Recipes

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.
Deel op Facebook Print Recipe

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!
————————————————————————————————–
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.
Deel op Facebook Print Recipe

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!
————————————————————————————————–
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.
Deel op Facebook Print Recipe

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!
————————————————————————————————–
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.
Deel op Facebook Print Recipe

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!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain

Pavia’s Gastronomic Guardians

Pavia’s Gastronomic Guardians

Soldaditos de Pavía, affectionately known as "Little Soldiers of Pavia," is a tapas classic with a historical twist. The name pays homage to the Spanish troops who once occupied the Italian town of Pavia in the eighteenth century. Their straight-backed appearance is mirrored in the cod sticks, making this dish a charming blend of history and gastronomy. Discover a contemporary take on this popular Madrid favorite that elevates the flavors and presentation.
Deel op Facebook Print Recipe

Ingredients

For 4 to 6 Servings / Preparation Time: 24 to 36 Hours in Advance

Instructions

  • Prior to starting, ensure the dried cod is soaked for 24 to 36 hours to remove excess saltiness, changing the water occasionally.
  • Begin by placing the soaked cod in a medium bowl and adding enough cold water to submerge it.
  • Cover the bowl and allow it to sit in the refrigerator for the designated time, periodically changing the water until the saltiness is diminished.
  • Drain the cod thoroughly and remove any remaining membranes.
  • Cut it into strips that are ½ to ¾ inches wide and 2 inches long.
  • Brush both sides of the cod strips with fresh lemon juice.
  • Prepare the batter: In a small bowl, combine the flour, baking powder, and salt.
  • Stir in the water, milk, and olive oil, mixing until you achieve a smooth batter.
  • (This batter can be made in advance, refrigerated, and brought to room temperature before frying.
  • )
  • In a medium skillet, heat at least ½ inch of olive oil over medium-high heat, or better yet, use a deep fryer set at 365°F.
  • You’ll know the oil is ready when a cube of bread turns light brown in about 60 seconds.
  • Dip the cod strips into the batter and gently place them in the hot oil.
  • If necessary, fry them in batches to prevent overcrowding.
  • Cook, turning once, until the strips are golden on both sides.
  • Use a slotted spoon to transfer the golden delights to paper towels for draining.
  • Serve immediately and savor these crispy, modernized “Pavia’s Gastronomic Guardians.
  • “

Notes & Wine Advice

Experience this reimagined classic that marries history and culinary innovation for a delightful twist on the traditional recipe!
————————————————————————————————–
Course; Fish / Tapas
Cuisine; European / Spain

Cod in Garlic Infusion

Cod in Garlic Infusion

Revamped Bacalao Pil Pil This modern twist on the Basque classic, Bacalao Pil Pil, takes the essence of this signature dish to new heights. A delicate dance of flavors and textures awaits you as we reimagine the traditional preparation of dried cod into a work of culinary art.
Deel op Facebook Print Recipe

Ingredients

  • For 4 Servings / Preparation Time: 24 to 36 Hours in Advance
  • ½ pound of premium dried, boneless, skinless salt cod, thinly sliced with the skin intact, and with as many bones removed as possible
  • ½ cup of high-quality olive oil
  • 4 garlic cloves thinly sliced lengthwise
  • ½ medium-hot dried chili pepper such as Spanish guindilla, deseeded, or ¼ teaspoon of crushed red pepper
  • 2 tablespoons of lightly beaten egg

Instructions

  • Before you start: Ensure the dried cod is soaked in advance for 24 to 36 hours to reduce saltiness.
  • Change the water several times until it’s no longer overly salty.
  • Begin by placing the soaked cod in a medium-sized bowl, and add enough cold water to cover it.
  • Cover the bowl and let it rest in the refrigerator for the specified time, changing the water periodically until the saltiness is diminished.
  • Drain the cod well.
  • In a shallow earthenware casserole dish or Dutch oven, gently heat the olive oil over low heat.
  • Add the sliced garlic and chili pepper, cooking and stirring until the garlic starts to turn golden.
  • Remove the garlic and set it aside for later use.
  • Now, add the cod to the pan, skin side down, and cook while gently shaking the pan for approximately 3 minutes.
  • Turn the fish and cook for an additional 3 minutes.
  • Add 1 tablespoon of water, cover the dish, and continue to cook for 15 more minutes.
  • Transfer the cod and chili pepper to a warm serving platter.
  • Cut the cod into four individual tapas-sized portions.
  • Next, place the lightly beaten egg in a food processor and pulse briefly.
  • With the processor running, gradually drizzle in the olive oil from the casserole dish, processing until the mixture reaches a luscious, mayonnaise-like consistency.
  • Pour this delightful infusion over the cod, and garnish with the reserved garlic and chili pepper.
  • Serve immediately for a culinary experience that seamlessly blends tradition and innovation.

Notes & Wine Advice

Indulge in this reinvented Bacalao Pil Pil for a taste sensation that combines the best of old and new!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain

Beer-Infused Mini Squid Delight

Beer-Infused Mini Squid Delight

This innovative seafood dish, inspired by the culinary creativity of Rincon de Pepe, a renowned restaurant and tapas bar in Murcia, offers a unique spin on squid. Mini squids, bursting with flavor, are the stars of this recipe. If you can’t find these diminutive delights, no worries; you can slice up larger squid into delectable rings. The secret to this dish’s excellence lies in the tantalizing beer-infused sauce that ties it all together.
Deel op Facebook Print Recipe

Ingredients

For 4 servings

  • 1 pound of small squid with tender tentacles and bodies no longer than 4 inches, cleaned
  • 4 tablespoons of premium olive oil
  • 3 garlic cloves gently crushed
  • 1 medium Vidalia or other sweet onion finely chopped (approximately â…” cup)
  • 1 medium tomato peeled, deseeded, and finely diced (about â…” cup)
  • 1 bay leaf
  • ¼ teaspoon of sugar
  • A pinch of kosher or sea salt
  • Freshly ground black pepper to taste
  • â…“ cup of your favorite beer

Instructions

  • To ensure a splatter-free frying experience, make sure to thoroughly dry the squid.
  • In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the crushed garlic and sauté until it turns a light golden hue.
  • Incorporate the finely chopped onion, reduce the heat to low, cover, and let it simmer for 10 to 15 minutes, or until the onion reaches a tender state without browning.
  • Stir in the diced tomato, bay leaf, sugar, salt, and a pinch of black pepper.
  • Increase the heat to medium and cook uncovered for approximately 5 minutes.
  • Set this mixture aside.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
  • Add the mini squid bodies and delicate tentacles and sauté for about 2 minutes.
  • Pour in the beer, reduce the heat to low, cover, and let it simmer for 10 minutes.
  • Now, combine the beer-infused squid with the tomato mixture and continue to cook, covered, for another 25 minutes.
  • Once done, transfer the delectable squid to a serving platter.
  • Simmer the sauce uncovered, occasionally stirring, until it thickens to perfection.
  • Reintroduce the squid into the skillet and let it cook until tender, which should take about 10 more minutes.
  • Don’t forget to remove the bay leaf before serving this hot, beer-infused delight.

Notes & Wine Advice

Enjoy your modern twist on this classic recipe!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain

Stuffed Baby Squid with a Crispy Coating

Stuffed Baby Squid with a Crispy Coating

This delightful dish calls for baby squid because larger squid can become too tough when fried. The frying process should be done at the very last moment, but the squid can be stuffed in advance. It’s a highly popular tapa that’s sure to please your palate.
Deel op Facebook Print Recipe

Ingredients

Serves: 4

Instructions

  • Start by removing the tentacles from the squid and leaving the bodies in one piece.
  • Ensure the tentacles and bodies are completely dry, both inside and out, to prevent splattering during frying.
  • Finely chop the tentacles and keep the bodies whole.
  • In a medium skillet over medium heat, heat the olive oil.
  • 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 tentacles and ham, and continue cooking and stirring for an additional 2 minutes.
  • Remove the skillet from the heat and stir in the paprika, parsley, salt, pepper, wine, and bread crumbs.
  • Fill each squid body with the tentacle mixture.
  • Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
  • Alternatively, you can use a deep fryer set to 365°F.
  • To check the oil’s readiness, drop a cube of bread into it.
  • If it turns light brown in 60 seconds, the oil is ready.
  • Place the beaten eggs and flour in separate shallow bowls.
  • Dredge each stuffed squid in the flour, dip it in the egg, and carefully place it in the hot oil.
  • Fry in batches to avoid overcrowding.
  • Reduce the heat to medium and cook, turning occasionally, until the squid turn lightly golden, which should take about 2 minutes.
  • Be careful not to overcook, as overcooking can make the squid tough.
  • Use a slotted spoon to transfer the crispy-coated squid to paper towels for draining any excess oil.
  • Season them with salt and serve your stuffed baby squid hot.
  • Enjoy!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain

Tempura-Style Squid Tentacles

Tempura-Style Squid Tentacles

Squid tentacles may not win any beauty contests, but when prepared properly, they are absolutely delightful. This classic tapa features squid tentacles dipped in a light, crispy tempura batter and fried to a golden brown perfection. It’s so delicious that you might consider serving it as a main course, just double the recipe quantities for two servings.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Begin by cleaning the squid tentacles thoroughly, and make sure they are completely dry.
  • This will prevent splattering during the frying process.
  • Prepare the tempura-style batter: In a large bowl, whisk the egg white until it becomes light and frothy.
  • Incorporate the ice water and then whisk in all the remaining batter ingredients until well blended.
  • The batter should be relatively thin.
  • Place some all-purpose flour in a small, shallow bowl.
  • Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
  • Alternatively, you can use a deep fryer set to 365°F.
  • To check if the oil is ready, drop a cube of bread into it.
  • If it turns light brown in 60 seconds, it’s the right temperature.
  • Dredge the squid tentacles in the flour, ensuring they are well separated.
  • Dip each tentacle in the batter, remove them with a slotted spoon, and gently place them in the hot oil.
  • Fry them in batches if necessary to avoid overcrowding.
  • Cook until they become very lightly browned, which should take around 2 minutes.
  • Use a slotted spoon to transfer the tempura-style squid tentacles to paper towels to drain any excess oil.
  • If needed, you can keep them warm in a 200°F oven for up to 30 minutes.

Notes & Wine Advice

Serve your tempura-style squid tentacles while they are hot, crispy, and absolutely delicious. Enjoy!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain

Roman-Style Fried Squid

Roman-Style Fried Squid

Fried squid is a beloved dish worldwide, and it’s no exception in Spanish cuisine. While the traditional light batter is fantastic, I highly recommend trying the “Roman” style of frying—dipping in egg and then flour before frying in hot oil, as in this recipe. It’s a special and straightforward method that yields exceptional results.
Deel op Facebook Print Recipe

Ingredients

Serves: 6-8

Instructions

  • Ensure that the squid, both the tentacles and bodies, are completely dry inside and out.
  • This helps prevent splattering during frying.
  • Cut the bodies into 1/2-inch rings and keep the tentacles whole.
  • Prepare the “a la romana” style: Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
  • You can also use a deep fryer set at 365°F if available.
  • To test the oil’s readiness, drop a cube of bread into it.
  • If it turns light brown in 60 seconds, the oil is ready.
  • Place the beaten eggs and flour in separate shallow bowls.
  • Dredge the squid bodies and tentacles in the flour, dip them in the egg, and carefully place them in the hot oil.
  • Fry them in batches if needed to prevent overcrowding.
  • Cook, turning occasionally, until they turn golden, which should take about 2 to 3 minutes.
  • Be cautious not to overcook, as overcooking will make the squid tough.
  • Use a slotted spoon to transfer the fried squid to paper towels to drain any excess oil.
  • Season them with salt and serve your Roman-style fried squid while it’s hot and crispy.
  • Enjoy!
————————————————————————————————–
Course; Fish
Cuisine; European / Spain