Recipes

Tuna-Stuffed Baby Pickles

Tuna-Stuffed Baby Pickles

PEPINILLO RELLENO
For those with a taste for the unique, Tuna-Stuffed Baby Pickles offer a delightful combination of flavors in a popular Spanish tapa. This recipe can be easily scaled up for larger gatherings.
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Ingredients

MAKES 2 TAPAS of 1 SERVING

Instructions

  • In a small bowl, combine the tuna, a pinch of salt, and a dash of freshly ground black pepper.
  • Cut a lengthwise slit in each baby pickle without slicing all the way through.
  • Fill each pickle with the seasoned tuna mixture.
  • Sprinkle finely chopped onion over the tuna-filled pickles.
  • Top each pickle with a pimiento-stuffed green olive, securing the ingredients with a toothpick.
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Course; Fish / Side Dish
Cuisine; European / Spain

Butter Beans in Caper Vinaigrette

Butter Beans in Caper Vinaigrette

JUDIONES EN VINAGRETA DE ALCAPARRAS
This summer salad, featuring butter beans, smoked salmon, and trout in a caper vinaigrette, is a refreshing delight. If you can find judiones or pochas, the large broad beans from Castilla and La Rioja, use them for an authentic touch; otherwise, butter beans work beautifully.
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Ingredients

MAKES 4 SERVINGS

Instructions

  • In a medium bowl, whisk together the olive oil, white wine vinegar, salt, pepper, and sugar.
  • Gently stir in the drained butter beans using a flexible rubber spatula.
  • Fold in the slivered onion, capers, parsley, dill, smoked salmon, and smoked trout.
  • Let the salad sit for at least 1 hour to allow the flavors to meld.

Notes & Wine Advice

Serve the butter beans in caper vinaigrette at room temperature. Alternatively, refrigerate for at least 2 hours and serve cold. Enjoy this refreshing and flavorful summer salad!
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Course; Side Dish
Cuisine; European / Spain

Russian Potato and Vegetable Salad

Russian Potato and Vegetable Salad

ENSALADILLA RUSA
Cerveceria Alemana in Santa Ana Square, Madrid, is renowned as the Mecca of Ensaladilla Rusa, a dish whose name's origins remain a mystery. Interestingly, post-Civil War, attempts were made to rename it "Ensaladilla Nacional" due to anti-Russian sentiments, but the new name didn't stick.
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Ingredients

MAKES 6 SERVINGS / PREPARE SEVERAL HOURS IN ADVANCE

  • ½ pound red waxy potatoes
  • ¼ pound carrots peeled (baby carrots work well)
  • ¼ cup frozen peas thawed
  • 3 ounces canned or jarred white or light meat tuna drained and flaked
  • 10 small pitted green olives preferably Spanish
  • ½ cup mayonnaise mayonesa, thinned with 1 teaspoon water
  • Kosher or sea salt
  • 2 ounces cooked very small shrimp shelled and deveined (optional)
  • 1 large hard-boiled egg cut into eighths, for garnish
  • Pimiento strips for garnish

Instructions

  • Place the potatoes in a small saucepan, add cold water to cover, and salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 15 minutes or until tender when pierced with a knife.
  • Do not overcook.
  • Drain and let cool slightly.
  • Peel.
  • In another small saucepan, place the carrots, add cold water to cover, and salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 5 minutes or until tender.
  • Do not overcook.
  • Cut the potatoes and carrots into â…œ-inch cubes.
  • Place them in a large bowl and fold in the peas, tuna, olives, and shrimp if using.
  • Gently fold in the thinned mayonnaise and shape the mixture into a mound.
  • Garnish the salad with the egg and pimiento strips.

Notes & Wine Advice

Refrigerate overnight to chill, and serve cold. Enjoy this classic “Russian” Potato and Vegetable Salad!
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Course; Salad
Cuisine; European / Russian / Spain

Pickled Eggplant, Almagro Style

Pickled Eggplant, Almagro Style

BERENJENA DE ALMAGRO EN ESCABECHE
In the heart of La Mancha, the land of Don Quixote, emerges a gastronomic gem – the Pickled Eggplant, Almagro Style. Rediscovered in recent years, the cuisine of this region now boasts esteemed products like Manchego cheese, celebrated not only in Spain but also gaining popularity in the United States. Almagro, nestled in the middle of La Mancha, takes pride in its locally grown eggplants, and the Mesón del Corregidor restaurant is a delightful haven to savor these regional delights.
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Ingredients

MAKES 4 SERVINGS

Instructions

  • Place the eggplants in a medium saucepan, add water to cover, and season with salt.
  • Bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 5 minutes or until tender.
  • Drain and let cool.
  • Cut off the stems and halve each eggplant lengthwise.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the eggplant and cook for 1 minute per side.
  • Transfer the eggplant to a platter.
  • In the same skillet, add the onion, bell pepper, tomato, cumin, oregano, chile pepper, salt, and black pepper.
  • Cook, stirring, until the vegetables are softened, about 5 minutes.
  • Transfer to the platter.
  • Reduce the heat to low and return the eggplant to the skillet, cut side up.
  • Add the vinegar and water and simmer until only a small amount of liquid remains, approximately 10 to 15 minutes.
  • Remove from heat and let cool.
  • Sprinkle with parsley.

Notes & Wine Advice

Serve the Pickled Eggplant, Almagro Style, at room temperature or refrigerate to chill and serve cold. Savor the flavors of La Mancha!
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Course; Side Dish
Cuisine; European / Spain

Crispy Pork Skins with Marinated Anchovies

Crispy Pork Skins with Marinated Anchovies

CORTEZA DE CERDO CON ANCHOA
This simple yet satisfying tapa features the crunch of fried pork skins paired with the bold flavor of marinated anchovies. While the dish itself is straightforward, the combination of these two ingredients creates a delightful contrast in texture and taste.
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Ingredients

MAKES 4 TO 6 SERVINGS / PREPARE SEVERAL HOURS IN ADVANCE

  • ¼ pound Marinated Fresh Anchovies see partial recipe below
  • 1 small bag fried pork rinds
  • Marinated Fresh Anchovies:
  • Partial Recipe
  • [Include the ingredients and steps for marinating fresh anchovies as per your preferred recipe.]

Instructions

  • Prepare the marinated fresh anchovies using your preferred recipe or follow the partial recipe provided.
  • On each toothpick, thread 1 small pork rind, and top it with 1 marinated anchovy.

Notes & Wine Advice

Serve the crispy pork skins with marinated anchovies at room temperature, allowing the flavors to meld. Enjoy this effortlessly delicious and texturally intriguing tapa!
Note: Ensure that the fried pork rinds and marinated anchovies are made at least several hours in advance to allow for proper preparation and marination.
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Course; Fish / Pork / Tapas
Cuisine; European / Spain

Egg and Seafood Skewer

Egg and Seafood Skewer

PINCHO DE HUEVO
In the realm of Spanish pinchos, these small toothpick delights, this unique combination brings together hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies. The result is a medley of flavors that's both interesting and unusual.
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Ingredients

MAKES 2 TAPAS (1 SERVING)

Instructions

  • Sprinkle the shrimp with salt.
  • Bring a small saucepan of water to a boil over high heat.
  • Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
  • Drain, let cool, and remove the shell and the vein.
  • Spoon 1 teaspoon of mayonnaise onto the yolk of each egg.
  • Insert a toothpick in the center of the egg (with the egg white at the bottom), then add 1 shrimp on top of the egg, followed by 1 olive and 1 anchovy.

Notes & Wine Advice

Serve the skewers at room temperature, savoring the delightful combination of textures and flavors. Enjoy this intriguing and delicious egg tapa!
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Course; Eggs / Fish / Tapas
Cuisine; European / Spain

Chorizo and Bread Skewers

Chorizo and Bread Skewers

PINCHO DE CHORIZO
Spain's renowned chorizo, a sausage bursting with rich flavors, takes center stage in this simple yet delectable tapa. Paired with a bread cube, this combination is a classic addition to any tapas spread.
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Ingredients

MAKES 8 TAPAS (4 SERVINGS)

  • 1 teaspoon olive oil
  • ¼ pound 2 links chorizo, each cut into 4 pieces
  • 1 tablespoon dry red or white wine
  • 1 ½-inch slice long-loaf (baguette) bread, cut into quarters

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Add the chorizo pieces and cook, stirring, until browned on all sides.
  • Pour in the wine and continue cooking, stirring gently, until the wine is absorbed.
  • On each toothpick, thread 1 piece of chorizo, followed by 1 piece of bread.

Notes & Wine Advice

Serve the skewers hot and savor the delightful combination of chorizo and bread. Enjoy this effortlessly delicious tapa!
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Course; Bread / Pork / Tapas
Cuisine; European / Spain

Potato and Seafood Skewers

Potato and Seafood Skewers

PINCHO DE PATATA, HUEVO, ATÚN Y GAMBA
This delectable banderilla of potato, egg, tuna, and shrimp reaches its peak of flavor when allowed to meld overnight in the refrigerator. Optionally served with a delightful onion-and-oil dressing, this tapa is a perfect blend of textures and tastes.
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Ingredients

MAKES 8 TAPAS (4 SERVINGS)

Instructions

  • Place the potatoes in a small saucepan with enough cold water to cover, and add salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 20 minutes or until tender when pierced with a knife.
  • Drain and let cool slightly.
  • Peel and cut each potato into 4 (¼-inch) slices.
  • Set aside.
  • Meanwhile, sprinkle the shrimp with salt.
  • Bring a small saucepan of water to a boil over high heat.
  • Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
  • Drain and let cool.
  • Remove the shell and the vein.
  • In a serving dish just large enough to hold the 8 potato slices, add the oil and spread to coat the bottom.
  • Sprinkle with salt and arrange the onion rings in the dish, placing the potato slices over the onions.
  • Top each potato with a slice of egg and a chunk of tuna.
  • On each toothpick, add 2 pieces of onion and top with 1 shrimp.
  • Attach the toothpick to the potato-egg-tuna layer.
  • Dab with mayonnaise and sprinkle with parsley.

Notes & Wine Advice

Serve at room temperature or refrigerate for up to 24 hours. Bring to room temperature before serving. Enjoy this flavorful and visually appealing tapa!
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Course; Fish / Tapas
Cuisine; European / Spain

Herbed Marinated Green Olives

Herbed Marinated Green Olives

Celebrate the Spanish love for olives with this appetizing recipe that elevates the flavor of green olives through the infusion of garlic, thyme, rosemary, and oregano.
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Ingredients

SERVES 6 TO 8 / PREPARE AT LEAST 3 DAYS IN ADVANCE

Instructions

  • Combine all the ingredients in a glass jar with a tight-fitting lid, add water to cover, and shake well.
  • Allow the mixture to marinate in the refrigerator for at least 3 days.
  • Discard the bay leaves.

Notes & Wine Advice

Serve the marinated green olives cold or at room temperature. Enjoy the flavorful infusion!
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Course; Tapas
Cuisine; European / Spain
Diets; Vegetarian

Spanish Paprika Olives

Spanish Paprika Olives

Embrace the essence of Spanish cuisine with this delightful fusion of olives and pimentón. As key players in countless Spanish dishes, they seize the spotlight alongside an ensemble of spices and herbs commonly found in Spanish kitchens. These olives age gracefully in the refrigerator, continually enhancing their flavors.
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Ingredients

SERVES 4 / PREPARE AT LEAST 3 DAYS IN ADVANCE

Instructions

  • Combine all the ingredients in a glass jar with a secure lid and shake thoroughly.
  • Allow the mixture to marinate in the refrigerator for at least 3 days.

Notes & Wine Advice

Serve the spiced olives cold or at room temperature. Enjoy!
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Course; Tapas
Cuisine; European / Spain
Diets; Vegetarian