Recipes

Pork and Pine Nut Stuffed Mushrooms

Pork and Pine Nut Stuffed Mushrooms

Champiñones Rellenos
Stuffed mushrooms are a popular choice on the menu of almost every tapas bar in Spain. They become even more delectable when filled with a mixture of pork and pine nuts, as in this recipe.
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Equipment

  • medium skillet

Ingredients

Yields 4 Servings

Instructions

  • Start by removing the stems from the mushrooms, finely chop 1/2 cup of the stems (reserving the rest for another use), and sprinkle the mushroom caps with fresh lemon juice.
  • Set the caps aside.
  • In a medium skillet, heat 4 tablespoons of the butter over low heat.
  • Add the chopped onion and garlic, and cook while stirring until the onion becomes wilted and transparent, which should take about 5 minutes.
  • Add the ground pork and cook, breaking it up and seasoning with salt and pepper, until the pork loses its pink color.
  • Stir in the reserved mushroom stems and cook for an additional 3 minutes.
  • Remove the skillet from the heat, and mix in the breadcrumbs, brandy, parsley, pine nuts, and more salt and pepper if needed.
  • Preheat your oven to 350°F (175°C).
  • Fill each of the mushroom caps with the pork and pine nut mixture and dot with butter.
  • Arrange the stuffed mushrooms in a baking dish and bake for 15 minutes.

Notes & Wine Advice

Serve your Pork and Pine Nut Stuffed Mushrooms while they’re hot and savor the delightful combination of flavors!
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Course; Nuts / Pork
Cuisine; European / Spain

Lemon-Infused Stuffed Mushrooms

Lemon-Infused Stuffed Mushrooms

Champiñones Rellenos con Limón
This easy-to-make tapa features a bold lemon flavor, making it a popular choice among diners.
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Ingredients

Yields 6 Servings

  • 12 stuffing mushrooms rinsed and trimmed
  • 2 tablespoons of olive oil plus more for brushing
  • 1 lemon
  • 1 medium sweet onion such as Vidalia, finely chopped
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 6 tablespoons of breadcrumbs
  • 2 tablespoons of grated aged Manchego or Parmesan cheese
  • 2 tablespoons of finely chopped fresh flat-leaf parsley

Instructions

  • Begin by removing the stems from the mushrooms and finely chopping them.
  • Brush the mushroom caps with olive oil.
  • Grate the zest of the lemon and squeeze out the juice (you’ll need approximately 3 tablespoons).
  • Set the lemon zest and juice aside.
  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and mushroom stems, and cook while stirring until they soften, which should take about 8 minutes.
  • Season the mixture with salt and pepper.
  • Continue to cook until any liquid has evaporated, then remove the skillet from the heat.
  • Stir in the breadcrumbs, lemon juice and zest, grated cheese, and chopped parsley.
  • Mix the ingredients thoroughly.
  • Fill each mushroom cap with the prepared stem mixture.
  • Arrange the stuffed mushrooms in a baking dish and bake for 15 to 20 minutes, or until the mushrooms have softened.

Notes & Wine Advice

Serve your Lemon-Infused Stuffed Mushrooms while they’re hot and enjoy the zesty lemon flavor!
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Course; Fruit / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Crispy Salted Fried Almonds

Crispy Salted Fried Almonds

The most delightful fried almonds I ever savored were in Sevilla, where frying is the preferred method of preparation. Almond trees flourish in many parts of Spain, and almonds are a typical addition to any tapas spread. Some bars even offer them as a complimentary snack, knowing well that the saltiness will entice patrons to order more drinks.
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Ingredients

Yields 4 to 6 Servings

  • Mild olive oil for frying
  • 4 ounces of blanched almonds such as Spanish Marcona (approximately 1/3 cup)
  • Kosher salt or sea salt

Instructions

  • Heat at least 1/2 inch of oil in a small skillet over medium-high heat (or better yet, use a deep fryer set at 365°F or 185°C) until a cube of bread turns light brown in 60 seconds.
  • Carefully add the blanched almonds to the hot oil and fry them until they turn lightly golden, which should only take a few minutes.
  • Using a slotted spoon, remove the fried almonds from the oil and place them on paper towels to drain any excess oil.
  • While they are still hot, season them generously with salt.
  • Serve your Crispy Salted Fried Almonds as a delectable tapa or snack, perfect for pairing with your favorite drinks.
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Course; Nuts / Tapas
Cuisine; European / Spain

Intensely Flavored Spicy Bell Peppers

Intensely Flavored Spicy Bell Peppers

These red bell peppers are extra special because they’re slow-cooked, which brings out their rich, intense flavor. If you prefer to skip the roasting and peeling process with fresh bell peppers, you can use canned or jarred piquillo peppers, which are cone-shaped and have a sweet, spicy taste. They are an excellent substitute and can be found in specialty stores. Note that the addition of cayenne pepper gives this dish a spicy kick. For a vegetarian version, use vegetable broth instead.
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Ingredients

Yields 6 Servings

  • 4 medium red bell peppers or 8 to 10 jarred piquillo peppers, drained
  • 2 to 3 tablespoons of chicken broth vegetable broth, or water
  • 2 tablespoons of olive oil
  • 4 garlic cloves lightly crushed
  • 1/4 teaspoon of ground cayenne pepper
  • Kosher salt or sea salt

Instructions

  • Start by preheating your oven to 500°F (260°C).
  • Place the bell peppers in a roasting pan and roast them for about 20 minutes, turning them once, until the skin bubbles and chars.
  • Transfer the roasted bell peppers to a deep bowl, keeping the juices from the pan.
  • Cover the bowl tightly with foil and allow it to sit for 15 minutes.
  • While the bell peppers are resting, deglaze the roasting pan by adding the chicken broth (or vegetable broth or water), stirring, and scraping up any flavorful bits.
  • Set this aside.
  • Peel the roasted bell peppers, remove the core and seeds, and cut each one into 8 strips.
  • Heat the olive oil in a medium skillet over low heat.
  • Add the bell peppers, crushed garlic, cayenne pepper, and a pinch of salt.
  • Cook while stirring for about 3 minutes.
  • Pour in the reserved broth, cover the skillet, and continue to cook for an additional 5 minutes.
  • Allow the dish to cool, and serve it at room temperature.

Notes & Wine Advice

Enjoy your Intensely Flavored Spicy Bell Peppers, a taste sensation with a kick!
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Course; Side Dish / Tapas
Cuisine; European / Spain

Savory Chickpeas with Sweet Onion Sauce

Savory Chickpeas with Sweet Onion Sauce

This recipe, adored by my mother-in-law, boasts a rich onion sauce that imparts a delightful sweetness to the chickpeas. It’s best prepared several hours in advance for maximum flavor.
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Ingredients

Yields 4 Servings

  • 1/4 pound dried chickpeas
  • 1 garlic clove
  • 1 slice of medium onion
  • 1 bay leaf
  • Kosher salt or sea salt
  • 2 tablespoons of olive oil
  • 1 medium onion coarsely chopped
  • 1 tablespoon of finely chopped peeled tomato

Instructions

  • Begin by placing the dried chickpeas in a medium bowl and covering them with cold water by about an inch.
  • Allow them to soak in the refrigerator overnight.
  • Once soaked, drain the chickpeas and transfer them to a deep earthenware casserole dish or a Dutch oven.
  • Add the garlic clove, the slice of onion, a bay leaf, a pinch of salt, and enough water to cover the chickpeas.
  • Bring this to a boil over high heat, then reduce the heat to low, cover, and simmer for approximately 1.
  • 5 to 2 hours, or until the chickpeas are tender.
  • After cooking, drain and remove the garlic and bay leaf.
  • In a separate medium skillet, heat the olive oil over medium heat.
  • Add the coarsely chopped onion and sauté for about 1 minute.
  • Add the finely chopped tomato, then reduce the heat to low, cover the skillet, and continue cooking until the onion is soft and tender but not browned, which should take around 15 minutes.
  • Fold this onion-tomato mixture into the cooked chickpeas.
  • If you’re using an earthenware dish, you can serve the dish hot or transfer it to individual plates.

Notes & Wine Advice

Enjoy your Savory Chickpeas with Sweet Onion Sauce! This dish is best prepared ahead for enhanced flavor.
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Course; Sauce / Tapas
Cuisine; European / Spain

Bacon-Wrapped Almond-Stuffed Dates

Bacon-Wrapped Almond-Stuffed Dates

The combination of dates, almonds, and bacon creates a delightful mix of flavors in this simple tapa. These delectable treats are coated in egg and fried to a golden perfection.
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Ingredients

Yields 4 to 6 Servings

Instructions

  • Begin by filling each date with a blanched almond and then closing the date around it.
  • Wrap a piece of bacon around each date, securing it in place.
  • Heat a medium skillet over medium heat.
  • Place the bacon-wrapped dates in the skillet with the seam side of the bacon facing down.
  • Cook until the bacon’s seam side turns golden, and then flip them to cook until the other side of the bacon is golden as well.
  • Let the dates drain on paper towels.
  • In another skillet, heat at least ½ inch of oil over medium-high heat (alternatively, you can use a deep fryer set at 365°F or 185°C) until a cube of bread turns light brown in 60 seconds.
  • Prepare two shallow bowls – one with all-purpose flour and the other with a lightly beaten egg.
  • Dredge each bacon-wrapped date in the flour, dip it into the beaten egg, and then place it in the hot oil.
  • Cook, turning them once, until they become lightly browned.
  • Allow the dates to drain on paper towels.
  • Serve them while hot.

Notes & Wine Advice

Enjoy your Bacon-Wrapped Almond-Stuffed Dates, a delightful appetizer or tapa!
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Course; Bacon / Nuts
Cuisine; European / Spain

Savory Spanish Vegetable Stew

Savory Spanish Vegetable Stew

Pisto Manchego, a traditional Spanish vegetable dish hailing from La Mancha, in the heart of Spain, can be enjoyed either hot or cold based on your preference. The ideal texture is thick, resembling a stew rather than a soupy consistency.
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Ingredients

Yields 6 Servings

Instructions

  • In a large saucepan, heat the fruity olive oil over medium heat.
  • Add the diced green bell pepper, chopped onion, zucchini cubes, and finely chopped garlic.
  • Cook while stirring until the onion becomes translucent and wilted, which should take around 8 minutes.
  • Add the diced tomatoes, chopped parsley, a pinch of salt, and some freshly ground black pepper.
  • Continue to cook, stirring occasionally, for about 30 minutes.
  • Increase the heat to medium-high and cook until the liquid has reduced, and the stew has thickened.
  • The goal is to achieve a thick, stew-like consistency, not a soupy one.
  • Serve your Savory Spanish Vegetable Stew.

Notes & Wine Advice

Enjoy your Pisto Manchego, a classic Spanish delight!
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Course; Stew / Vegetables
Cuisine; European / Spain

Cheesy Pine Nut Fish Rolls

Cheesy Pine Nut Fish Rolls

This delightful dish features hake or fresh cod fillets rolled up with a savory blend of cheese, pine nuts, and breadcrumbs, then served in slices.
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Ingredients

Yields 4 Servings

  • 2 ¼-pound fish fillets, like hake or fresh cod
  • 2 tablespoons of olive oil plus extra for brushing
  • Kosher salt or sea salt
  • 2 tablespoons of ground pine nuts
  • 2 tablespoons of coarsely grated aged Manchego or Parmesan cheese
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • Juice from 1 lemon
  • A pinch of sugar

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease a shallow earthenware casserole dish or a Dutch oven with some olive oil.
  • Brush both sides of each fish fillet with olive oil and season with a pinch of salt.
  • On one side of each fillet, sprinkle 2 teaspoons each of ground pine nuts, grated cheese, breadcrumbs, and chopped parsley.
  • Roll up the fish fillets, placing the seam side down in the greased baking dish.
  • (You can prepare the fish rolls in advance and refrigerate them until you’re ready to use.
  • ) Brush a little more oil over the tops of the fish rolls and sprinkle the remaining 1 teaspoon each of pine nuts, cheese, breadcrumbs, and parsley.
  • Bake for 15 minutes.
  • After baking, cut the fish rolls into 1-inch slices and arrange them on their sides in the casserole dish.
  • In a cup or small bowl, mix a pinch of sugar into the lemon juice and drizzle it over the fish rolls.
  • If you’re using an earthenware dish, serve the dish hot or transfer the slices to a platter.

Notes & Wine Advice

Enjoy your Cheesy Pine Nut Fish Rolls!
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Course; Cheese / Fish
Cuisine; European / Spain

Madrid-Style Snails Reimagined

Madrid-Style Snails Reimagined

Caracoles a la Madrileña
Chef Amadeo's vibrant bar in Madrid's bustling Rastro flea market serves some of the finest snails you'll ever taste. He combines these delicate morsels with chorizo from the charming village of Villarcayo, resulting in an outstanding dish. Since finding fresh snails can be challenging in the United States, we offer a modern twist using periwinkles, which share a similar flavor profile. This recipe is best enjoyed the following day, reheated to perfection.
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Ingredients

For 4 to 6 Servings

Instructions

  • Start by placing the periwinkles in a medium bowl, leaving them uncovered, and refrigerate until you’re ready to use them.
  • Rinse them under cold running water for 30 minutes, then drain.
  • In a shallow earthenware casserole dish or Dutch oven, heat the olive oil over medium heat.
  • Add the finely chopped onion and cook, stirring, until it becomes wilted and transparent, which should take about 5 minutes.
  • Add the chili peppers, garlic, chorizo, and ham, and continue to cook and stir for an additional 5 minutes.
  • Sprinkle the mixture with flour and paprika, stirring to coat everything evenly.
  • Now, stir in the tomato sauce, wine, periwinkles (or snails), salt, and 2 tablespoons of the freshly chopped parsley.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, stirring occasionally, for approximately 30 more minutes.
  • Finish by sprinkling the dish with the remaining 2 tablespoons of chopped parsley.
  • If using an earthenware casserole, serve the dish hot directly from it, or transfer the contents to a serving platter.
  • Alternatively, you can let it cool, cover, and refrigerate overnight, then reheat it over medium heat and serve it hot for a delightful gastronomic experience.

Notes & Wine Advice

Savor the flavors of Madrid with this modern twist on Caracoles a la Madrileña, where history and contemporary culinary delight come together!
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Course; Snail / Tapas
Cuisine; European / Spain

Tiny Delights in Garlic Infusion

Tiny Delights in Garlic Infusion

Modern Angulas a la Bilbaína
Angulas, the exquisite baby eels, are treasured as a delicacy in Spain. Once a rarity, they are now more accessible in specialty stores. This modern take on Angulas a la Bilbaína maintains the classic combination of olive oil, garlic, and a touch of hot red pepper but adds a contemporary flair to this delightful dish.
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Ingredients

For 1 Serving

  • 3 tablespoons of high-quality olive oil
  • 1 large garlic clove thinly sliced
  • ½ dried red chili pepper deseeded and cut into 3 pieces
  • ¼ pound of baby eels

Instructions

  • In a 5-inch individual earthenware casserole dish or a small saucepan, place the olive oil, thinly sliced garlic, and the cut red chili pepper.
  • Heat the mixture over medium-high heat until the garlic begins to sizzle and turns a delicate golden hue.
  • Immediately add the baby eels to the hot oil, all at once – resist the urge to stir.
  • Remove the dish from the heat promptly and cover it with a plate.
  • Bring the covered dish to the table and unveil it in front of your guests.
  • Lightly stir the baby eels, and serve this modern twist on Angulas a la Bilbaína while it’s piping hot.

Notes & Wine Advice

Savor the exquisite flavors of this modern Angulas a la Bilbaína, where tradition meets contemporary taste!
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Course; Fish
Cuisine; European / Spain