Recipes

Romesco-Infused Clams in Aguardiente Elegance

Romesco-Infused Clams in Aguardiente Elegance

Couverts4 Gourmet Portions
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Equipment

  • medium saucepan
  • blender or food processor
  • large shallow earthenware casserole dish or Dutch oven

Ingredients

For the Clams:

  • 2 dozen very small clams such as Manila or littleneck
  • 2 pimientos cut into thin strips
  • ½ cup red wine vinegar
  • 1 bay leaf

For the Fish Broth:

For the Romesco Sauce:

Instructions

  • Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
  • Prepare the Fish Broth: In a medium saucepan, bring all the broth ingredients to a boil over high heat.
  • Cover, reduce heat to low, and simmer for 1 hour.
  • Strain, reserving 1 cup of broth and discarding solids.
  • Heat olive oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add pimientos and cook, stirring, for about 2 minutes.
  • Transfer to a blender or food processor, reserving the oil.
  • In the reserved oil over medium heat, add bread and garlic.
  • Cook until both are golden, turning the bread once and stirring the garlic.
  • Transfer to the blender.
  • Add almonds and blend until a paste forms.
  • Gradually add ¼ cup of the reserved broth with the motor running, then add the remaining ¾ cup broth and wine, blending until smooth.
  • Heat the casserole dish over medium heat.
  • Strain the contents of the blender into the dish, pressing with the back of a wooden spoon to extract as much liquid as possible.
  • Discard the solids.
  • Add the chili pepper, salt, and pepper.
  • Arrange the clams in the dish, cover, and cook until the clams open, removing each as it opens.
  • Discard any unopened clams.
  • Taste and adjust the seasoning, then remove the casserole dish from the heat.
  • Stir in the aguardiente and return the clams to the dish, ensuring the clam meat is covered by the sauce.
  • Cover and let sit for 1 to 2 hours, stirring occasionally.
  • Reheat the clams in the casserole dish over medium heat until heated through.
  • Sprinkle with parsley.
  • If using earthenware, serve hot in the dish, or transfer to a platter for a captivating presentation.

Notes & Wine Advice

Wine Pairing:

Pair this elegant dish with a full-bodied Spanish white wine such as Albariño or Viura. Their rich flavors and acidity will complement the complexity of the Romesco sauce and the brininess of the clams. Alternatively, a Spanish red wine such as Rioja or Priorat would also be a delightful match, adding depth and richness to the pairing.

Nutrition values

Calories: 280 kcal | koolhydraten: 12 g | Eiwitten: 12 g | Vet: 15 g | Suiker: 2 g
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Course; Fish / Main Course

Spanish White Wine Clam Extravaganza

Spanish White Wine Clam Extravaganza

Couverts6 Gourmet Portions
Deel op Facebook Print Recipe

Equipment

  • Large shallow casserole dish or Dutch oven

Ingredients

Instructions

  • Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
  • Heat olive oil in a large shallow casserole dish or Dutch oven over medium heat.
  • Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
  • Increase the heat to medium-high.
  • Add the clams, removing them as they open.
  • Return the clams to the pan when all have opened, and discard any unopened clams.
  • Sprinkle in flour and stir to blend.
  • Add paprika, parsley, wine, bay leaf, chili pepper, black pepper, and salt.
  • Cook, stirring, for about 5 minutes.
  • Discard the bay leaf.
  • If using earthenware, serve hot in the dish, or transfer this exquisite Spanish clam dish to a platter for a captivating presentation.

Notes & Wine Advice

Wine Pairing:

Pair this flavorful clam dish with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the richness of the white wine sauce. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.

Nutrition values

Calories: 270 kcal | koolhydraten: 7 g | Eiwitten: 12 g | Vet: 17 g | Suiker: 1 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free

Andalusian Paprika-Infused Clams

Andalusian Paprika-Infused Clams

Couverts6 Gourmet Portions
Deel op Facebook Print Recipe

Equipment

  • medium skillet

Ingredients

Instructions

  • Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
  • Heat a medium skillet over medium-high heat.
  • Add the clams and stir in the wine, paprika, and salt.
  • Cover and shake well.
  • Cook until the clams open.
  • Discard any unopened clams.
  • Serve this delightful Andalusian creation hot and savor the vibrant flavors of the region.

Notes & Wine Advice

Wine Pairing:

Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the smoky sweetness of the paprika. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.

Nutrition values

Calories: 60 kcal | koolhydraten: 2 g | Eiwitten: 8 g | Vet: 1 g | Suiker: 0 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Spanish-Style Clams in Green Sauce: Coastal Delight

Spanish-Style Clams in Green Sauce: Coastal Delight

Couverts8 Gourmet Portions
Deel op Facebook Print Recipe

Equipment

  • medium skillet

Ingredients

Instructions

  • Rinse the clams, discarding any with cracked shells or that do not close tightly when touched.
  • Heat olive oil in a medium skillet over medium heat.
  • Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
  • Add clams, increase heat to high, and cook for an additional minute, stirring.
  • Stir in white wine and cook until reduced by half.
  • Reduce heat to medium, add bay leaves, lemon juice, saffron, and 2 tablespoons of parsley.
  • Cook, stirring periodically, until the clams open.
  • Discard any unopened clams and the bay leaves.
  • Sprinkle with the remaining 1 tablespoon of parsley and serve hot.

Notes & Wine Advice

Wine Pairing:

Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the freshness of the parsley. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.

Nutrition values

Calories: 110 kcal | koolhydraten: 4 g | Eiwitten: 12 g | Vet: 5 g | Suiker: 1 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Béchamel-Coated Crispy Shrimp Delight

Béchamel-Coated Crispy Shrimp Delight

Couverts6 Delightful Portions
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • medium skillet
  • Paper towels

Ingredients

Instructions

  • Prepare the cooking liquid by simmering the shrimp in their shells until they turn pink, about 2 to 3 minutes.
  • Transfer the shrimp to a medium bowl, preserving the cooking liquid.
  • Return the shells to the broth and continue simmering for an additional 15 minutes.
  • Strain the broth, reserving ¾ cup and discarding the solids.
  • (Save the remaining broth for enhancing the flavor of future shellfish boils.
  • )
  • In a medium saucepan over medium heat, melt the butter.
  • Add the flour and cook, stirring for 1 minute.
  • Incorporate the reserved broth, milk, lemon juice, salt, and pepper.
  • Stir continuously until the sauce thickens and becomes smooth.
  • Allow the sauce to cool, stirring occasionally.
  • Coat each shrimp generously with the sauce, ensuring full coverage on all sides.
  • Place the coated shrimp on a dish, cover, and refrigerate for at least 1 hour until the sauce solidifies.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F).
  • Test the oil’s readiness by ensuring it turns a cube of bread light brown in 60 seconds.
  • Prepare two shallow bowls – one with beaten eggs and the other with bread crumbs.
  • Dip each sauced shrimp in the eggs, coat with bread crumbs, and carefully place in the hot oil.
  • Fry in batches to avoid overcrowding.
  • Cook, turning once, until the shrimp achieve a delightful golden brown color, approximately 5 minutes.
  • Let the fried shrimp drain on paper towels, season with salt and pepper, and serve piping hot.

Notes & Wine Advice

Wine Pairing:

These crispy shrimp bites would pair wonderfully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio. Their acidity will cut through the richness of the béchamel coating while complementing the seafood flavor of the shrimp. Alternatively, a dry sparkling wine like Champagne or Prosecco would add a touch of elegance to the pairing.

Nutrition values

Calories: 320 kcal | koolhydraten: 15 g | Eiwitten: 15 g | Vet: 20 g | Suiker: 2 g
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Course; Appetizer / Fish
Cuisine; European / French / International / Global

Sherry-Glazed Bacon-Wrapped Shrimp Bites

Sherry-Glazed Bacon-Wrapped Shrimp Bites

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Medium skillets,
  • toothpicks
  • Paper towels
  • Shallow bowls

Ingredients

  • 6 large shrimp peeled and deveined
  • 6 ultra-thin bacon strips
  • 4 tablespoons olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ¼ cup dry sherry
  • 2 medium tomatoes finely chopped (approximately 1â…“ cups)
  • 2 tablespoons heavy cream
  • 2 medium leeks white parts only, finely chopped
  • 2 large eggs lightly beaten
  • Bread crumbs for coating
  • Salt

Instructions

  • Wrap each shrimp with a bacon slice and secure it with a toothpick.
  • Set aside.
  • In a medium skillet over medium heat, warm 2 tablespoons of olive oil.
  • Stir in vinegar, sherry, and tomatoes.
  • Cook until the tomatoes break down, forming a sauce.
  • Remove from heat, strain the sauce into a bowl, and discard solids.
  • Return the sauce to the skillet over medium heat, add cream, and stir until thickened.
  • Set aside.
  • In another medium skillet over medium heat, heat the remaining 2 tablespoons of olive oil.
  • Sauté the leeks until crispy.
  • Transfer them to paper towels to drain.
  • Set aside.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F).
  • Ensure the oil turns a cube of bread light brown in 60 seconds.
  • Prepare two shallow bowls – one with beaten eggs and the other with bread crumbs.
  • Dip each bacon-wrapped shrimp in the beaten eggs, then coat with bread crumbs.
  • Carefully place the shrimp in the hot oil and cook, turning once, until browned, approximately 5 minutes.
  • Drain the shrimp on paper towels, season with salt, and garnish with crispy leeks.
  • Serve piping hot.

Notes & Wine Advice

Wine Pairing:

Pair these savory appetizers with a crisp, dry white wine such as Chardonnay or Pinot Grigio. The acidity and fruitiness of these wines complement the richness of the bacon and shrimp, while the subtle sweetness balances the flavors of the dish. Alternatively, a light-bodied sparkling wine like Prosecco would add a touch of elegance to the pairing.

Nutrition values

Calories: 250 kcal | koolhydraten: 9 g | Eiwitten: 11 g | Vet: 19 g | Suiker: 2 g
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Course; Appetizer / Bacon / Fish
Cuisine; International / Global

Spanish-Style Grilled Shrimp with Coarse Sea Salt

Spanish-Style Grilled Shrimp with Coarse Sea Salt

Couverts6
Deel op Facebook Print Recipe

Equipment

  • stovetop griddle

Ingredients

Instructions

  • Sprinkle a stovetop griddle with a generous amount of coarse sea salt and heat it over medium heat.
  • Arrange the medium or large shrimp on the griddle, ensuring they come in direct contact with the salt.
  • Drizzle the shrimp with olive oil.
  • Cook the shrimp until they turn pink, turning them once to ensure even cooking, about 2-3 minutes per side.

Notes & Wine Advice

  • Serve the Spanish-Style Grilled Shrimp with Coarse Sea Salt immediately while hot, allowing the natural flavors to take center stage.
 

Wine Pairing:

Pair this dish with a crisp, refreshing Spanish white wine such as Albariño or Verdejo. The citrus notes and acidity of these wines complement the simplicity and freshness of the grilled shrimp beautifully. Alternatively, a dry Spanish rosé would also be a delightful match.

Nutrition values

Calories: 90 kcal | koolhydraten: 0 g | Eiwitten: 18 g | Vet: 1.8 g | Suiker: 0 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Spanish-Style Sherry-Glazed Shrimp with Ham

Spanish-Style Sherry-Glazed Shrimp with Ham

Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium skillet

Ingredients

Instructions

  • Heat olive oil in a medium skillet over medium heat.
  • Add the finely chopped garlic and cook, stirring, until it turns lightly golden.
  • Add the large shrimp and finely chopped Serrano ham to the skillet.
  • Pour in the dry sherry and season with salt and freshly ground black pepper.
  • Reduce the heat to low and cook, stirring occasionally, until the shrimp turn pink and are thoroughly coated with the sherry glaze, about 5-7 minutes.
  • Serve the Spanish-Style Sherry-Glazed Shrimp with Ham immediately while hot, savoring the rich and savory flavors.

Notes & Wine Advice

Wine Pairing:

Pair this dish with a dry Spanish sherry such as Fino or Manzanilla. The nutty and savory flavors of the sherry complement the richness of the shrimp and ham beautifully. If you prefer wine, a light-bodied Spanish white wine like Albariño or Verdejo would also be a great choice.

Nutrition values

Calories: 310 kcal | koolhydraten: 2 g | Eiwitten: 25 g | Vet: 20 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Basque-Style Shrimp with Piparrada Sauce

Basque-Style Shrimp with Piparrada Sauce

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Small bowls
  • serving bowl or plate
  • large saucepan

Ingredients

Instructions

  • In a large saucepan, bring the water or seafood broth to a simmer.
  • Add the shrimp and cook until they turn pink, about 2 to 3 minutes.
  • Drain the shrimp, let them cool, and then remove the shells.
  • In a small bowl, combine the finely chopped cucumber, green bell pepper, onion, and tomatoes.
  • In another small bowl, whisk together the extra-virgin olive oil and red wine vinegar.
  • Season the dressing with salt and freshly ground black pepper.
  • Fold the dressing into the cucumber mixture until well combined.
  • Transfer the cucumber mixture to a serving bowl.
  • Arrange the cooked shrimp around the rim of the serving bowl or on a separate plate.
  • Serve the Basque-Style Shrimp with Piparrada Sauce at room temperature, or cover and refrigerate for at least 2 hours to serve chilled.
  • Avoid overnight refrigeration to maintain the vibrant colors of the tomatoes and peppers.
  • Enjoy the burst of Basque-inspired flavors!

Notes & Wine Advice

Wine Pairing:

This dish pairs wonderfully with a crisp, acidic white wine such as Txakoli or a dry Spanish Albariño. These wines complement the freshness of the seafood and the vibrant flavors of the Piparrada sauce.

Nutrition values

Calories: 300 kcal | koolhydraten: 10 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 5 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Saffron-Coated Crispy Shrimp Bites

Saffron-Coated Crispy Shrimp Bites

Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium skillet
  • Small bowl
  • Paper towels
  • Slotted spoon or spatula

Ingredients

Instructions

  • Peel the shrimp, leaving the last tail segment intact.
  • Season the shrimp with salt.
  • In a small bowl, thoroughly mix the flour, sparkling water, and crumbled saffron until well blended.
  • In a medium skillet, heat at least ½ inch of olive oil over medium-high heat, or use a deep fryer set at 365°F.
  • Ensure the oil is ready by testing it with a cube of bread – it should turn light brown in 60 seconds.
  • Hold each shrimp by the tail, dip it in the saffron-infused batter, and carefully place it in the hot oil.
  • Cook the shrimp, turning once, until they achieve a golden hue.
  • Using a slotted spoon or spatula, transfer the crisped shrimp to paper towels to drain any excess oil.
  • Serve the Saffron-Coated Crispy Shrimp Bites immediately while hot, and savor the delightful crunch and flavor.

Notes & Wine Advice

Wine Advice:

Pair these crispy shrimp bites with a chilled Spanish sparkling wine such as Cava or a light and crisp Spanish white wine like Albariño. The effervescence of the sparkling wine and the acidity of the white wine will cut through the richness of the fried shrimp, balancing the flavors and enhancing your tapas experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 21 g | Eiwitten: 18 g | Vet: 9 g
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Course; Appetizer / Fish / Tapas
Cuisine; European / Spain