Recipes

Baked Eggs with Tomato and Sausage

Baked Eggs with Tomato and Sausage

Couverts1
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Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Season the tomato slices with salt, pepper, mashed garlic, and parsley.
  • In a medium skillet over medium heat, heat the olive oil.
  • Add the seasoned tomato slices and cook for about 1 minute per side, turning once until they soften and release their juices.
  • Transfer the tomatoes to a shallow baking dish, arranging them in a single layer.
  • Deglaze the skillet by adding water and stirring to scrape up any flavorful bits.
  • Pour this over the tomatoes in the baking dish.
  • Wipe the skillet and lightly grease it.
  • Heat over medium heat, then add the sausage slices.
  • Cook until lightly browned on both sides.
  • Break the egg(s) into the center of the baking dish among the tomatoes.
  • Arrange the browned sausage slices around the edges and sprinkle everything with grated Parmesan cheese.
  • Place the baking dish in the preheated oven and bake for about 6 minutes, or until the egg whites are set but the yolks remain soft.
  • If using an oven-safe serving dish, serve the baked eggs with sausage and tomato directly from the dish while hot.
  • Otherwise, transfer to individual plates and serve promptly.

Notes & Wine Advice

Enjoy this flavorful dish of baked eggs, tomatoes, and sausage, inspired by the traditional “Huevos a la Madrileña” from Spain!
Note:

Cooking times may vary depending on the oven and desired egg doneness.
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Course; Eggs / Pork
Cuisine; European / Spain

Quick Scrambled Eggs with Shrimp and Spinach

Quick Scrambled Eggs with Shrimp and Spinach

Couverts1
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the shrimp in a small bowl, season lightly with salt, and let them marinate for 15 minutes.
  • Heat olive oil in a small skillet over medium-high heat.
  • Add the marinated shrimp and cook briefly, for less than a minute, until they start to turn opaque.
  • Toss in the blanched spinach.
  • Crack the eggs directly into the skillet with the shrimp and spinach.
  • Immediately start stirring rapidly while removing the skillet from the heat almost instantly.
  • Season with salt and continue stirring until the eggs are softly set and no longer runny, and the shrimp have turned pink.
  • Transfer the scrambled eggs with shrimp and spinach to a plate promptly to prevent overcooking.

Notes & Wine Advice

Enjoy this delightful dish of softly scrambled eggs infused with shrimp and spinach, inspired by the flavors of Casa Lucio in Madrid!
Note:
The cooking time for the eggs and shrimp is very brief to ensure they stay tender and not overcooked.
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Course; Eggs / Fish
Cuisine; European / Spain

Crispy Fried Bread Bits

Crispy Fried Bread Bits

Migas
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Remove the crust from the bread and tear it into crouton-sized pieces by hand or cut into cubes.
  • Place the bread on a tray and dampen it by lightly sprinkling water over it.
  • Repeat this process a few times.
  • Wrap the bread in a towel or foil and let it sit overnight.
  • This moistening process keeps the bread tender inside when fried.
  • In a medium skillet over low heat, cook the diced bacon until translucent and the fat is rendered.
  • Remove the bacon with a slotted spoon onto paper towels to drain, and set it aside.
  • Add 2 tablespoons of oil and the whole garlic clove to the skillet.
  • Increase the heat to medium and cook, stirring, until the garlic is well browned, around 4 minutes.
  • Discard the garlic.
  • Add the dampened bread to the skillet and stir to coat it with the oil.
  • Season with salt, pepper, cumin, and paprika.
  • Reduce the heat to low and cook, stirring occasionally, until the bread turns crispy but not browned, for about 30 minutes.
  • In a separate small skillet, heat the remaining 1 tablespoon of oil over medium heat.
  • Add the chopped garlic and onion, cooking until the onion turns translucent, for about 3 minutes.
  • Stir in the ham and the reserved bacon, cooking for an additional minute.
  • Add the prepared bread to the skillet with the onion, garlic, ham, and bacon mixture.
  • Stir to combine.
  • If you prefer the bread less crispy, drizzle with a tablespoon of oil or a splash of water at this stage.
  • Serve the migas hot.

Notes & Wine Advice

Enjoy this flavorful and crispy bread as a delightful side dish or alongside fried eggs for a traditional Spanish meal!
Note:
Preparation time may vary depending on the soaking and cooking times.
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Course; Eggs
Cuisine; European / Spain

Spanish-Style Fried Eggs

Spanish-Style Fried Eggs

Huevos Fritos a la Española
Couverts1
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a medium skillet, heat around ½ inch of oil over high heat until it begins to smoke slightly.
  • It should be very hot.
  • Crack no more than 2 eggs into the hot oil.
  • Move quickly and carefully.
  • As the eggs sizzle, use a large spoon to fold the spread-out edges of the egg whites up and over the yolks, shaping them into a circular form.
  • Let the hot oil flow over the eggs, allowing the edges to become crispy and the yolks to set.
  • This should take approximately a minute.
  • Using a slotted spatula, carefully transfer the fried eggs to a paper towel-lined plate to drain briefly.
  • Repeat the process for additional eggs if desired.
  • Season the eggs with salt and serve immediately while they’re hot.

Notes & Wine Advice

Enjoy these “vestidos de torero” eggs as a delicious, crispy treat for lunch or dinner, perhaps alongside fried potatoes or any preferred side dish.
Note:
The preparation time may vary depending on the number of eggs cooked simultaneously and the skillet’s size.
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Course; Eggs
Cuisine; European / Spain

Turkey and Mixed Meat Pâté

Turkey and Mixed Meat Pâté

Couverts10
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Tie the turkey breast at intervals and poach it in a pot with chicken broth until cooked through, about 10 minutes.
  • Remove, let it cool, and remove the string.
  • Wrap the turkey breast with the slices of deli ham.
  • Preheat the oven to 350°F.
  • In a food processor, combine veal, pork, chicken livers, pork fatback, liver pâté, thyme, nutmeg, salt, and pepper.
  • Pulse until a medium consistency is achieved.
  • Gradually add the sherry and egg while pulsing until incorporated.
  • Line a loaf pan with bacon slices, allowing them to hang over the sides.
  • Pour half of the pâté mixture into the pan, sprinkle half of the pistachios on top, then place the wrapped turkey breast in the center.
  • Cover with the remaining pâté mixture and pistachios.
  • Lay the bay leaves in a row down the center and fold over the bacon slices to cover the pâté completely.
  • Place the loaf pan in a larger roasting pan.
  • Carefully pour hot water into the roasting pan to create a water bath around the loaf pan.
  • Cover the loaf pan tightly with foil.
  • Bake in the preheated oven for about 1¾ hours.
  • Remove the pan from the oven, drain any excess fat, and place a weighted object (such as a foil-covered brick) on top of the foil.
  • Let it cool, then refrigerate for at least 3 days.
  • Remove the bay leaves and allow the pâté to come to room temperature before serving.
  • Slice and enjoy!

Nutrition values

Calories: 400 kcal
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Course; Meat / Tapas / Turkey
Cuisine; European / Spain

Pâté and Fresh Figs Delight

Pâté and Fresh Figs Delight

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 fresh figs sliced into ½-inch crosswise slices
  • 2 ounces smooth-textured pâté store-bought or homemade, sliced into ¼-inch pieces
  • ¼ cup heavy cream
  • Parsley sprigs for garnish

Instructions

  • On a serving dish, arrange the sliced figs evenly.
  • Cut the pâté into pieces approximately the size of the figs.
  • Place one piece of pâté on top of each fig slice and gently secure it with a toothpick.
  • This step can be done in advance.
  • Just before serving, pour the heavy cream around the fig and pâté arrangements on the dish, allowing the cream to delicately encircle them.
  • Garnish the dish with parsley sprigs for a touch of freshness and color.

Notes & Wine Advice

Serve the delightful combination of Pâté and Fresh Figs at room temperature to enjoy the contrast of flavors.
Enjoy this unexpected and delicious pâté variation with the sweet touch of fresh figs!
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Course; Fruit / Side Dish / Tapas
Cuisine; European / Spain

Spanish-inspired Anchovy, Chicken, and Tomato Canapé

Spanish-inspired Anchovy, Chicken, and Tomato Canapé

Canapé de Anchoa y Pollo con Tomate
Couverts5
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Place the bread slices on a baking sheet and toast them for about 5 minutes until they turn crisp.
  • Set aside.
  • Spread each slice of toasted bread with a thin layer of mayonnaise.
  • Cut each anchovy fillet into pieces to fit onto the toast slices.
  • Arrange the anchovy pieces on top of the mayo layer.
  • Cut the pimientos into strips, ensuring they fit the length of the toast.
  • Place one strip on each canapé.
  • In a small bowl, mix together the tomato sauce or diluted tomato paste with a dash of ground cayenne pepper.
  • Spread about 1 teaspoon of this mixture onto each canapé.
  • Sprinkle the finely chopped cooked chicken evenly over the tomato sauce on each canapé.
  • Garnish the canapés with a sprinkle of finely chopped fresh parsley.

Notes & Wine Advice

Serve the Spanish-inspired Anchovy, Chicken, and Tomato Canapé at room temperature.
Enjoy your unique Spanish-style Canapé!
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Course; Chicken / Fish / Tapas
Cuisine; European / Spain

Spanish-style Smoked Salmon Toast

Spanish-style Smoked Salmon Toast

Tostada de Salmón
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Place the bread slices on a baking sheet and toast them in the oven for about 5 minutes until they become crisp.
  • Set aside.
  • In a small mixing bowl, combine the finely chopped smoked salmon, dill pickle, scallions, mayonnaise (adjust the amount to your preference), and freshly ground black pepper.
  • Add 1 tablespoon of chopped parsley to the mixture and combine well.
  • This step can be done ahead of time.
  • Spoon the prepared salmon mixture onto each slice of toasted bread.
  • Sprinkle the remaining 1 tablespoon of finely chopped parsley over the spread on each toast slice.

Notes & Wine Advice

Serve the Spanish-style Smoked Salmon Toast at room temperature or refrigerate it for at least 2 hours and serve it chilled.
Enjoy your flavorful Spanish-inspired Smoked Salmon Toast!

Nutrition values

Calories: 180 kcal
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Course; Fish / Tapas
Cuisine; European / Spain

Spanish-style Fish and Lettuce Spread

Spanish-style Fish and Lettuce Spread

Merluza Bar Parisienne
Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium skillet
  • medium-sized bowl

Ingredients

Instructions

  • In a medium skillet, combine the dry white wine, parsley, scallion, onion slices, bay leaf, peppercorns, a pinch of salt, and thyme.
  • Bring the mixture to a boil over high heat, stirring occasionally, until it reduces by half.
  • Add the water and the fish to the skillet and return it to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for about 10 minutes, turning the fish once during cooking.
  • Once done, drain the liquid, remove the bay leaf, and let the fish cool.
  • Shred the cooled fish into a medium-sized bowl using your fingers.
  • To the shredded fish, add the finely chopped romaine lettuce and mayonnaise according to your taste preferences.
  • Season with a pinch of salt and freshly ground black pepper.
  • Cover the bowl and refrigerate the fish and lettuce mixture for at least 2 hours, allowing the flavors to meld together.

Notes & Wine Advice

Serve the cold fish and lettuce spread with thin slices of long-loaf bread or crackers.
 
Enjoy your Spanish-style Fish and Lettuce Spread!
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Course; Fish / Sauce / Tapas
Cuisine; European / Spain

Basque-Style Tuna and Tomato Canapé

Basque-Style Tuna and Tomato Canapé

Canapé de Atún y Tomate
Couverts4 Tapas
Deel op Facebook Print Recipe

Ingredients

Garnish:

Instructions

  • In a mixing bowl, combine the flaked tuna, red wine vinegar, chopped onion, pimiento, and parsley.
  • Stir in the tomato sauce or diluted tomato paste, chopped egg, salt, and black pepper.
  • Cover the bowl and refrigerate the mixture for 8 hours or overnight to allow the flavors to meld.
  • Once marinated, spread the tuna mixture generously on 4 slices of bread.
  • Top each with another bread slice to create sandwiches.
  • Cut each sandwich diagonally to create 2 triangles.
  • Garnish each triangle with a slice of hard-boiled egg.

Notes & Wine Advice

Serve these Basque-style tuna and tomato canapés as an appetizing tapa.

Nutrition values

Calories: 180 kcal
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Course; Fish / Sandwiches / Tapas