Recipes

Spanish Marinated Octopus

Spanish Marinated Octopus

Pulpo Marinado
Couverts6
Preparation 10 minutes
Preparation time:3 hours
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Equipment

  • Large pot
  • platter
  • Mixing bowl
  • Kitchen sink (for tenderizing)

Ingredients

  • 1½ pounds small octopus cleaned

Cooking Liquid:

Dressing:

Instructions

  • Before cooking the octopus, tenderize it by throwing it with force into the kitchen sink, repeating at least 10 times.
  • Prepare the cooking liquid: In a large pot, bring the water to a boil over high heat.
  • Submerge the octopus in the water, then remove it immediately.
  • Repeat this process 2 more times and transfer the octopus to a platter.
  • Add the bay leaf, onion, peppercorns, parsley, and salt to the pot and bring it to a boil again over high heat.
  • Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, for about 1¾ to 3 hours, depending on the size of the octopus.
  • Drain the octopus, discard the bay leaf, and let it cool.
  • Scrape off any loose skin.
  • Cut the body and tentacles into bite-size pieces.
  • Prepare the dressing: In a medium bowl, combine all the dressing ingredients.
  • Add the octopus to the dressing and let it marinate overnight in the refrigerator.
  • Serve the marinated octopus cold or at room temperature.

Notes & Wine Advice

Wine Advice:

Pair this Spanish Marinated Octopus with a crisp and acidic Spanish white wine such as Albariño or Verdejo. These wines will complement the flavors of the dish and refresh the palate.

Nutrition values

Calories: 250 kcal | koolhydraten: 3 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 1 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain

Spanish-style Snails, Madrid Style

Spanish-style Snails, Madrid Style

Caracoles a la Madrileña
Couverts4
Preparation 30 minutes
Preparation time:45 minutes
soaking time 30 minutes
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Equipment

Ingredients

Instructions

  • Place the periwinkles (or thawed snails) in a medium bowl, uncovered, and let them sit in the refrigerator until ready to use.
  • Rinse them under cold running water for 30 minutes.
  • Drain well.
  • In a shallow earthenware casserole dish or Dutch oven, heat the olive oil over medium heat.
  • Add the finely chopped onion and cook, stirring, until wilted and transparent, about 5 minutes.
  • Add the seeded and chopped dried red chili peppers, finely chopped garlic, thinly sliced chorizo, and cubed Serrano ham or prosciutto.
  • Cook, stirring, for about 5 minutes more.
  • Sprinkle the mixture with all-purpose flour and ground paprika, then stir to coat everything evenly.
  • Stir in the tomato sauce, dry white wine, periwinkles (or snails), salt to taste, and 2 tablespoons of the chopped parsley.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 30 minutes more.
  • Sprinkle the dish with the remaining 2 tablespoons of chopped parsley before serving.
  • If using an earthenware dish, serve hot directly from the dish.
  • Alternatively, transfer to a serving platter.
  • If you prefer, you can cool the dish, cover it, and refrigerate it overnight.
  • Reheat over medium heat before serving.

Notes & Wine Advice

Wine Advice:

Pair these Spanish-style Snails, Madrid Style with a robust Spanish red wine such as Rioja or Tempranillo. The earthy and savory flavors of the dish will complement the rich and bold characteristics of these wines.

Nutrition values

Calories: 400 kcal | koolhydraten: 10 g | Eiwitten: 20 g | Vet: 25 g | Suiker: 3 g
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Course; Appetizer / Fish / Main Course
Diets; Gluten-Free / Low Carb

Spanish-style Baby Eels in Garlic Sauce

Spanish-style Baby Eels in Garlic Sauce

Angulas a la Bilbaína
Couverts1
Preparation 5 minutes
Preparation time:5 minutes
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Equipment

  • 5-inch individual earthenware casserole dish or small saucepan

Ingredients

  • 3 tablespoons olive oil
  • 1 large garlic clove thinly sliced
  • ½ dried red chili pepper seeded and cut into 3 pieces
  • ¼ pound baby eels

Instructions

  • In a 5-inch individual earthenware casserole dish or small saucepan, combine the olive oil, thinly sliced garlic, and pieces of dried red chili pepper.
  • Heat the mixture over medium-high heat until the garlic begins to sizzle and just turn golden.
  • Immediately add the baby eels to the dish, all at once.
  • Do not stir.
  • Remove the dish from the heat immediately and cover it with a plate.
  • Take the covered dish to the table, then uncover it and lightly stir the eels.
  • Serve hot as an appetizer or main course.

Notes & Wine Advice

Wine Advice:

Pair these Spanish-style Baby Eels in Garlic Sauce with a crisp and light Spanish white wine such as Albariño or Txakoli. These wines will complement the delicate flavors of the dish and refresh the palate.

Nutrition values

Calories: 300 kcal | koolhydraten: 1 g | Eiwitten: 15 g | Vet: 25 g | Suiker: 0 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Crispy Salt Cod Sticks

Crispy Salt Cod Sticks

Soldaditos de Pavía
Couverts4
Preparation 15 minutes
Preparation time:15 minutes
for soaking the cod 1 day 12 hours
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Equipment

  • medium bowl
  • Medium skillet or deep fryer
  • Paper towels
  • slotted spoon

Ingredients

  • ¼- pound piece dried boneless skinless salt cod about ½ inch thick
  • Fresh lemon juice
  • Mild olive oil for frying

Batter:

Instructions

  • Place the dried cod in a medium bowl and add cold water to cover.
  • Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
  • Drain well.
  • Remove any membrane.
  • Cut into strips ½ to ¾ inch wide and 2 inches long.
  • Brush the cod on both sides with lemon juice.
  • In a small bowl, prepare the batter by combining the flour, baking powder, and salt.
  • Stir in the water, milk, and olive oil, mixing until smooth. (The batter may be prepared in advance, refrigerated, and brought to room temperature before frying. )
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F, until it turns a cube of bread light brown in 60 seconds.
  • Dip the cod strips in the batter, ensuring they are evenly coated, and carefully place them in the hot oil.
  • Cook in batches if needed to avoid overcrowding the skillet.
  • Fry, turning once, until the cod sticks are golden brown and crispy on both sides.
  • Using a slotted spoon, transfer the fried cod sticks to a plate lined with paper towels to drain excess oil.
  • Serve hot as an appetizer or main course.

Notes & Wine Advice

Wine Advice:

Pair these crispy Salt Cod Sticks with a light and refreshing Spanish white wine such as Albariño or Verdejo. Their crisp acidity will complement the fried texture of the dish while balancing the saltiness of the cod.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 15 g | Vet: 18 g | Suiker: 1 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain

Spanish-style Salt Cod with Garlic Aioli

Spanish-style Salt Cod with Garlic Aioli

Bacalao Pil Pil
Couverts4
Preparation 15 minutes
Preparation time:25 minutes
for soaking the cod 1 day 12 hours
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Equipment

  • medium bowl
  • Shallow earthenware casserole dish or Dutch oven
  • food processor, or blender
  • Warm platter

Ingredients

  • ½ pound dried boneless skinless salt cod cut into thin pieces with the skin on and as many of the bones removed as possible
  • ½ cup olive oil
  • 4 garlic cloves thinly sliced lengthwise
  • ½ medium-hot dried chili pepper such as Spanish guindilla, seeded, or ¼ teaspoon crushed red pepper
  • 2 tablespoons lightly beaten egg

Instructions

  • Place the dried cod in a medium bowl and add cold water to cover.
  • Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water several times, until the water no longer tastes salty.
  • Drain well.
  • Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over low heat.
  • Add the thinly sliced garlic and chili pepper and cook, stirring, until the garlic just begins to turn golden.
  • Remove the garlic and chili pepper from the oil and reserve.
  • Add the drained cod pieces to the casserole dish, skin side down, and cook, shaking the pan constantly, for about 3 minutes.
  • Turn the fish and cook for another 3 minutes.
  • Add 1 tablespoon of water, cover, and cook for 15 minutes more.
  • Transfer the cooked cod and chili pepper to a warm platter.
  • Cut the cod into four tapas-size portions.
  • Place the lightly beaten egg in a food processor or blender and pulse briefly.
  • With the motor running, gradually pour in the oil from the casserole dish and process until the mixture is a mayonnaise-like consistency.
  • Pour the garlic-infused olive oil aioli over the cod.
  • Decorate with the reserved garlic slices and chili pepper.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this Spanish-style Salt Cod with a crisp and acidic Spanish white wine like Albariño or Txakoli. These wines will complement the richness of the dish and enhance its flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 1 g | Eiwitten: 20 g | Vet: 26 g | Suiker: 0 g
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Course; Main Course / Tapas
Diets; Gluten-Free / Low Carb

Spanish-style Beer-Braised Squid

Spanish-style Beer-Braised Squid

Chipirones en Cerveza
Couverts4
Preparation 15 minutes
Preparation time:45 minutes
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Equipment

Ingredients

Instructions

  • Pat dry the squid completely to prevent splattering during frying.
  • In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the smashed garlic and cook, stirring, until the garlic turns lightly golden.
  • Stir in the finely chopped onion, reduce the heat to low, cover, and cook for 10 to 15 minutes or until the onion is tender but not browned.
  • Stir in the finely chopped tomato, bay leaf, sugar, salt, and pepper.
  • Increase the heat to medium and cook, uncovered, for about 5 minutes.
  • Set aside.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
  • Add the squid bodies and tentacles and cook for about 2 minutes.
  • Stir in the beer, reduce the heat to low, cover, and cook for 10 minutes.
  • Stir in the tomato mixture and cook, covered, for 25 minutes more.
  • Transfer the squid to a platter.
  • Cook the sauce, uncovered and stirring occasionally, until thickened.
  • Return the squid to the skillet and cook until tender, about 10 minutes more.
  • Discard the bay leaf and serve hot.

Notes & Wine Advice

Wine Advice:

Pair this Spanish-style Beer-Braised Squid with a crisp Spanish white wine such as Albariño or a light-bodied Spanish red like Tempranillo. These wines complement the rich flavors of the dish without overpowering it.

Nutrition values

Calories: 280 kcal | koolhydraten: 12 g | Eiwitten: 15 g | Vet: 20 g | Suiker: 3 g
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Course; Fish / Main Course
Cuisine; European / Spain

Spicy Cocktail Meatballs

Spicy Cocktail Meatballs

Couverts4
Preparation 10 minutes
Preparation time:20 minutes
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Ingredients

Instructions

  • Knead the minced meat with the hamburger seasoning, egg, and breadcrumbs into a large ball.
  • Add extra breadcrumbs if the mixture is too sticky.
  • Roll small meatballs from the mixture and fry them in butter until fully cooked and golden brown.
  • Meanwhile, prepare a marinade by combining sambal oelek, ketchup, and sweet soy sauce.
  • Pour this mixture over the meatballs on high heat and toss them well, allowing the marinade to coat the meatballs thoroughly.
  • Let the meatballs cool down and enjoy them as a tasty cocktail snack!

Notes & Wine Advice

These spicy meatballs are perfect for serving as appetizers at any gathering!
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Course; Appetizer / Snack / Tapas
Cuisine; Dutch / European

Stuffed Baby Squid Fritters

Stuffed Baby Squid Fritters

Calamaritos Rellenos Fritos
Couverts4
Preparation 30 minutes
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Equipment

  • Medium skillet or deep fryer

Ingredients

Instructions

  • Cut off the squid tentacles and leave the bodies in one piece.
  • Dry the tentacles and bodies completely, inside and out, using paper towels to prevent splattering during frying.
  • Finely chop the tentacles, and leave the bodies whole.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
  • Add the chopped onion and garlic, and cook, stirring, until the onion is translucent, about 5 minutes.
  • Add the chopped tentacles and ham, and cook, stirring, for an additional 2 minutes.
  • Remove from heat and stir in the paprika, parsley, salt, pepper, wine, and bread crumbs.
  • Fill each squid body with the tentacle mixture.
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C) until it turns a cube of bread light brown in 60 seconds.
  • Place the beaten eggs and flour in separate shallow bowls.
  • Dredge each stuffed squid in the flour, dip it in the beaten egg, and carefully place it in the hot oil.
  • (Cook in batches if necessary to avoid overcrowding.
  • ) Reduce the heat to medium and fry, turning occasionally, until the squid are lightly golden brown, about 2 minutes.
  • Be careful not to overcook, as the squid will become tough.
  • Using a slotted spoon, transfer the fried stuffed squid to a plate lined with paper towels to drain excess oil.
  • Season the hot stuffed squid fritters with salt, and serve immediately as an appetizer.

Notes & Wine Advice

Wine Pairing:

These stuffed baby squid fritters pair well with a crisp and refreshing Spanish Albariño or a light-bodied Rioja. The acidity in these wines complements the richness of the dish, while their fruity notes balance the savory flavors of the squid and ham.

Nutrition values

Calories: 320 kcal | koolhydraten: 12 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 1 g
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Course; Appetizer / Fish
Cuisine; European / Spain

Crispy Squid Tentacles in Tempura Batter

Crispy Squid Tentacles in Tempura Batter

Couverts4
Preparation 25 minutes
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Equipment

  • Medium skillet or deep fryer

Ingredients

  • ¾ pound small squid tentacles

For the Tempura Batter:

Instructions

  • Clean the squid tentacles thoroughly and pat them dry completely to prevent splattering during frying.
  • Prepare the Tempura Batter:
  • In a large bowl, whisk the egg white until it becomes light and frothy.
  • Gradually whisk in the ice water, then incorporate all the remaining batter ingredients until a smooth and thin consistency is achieved.
  • Frying Process:
  • Place the all-purpose flour for dredging in a small shallow bowl.
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C).
  • You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  • Dredge the squid tentacles in the flour, ensuring they are well coated and separated.
  • Dip each tentacle in the prepared tempura batter, coating it completely, then remove it with a slotted spoon and carefully place it in the hot oil.
  • (Cook in batches if necessary to avoid overcrowding.
  • )
  • Fry the tentacles until they are very lightly browned and crispy, which should take about 2 minutes.
  • Be careful not to overcook.
  • Using a slotted spoon, transfer the fried squid tentacles to a plate lined with paper towels to drain excess oil.
  • If not serving immediately, keep the cooked tentacles warm in a 200°F (93°C) oven for up to 30 minutes.
  • Serve the crispy squid tentacles in tempura batter hot, garnished with freshly chopped parsley if desired.

Notes & Wine Advice

Wine Pairing:

Pair these crispy squid tentacles in tempura batter with a light and crisp Japanese Sake or a dry Riesling. The clean and refreshing taste of these wines complements the delicate flavor of the squid while balancing the slight saltiness of the tempura batter.

Nutrition values

Calories: 250 kcal | koolhydraten: 28 g | Eiwitten: 10 g | Vet: 10 g | Suiker: 1 g
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Course; Appetizer / Fish
Cuisine; Japanese

Crispy Batter-Fried Squid Tentacles

Crispy Batter-Fried Squid Tentacles

Couverts4
Preparation 22 minutes
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Equipment

  • Medium skillet or deep fryer

Ingredients

  • ¾ pound small squid tentacles

For the Batter:

Instructions

  • Clean the squid tentacles thoroughly and dry them completely to prevent splattering during frying.
  • Prepare the Batter:
  • In a large bowl, whisk the egg white until light and frothy.
  • Whisk in the ice water, then gradually whisk in all the remaining batter ingredients until well blended.
  • The batter should be fairly thin.
  • Frying Process:
  • Place the all-purpose flour for dredging in a small shallow bowl.
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C) until it turns a cube of bread light brown in 60 seconds.
  • Dredge the squid tentacles in the flour, ensuring they are well coated and separated.
  • Dip each tentacle in the prepared batter, coating it completely, then remove it with a slotted spoon and carefully place it in the hot oil.
  • (Cook in batches if necessary to avoid overcrowding.
  • )
  • Fry the tentacles until they are very lightly browned and crispy, which should take about 2 minutes.
  • Be careful not to overcook.
  • Using a slotted spoon, transfer the fried squid tentacles to a plate lined with paper towels to drain excess oil.
  • Keep the cooked tentacles warm in a 200°F (93°C) oven for up to 30 minutes if needed.
  • Serve the crispy batter-fried squid tentacles hot, garnished with freshly chopped parsley if desired.

Notes & Wine Advice

Wine Pairing:

Pair these crispy batter-fried squid tentacles with a light and crisp Spanish Albariño or a dry Riesling. The acidity in these wines complements the richness of the fried dish, while their fruity notes balance the savory flavors of the squid.

Nutrition values

Calories: 250 kcal | koolhydraten: 28 g | Eiwitten: 10 g | Vet: 10 g | Suiker: 1 g
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Course; Appetizer / Fish