo , or paprika, pinch of salt and pinch of sugar. Cook dor 10 min
Add the potatoes and chorizo back in the pan
Crack the eggs and cover the pan so they lightly steam for 5-6 min

Enjoy with a good baguette with a good drizzle of Spanish EVOO like 😋


🇪🇦

20/04/2021

This Empanada is great to take on a picnic, or for a light dinner with a glass of Albaniño wine or a nice cerveza

Here are the Ingredients and follow along. You are welcomed to use puff pastry to save time.

Dough:
500 gr of AP Flour
5.5 OZ of whole milk
1 egg
pinch of salt
1/4 cup of EVOO
1/4 cup of Melted Butter

Filling:
1 large Red Onion small diced
1 large red Bellpepper chopped Small
1 large Green Bellpepper chopped small
3 minced garlic cloves
2 teaspoons of smoked Paprika
1 teaspoon of sugar
4 fresh tomatoes grated ( box grater)
2 cans of Tuna in water
1 bay leaf

17/04/2021

Cazuela Soup Pot GiveAway
To celebrate 10K!
You win 1 Cazuela Soup Pot and my Abuela's special Recipe of Garlic Almond Soup.

So grateful for your follows, your comments and for loving Spain 🇪🇸 as much as I do.🙏🧡
This was used by my Abuela to make a her famous Garlic Soup and Almond soup and many stews. I got part of the recipe from my aunt Cecilia who is 96 and the rest I made it my own.

This Cazuela is a wonderful expression of the basic terra cotta form made from clay which has been used since classical Roman times. I love the earthiness and simplicity of terra cotta -- basic earth, low fired with an interior glaze. When I am not making soups in it, I place it as a decorative piece on the shelf in my kitchen, so I can enjoy it every day.

Until this century, this type of jar was the traditional way of storing olives.
You can use the jar for storing beans or rice in the kitchen; but even better, once the jar is cured, it is the perfect medium for a slow cooked stew. Absolutely food-safe, lead-free terra cotta.
Pot is 7 inches tall without the lid and 9.5 inches wide from rim to rim. For storage purposes, the pot and lid are 8 inches tall from top to bottom and 12 inches wide from handle to handle.

Here is how to Win:
1) Follow and
2) Tag at leat 3 foodie friends the more the better
3) Like this Post

16/04/2021

If you are feeling a bit bloated and falling off the wagon, here is a great soup to get you back on track and get your beauty glow.
I always make myself this soup to feel refreshed. The leeks are anti-inflammatory and great for digestive track, carrots for beta carotene full of antioxidants and the beauty trio to finish the soup the Turmeric, Black pepper and Apple Cider Vinager makes your skin glow

Soup Base
2 lbs of Leeks
2lbs of Colored Carrots or regular
3 garlic cloves peeled whole
1 inch of fresh ginger
5 sage leaves🍃
2 bay leafs
4-5 cups of water or veggie broth
1 teaspoon of Turmeric
1 tablespoon of Apple cider vinegar
1 teaspoon of black pepper
3 tablespoons of EVOO plus more to drizzle
Extra fancy garnishes (optional)
Nigella Seeds or cumin seeds
Aleppo Pepper
Preparation:
Cut all veggies and sautee with EVOO for 10 min
Add the water or stock, ginger, bay leafs and 2 sage leafs and simmer for 15 min.until carrots are softened season with salt
Blend Soup while soup is hot
Finish with Turmeric, black Pepper,
and Apple cider vinegar adjust salt
Garnish, drizzle with EVOO and Enjoy.
My go to EVOO is
I also love
for ACV in all my beauty soups

Enjoy and practice self-love and make yourself this restorative beauty soup.🧡🌿