Recipes

Spanish-Style Baked Eggs with Sausage and Tomato

Spanish-Style Baked Eggs with Sausage and Tomato

This delightful recipe draws inspiration from Spain and features baked eggs with sliced tomatoes and sausage. It’s a hearty dish that’s suitable for lunch or dinner. If you can’t find Spanish black sausage (morcilla), you can easily substitute it with breakfast sausage or sweet Italian sausage.
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Ingredients

MAKES 1 SERVING

Instructions

  • Preheat the oven to 450°F.
  • Season the tomato slices with salt, pepper, and crushed garlic, then sprinkle them with the chopped parsley.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the tomato slices and cook, turning them once, until they soften and release their juices, which should take about 1 minute per side.
  • Transfer the tomato slices to a shallow ovenproof casserole dish or Dutch oven, arranging them in a single layer.
  • Deglaze the skillet by adding 1 tablespoon of water, stirring, and scraping up any flavorful bits from the bottom.
  • Pour this liquid over the tomatoes.
  • Wipe out the skillet, grease it lightly, and heat it over medium heat.
  • Add the sausage slices and cook, turning them once, until they’re lightly browned on both sides.
  • Break the egg(s) into the center of the casserole dish.
  • Place the sausage slices around the edges of the dish and sprinkle the entire dish with grated Parmesan cheese.
  • Transfer the casserole dish to the preheated oven and bake until the egg whites are set, but the yolks are still soft, which should take about 6 minutes.
  • If you’re using an earthenware dish, serve the baked eggs with sausage and tomato directly in the dish.
  • Otherwise, transfer it to an individual serving plate.

Notes & Wine Advice

Enjoy your Spanish-style baked eggs with sausage and tomato, a flavorful and satisfying dish!
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Course; Eggs / Pork / Tapas
Cuisine; European / Spain

Soft-Set Shrimp and Spinach Scrambled Eggs

Soft-Set Shrimp and Spinach Scrambled Eggs

This delightful recipe draws inspiration from Casa Lucio, a renowned restaurant in Old Madrid, frequented by Spanish society’s elite for years. Casa Lucio’s signature dish features softly set scrambled eggs with shrimp and spinach, a combination that exudes elegance and flavor.
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Equipment

  • Small bowl
  • small skillet

Ingredients

MAKES 1 SERVING

  • 4 medium shrimp peeled, deveined, and cut into 3 pieces each
  • Kosher or sea salt
  • 2 teaspoons of olive oil
  • 1/4 cup of fresh spinach leaves torn and blanched (equivalent to about 2 cups uncooked), well-drained
  • 2 large eggs

Instructions

  • In a small bowl, place the shrimp and season them with a pinch of salt.
  • Let them sit for about 15 minutes to absorb the seasoning.
  • Heat the olive oil in a small skillet over medium-high heat.
  • Add the seasoned shrimp to the skillet and cook them quickly; it should take less than a minute for the shrimp to begin turning opaque.
  • Stir in the blanched spinach.
  • Break the eggs directly into the skillet and stir rapidly.
  • Remove the skillet from the heat almost immediately to maintain a soft and tender texture.
  • Season with a pinch of salt and continue stirring until the eggs are no longer liquid and just start to set.
  • At this point, the shrimp should have turned pink.
  • Transfer the softly set scrambled eggs with shrimp and spinach immediately to a plate to prevent further cooking.

Notes & Wine Advice

Serve the dish while it’s hot and enjoy!
This revamped recipe creates a luxurious and quick-to-make scrambled eggs dish that captures the essence of Casa Lucio’s culinary excellence
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Course; Eggs / Fish / Tapas
Cuisine; European / Spain

Crispy Mediterranean Bread Bites

Crispy Mediterranean Bread Bites

Migas, these delightful crispy bread bites, draw inspiration from the Mediterranean region and make a perfect accompaniment to fried eggs. Whether you choose a rustic baguette or a country-style loaf, ensure the bread is at least 1 or 2 days old for optimal crispiness. While fried eggs and bread are delicious on their own, consider enhancing the dish with the addition of bacon, ham, or even chorizo for a burst of flavor.
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Ingredients

PREPARE 8 TO 12 HOURS IN ADVANCE / Makes 4 Servings

Instructions

  • Begin by removing the crust from the loaf of bread, discarding it, and then tearing the bread into crouton-sized pieces by hand.
  • Alternatively, you can cut it into cubes if you prefer.
  • Place the bread pieces on a tray and dampen them by wetting your hand and shaking it over the bread.
  • Repeat this process several times.
  • Wrap the bread in a towel or foil and let it sit overnight.
  • This allows the bread to absorb moisture, ensuring tenderness when fried.
  • In a medium skillet over low heat, cook the bacon cubes until they turn translucent and release their fat.
  • Use a slotted spoon to transfer the bacon to a paper towel to drain, and set it aside.
  • Add 2 tablespoons of olive oil and the whole garlic clove to the skillet.
  • Increase the heat to medium and cook, stirring, until the garlic becomes well-browned, approximately 4 minutes.
  • Remove and discard the garlic.
  • Add the moistened bread to the skillet and stir to coat it with the oil.
  • Season with salt, black pepper, cumin, and paprika.
  • Reduce the heat to low and continue cooking, stirring occasionally, until the bread turns crispy, but not browned, about 30 minutes.
  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chopped garlic and onion, and sauté until the onion becomes translucent, about 3 minutes.
  • Stir in the ham and the reserved bacon, cooking for an additional 1 minute.
  • Add the crispy bread and stir to combine.
  • If you prefer a slightly softer texture, you can drizzle 1 tablespoon of oil or a little water over the dish at this point.
  • Serve the crispy Mediterranean bread bites while they’re hot.

Notes & Wine Advice

Enjoy your revamped Crispy Mediterranean Bread Bites!
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Course; Bread / Tapas
Cuisine; European / Spain

Huevos Fritos a la Española

Huevos Fritos a la Española

Spanish-Style Fried Eggs
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Ingredients

Yield: 1 serving

  • Olive oil or a mixture of olive and salad oils for frying
  • 2 large eggs or any desired number, at room temperature
  • Kosher or sea salt

Instructions

  • In a medium skillet, heat at least 1/2 inch of oil over high heat until it reaches the smoking point.
  • Carefully crack no more than 2 eggs at a time into the hot oil.
  • Working quickly, use a large spoon to fold the edges of the egg white, which will have spread, up over the yolks, forming a circle.
  • Spread the hot oil over the eggs until they become crunchy around the edges, and the yolks have set.
  • This process typically takes about a minute.
  • Using a slotted spatula, carefully transfer the fried eggs to a plate lined with paper towels to allow them to drain slightly.
  • Repeat the process for as many eggs as desired.
  • Season the eggs with a sprinkle of salt and serve immediately while they are hot.
  • Enjoy your Spanish-style fried eggs, “Huevos Fritos a la Española,” with their delightful, crispy edges and perfectly set yolks.

Notes & Wine Advice

To achieve an authentic Spanish-style fried egg, it’s essential to use sizzling-hot olive oil. Using butter will result in a rubbery texture, which is not acceptable to a Spaniard. The key is to crack the egg into hot oil, creating a light and crunchy result. Spaniards often describe the golden edges of these fried eggs as “vestidos de torero,” meaning “dressed like a bullfighter.” This dish is typically enjoyed for lunch or dinner, often served with fried potatoes, such as Poor Man’s Potatoes.
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Course; Eggs / Tapas
Cuisine; European / Spain

Turkey Breast Pâté – Café San Martín

Turkey Breast Pâté – Café San Martín

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Ingredients

Preparation Time: At least 3 days in advance / Yield: Approximately 10 to 12 servings

  • 1/2 pound turkey breast approximately the length of the pâté and 1 1/2 inches wide
  • Chicken broth or vegetable broth
  • 3 very thin slices of boiled deli ham
  • 3/4 pound veal cut into small pieces
  • 3/4 pound lean boneless pork loin or shoulder cut into small pieces
  • 1/2 pound chicken livers cut into small pieces
  • 1/4 pound pork fat
  • 1/2 pound liver pâté
  • 2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 cup kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup medium-sweet Spanish sherry such as Oloroso
  • 1 large egg
  • Pork fatback or bacon thinly sliced
  • 1/2 cup whole shelled pistachio nuts papery outer skin removed
  • 3 bay leaves

Instructions

  • Begin by tying the turkey breast at intervals with a string.
  • Place it in a shallow earthenware casserole dish or Dutch oven, covering it with chicken or vegetable broth.
  • Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes.
  • Transfer the breast to a plate and let it cool.
  • Cut off the string, then wrap the breast with the ham slices.
  • Meanwhile, preheat your oven to 350°F.
  • In a food processor, combine the veal, pork, chicken livers, pork fat, liver pâté, thyme, nutmeg, salt, and pepper.
  • Process until you reach a medium consistency.
  • With brief pulses, add the sherry and egg until just incorporated.
  • Line a 9¼ x 5¼-inch loaf pan with strips of fatback, allowing them to extend over the sides.
  • Pour in half of the pâté mixture, sprinkle half of the pistachio nuts, then place the turkey roll in the center.
  • Add the remaining pâté mixture and the remaining nuts, gently pressing them into the pâté.
  • Arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pâté.
  • If they don’t cover it completely, add more strips.
  • Finally, cover the loaf pan tightly with foil.
  • Place the loaf pan in a roasting pan and gently pour about 1 inch of boiling water into the roasting pan.
  • Bake for 1¾ hours.
  • Remove the pan from the oven, and the loaf pan from the larger pan of water, loosen the foil, and pour off any excess fat.
  • Place a heavy object (such as a brick covered with foil) on top of the foil and let it cool.
  • Once cooled, remove the weight, cover the pâté, and refrigerate it for at least 3 days.

Notes & Wine Advice

Before serving, remember to remove the bay leaves and bring the pâté to room temperature.
Enjoy your delicious Turkey Breast Pâté from Café San Martín!
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Course; Tapas / Turkey
Cuisine; European / Spain

Parmesan Crisps with Liver Pâté

Parmesan Crisps with Liver Pâté

Savor this delightful tapa where creamy liver pâté is delicately nestled between two cheesy Parmesan crisps. This recipe, inspired by Chef Paco Roncero from the renowned Casino de Madrid restaurant, combines the culinary expertise of a master. The best way to enjoy it is when the pâté is still cold.
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Equipment

  • Food processor

Ingredients

MAKES 10 TAPAS

  • Parmesan Crisps
  • 1/3 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons 1/2 stick slightly softened unsalted butter
  • 1 tablespoon beaten egg
  • Liver Pâté
  • 1/4 pound of Chicken Liver Pâté without the glaze, preferably chilled in a greased mini loaf pan, or chilled store-bought duck liver pâté, cut into 1/4 to 3/8-inch slices

Instructions

  • Prepare the Parmesan crisps: In a food processor, combine the flour, grated Parmesan cheese, and slightly softened butter.
  • Process until the butter is fully incorporated into the dough.
  • Add the beaten egg and continue processing until it’s fully incorporated.
  • Cover the dough and refrigerate for at least 1 hour.
  • You can also store it in the refrigerator until you’re ready to use it, but make sure to let it sit at room temperature until it’s pliable before use.
  • Preheat your oven to 350°F and lightly grease a cookie sheet.
  • On a floured surface, roll out the dough to a thickness of 1/8 inch, then cut it into 10 rectangles measuring 2.
  • 75 x 1.
  • 5 inches each.
  • Place these rectangles on the prepared cookie sheet and bake for about 5 minutes, turning them once, until they turn a lovely golden brown.
  • Let them cool.
  • You can prepare these Parmesan crisps in advance.
  • Assemble the tapa by placing one slice of cold pâté on half of the Parmesan crisps and then topping each with another crisp to create delightful sandwiches.

Notes & Wine Advice

Serve this treat while the pâté is still cold and the Parmesan crisps are at their crispiest. Enjoy!
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Course; Cheese / Tapas
Cuisine; European / Spain

Potato, Pâté, Mushroom, and Caramelized Apple Montaditos

Potato, Pâté, Mushroom, and Caramelized Apple Montaditos

Indulge in this innovative tapa inspired by José Ramón Elizondo’s culinary expertise. This pâté dish harmonizes potatoes, mushrooms, and caramelized apples to create an unforgettable flavor sensation. To caramelize the sugar, you can use a kitchen torch or place the tapas under a broiler.
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Equipment

  • small skillet
  • Small saucepan

Ingredients

SERVES 8

  • 2 tiny 1.25-inch new potatoes
  • 1 Golden Delicious apple peeled, sliced lengthwise along the core, and cut into 8 (1.5-inch) rounds
  • Apple juice or water
  • 1 tablespoon of olive oil
  • 8 oyster mushroom ears each cut into 1.5-inch pieces (or other mushrooms, sliced into 1/4-inch slices)
  • 1 ounce of liver pâté whether homemade or store-bought, cut into 1/8-inch slices
  • 8 tablespoons of spiced applesauce
  • 2 teaspoons of sugar

Instructions

  • Place the tiny potatoes in a small saucepan, add enough cold water to cover them, and a pinch of salt.
  • Cover the saucepan, bring the water to a simmer over low heat, and cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
  • Drain the potatoes thoroughly and let them cool slightly.
  • Afterward, peel and cut them into 1/4-inch slices.
  • In a small skillet, place the apple rounds and add enough apple juice to cover them.
  • Bring it to a boil over high heat, then reduce the heat to low and simmer until the apples are crisp-tender.
  • Drain the apples and set them aside.
  • Wipe clean the skillet.
  • Heat the skillet over medium heat, add the mushrooms, and cook, stirring, for 1 minute.
  • Reduce the heat to low, cover, and cook until the mushrooms become tender.
  • On each of 8 small individual plates, place 1 tablespoon of spiced applesauce and top it with a piece of mushroom.
  • Add a slice of pâté, cut to the size of the potato slices, followed by a slice of potato and a slice of apple.
  • Sprinkle 1/4 teaspoon of sugar over each apple slice.
  • You can either caramelize the sugar using a kitchen torch, keeping a safe distance, or place the plates under a broiler, ensuring they are as close to the heat source as possible

Notes & Wine Advice

Serve these delightful montaditos at room temperature. Enjoy the fusion of flavors and textures in this modern tapa.
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Course; Fruit / Tapas
Cuisine; European / Spain

Partridge and Chicken Liver Pâté

Partridge and Chicken Liver Pâté

Elevate your palate with this refined pâté that combines the delicate flavors of partridge and chicken liver. Perfect for serving on bite-sized squares of pumpernickel bread.
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Equipment

  • Food processor

Ingredients

PREPARATION TIME: 3 HOURS MINIMUM / SERVES 10-12

  • 1/4 pound of slab bacon roughly chopped
  • Meat from a 1-pound partridge or pheasant or 2 quail, coarsely chopped
  • 1 partridge liver optional
  • 1 pound of chicken livers finely chopped
  • 1/4 cup of all-purpose flour
  • 1/4 cup of dry sherry such as Fino
  • 2 tablespoons of brandy
  • 2 tablespoons of heavy cream
  • 2 large eggs
  • 1/4 cup of kosher or sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of freshly ground nutmeg
  • 1 tablespoon of truffles optional
  • Thinly sliced pumpernickel bread

Instructions

  • In a food processor, combine the bacon, partridge meat, and partridge liver (if using), along with the chicken livers.
  • Process the mixture until it reaches a finely chopped consistency.
  • Add the flour and continue processing until a smooth blend is achieved.
  • While the food processor is running, incorporate the sherry, brandy, cream, eggs, salt, pepper, and nutmeg.
  • With brief pulses, introduce the truffles if desired.
  • Transfer the mixture to a loaf pan and seal the surface and the pan rim tightly with foil.
  • Place a weight on top (a small foil-covered brick is an excellent choice) and refrigerate for 2 hours.
  • Remove the weight and refrigerate the pâté for at least 3 days.
  • Prior to serving, bring it to room temperature.

Notes & Wine Advice

Slice the pumpernickel bread into small squares. Serve the pâté with the pumpernickel squares for a delightful culinary experience.
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Course; Chicken / Partridge / Tapas
Cuisine; European / Spain

Duck and Serrano Ham Pâté

Duck and Serrano Ham Pâté

This delightful pâté recipe hails from the renowned Ritz Hotel in Madrid, a century-old institution known for its culinary excellence. The fusion of duck and Serrano ham in this pâté creates a symphony of flavors that’s nothing short of exceptional.
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Equipment

  • Food processor

Ingredients

PREPARATION TIME: 3 DAYS MINIMUM / MAKES 10-12 SERVINGS

  • 1/2 pound of chicken livers finely chopped
  • 1 duck liver finely chopped
  • 3.5 pounds of duck deboned, skinned, fat removed, and cut into pieces
  • 3/4 pound of lean boneless pork loin or shoulder
  • 1/4 pound of pork fat
  • 2 large eggs
  • 2 tablespoons of kosher or sea salt
  • 2 tablespoons of freshly ground black pepper
  • 1.5 teaspoons of finely chopped fresh thyme or 3/4 teaspoon of dried thyme
  • 1/2 cup of dry sherry such as Fino
  • 1/4 cup of brandy
  • 2 large garlic cloves finely chopped
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 1/3 cup of small cubes 1/4 inch Serrano ham or prosciutto (not overly salty), approximately 2 ounces
  • Thin slices of pork fatback or bacon
  • 4 bay leaves

Instructions

  • In a food processor, combine the chicken livers, duck liver, duck, pork, and pork fat.
  • Pulse until you achieve a medium, slightly chunky consistency.
  • Gradually mix in the eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley with brief pulses.
  • Stir in the Serrano ham.
  • Boil a pot of water over high heat, then remove it from the heat.
  • Meanwhile, preheat the oven to 350°F.
  • Line a 9¼ x 5¼-inch loaf pan with strips of fatback, allowing them to extend over the sides.
  • Pour in the pâté mixture, place the bay leaves in a row down the center, and fold the fatback strips over the top to cover the pâté completely.
  • If needed, add more fatback strips.
  • Seal the surface and the pan rim securely with foil.
  • Set the loaf pan within a larger roasting pan and gently pour approximately 1 inch of the previously boiled water into the roasting pan.
  • Bake for 2 hours or until the pâté sets.
  • Remove the loaf pan from the water bath, loosen the foil, and discard any excess fat.
  • Place a heavy object on top of the foil-covered pâté (a foil-wrapped brick is perfect) and allow it to cool.
  • Remove the weight, cover, and refrigerate for a minimum of 3 days.
  • Before serving, bring it to room temperature.
  • Remove the bay leaves and serve this exquisite pâté.
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Course; Duck / Pork / Tapas
Cuisine; European / Spain

Chicken Liver Pâté with Pedro Ximénez Sherry Glaze

Chicken Liver Pâté with Pedro Ximénez Sherry Glaze

Discover the exquisite flavors of this chicken liver pâté, generously glazed with sweet Pedro Ximénez sherry, in a recipe shared by our dear friend Irene from the enchanting Pyrenees Mountains.
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Ingredients

PREPARATION TIME: 3 HOURS MINIMUM / SERVES 8

  • 12 tablespoons 1.5 sticks of softened unsalted butter
  • 1/2 medium sweet onion finely chopped (approximately 1/4 cup)
  • 1 clove of garlic finely chopped
  • 1/2 pound of chicken livers
  • 2 teaspoons of kosher or sea salt
  • A generous amount of freshly ground black pepper
  • 1.5 teaspoons of finely chopped fresh thyme or 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of freshly ground nutmeg
  • 1.5 tablespoons of brandy
  • 1/2 cup of heavy cream
  • 1/4 cup of very sweet Pedro Ximénez or cream sherry
  • 1/4 tablespoon of gelatin powder
  • Fresh parsley sprigs for an elegant garnish
  • Thin slices of long-loaf baguette bread

Instructions

  • In a medium skillet, melt 2 tablespoons of butter over low heat.
  • Add the finely chopped onion and garlic, cover, and cook, stirring occasionally, for approximately 15 minutes, or until the onion becomes soft and translucent.
  • Increase the heat to medium, then add the chicken livers, salt, freshly ground pepper, thyme, and nutmeg.
  • Cook and stir until the chicken livers are no longer pink in the center.
  • Pour the sherry evenly around the skillet.
  • Safely ignite the liquid by using a match or kitchen lighter, shaking the pan gently to avoid burning.
  • Cover the skillet to extinguish the flames.
  • Allow it to cool.
  • Transfer the liver mixture to a food processor, add the remaining 10 tablespoons of butter, and process until a smooth and creamy consistency is achieved.
  • Incorporate the cream by processing until well combined.
  • Spoon the mixture into custard cups or ramekins, smoothing the surface with a spoon.
  • Refrigerate for at least 2 hours or until it becomes firm.
  • In a small saucepan, combine the sherry and gelatin, allowing it to stand for 1 minute.
  • Heat the mixture over low heat until the gelatin completely dissolves.
  • Let it cool for a few minutes before pouring a scant 1 tablespoon over each custard cup.
  • Return them to the refrigerator for at least 1 hour, or until the gelatin sets.

Notes & Wine Advice

Bring the pâté to room temperature before serving. Garnish with fresh parsley sprigs and serve alongside slices of baguette. Delight in the exquisite flavors of this timeless classic with a modern twist.
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Course; Chicken / Tapas
Cuisine; European / Spain