Recipes

Asparagus and Fresh Anchovies Escabeche

Asparagus and Fresh Anchovies Escabeche

Escabeche de Espárrago con Boquerones The combination of fresh anchovies and tender asparagus creates a delightful pairing in this dish.
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Ingredients

Serves: 4 to 6

Instructions

  • Place the asparagus in a medium skillet with enough water to cover them.
  • Add a pinch of salt and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 5 to 10 minutes until the asparagus are crisp-tender.
  • Set aside.
  • Meanwhile, heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.
  • Place the flour in a shallow bowl.
  • Season both sides of each anchovy with salt, coat them with the flour, and carefully place them in the hot oil.
  • Fry, turning once, until they turn golden, which should take about 5 minutes.
  • Let them drain on paper towels.
  • Set aside.
  • In a mortar or a mini-processor, crush the saffron and then whisk in the salt, vinegar, and olive oil.
  • Pour this mixture into a small saucepan and add the garlic, peppercorns, orange zest, bay leaf, and the cooked asparagus.
  • Bring the mixture to a simmer over medium heat and cook just until well combined.
  • Remove from the heat, cover, and let it sit for 15 to 30 minutes.
  • Discard the bay leaf.
  • Arrange the fried anchovies on a serving platter, pour the sauce around the anchovies, and serve.

Notes & Wine Advice

Alternatively, you can refrigerate the anchovies and the sauce separately for at least 2 hours and serve it cold, pouring the sauce around the anchovies before serving.
Enjoy the flavors of this Asparagus and Fresh Anchovies Escabeche, whether served warm or cold, for a delectable culinary experience.
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Course; Fish / Vegetables
Cuisine; European / Spain

Seafood and Fish Medley with Vinaigrette

Seafood and Fish Medley with Vinaigrette

Salpicón, derived from the Spanish verb “salpicar” meaning “to cut into small pieces,” is a dish often found in bars and restaurants, served as both a tapa or a delightful first course.
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Ingredients

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

Vinaigrette:

Instructions

  • Bring a large pot of salted water to a boil over high heat.
  • Add the live lobster, placing it upside-down and head-first.
  • Cover and cook until the lobster’s shell turns red, which takes approximately 12 to 15 minutes.
  • Drain and allow it to cool.
  • In a separate pot, briefly boil the shellfish and fish in salted water, just enough to cover them, until the shrimp has turned pink and the fish is cooked through.
  • Remove the shells from the shellfish and cut both the shellfish and fish into ¾-inch pieces.
  • Prepare the vinaigrette: In a large bowl, whisk together the extra-virgin olive oil, vinegar, Dijon mustard, salt, and freshly ground black pepper.
  • Stir in the finely chopped scallions, pickles, pimiento, hard-boiled egg, and parsley.
  • Add the shellfish and fish pieces to the vinaigrette and gently toss to coat them evenly.
  • Cover and allow the mixture to marinate in the refrigerator overnight.
  • Serve the Seafood and Fish Medley with Vinaigrette chilled.

Notes & Wine Advice

Savor the flavors of this exquisite dish, perfect as a tapa or a flavorful first course, with its harmonious blend of seafood and a zesty vinaigrette.
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Course; Fish / Tapas
Cuisine; European / Spain

Avocado and Tuna Tartare with Pickles and Capers

Avocado and Tuna Tartare with Pickles and Capers

This delightful tuna tartare recipe offers a harmonious blend of flavors and textures. It’s essential to use sushi-grade tuna for the best results, and the addition of hot sauce adds an exciting kick to this tapa.
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Ingredients

Serves: 2

Instructions

  • In a medium bowl, combine the extra-virgin olive oil, diced sushi-grade tuna, chopped avocado, finely chopped cornichon pickle, rinsed and drained capers, Worcestershire sauce, hot sauce (to taste), and season with a pinch of kosher or sea salt and freshly ground black pepper.
  • Add the balsamic vinegar and fresh lemon juice to the mixture.
  • Gently toss all the ingredients together until they are well combined.
  • Allow the mixture to sit in the refrigerator for at least 1 hour to allow the flavors to meld.
  • Before serving, bring it to room temperature.
  • If desired, line a platter with lettuce leaves as a base for serving.
  • Place the tuna tartare in the center of the platter.
  • Indulge in the delightful Avocado and Tuna Tartare with Pickles and Capers, a dish that tantalizes the palate with its exquisite blend of flavors and textures.
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Course; Fish / Tapas
Cuisine; European / Spain

Andalusian-Style Marinated and Fried Shark

Andalusian-Style Marinated and Fried Shark

This delectable dish hails from Cádiz, a picturesque city in Andalucía overlooking the Atlantic Ocean, known for its rich tradition of fish cuisine. Locally, it’s referred to as “bienmesabe,” which literally means “it tastes good to me,” and it’s a fitting description for this delightful recipe.
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Equipment

  • medium bowl

Ingredients

  • Serves: 4 / Prepare 8 to 12 hours in advance.
  • 1 tablespoon of vinegar
  • ½ teaspoon of ground bittersweet paprika preferably Spanish smoked
  • ½ teaspoon of dried oregano
  • 2 garlic cloves mashed using a garlic press or mortar
  • ¼ teaspoon of crushed red pepper
  • Kosher or sea salt
  • ¾ pound of shark or other mild fish cut into 1-inch chunks
  • All-purpose flour for dredging
  • Olive oil for frying

Instructions

  • In a medium bowl, combine the vinegar, paprika, oregano, garlic, red pepper flakes, and a pinch of salt.
  • Add the shark chunks and mix to thoroughly coat them.
  • Cover and allow the mixture to marinate in the refrigerator overnight.
  • Before frying, drain and pat the shark dry with paper towels.
  • In a large skillet, heat at least 1½ inches of oil over medium-high heat (or even better, use a deep fryer set at 360°F) until a cube of bread turns light brown in just 60 seconds.
  • Place the flour in a shallow bowl.
  • Dredge all sides of the marinated shark pieces in the flour and carefully place them in the hot oil.
  • Fry, turning occasionally, until the shark chunks turn golden brown on all sides.
  • Allow them to drain on paper towels.
  • Serve and enjoy.

Notes & Wine Advice

Indulge in the flavors of Andalusia with this Marinated and Fried Shark dish, a true testament to the region’s love for exquisite fish preparations.
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Course; Fish
Cuisine; European / Spain

Andalusian-Style Marinated Octopus Salad

Andalusian-Style Marinated Octopus Salad

Indulge in the flavors of Andalusia with this refreshing marinated octopus salad inspired by Bar Miami in Sevilla, Spain. While preparing the octopus may require some effort, the result is a dish that’s exceptionally tender and bursting with freshness.
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Ingredients

Serves: 4 / Preparation Time: 9 to 13 hours in advance.

Instructions

  • Begin by tenderizing the octopus.
  • Place it in a cleaned kitchen sink and forcefully throw it into the sink at least 10 times.
  • In a large pot, bring 12 cups of water to a boil over high heat.
  • Briefly dip the octopus into the boiling water for a few seconds, remove, and repeat this process two more times.
  • Allow the octopus to rest out of the water for a minute between each dipping.
  • After this, transfer the octopus to a platter.
  • Add the bay leaf, half of a medium onion, peppercorns, parsley, and a pinch of salt to the pot.
  • Bring the water to a boil again if needed.
  • Return the octopus to the pot, reduce the heat to low, cover, and simmer for approximately 1 hour, depending on the size of the octopus, until it becomes tender.
  • Once done, drain the octopus, remove the bay leaf, and let it cool.
  • Scrape off any loose skin and then cut the body and tentacles into bite-size pieces using scissors.
  • In a small bowl, whisk together the olive oil, red wine vinegar, chopped onion, chopped garlic, chopped parsley, and season with salt and freshly ground black pepper.
  • Add the octopus to the marinade and toss to coat thoroughly.
  • Cover the bowl and let the octopus marinate in the refrigerator overnight.

Notes & Wine Advice

Serve the Andalusian-Style Marinated Octopus Salad cold or at room temperature to relish the delightful flavors of Southern Spain.
This dish highlights the exquisite taste of Andalusian cuisine with its zesty marinated octopus, a true culinary gem from the South of Spain.
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Course; Fish / Salad / Tapas
Cuisine; European / Spain

Marinated Mussels

Marinated Mussels

Mejillones a la Vinagreta
This delightful recipe for marinated mussels, Mejillones a la Vinagreta, is a personal favorite and has received enthusiastic approval from friends and family over the years. In Spain, you can often find these mussels served as tapas in bars and restaurants.
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Ingredients

Makes 4 to 6 Servings / Preparation: 8 to 12 hours in advance.

Instructions

  • In a medium bowl, whisk together the extra-virgin olive oil and red wine vinegar.
  • Then, stir in the capers, chopped onion, pimiento, parsley, and season with salt and freshly ground black pepper.
  • Rinse the mussels thoroughly, and cut or pull off the beards.
  • Discard any mussels with cracked shells or those that do not close tightly when touched.
  • Place 1 cup of water in a large skillet and add the mussels, bringing them to a boil over high heat.
  • Transfer the mussels as they open to another medium bowl and let them cool.
  • Remove the mussels from the shells, reserving half of the shells.
  • Add the mussels to the bowl with the marinade and stir to coat.
  • Cover the bowl and let the mussels marinate in the refrigerator overnight.
  • While marinating, clean the reserved shells thoroughly and keep them covered in the refrigerator until ready to serve.
  • Place one mussel in each shell half and spoon some of the marinade over the top.

Notes & Wine Advice

Serve these Marinated Mussels cold, savoring the flavorful combination of the marinated mussels in their shells.
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Course; Fish / Tapas
Cuisine; European / Spain

Marinated and Fried Small Fish

Marinated and Fried Small Fish

Boquerones Don Pedro These tiny fish are a specialty at Meson de Don Pedro, a hundred-year-old tavern on the lively Don Pedro Street in Old Madrid. Legend has it that this was the very spot where the famous painter Francisco de Goya was stabbed by a jealous husband.
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Equipment

  • shallow bowl

Ingredients

Instructions

  • In a shallow bowl, mix the finely chopped garlic, crumbled bay leaf, peppercorns, dried oregano, ground cumin, red wine vinegar, white pepper, salt, and water.
  • Add the small fish and turn them to coat thoroughly.
  • Cover the bowl and let the fish marinate in the refrigerator for at least 4 hours, turning them occasionally.
  • Drain the fish and discard the bay leaf.
  • Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
  • Alternatively, use a deep fryer set at 360°F.
  • To check if the oil is hot enough, a cube of bread should turn light brown in about 60 seconds.
  • Place the flour in a shallow bowl.
  • Season both sides of each marinated fish with salt, then dredge them in the flour.
  • Carefully place the fish in the hot oil.
  • Cook them, turning once, until they become well browned and crispy, which should take about 5 minutes.
  • Use a slotted spoon to transfer the fried fish to paper towels to drain.
  • Sprinkle the Boquerones Don Pedro with coarse salt and serve them immediately.

Notes & Wine Advice

These Marinated and Fried Small Fish represent the delicious tradition of Spanish cuisine, offering a delightful tapa that combines the flavors of marination with the satisfying crispiness of frying. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Pickled Mackerel with Lemon and Orange

Pickled Mackerel with Lemon and Orange

Escabeche de Caballa con Cítricos
Mackerel's firm flesh is a great choice for escabeche due to its ability to hold up in the tangy brine. This recipe further elevates the dish with the bright flavors of citrus juices.
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Equipment

  • medium saucepan

Ingredients

Makes 4 to 6 Servings / Preparation: 8 to 12 hours in advance.

Instructions

  • In a medium saucepan over medium heat, stir together the sugar, vinegar, and 2 cups of water until the sugar syrup caramelizes and turns golden.
  • Stir in the fresh lemon and orange juices, bay leaves, thyme, cardamom pods, cloves, grated ginger, salt, and freshly ground black pepper.
  • Reduce the heat to low and simmer the mixture until it’s well blended and slightly thickened.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the slivered onions and finely chopped garlic.
  • Cook, stirring, until the onions become wilted and translucent and the garlic turns golden, which should take about 5 minutes.
  • Stir this mixture into the sugar mixture.
  • Cut the mackerel into bite-size pieces and add them to the marinade.
  • Bring the marinade to a simmer over low heat and cook until the mackerel is heated through.
  • Let the mixture cool, and then remove the bay leaves.
  • Cover the dish and allow it to marinate in the refrigerator overnight.
  • Serve this Pickled Mackerel with Lemon and Orange cold and enjoy the vibrant combination of flavors.

Notes & Wine Advice

This dish offers a delightful fusion of flavors, combining the firm texture of mackerel with the zesty and aromatic notes of citrus and spices in the escabeche. Enjoy!
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Course; Fish / Fruit / Tapas
Cuisine; European / Spain

Tuna Escabeche

Tuna Escabeche

Escabechado de Bonito
This classic escabeche-style tuna tapa combines fried and marinated tuna, creating a delightful dish.
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Ingredients

Makes 4 Servings

  • 2 tablespoons olive oil
  • 3/4 pound tuna steaks about 1 inch thick
  • 2 medium onions thinly sliced and separated into rings
  • 2 medium carrots cut into very thin 2-inch strips
  • 1 medium zucchini cut into very thin 2-inch strips
  • 1 tablespoon cider vinegar
  • Kosher or sea salt

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Increase the heat to high, add the tuna steaks, and cook briefly.
  • Turn them once and season each side with salt while searing, until they are lightly seared.
  • Transfer the seared tuna to a platter, reserving the oil.
  • Reduce the heat to medium-low and add the thinly sliced onion, as well as the carrot and zucchini strips to the skillet.
  • Cook, stirring occasionally, until the vegetables become softened, which should take about 8 minutes.
  • Sprinkle them with cider vinegar and cook, stirring, until the vinegar is absorbed.
  • Return the seared tuna to the skillet, turning it once.
  • Cook until the tuna is just cooked through, with the inside barely pink, which should take about 5 minutes.
  • Remove the skillet from the heat and let the mixture cool.
  • Slice the tuna into thin slices.
  • Arrange the tuna slices on a serving platter with the cooked vegetables.

Notes & Wine Advice

You can serve this Tuna Escabeche at room temperature, or refrigerate it for at least 2 hours before serving it cold.
This dish brings the wonderful flavors of escabeche to your table, featuring tender tuna and perfectly seasoned vegetables. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Stuffed Pickles

Stuffed Pickles

Pepinillos Rellenos
This delightful tapa featuring stuffed pickles is inspired by the famous Los Pepinillos bar in Madrid, renowned for its centuries-old tradition of serving pickles. Their pickles were categorized into a numbering system, with #1 being the mildest and #5 the spiciest. This recipe, with pickle halves filled with anchovies, falls into the mild category and was one of their most popular offerings.
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Ingredients

Makes 1 Tapa (1 Serving)

  • 2 anchovy fillets
  • 1 strip 1/4-inch thick of pickled herring
  • 2 Marinated Fresh Anchovies refer to the partial recipe for marinated anchovies
  • 1 very small dill gherkin halved lengthwise

Instructions

  • Place 1 anchovy fillet, 1 strip of pickled herring, or 2 marinated fresh anchovies on top of one half of the dill gherkin.
  • Cover with the other half of the dill gherkin and secure the two halves with a toothpick.

Notes & Wine Advice

Serve this Pepinillos Rellenos tapa either cold or at room temperature and savor the delightful combination of flavors.
This tapa celebrates the tradition of Los Pepinillos bar, offering a mild yet satisfying treat that combines the unique taste of pickles with the savory goodness of anchovies. Enjoy!
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Course; Fish / Side Dish / Tapas
Cuisine; European / Spain