Recipes

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

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