Recipes

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

Spanish Swiss Chard Croquettes

Spanish Swiss Chard Croquettes

Croquetas de Acelgas
Acelgas, similar to Swiss chard, is a beloved vegetable in Spain, prepared and enjoyed in various dishes, but not typically by itself. In this recipe, Swiss chard is used to create delightful croquettes, resulting in an excellent and unique dish.
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Ingredients

Servings: About 20 Tapas

Instructions

  • Place the Swiss chard in a large saucepan with enough water to cover it, add some salt, and bring it to a boil over high heat.
  • Reduce the heat to medium and cook the chard until it becomes tender, which takes about 15 minutes.
  • Drain the chard and finely chop it.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
  • Add the chopped onion and cook until it becomes wilted, which takes about 5 minutes.
  • Add the chopped chard, salt, pepper, and oregano, and continue to cook until the chard wilts and absorbs the seasonings.
  • Meanwhile, heat the butter and the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat until the butter melts.
  • Add the flour and cook, stirring constantly, until the sauce becomes thickened and smooth, approximately 3 minutes.
  • Add the chard and continue to cook, stirring occasionally, for an additional 10 minutes.
  • Spread the mixture onto a dinner plate and allow it to cool, then refrigerate until it’s firm enough to handle.
  • Shape the chard mixture into 1-inch balls and dip them in the beaten eggs, followed by coating them with the bread crumbs.
  • Place the eggs and bread crumbs in separate shallow bowls.
  • Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or, for better results, use a deep fryer set at 365°F.
  • The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
  • Dip each croquette in the egg, then dredge it in the bread crumbs, and gently place it in the hot oil.
  • Fry the croquettes, turning them several times, until they become golden.
  • Use a slotted spoon to transfer the fried Swiss chard croquettes to paper towels to drain any excess oil.

Notes & Wine Advice

Serve these delicious Spanish Swiss chard croquettes while they are still hot.
These croquettes offer a unique and vegetarian twist with the delightful flavors of Swiss chard, making them a wonderful addition to your tapas selection. Enjoy their light and flavorful taste!
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Course; Snack / Tapas / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Spanish Zucchini Croquettes

Spanish Zucchini Croquettes

Croquetas de Calabacín
While not a very common croquette recipe due to its vegetable base, these zucchini croquettes are incredibly tasty and light, making them a unique and delightful option.
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Equipment

  • medium saucepan

Ingredients

Servings: About 20 Tapas

Instructions

  • In a medium saucepan, heat the butter and olive oil over medium heat until the butter melts.
  • Add the flour and cook, stirring constantly, until the mixture thickens and becomes smooth, which takes about 3 minutes.
  • Stir in the grated zucchini and cook, stirring occasionally, for an additional 10 minutes.
  • Spread the mixture onto a dinner plate and allow it to cool, then refrigerate it until it’s firm enough to handle.
  • Shape the zucchini mixture into 1-inch balls.
  • Place the beaten eggs and bread crumbs in separate shallow bowls.
  • Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or, if available, use a deep fryer set at 365°F.
  • The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
  • Dip each zucchini croquette in the beaten egg, then dredge it in the bread crumbs, and carefully place it in the hot oil.
  • Fry the croquettes, turning them several times, until they become golden.
  • Use a slotted spoon to transfer the fried zucchini croquettes to paper towels to drain any excess oil.

Notes & Wine Advice

Serve these delicious Spanish zucchini croquettes while they are still hot.
These croquettes offer a unique twist with a vegetable base, making them a wonderful and vegetarian-friendly choice for your tapas selection. Enjoy their light and flavorful taste!
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Course; Snack / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Spanish Soft Cheese Croquettes

Spanish Soft Cheese Croquettes

Croquetas al Queso de la Serena
Croquettes, adored by both kids and adults, are a popular dish from the Basque provinces all the way down to Andalucía. They come in various flavors, typically featuring chicken, ham, or codfish. These croquettes from Extremadura utilize the region's soft sheep's milk cheese, known for its delightful and mild flavor.
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Ingredients

Servings: About 35 Tapas

  • 5 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ¾ cup all-purpose flour
  • 1¼ cups milk
  • Kosher salt or sea salt
  • A generous amount of freshly grated black pepper
  • A generous amount of freshly grated nutmeg
  • ¼ pound La Serena Brie, or Camembert cheese, with the rind removed
  • 2 large eggs lightly beaten
  • Bread crumbs for dredging
  • Olive oil for frying

Instructions

  • In a small saucepan, melt the butter over medium heat.
  • Add the flour and cook, stirring constantly, for approximately 3 minutes.
  • Gradually whisk in the milk, salt, pepper, and nutmeg.
  • Continue to cook, stirring constantly, until the mixture thickens and becomes smooth.
  • Spread the mixture onto a dinner plate and let it cool.
  • Refrigerate until it’s firm enough to handle.
  • Shape the cheese mixture into 1¼-inch balls.
  • Place the beaten eggs and flour in separate shallow bowls.
  • Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or better yet, use a deep fryer set at 365°F.
  • The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
  • Dip each croquette in the beaten egg, dredge it in bread crumbs, and then place it in the hot oil.
  • Fry the croquettes, turning them several times, until they become golden.
  • Use a slotted spoon to transfer the fried cheese croquettes to paper towels to drain any excess oil.

Notes & Wine Advice

Serve these delicious Spanish soft cheese croquettes while they are still hot.
These croquettes are a delightful vegetarian treat, filled with creamy cheese and a hint of nutmeg, making them an excellent addition to your tapas selection. Enjoy!
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Course; Cheese / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Spanish Fried Cheese Balls

Spanish Fried Cheese Balls

Delicias de Queso
These delicate cheese balls are a delight, especially when crafted with Swiss, Jarlsberg, or Gouda. They are a personal favorite of my granddaughter Ruby, and the subtle nutmeg adds an earthy dimension to the flavor.
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Ingredients

Servings: About 26 Tapas

Instructions

  • In a small bowl, whisk the egg yolks until they turn a light color.
  • Stir in the milk, then gradually add the flour, whisking until the mixture becomes smooth.
  • In another small bowl, whisk the egg whites until soft peaks form.
  • Gently fold half of the yolk mixture into the whites, and then add a pinch of salt, freshly ground black pepper, nutmeg, the grated cheeses, chopped ham, and finely chopped onion.
  • Fold in the remaining yolk mixture.
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or even better, use a deep fryer set at 365°F.
  • The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
  • Drop the dough by rounded teaspoons into the hot oil.
  • Fry, turning once, until they are just golden—avoid overcooking.
  • Use a slotted spoon to transfer the fried cheese balls to paper towels to drain any excess oil.

Notes & Wine Advice

Serve these delightful Spanish fried cheese balls while they are still hot.
These cheese balls are a delightful and flavorful treat, perfect for tapas or snacking. Enjoy their creamy, cheesy goodness with a hint of nutmeg.
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Course; Cheese
Cuisine; European / Spain

Spanish Fried Ham and Cheese Sandwiches

Spanish Fried Ham and Cheese Sandwiches

Emparedados de Jamón y Queso
These delightful fried ham and cheese sandwiches have a special place in our hearts, as they were a cherished childhood treat for my husband Luis while growing up in Madrid. To this day, they remain one of his all-time favorites. For the best results, use a mild cheese like Gouda or Jarlsberg.
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Ingredients

Servings: 8 Tapas

  • ¼ pound Serrano ham or prosciutto thinly sliced
  • ¼ pound mild cheese such as Gouda or Jarlsberg, thinly sliced
  • 16 slices of long-loaf bread baguette, preferably day-old and not overly airy, â…œ to ½-inch thick
  • ½ cup milk
  • 2 large eggs lightly beaten
  • Olive oil for frying

Instructions

  • Layer several slices of ham onto each of the 8 bread slices.
  • Top with slices of cheese, and then cover with the remaining 8 slices of bread.
  • Pour the milk into a shallow dish with a flat bottom.
  • Briefly dip each sandwich into the milk, moistening both sides.
  • Place the sandwiches on a dry platter and let them sit for 20 minutes.
  • Place the beaten eggs in a shallow bowl.
  • Heat at least ½ inch of olive oil in a large skillet over medium-high heat, or even better, use a deep fryer set at 365°F.
  • The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
  • Dip both sides of each sandwich in the beaten egg and then carefully place them in the hot oil.
  • Fry until they turn golden on both sides, turning them once.
  • Use a slotted spatula to transfer the sandwiches to paper towels to drain any excess oil.

Notes & Wine Advice

Serve these scrumptious Spanish fried ham and cheese sandwiches while they are still hot.
Enjoy these crispy, gooey, and flavorful sandwiches that bring back cherished childhood memories of Madrid.
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Course; Bread / Cheese / Pork / Sandwiches
Cuisine; European / Spain

Spanish Garlic Chicken

Spanish Garlic Chicken

Pollo en Salsa de Ajo
Pollo al ajillo is a beloved Spanish dish found on nearly every menu in Spain. This tapas version of the classic features tender chicken, and you can choose to use chicken wings or bite-sized pieces of a whole chicken.
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Ingredients

Servings: 4-6

Instructions

  • If using chicken wings, remove and discard the wingtips and split the remaining wings into two parts.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken and garlic, cooking until the garlic turns golden (remove each garlic clove as it becomes golden and transfer them to a mortar) and the chicken is browned on all sides.
  • Add the brandy and, while standing away from the skillet, ignite the brandy with a match or kitchen lighter and let it die out.
  • Sprinkle in the flour, then stir in the wine, broth, and salt.
  • Reduce the heat to low, cover, and simmer for an additional 15 minutes.
  • In the mortar, mash the reserved garlic, parsley, saffron, peppercorns, and salt together.
  • Stir this aromatic mixture into the chicken.
  • Cover the skillet and continue to cook for an additional 15 minutes.

Notes & Wine Advice

Serve this Spanish garlic chicken while it’s hot and full of flavor.
Enjoy this classic Spanish dish with its rich garlic sauce and tender chicken pieces.
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Course; Chicken
Cuisine; European / Spain