Recipes

Octopus and Alioli Potato Chips

Octopus and Alioli Potato Chips

Octopus is a beloved staple in Galicia, and you’ll find it in every bar in the region. I first encountered this tapa in Santiago de Compostela at a bar frequented by local university students.
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Ingredients

Yields 6 to 8 Servings

  • 1/2 recipe of Garlic Sauce alioli
  • 1/4 pound of cleaned octopus
  • 1 medium potato peeled and thinly sliced
  • Olive oil for frying
  • 1 garlic clove thinly sliced
  • 1 tablespoon of ground hot paprika such as Spanish smoked paprika
  • 2 teaspoons of ground sweet paprika such as Spanish smoked paprika
  • Kosher salt or sea salt

Instructions

  • Start by preparing the garlic sauce.
  • To tenderize the octopus, you can follow the traditional method by throwing it with force into the kitchen sink at least 10 times.
  • Next, bring a large saucepan of water to a boil over high heat.
  • Submerge the octopus in the boiling water and immediately remove it.
  • Repeat this process two more times.
  • Afterward, return the octopus to the pot, reduce the heat to low, cover, and simmer until it becomes tender, which can take anywhere from 1 3/4 to 3 hours.
  • Once the octopus is tender, cut the body into slices and the tentacles into thin medallions, and set them aside.
  • In a small skillet, heat at least 1/2 inch of oil over medium-high heat (or even better, use a deep fryer set at 375°F or 190°C).
  • To prevent sticking, add the potato slices to the hot oil one at a time.
  • Season the potatoes with salt.
  • Cook the potato slices, turning them occasionally, until they become golden.
  • Use a slotted spoon to transfer the fried potato slices to paper towels to drain any excess oil.
  • To assemble the tapa, place a dollop of garlic sauce on each potato chip.
  • Then, top each chip with a garlic slice and a slice of octopus.
  • Season with both the hot and sweet paprikas and a pinch of salt.

Notes & Wine Advice

Serve your Octopus and Alioli Potato Chips while they’re hot.
Enjoy this flavorful Galician-inspired tapa!
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Course; Fish
Cuisine; European / Spain

Bravas-Style Spicy Potatoes

Bravas-Style Spicy Potatoes

For many years, Bar Las Bravas in Madrid claimed to be the originator of this classic tapa consisting of fried potatoes with a spicy tomato sauce. They were so successful that they even patented the dish, which is now proudly displayed at the bar. Some enjoy serving these potatoes with a drizzle of garlic sauce, alioli.
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Ingredients

Yields 4 Servings

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the diced potatoes and fry them until they are well browned on all sides.
  • Season the potatoes with salt and pepper.
  • Cover the skillet, reduce the heat to low, and cook until the potatoes are tender, which should take about 20 minutes.
  • In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and garlic and sauté, stirring, until the onion becomes soft and transparent, which should take about 3 minutes.
  • Stir in the tomato sauce, white wine, parsley, crushed chili pepper, hot sauce, and season with salt and pepper.
  • Cook, stirring occasionally, for about 20 minutes until the sauce thickens.
  • Lightly coat the fried potatoes with the tomato sauce.
  • If desired, drizzle them with garlic sauce (alioli).
  • Serve your Bravas-Style Spicy Potatoes while they’re hot.

Notes & Wine Advice

Enjoy your deliciously spicy and flavorful potato tapa!
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Course; Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Garlic and Chile-Infused Mushroom Medley

Garlic and Chile-Infused Mushroom Medley

Champiñones al Ajillo
Spanish garlic sauce, known as alioli, is adored and used to enhance the flavors of various dishes, including vegetables, seafood, and poultry. It pairs exceptionally well with the subtle taste of mushrooms, with a hint of spice from dried red chili pepper.
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Ingredients

Yields 4 to 6 Servings

  • 3 tablespoons of olive oil
  • 3 garlic cloves finely chopped
  • 1 1/2 teaspoons of all-purpose flour
  • 1 cup of beef broth chicken broth, or water
  • 1/2 dried red chili pepper seeded and cut into 3 pieces
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 2 teaspoons of fresh lemon juice
  • 1/2 pound of small whole or medium (halved) mushrooms, rinsed and trimmed

Instructions

  • In a medium skillet, heat 2 tablespoons of the olive oil over medium heat.
  • Add the finely chopped garlic and cook until it becomes lightly golden and fragrant.
  • Lower the heat if necessary to prevent the garlic from browning.
  • Stir in the flour and cook for about 1 minute until it absorbs the oil.
  • Gradually pour in the beef broth (or chicken broth or water), stirring continuously.
  • Add the chile pepper, 1 tablespoon of the chopped parsley, and the lemon juice.
  • Continue to cook until the sauce becomes smooth and thickened.
  • In another medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  • Add the mushrooms and cook while stirring until they turn lightly browned.
  • Transfer the mushrooms to the garlic sauce and let them simmer for 5 minutes.
  • Sprinkle the dish with the remaining 1 tablespoon of chopped parsley and serve it while it’s hot.

Notes & Wine Advice

Enjoy your Garlic and Chile-Infused Mushroom Medley with the bold flavors of Spanish alioli!
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Course; Sauce
Cuisine; European / Spain

Segovian-Style Bacon and Mushroom Medley

Segovian-Style Bacon and Mushroom Medley

The province of Segovia is renowned for its succulent suckling pigs, and it’s no surprise that this regional mushroom recipe features the delightful addition of bacon.
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Ingredients

Yields 4 Servings

  • 1/4 cup of small cubes 1/4 inch of slab bacon
  • 1 garlic clove finely chopped
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • 1/2 pound of mushrooms rinsed, trimmed, and halved or quartered
  • 1/4 cup of dry white wine
  • Salt
  • Freshly ground black pepper

Instructions

  • In a medium skillet, place the small cubes of bacon and heat over medium heat.
  • Cook and stir until the bacon begins to brown.
  • Add the finely chopped garlic, parsley, and the prepared mushrooms to the skillet.
  • Continue to cook and stir for about 2 minutes more.
  • Stir in the dry white wine, season with salt and freshly ground black pepper, and increase the heat to high.
  • Cook, stirring occasionally, until the liquid has evaporated.

Notes & Wine Advice

Serve your Segovian-Style Bacon and Mushroom Medley while it’s hot, and savor the rich flavors of this regional delight.
Enjoy your delicious Segovian-inspired dish!
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Course; Bacon / Vegetables
Cuisine; European / Spain

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