Recipes

Codfish Pancakes

Codfish Pancakes

Tortillitas de Bacalao
These tortillitas, or thin pancakes, are a specialty of Andalucía, particularly from the province of Cádiz, where they have mastered the art of frying and have a deep knowledge of herbs and spices.
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Ingredients

MAKES ABOUT 20 TAPAS / Preparation: 26 to 38 hours in advance

  • 1/4 pound of boneless skinless dried salt cod
  • 1 recipe for Garlic Sauce Alioli
  • 1/8 teaspoon of crumbled saffron threads
  • 1 cup of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 3 tablespoons of finely chopped onion
  • 3 garlic cloves mashed in a garlic press or mortar
  • 3 tablespoons of finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon of ground bittersweet paprika such as Spanish smoked
  • Kosher or sea salt
  • Freshly ground black pepper
  • Olive oil for frying

Instructions

  • Place the cod in a medium bowl and cover it with cold water.
  • Cover the bowl and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
  • Drain the cod and flake it.
  • Prepare the sauce: In a large bowl, combine the flour, baking powder, baking soda, chopped onion, garlic, parsley, paprika, saffron, salt, and pepper.
  • Stir in the cod and mix well.
  • Cover the bowl and let it sit for 2 hours.
  • Heat at least 1/4 inch of oil in a medium skillet over medium-high heat.
  • Ideally, use a deep fryer set at 375°F until it quickly browns a cube of bread.
  • Drop the batter by rounded tablespoons into the oil, spreading it into thin 2.
  • 5-inch pancakes with the back of a spoon that has first been dipped in hot oil.
  • Cook, turning once, until they become golden and crisp on both sides.
  • Use a slotted spatula to transfer them to paper towels, allowing any excess oil to drain.
  • Serve these delightful codfish pancakes while they are hot, accompanied by the garlic sauce on the side.
  • Enjoy!
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Course; Fish / Pancake’s / Crepes
Cuisine; European / Spain

Succulent Shrimp Fritters

Succulent Shrimp Fritters

Buñuelos de Camarones
Succulent Shrimp Fritters, a beloved specialty of Cádiz, can be found on the menus of local restaurants and street stands. These fritters are at their best when made with tiny camarones (shrimp).
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Equipment

  • medium skillet

Ingredients

MAKES ABOUT 10 TAPAS

  • 3 tablespoons of olive oil
  • 3 tablespoons of finely chopped onion
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon of ground paprika
  • 3 tablespoons of all-purpose flour
  • 7 tablespoons of water
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/4 pound of small shrimp peeled and finely chopped
  • Olive oil for frying

Instructions

  • In a medium skillet, heat the 3 tablespoons of olive oil over low heat.
  • Add the chopped onion and parsley, cover, and cook while stirring until the onion becomes tender.
  • Stir in the paprika.
  • In a small bowl, mix the flour, water, salt, and baking powder.
  • Stir in the onion mixture and the chopped shrimp.
  • Wipe out the skillet.
  • Heat at least 1/4 inch of oil in the skillet over medium-high heat, or better yet, use a deep fryer set at 375°F, until a cube of bread browns quickly.
  • Drop the batter by rounded tablespoons into the hot oil, spreading it into thin 2.
  • 5-inch pancakes with the back of a spoon that has been dipped in hot oil.
  • Cook, turning the fritters once, until they become golden and crisp on both sides.
  • Use a slotted spatula to transfer them to paper towels, allowing them to drain.

Notes & Wine Advice

Serve these delectable shrimp fritters while they are hot.
Enjoy your Shrimp Fritters!
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Course; Fish / Tapas
Cuisine; European / Spain

Cheese, Olive, and Caper Phyllo Triangles

Cheese, Olive, and Caper Phyllo Triangles

Triángulos de Queso, Aceituna y Alcaparra en Phyllo
A soft Tetilla cheese from Galicia is the perfect choice for filling phyllo pastry. Its creamy texture complements the capers and black olive paste wonderfully.
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Ingredients

MAKES 16 TAPAS

  • 1 sheet of phyllo dough thawed if frozen
  • 3 tablespoons of Tetilla or Brie cheese rind removed
  • 2 teaspoons of store-bought or homemade Black Olive Paste partial recipe
  • 32 capers nonpareil preferred, rinsed and drained

Instructions

  • Begin by cutting the phyllo dough sheet lengthwise into 4 equal strips.
  • Then, cut each strip crosswise into 4 equal strips, resulting in 16 strips measuring 4.
  • 5 x 3.
  • 5 inches.
  • Place approximately 1 teaspoon of the cheese in a corner of each phyllo strip.
  • Press some of the olive paste and two capers into the cheese.
  • Fold the phyllo strip up like a flag, starting from one corner to the opposite corner, creating a triangle shape.
  • Seal the ends by moistening them with water.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat, or better still, use a deep fryer set at 375°F, until a cube of bread quickly browns when submerged.
  • Carefully place the prepared phyllo triangles in the hot oil and cook, turning them once, until they turn lightly golden, which should take about 2 minutes.
  • Use a slotted spoon to transfer the triangles to paper towels, allowing them to drain.

Notes & Wine Advice

Serve these delightful phyllo triangles while they are hot.
Enjoy your Cheese, Olive, and Caper Phyllo Triangles!
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Blue and Cream Cheese Triangles with Raisin and Cream Sherry Sauce

Blue and Cream Cheese Triangles with Raisin and Cream Sherry Sauce

Triángulos de Queso Azúl y Crema con Salsa de Uvas Pasas y Pedro Ximénez
If possible, try to get Cabrales blue cheese from Spain. Its bold flavor pairs beautifully with the sweetness of Pedro Ximénez sherry and the raisins.
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Equipment

  • Small bowl

Ingredients

MAKES 6 TAPAS

  • 1 ounce of cream cheese
  • 1 ounce of blue cheese such as Cabrales
  • 2 teaspoons of finely chopped leek or scallion white part only, well washed and trimmed
  • 4 teaspoons of golden raisins
  • 1/4 cup of very sweet sherry such as Pedro Ximénez
  • 1 sheet of phyllo dough thawed if frozen
  • Olive oil for frying

Instructions

  • In a small bowl, combine the cream cheese, blue cheese (like Cabrales), and finely chopped leek.
  • In a small saucepan, combine the golden raisins and sherry.
  • Place it over low heat, and simmer, stirring occasionally, until the sherry becomes syrupy, and the raisins soften.
  • Cut the phyllo dough lengthwise into 16 strips, each about 3 inches wide.
  • Then, cut each strip crosswise into 4 equal strips, resulting in 16 strips measuring 4.
  • 5 x 3.
  • 5 inches.
  • Place approximately 1 tablespoon of the cheese mixture in a corner of each phyllo strip, and fold it up like a flag, creating a triangle shape by folding from corner to corner.
  • Seal the ends of each triangle by moistening them with water.
  • Heat at least 1/2 inch of oil in a medium skillet over medium-high heat, or use a deep fryer set at 375°F if available, until it quickly browns a cube of bread.
  • Carefully place the prepared pastries in the hot oil and cook, turning them once, until they become lightly golden, which should take about 2 minutes.
  • Use a slotted spoon to transfer the pastries to paper towels, allowing them to drain.
  • Drizzle the pastries with the prepared raisin and sherry sauce, and serve them while they are hot.

Notes & Wine Advice

Enjoy your delicious Blue and Cream Cheese Triangles with Raisin and Cream Sherry Sauce!
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Course; Cheese / Pastry / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Potatoes and Vegetables in Puff Pastry with Optional Glaze

Potatoes and Vegetables in Puff Pastry with Optional Glaze

Pastel de Ensaladilla Rusa
Ensaladilla Rusa is a beloved classic tapa, and it becomes even more delightful when presented within a puff pastry shell. The optional glaze adds a glossy finish to this dish.
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Ingredients

SERVES 6

  • 1 recipe for “Russian” Potato and Vegetable Salad
  • 3½ cups of Cooking Liquid partial recipe
  • 12 medium to large shrimp shells on
  • 1 pound of puff pastry dough either homemade or store-bought
  • Pickles thinly sliced lengthwise
  • Glaze optional
  • 1½ teaspoons of unflavored gelatin
  • 1 cup of cold clarified vegetable or chicken broth

Instructions

  • Preheat your oven to 425°F (220°C).
  • Roll out the puff pastry into a 6 x 5-inch rectangle.
  • Place it on a cookie sheet that has been lightly dampened with water and prick it thoroughly with a fork all over, leaving a 1-inch border along the long edges.
  • Bake for 15 minutes, pricking the center of the dough occasionally to prevent it from puffing up.
  • Reduce the oven temperature to 400°F (200°C) and continue baking for an additional 5 minutes, or until the pastry turns golden brown.
  • Allow it to cool.
  • Carefully split the pastry rounds horizontally in half, and gently hollow out the center to make room for the salad filling.
  • Fill each pastry shell with the prepared salad and arrange the reserved shrimp in rows on top of the salad.
  • Decorate the sides with pickle slices, gently pressing them into the salad to ensure they adhere.
  • Replace the top pastry round.
  • If you choose not to use the glaze, you can serve it as is.
  • If you’d like to use the glaze: In a small saucepan, soften the gelatin in 1/4 cup of the broth.
  • Then, add the remaining 3/4 cup of broth.
  • Over low heat, cook while stirring until the gelatin completely dissolves.
  • Let the mixture cool, and then refrigerate it until it thickens slightly.
  • Spoon the glaze over the top of the pastry, and refrigerate until it sets, but not until it’s extremely cold.

Notes & Wine Advice

Serve the dish cool.
Enjoy your Potatoes and Vegetables in Puff Pastry with or without the optional glaze!
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Course; Pastry / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Mushroom and Shrimp Puff Pastry with Sparkling Wine Sauce

Mushroom and Shrimp Puff Pastry with Sparkling Wine Sauce

Milhojas de Setas y Gambas en Salsa de Cava
This delightful tapa combines cream sauce, puff pastry, and a delicious blend of flavors, including Serrano ham, smoked paprika, and Worcestershire sauce. The recipe is inspired by Bar Bergara in the lively Gros district of San Sebastian.
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Ingredients

SERVES 12 TAPAS

  • 6 ounces of puff pastry dough either homemade or store-bought
  • 1 tablespoon of olive oil
  • 2 teaspoons of finely chopped shallots
  • 1/4 pound of shrimp peeled and finely chopped
  • 3.5 ounces of mushroom caps shiitake or brown, finely chopped
  • 1 tablespoon of finely chopped Serrano ham or prosciutto
  • 2 teaspoons of finely chopped fresh flat-leaf parsley
  • 1.5 teaspoons of finely chopped fresh thyme or 1/4 teaspoon of dried thyme
  • 1/4 teaspoon of ground sweet paprika Spanish smoked paprika works well
  • 2 tablespoons of dry sparkling wine such as Cava, or dry white wine
  • 6 tablespoons of heavy cream
  • 4 teaspoons of grated aged Manchego or Parmesan cheese
  • Freshly grated or ground nutmeg
  • 4 teaspoons of Worcestershire sauce
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions

  • Begin by positioning an oven rack in the uppermost position and preheating your oven to 450°F (230°C).
  • Roll out the puff pastry to a thickness of 1/8 inch.
  • Using a 2½-inch round scalloped-edge cookie cutter, create 12 rounds and transfer them to a baking sheet.
  • Then, with a 1½-inch round cookie cutter, gently score a circle in the center of each round, cutting about three-quarters of the way through without completely separating the dough.
  • Bake for approximately 8 minutes or until the pastry turns golden brown.
  • Afterward, turn off the oven and leave the door slightly ajar for an additional 5 minutes to ensure the pastries crisp up thoroughly.
  • Remove the scored circles from each round, discarding any excess pastry from the centers, and set the circles aside.
  • Meanwhile, in a medium skillet over medium heat, heat the olive oil.
  • Add the shallots and cook, stirring, for about 1 minute.
  • Add the chopped shrimp, mushrooms, ham, parsley, and thyme, and continue cooking and stirring until the mushrooms slightly soften.
  • Add the paprika and wine, and cook, stirring occasionally, until the liquid evaporates.
  • Stir in the cream, cheese, a dash of nutmeg, Worcestershire sauce, and season with salt and pepper.
  • Cook and stir until the mixture reaches a thick sauce consistency.
  • Fill each pastry round with the shrimp and mushroom mixture, and then top them with the reserved pastry circles.
  • Serve and savor these delightful tapas.
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Course; Fish / Pastry / Tapas / Vegetables
Cuisine; European / Spain

Piquillo Pepper and Anchovy Puff Pastry Delight

Piquillo Pepper and Anchovy Puff Pastry Delight

Anchoa y Piquillos en Hojaldre
Piquillo peppers, cultivated in the small region of Navarra in northern Spain, boast exceptional quality, a sweet and intense flavor, and they pair perfectly with anchovies in this delectable puff pastry dish.
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Ingredients

SERVES 6 TO 8 TAPAS

  • 6 ounces of puff pastry dough either homemade or store-bought
  • 3 piquillo peppers from a jar, thinly sliced into strips
  • 3 anchovy fillets from a jar, cut into several pieces

Instructions

  • Begin by positioning an oven rack in the uppermost position and preheating your oven to 450°F (230°C).
  • Roll out the puff pastry dough to a thickness of 1/8 inch.
  • Using a 2½-inch round scalloped-edge cookie cutter, create 6 to 8 rounds and carefully transfer them to a baking sheet.
  • Then, with a 1½-inch round cookie cutter, gently score a circle in the center of each round, cutting about three-quarters of the way through without completely separating the dough.
  • Bake for approximately 8 minutes or until the pastry becomes beautifully golden brown.
  • Afterward, turn off the oven and leave the door slightly ajar for an additional 5 minutes to ensure the pastries crisp up thoroughly.
  • Remove the scored circles from each round, discarding any excess pastry from the centers, and set the circles aside.
  • To assemble your delicious tapas, place several piquillo pepper strips in each pastry shell, cover them with the anchovy pieces, and finish by topping them with the reserved pastry circles.
  • Serve and savor!
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Course; Fish / Pastry / Tapas
Cuisine; European / Spain

Mushrooms and Piquillo Peppers in Puff Pastry

Mushrooms and Piquillo Peppers in Puff Pastry

This variation of mushroom-filled puff pastries adds piquillo peppers and crushed red pepper for extra flavor and a hint of spiciness.
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Equipment

  • medium skillet

Ingredients

Makes About 18 Delicious Tapas

Instructions

  • In a medium skillet, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, and cook while stirring until the onion becomes wilted and transparent, which should take about 3 minutes.
  • Add the piquillo pepper and cook for an additional 1 minute.
  • Then, add the chopped mushrooms, chile pepper, salt, and pepper.
  • Continue to cook and stir until the mushrooms have softened.
  • Remove the skillet from the heat and stir in the grated cheese.
  • Preheat your oven to 425°F.
  • Roll the puff pastry dough until it reaches a thickness of 1/8 inch, then cut it into 18 rounds, each approximately 1.75 inches in diameter.
  • Take 1 teaspoon of the prepared filling and place it in the center of each of 9 rounds.
  • Brush the edges of the round with water and cover with a second round.
  • Press the edges together with a fork to seal the pastries.
  • You can prepare these ahead of time and refrigerate them.
  • Place the pastries on a dampened cookie sheet and bake them for 7 to 9 minutes, or until they turn golden.

Notes & Wine Advice

Serve these delightful tapas while they’re hot and enjoy the fantastic flavors.
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Course; Pastry / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Spinach and Pear in Puff Pastry

Spinach and Pear in Puff Pastry

This unusual yet delightful recipe was discovered at La Gabarra restaurant in Madrid. Prepare to be pleasantly surprised, as the combination of spinach and pears creates a fabulous blend of flavors.
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Ingredients

Makes 4 Delicious Servings

Instructions

  • Position your oven rack in the upper position and preheat the oven to 450°F.
  • Roll out the puff pastry dough on a floured surface until it reaches a thickness of 1/8 inch, then cut it into 8 rounds, each measuring around 2. 5 inches in diameter.
  • Using a 1. 5-inch round cookie cutter, score a circle in the center of each round, but be careful not to cut all the way through.
  • Bake the pastry rounds for approximately 10 minutes or until they turn golden.
  • Remove the scored circle from each round to create a hollow space for the filling.
  • Keep the pastry warm until you’re ready to use it, or reheat it quickly before assembling.
  • While the pastry is baking, place the chopped spinach in a large saucepan, sprinkle it with a few drops of water, and add the pear.
  • Stir to combine and season lightly with salt and pepper.
  • Cover and cook over low heat until just tender, taking care not to let the spinach or pear become overly soggy.
  • Drain any remaining liquid.
  • Let’s prepare the béchamel sauce: Melt the butter in a small saucepan over medium heat.
  • Add the flour and cook, stirring constantly, for 1 to 2 minutes.
  • Gradually stir in the milk and broth, continuing to stir constantly until the sauce thickens and becomes smooth.
  • Combine the sauce with the spinach mixture and season with salt, pepper, and a touch of nutmeg.
  • You can prepare this sauce ahead of time.
  • Fill the hollow pastry shells with the spinach and pear mixture and serve these delectable creations.
  • Enjoy!
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Course; Fruit / Pastry / Tapas
Cuisine; European / Spain