Recipes

Savory Ham and Fresh Pork Croquettes

Savory Ham and Fresh Pork Croquettes

Croquetas de Jamón y Cerdo
In this dish, we create a harmonious croquette featuring a blend of ham and fresh pork, enhanced by the earthy accents of nutmeg and cinnamon.
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Equipment

  • medium saucepan

Ingredients

Makes approximately 35 delightful tapas

Instructions

  • In a medium saucepan over medium heat, heat the 3 tablespoons of unsalted butter and 5 tablespoons of premium olive oil until the butter melts.
  • Add the all-purpose flour and cook, stirring constantly, for about 3 minutes.
  • Gradually blend in the milk and broth, then season with salt, pepper, a dash of nutmeg, and a dash of cinnamon.
  • Continue cooking, stirring constantly, until the mixture thickens and becomes velvety.
  • Reduce the heat to low, and stir in the finely chopped Serrano ham, chicken, and fresh pork.
  • Continue to cook, stirring occasionally, for approximately 10 more minutes.
  • Spread the mixture onto a dinner plate, allow it to cool, and then refrigerate it until it becomes firm enough to handle.
  • With hands lightly dusted with flour, shape the pork mixture into delightful 1-inch balls.
  • Prepare separate shallow bowls for the beaten eggs and bread crumbs.
  • In a large skillet, heat at least 1 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
  • Gently dip each croquette into the beaten egg, ensuring an even coating, and then generously coat them with the bread crumbs.
  • Fry the croquettes, turning them several times, until they achieve a luscious golden hue.

Notes & Wine Advice

Use a slotted spoon to transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain. Serve these exquisite tapas while they are still hot, savoring the delightful combination of ham and fresh pork with a touch of nutmeg and cinnamon.
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Course; Pork / Tapas
Cuisine; European / Spain

Savory Partridge and Cheese Croquettes

Savory Partridge and Cheese Croquettes

Croquetas de Perdiz y Queso
Partridge and quail are abundant throughout Spain, both in the wild and on the dining table. In this dish, they are transformed into exquisite croquettes with the subtle addition of mild cheese.
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Ingredients

Makes approximately 30 delectable tapas

Instructions

  • In a medium saucepan over medium heat, heat the 3 tablespoons of olive oil and 1 tablespoon of unsalted butter until the butter melts.
  • Add the all-purpose flour and cook, stirring constantly, for about 2 minutes until well combined.
  • Gradually blend in the milk and broth, seasoning with salt, pepper, and a generous pinch of nutmeg.
  • Continue to cook, stirring constantly, until the mixture thickens and becomes smooth.
  • Stir in the finely chopped partridge (or quail), Serrano ham, cheese, and parsley, and continue to stir for an additional 5 minutes.
  • Allow the mixture to cool slightly, stirring occasionally to release excess steam.
  • Spread the mixture onto a dinner plate and let it cool, then refrigerate until it becomes firm enough to handle.
  • With hands lightly dusted with flour, shape the partridge mixture into appealing 1/2-inch balls.
  • Prepare separate shallow bowls for the beaten eggs and bread crumbs.
  • In a large skillet, heat at least 1/2 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tantalizing golden brown in just 60 seconds.
  • Gently dip each croquette into the beaten egg, ensuring a delicate coating, and then generously coat them with the bread crumbs.
  • Fry the croquettes, turning them several times, until they achieve a luscious golden hue.

Notes & Wine Advice

Use a slotted spoon to transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain. Serve these exquisite tapas while they are still hot, celebrating the delightful combination of partridge, cheese, and savory ham.
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Course; Cheese / Partridge / Tapas
Cuisine; European / Spain

Chicken and Cured Ham Croquettes

Chicken and Cured Ham Croquettes

Prepare this dish at least 3 hours in advance for the best results.
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Ingredients

Makes approximately 35 delectable tapas

Instructions

  • In a medium saucepan over medium heat, combine the unsalted butter and 5 tablespoons of premium olive oil, heating them until the butter melts.
  • Add the all-purpose flour and cook, stirring constantly, for approximately 3 minutes.
  • Gradually blend in the milk and broth, season with salt, pepper, and a pinch of nutmeg, and continue cooking, stirring constantly, until the sauce becomes thickened and velvety.
  • Stir in the finely chopped chicken and Serrano ham or prosciutto, continuing to stir until the sauce reaches a gentle boil, approximately 10 minutes more.
  • Let the mixture cool, cover it, and refrigerate it for at least 3 hours.
  • (The croquettes can be prepared to this point and refrigerated for up to one day in advance.
  • )
  • On a lightly floured work surface, shape the chicken mixture into charming 1-inch balls (approximately 1 tablespoon each), using floured hands.
  • Prepare separate shallow bowls for the eggs and bread crumbs.
  • In a large skillet, heat at least 1 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a seductive golden brown in just 60 seconds.
  • Dip each croquette in the beaten egg and then generously coat them with the bread crumbs.
  • Fry the croquettes, turning them several times, until they achieve a luscious golden hue.

Notes & Wine Advice

Use a slotted spoon to transfer these golden delights to a paper towel-lined plate, allowing any excess oil to drain. Serve these exquisite tapas while they are still hot, relishing the legacy of Lhardy in each flavorful bite.
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Course; Chicken / Pork
Cuisine; European / Spain

Elegant Spinach, Pine Nut, and Raisin Croquettes

Elegant Spinach, Pine Nut, and Raisin Croquettes

Croquetas de Espinacas, Piñones y Uvas Pasas
While most Spanish croquettes traditionally feature meat or fish, this unique vegetable rendition, combining the flavors of spinach, pine nuts, and raisins, is exceptionally gratifying. The raisins contribute a touch of sweetness, and the pine nuts offer a subtle crunch.
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Ingredients

Makes 12 delectable tapas

Instructions

  • Begin by heating the butter and olive oil in a small saucepan over medium heat until the butter melts.
  • Add the flour and cook, stirring constantly, for approximately 2 minutes.
  • Gradually blend in the milk, vegetable broth (or water), sherry, salt, pepper, and nutmeg.
  • Cook, stirring continually, until the mixture thickens, turns velvety and smooth, and begins to gently bubble.
  • Stir in the finely chopped pine nuts, plump raisins, and well-drained spinach, and continue to cook for an additional minute.
  • Let the mixture cool slightly, stirring occasionally to release any excess steam.
  • Spread the mixture onto a dinner plate and allow it to cool completely, then refrigerate it until it firms up enough to handle.
  • Prepare two separate shallow bowls for the eggs and bread crumbs.
  • Mold the spinach mixture into charming 1-inch balls.
  • Carefully dip each croquette into the beaten egg and then generously coat them with the breadcrumbs.
  • Allow the croquettes to rest until they become dry, which should take about 10 minutes.
  • Heat at least 1 inch of extra-virgin olive oil in a medium skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a delightful golden brown in just 60 seconds.
  • Gently place the croquettes in the hot oil and fry them, turning them several times, until they acquire an exquisite golden hue.
  • Using a slotted spoon, transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain.

Notes & Wine Advice

Serve these exquisite tapas while they are still hot, savoring the harmonious blend of spinach, pine nuts, and raisins
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Course; Nuts / Tapas / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Savory Paella Croquettes

Savory Paella Croquettes

Croquetas de Paella
In Spain, these croquettes are often crafted from the remnants of yesterday's paella or any other delectable rice dishes. Whether your paella is a medley of chicken, fish, meat, or a harmonious blend of all three, the resulting croquettes are a gastronomic delight.
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Ingredients

Makes 10 delightful tapas

  • 1 cup of leftover paella rice
  • 1/2 cup of chopped cooked chicken, fish, or meat from a paella
  • 2 large eggs lightly beaten separately
  • 2 tablespoons of all-purpose flour
  • Bread crumbs for coating
  • Olive oil for frying

Instructions

  • In a small bowl, blend the rice with the chicken, fish, or meat.
  • Add one of the eggs and the 2 tablespoons of flour.
  • With hands lightly dusted with flour, mold the rice mixture into appealing 2-inch balls.
  • Place bread crumbs in a shallow bowl.
  • In a large skillet, heat at least 1 inch of olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
  • Gently dip each croquette into the remaining beaten egg, ensuring a delicate coating, and then generously coat them with the breadcrumbs.
  • Carefully submerge the croquettes in the hot oil.
  • Fry the croquettes, turning them several times, until they achieve a delightful golden hue.

Notes & Wine Advice

Use a slotted spoon to transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain. Serve these delectable tapas while they are still hot, relishing the flavors of your delicious paella in this convenient and delightful form.
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Course; Snack / Tapas
Cuisine; European / Spain

Stuffed Anchovies with Spinach, Raisins, and Pine Nuts

Stuffed Anchovies with Spinach, Raisins, and Pine Nuts

Boquerones Rellenos de Espinacas The subtle sweetness of raisins and the delicate flavor of pine nuts infuse these anchovies with a captivating and distinctive taste. The key to perfection in this dish lies in the carefully crafted batter.
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Ingredients

Serves 6

Instructions

  • Begin by preparing the batter as directed in step 1 of the recipe.
  • In a small skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.
  • Add the fresh spinach and sauté, gently stirring, until it wilts down.
  • Stir in the golden raisins and pine nuts, continuing to cook and stir until the pine nuts become fragrant and take on a lovely golden hue.
  • Fill the cavities of the anchovies with this flavorful mixture, securing them closed with toothpicks.
  • Place all-purpose flour in a shallow bowl.
  • Heat at least 1/2 inch of extra-virgin olive oil in a large skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tantalizing golden brown in just 60 seconds.
  • Reduce the heat to medium.
  • Carefully dip each stuffed anchovy into the prepared batter, ensuring a delicate coating, then lightly dredge them in the flour.
  • Gently place the coated anchovies in the hot oil.
  • Fry the anchovies, turning them once, until they achieve a delightful golden hue.
  • Use a slotted spoon to transfer these golden treasures to a paper towel-lined plate, allowing any excess oil to drain.
  • Serve these exquisite tapas while they are still hot, savoring the enticing combination of spinach, raisins, and pine nuts infused in the tender anchovies.
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Course; Fish / Tapas
Cuisine; European / Spain

Zucchini and Shrimp Delights

Zucchini and Shrimp Delights

Buñuelos de Calabacín y Gambas
Please note: The dough for these delightful puffs should be prepared in advance and allowed to rest to achieve the perfect consistency. It is essential to fry them just before serving to savor their true freshness.Prepare several hours in advance
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Ingredients

Makes approximately 12 delightful tapas

  • 3 ounces of succulent shrimp
  • 1/4 teaspoon of sea salt
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1 large egg gently beaten
  • 1/2 pound of zucchini coarsely grated
  • 1 large garlic clove finely chopped
  • A generous amount of freshly ground black pepper
  • Premium olive oil for frying

Instructions

  • Begin by bringing a small saucepan of water to a boil over high heat.
  • Add the shrimp and reduce the heat to low, allowing them to simmer until they turn a delightful shade of pink, which should take about 2 to 3 minutes.
  • Drain the shrimp and allow them to cool.
  • Remove the shells and finely chop them into 1/4-inch pieces.
  • In a small bowl, combine the sea salt, flour, and baking powder.
  • Add the gently beaten egg, coarsely grated zucchini, chopped shrimp, garlic, and a generous sprinkle of freshly ground black pepper.
  • Mix all these ingredients thoroughly until they form a harmonious blend.
  • Cover the mixture and refrigerate it overnight, and be sure to drain off any excess liquid.
  • Heat at least 1 inch of premium olive oil in a small skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
  • Gently drop the prepared dough by rounded tablespoons into the hot oil.
  • Fry them, turning gently once, until they achieve a luscious golden brown hue.
  • With a slotted spoon, transfer these golden delights to a paper towel-lined plate to allow any excess oil to drain.
  • Serve these delightful tapas while they are still hot, relishing the delightful combination of zucchini and shrimp.
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Course; Fish
Cuisine; European / Spain

Mushroom Croquettes Infused with Apple Cider

Mushroom Croquettes Infused with Apple Cider

Croquetas de Setas con Sidra de Manzana
Apple cider, the favored elixir of Asturias, the picturesque region in northern Spain, is not only their preferred drink but also a key ingredient in their culinary repertoire. In these mushroom croquettes, cider imparts a unique and delightful flavor.
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Ingredients

Makes approximately 35 exquisite tapas

Instructions

  • Begin by heating 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Add the finely chopped mushrooms and sauté, stirring, until they become tender and release their aromatic flavors.
  • In a separate medium saucepan, melt the butter, along with the remaining 4 tablespoons of olive oil, over medium heat.
  • Stir in the flour and cook, stirring continuously, for about 3 minutes, until the mixture thickens and becomes smooth.
  • Gradually incorporate the milk, apple cider, and broth, stirring occasionally, until the ingredients blend into a harmonious sauce.
  • Season the sauce with salt and pepper, add the sautéed mushrooms, and continue to cook, stirring occasionally, until the mushrooms soften, exuding their juices, and become one with the sauce.
  • Transfer this mixture onto a dinner plate, allowing it to cool, and then refrigerate until it firms up enough to handle.
  • Craft the mushroom mixture into elegant 1-inch croquette balls.
  • Prepare separate shallow bowls for the eggs and bread crumbs.
  • In a large skillet, heat at least 1 inch of premium olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a beautiful light brown in just 60 seconds.
  • Carefully dip each croquette in the beaten egg and then coat them with the blend of bread crumbs.
  • Submerge the croquettes in the hot oil (you might need to cook them in batches to avoid overcrowding).
  • Fry them, turning gently several times, until they achieve an exquisite golden hue.

Notes & Wine Advice

Use a slotted spoon to transfer the golden croquettes to a paper towel-lined plate to allow any excess oil to drain. Serve these delightful tapas while they are still hot, savoring the distinctive flavor infused by the apple cider.
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Course; Snack / Tapas
Cuisine; European / Spain

Stuffed Eggplant Fritters with Creamy Goat Cheese and Anchovies

Stuffed Eggplant Fritters with Creamy Goat Cheese and Anchovies

For this delightful tapa, opt for a velvety, flavorful goat cheese.
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Ingredients

Makes approximately 12 delectable tapas

  • 3 baby eggplants approximately ¼ pound each
  • 1 tablespoon of creamy goat cheese about 1 ounce
  • 6 small anchovy fillets finely minced
  • All-purpose flour for coating
  • High-quality olive oil for frying

Instructions

  • Begin by preheating your oven to 400°F.
  • Lightly oil your hands and gently rub the surface of each eggplant.
  • Using a knife, create a few small punctures in the eggplant skins.
  • Place them in a roasting pan and bake, turning once, for approximately 35 to 40 minutes, or until they become tender.
  • Once done, allow them to cool, peel, and finely chop the eggplants.
  • Allow them to sit for a while to release any excess moisture.
  • In a small bowl, combine the creamy goat cheese and finely chopped anchovies.
  • Using about 2 teaspoons of the roasted eggplant at a time, shape it into a small ball and fill it with roughly ¼ teaspoon of the luxurious cheese and anchovy mixture.
  • Heat at least 1 inch of high-quality olive oil in a small skillet over medium-high heat (or for best results, use a deep fryer set at 365°F) until a cube of bread turns a delightful light brown in just 60 seconds.
  • Gently dredge each eggplant fritter in the flour, ensuring an even coating, and carefully place them in the hot oil.
  • Cook the fritters, turning them several times, until they achieve a gorgeous golden hue.
  • Using a slotted spoon, transfer the golden fritters to paper towels to let them drain.

Notes & Wine Advice

Serve these exquisite tapas while they are still hot and enjoy the rich blend of flavors.
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Course; Cheese / Fish
Cuisine; European / Spain
Diets; Vegetarian