Recipes

Shrimp in Sherry with Ham

Shrimp in Sherry with Ham

What could be more Spanish than the combination of shrimp, sherry, and cured ham? This dish is a delightful blend of flavors that embodies the essence of Spanish cuisine.
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Equipment

  • medium skillet

Ingredients

Serves: 4

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Add the finely chopped garlic and cook, stirring, until it turns lightly golden.
  • Add the shrimp, chopped ham, dry sherry, a pinch of salt, and some freshly ground black pepper.
  • Reduce the heat to low and cook, stirring, until the shrimp turn pink.

Notes & Wine Advice

Serve the Shrimp in Sherry with Ham hot and savor the delicious combination of flavors.
Enjoy the Spanish-inspired essence of this dish, combining shrimp, sherry, and cured ham to create a delightful culinary experience.
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Course; Fish / Pork / Tapas
Cuisine; European / Spain

Shrimp with Piparrada Sauce

Shrimp with Piparrada Sauce

This Basque specialty features finely minced ingredients used as a dip for cold seafood. “Piparrada” refers to any Basque dish where tomatoes and green peppers are the primary ingredients.
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Equipment

  • Small bowl

Ingredients

Serves: 4 to 6

Cooking Liquid:

  • 7 cups of water
  • 1½ pounds of medium or large shrimp shells on

Piparrada Sauce:

Instructions

  • Prepare the cooking liquid.
  • Add the shrimp and simmer until they turn pink, which takes about 2 to 3 minutes.
  • Drain, let them cool, and remove the shells.
  • In a small bowl, place the finely chopped cucumber, bell pepper, onion, and tomatoes.
  • In another small bowl, whisk together the olive oil and red wine vinegar.
  • Season the mixture with salt and freshly ground black pepper.
  • Fold this dressing into the cucumber mixture and transfer it to a serving bowl.
  • Arrange the shrimp around the rim of the serving bowl for the sauce or on a separate plate.
  • Serve the Shrimp with Piparrada Sauce at room temperature or cover and refrigerate for at least 2 hours, serving it cold.
  • Avoid leaving it overnight, as the tomatoes and peppers may lose their vibrant colors.

Notes & Wine Advice

Enjoy the unique and refreshing flavors of this Basque-inspired dish, perfect as a cold seafood dip.
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Course; Fish / Tapas
Cuisine; European / Spain

Shrimp in Raincoat

Shrimp in Raincoat

Known as “shrimp in a raincoat,” this tapa is much-loved in Madrid, where two bars, La Oficina on Carmen Street and Casa Labra on Tetuan Street, both claim to serve the best gambas con gabardina in town. Why not try them both?
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Ingredients

Instructions

  • Peel the shrimp, leaving the last tail segment intact.
  • Season them with a pinch of salt.
  • In a small bowl, combine the flour, seltzer, and crumbled saffron, mixing until you have a smooth batter.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until a cube of bread turns light brown in 60 seconds.
  • Hold each shrimp by the tail, dip it in the batter, and carefully place it in the hot oil.
  • Fry, turning once, until they turn golden.
  • Use a slotted spoon or spatula to transfer the shrimp to paper towels to drain.

Notes & Wine Advice

Serve the Shrimp in Raincoat hot.
Experience the crispy delight of these shrimp, which are affectionately known as “shrimp in a raincoat,” a popular and savory tapa in Madrid.
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Course; Fish / Tapas
Cuisine; European / Spain

Fish Cooking Liquid

Fish Cooking Liquid

This versatile fish cooking liquid, similar to a stock, is the base for various seafood recipes, providing essential flavor and depth. You can use it to enhance the taste of your dishes.
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Equipment

  • Large pot

Ingredients

Yields: 7 cups

Instructions

  • In a large pot, combine all the ingredients.
  • Bring them to a boil over high heat.
  • Reduce the heat to low and let the mixture simmer for 15 minutes.
  • This cooking liquid is now ready to use as a flavorful base for your seafood recipes.
  • Enjoy!

Notes & Wine Advice

This Fish Cooking Liquid is a versatile and indispensable component for enhancing the flavors of your seafood dishes.
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Course; Fish
Cuisine; European / Spain

Spanish-Style Shrimp Cocktail

Spanish-Style Shrimp Cocktail

A classic Spanish shrimp cocktail features an abundance of tiny shrimp (camarones) bathed in a tomato and mayonnaise sauce, laced with a hint of brandy.
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Ingredients

Serves: 6 / Prepare at least 2 hours in advance.

Cooking Liquid:

  • 7 cups of water
  • 1½ pounds of small shrimp in their shells

Cocktail Sauce:

  • 1 cup of mayonnaise
  • 1 teaspoon of brandy such as Spanish brandy or Cognac
  • 1 large hard-boiled egg finely chopped
  • ¼ teaspoon of tarragon
  • ½ teaspoon of caper or pickle juice
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • Salt
  • Freshly ground black pepper

Garnish:

Instructions

  • Prepare the cooking liquid.
  • Add the small shrimp and simmer over low heat until they turn pink, which takes about 2 to 3 minutes.
  • Drain, let them cool, and remove the shells and veins.
  • In a small bowl, mix all the cocktail sauce ingredients.
  • Cover and refrigerate the cooked shrimp and the sauce separately for at least 2 hours or until you’re ready to serve.
  • To serve, arrange lettuce leaves on a serving platter, place the shrimp in the center, and drizzle the sauce over the shrimp.
  • Garnish with parsley and enjoy your Spanish-Style Shrimp Cocktail.

Notes & Wine Advice

Relish the flavors of this classic Spanish dish, featuring tiny shrimp in a delightful sauce, perfect for a refreshing appetizer.
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Course; Fish / Tapas
Cuisine; European / Spain

Garlic-Infused Shrimp in Chile Sauce

Garlic-Infused Shrimp in Chile Sauce

One of the most beloved shellfish tapas in Spain, this dish is incredibly simple yet utterly delicious. It relies on the flavors of garlic and chile pepper. Don’t forget to serve it with some crusty slices of bread to soak up the flavorful sauce.
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Ingredients

Serves: 4 to 6

  • 1 pound of small shrimp shelled and deveined
  • Kosher or sea salt
  • 6 tablespoons of olive oil
  • 4 garlic cloves thinly sliced
  • 1 dried red chile pepper seeds removed
  • 1 tablespoon of finely chopped fresh flat-leaf parsley for garnish

Instructions

  • In a medium bowl, season the shrimp with a pinch of salt and let them sit for 3 minutes.
  • Heat the olive oil in a shallow earthenware casserole dish or a Dutch oven over medium heat.
  • Add the sliced garlic and the dried red chile pepper.
  • Cook, stirring, until the garlic turns lightly golden.
  • Add the shrimp to the dish and cook, stirring, until they turn pink, which should take about 3 to 5 minutes.
  • If using an earthenware dish, sprinkle the dish with the chopped parsley and serve the garlic-infused shrimp hot in the dish.
  • Alternatively, transfer them to a platter for serving.

Notes & Wine Advice

Enjoy the wonderful flavors of this Garlic-Infused Shrimp in Chile Sauce, a classic Spanish tapa that’s both easy to make and delightful to savor.
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Course; Fish / Tapas
Cuisine; European / Spain

Wild Boar’s Head Vinaigrette

Wild Boar’s Head Vinaigrette

Cabeza de Jabalí a la Vinagreta
A perfect tapa for a warm summer day, this dish, known as "wild boar's head," is not cheese but rather an intriguing tapa made from calf heads. When combined with this delightful vinaigrette, it becomes a light and refreshing treat. It's much simpler to buy prepared calf's head headcheese than to make it from scratch.
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Ingredients

Serves: 4 / Prepare 8 to 12 hours in advance.

  • ¼ cup of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 2 tablespoons of very thin 2-inch strips of dill or cornichon pickle
  • 2 tablespoons of very thin 2-inch strips of red bell pepper
  • 2 tablespoons of finely chopped carrot
  • 8 to 12 small pitted black olives
  • Kosher or sea salt
  • Freshly ground black pepper
  • ½ pound of headcheese cut into very thin 2-inch strips

Instructions

  • In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar.
  • Stir in all the remaining ingredients except the headcheese.
  • Place the headcheese in a shallow serving bowl and gently fold in the dressing.
  • Let it marinate in the refrigerator overnight.

Notes & Wine Advice

 
Serve the Wild Boar’s Head Vinaigrette cold.
Enjoy the refreshing and unique flavors of this dish, which offers a taste of Spanish culinary heritage.
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Course; Dressing / Tapas
Cuisine; European / Spain

Deluxe Lobster Vinaigrette with Saffron, Brandy, and Egg

Deluxe Lobster Vinaigrette with Saffron, Brandy, and Egg

An exquisite and luxurious tapa or first course, this lobster dish reaches its peak when prepared with Spanish brandy, like Lepanto, which is crafted from a sherry base.
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Equipment

  • Large pot

Ingredients

Instructions

  • Bring a large pot of salted water to a boil over high heat.
  • Add the live lobsters upside-down and head first, cover, and cook for approximately 15 minutes.
  • Drain and let them cool.
  • Remove the shells, cut the lobster meat into ¾-inch pieces, and place it in a medium bowl.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, and brandy.
  • Stir in the finely chopped onion and egg.
  • Season the mixture with salt, freshly ground black pepper, paprika, and crumbled saffron threads.
  • Gently fold this vinaigrette into the lobster meat.
  • Cover and allow it to marinate in the refrigerator overnight.

Notes & Wine Advice

Serve the Deluxe Lobster Vinaigrette cold.
Indulge in the flavors of this sumptuous lobster vinaigrette, crafted with saffron, brandy, and egg, for an elegant and unforgettable dining experience.
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Course; Fish / Tapas
Cuisine; European / Spain

Clove-Infused Marinated Prawns

Clove-Infused Marinated Prawns

Langostinos con Clavo
In this delectable shrimp preparation, dried red chile peppers provide a delightful kick to the marinated prawns, featuring a blend of cloves, thyme, and peppercorns. It's best enjoyed with medium to large shrimp.
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Ingredients

Serves: 4 / Prepare at least 24 hours in advance.

  • 3 tablespoons of olive oil
  • 4 whole cloves
  • 3 cups of water
  • 1 cup of dry white wine
  • 2 thin slices of medium onion
  • ½ carrot peeled and thinly sliced
  • 1 thin slice of lemon
  • 2 sprigs of parsley
  • ½ teaspoon of dried thyme
  • 1 bay leaf
  • ½ dried red chile pepper seeds removed
  • 6 peppercorns
  • Salt
  • 1 pound of medium or large shrimp shells on

Instructions

  • In a medium saucepan, combine all the ingredients except the shrimp.
  • Bring them to a boil over high heat.
  • Reduce the heat to low and let it simmer for about 10 minutes.
  • Add the shrimp, return to a boil, and cook until the shrimp turn pink, which takes 2 to 3 minutes.
  • Remove the shrimp, reserving the cooking liquid.
  • Peel the shrimp and place them in a medium bowl.
  • Bring the reserved liquid to a boil again over high heat and cook until it’s reduced by half.
  • Allow it to cool.
  • Remove and discard the bay leaf.
  • Pour the reduced liquid over the shrimp and stir to coat them evenly.

Notes & Wine Advice

Cover and refrigerate for at least 24 hours. Serve the marinated prawns cold.
Indulge in the flavors of these Clove-Infused Marinated Prawns, enhanced with a touch of spiciness, and let them marinate for a day to savor the full depth of flavor.Langosta en Vinagreta con Azafrán, Coñác y Huevo
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Course; Fish / Tapas
Cuisine; European / Spain