Recipes

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

Boquerones en Vinagre Fritos

Boquerones en Vinagre Fritos

Marinated and Fried Fresh Anchovies
Anchovies are a beloved ingredient in Spanish cuisine, and there are numerous ways to prepare them. In this tapa, the anchovies are marinated first and then fried to perfection.
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Ingredients

Makes 4 to 6 Servings

  • 1/2 pound of fresh anchovies cleaned and filleted
  • 2 garlic cloves
  • 1/8 teaspoon of salt
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • 1 tablespoon of fresh lemon juice
  • All-purpose flour for dredging
  • 2 large eggs lightly beaten
  • Olive oil for frying

Instructions

  • Place the cleaned and filleted anchovies in a small bowl.
  • In a mortar or mini-processor, mash the garlic, salt, and parsley.
  • Stir in the fresh lemon juice to create a marinade.
  • Spread the garlic mixture over the anchovies, making sure they are well-coated.
  • Cover the bowl and allow the anchovies to marinate in the refrigerator for 2 hours.
  • 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 360°F for frying.
  • To check if the oil is hot enough, a cube of bread should turn light brown in about 60 seconds.
  • Prepare two shallow bowls – one with all-purpose flour and the other with lightly beaten eggs.
  • Dredge each marinated anchovy in flour, dip it in the egg, and then carefully place it in the hot oil.
  • Fry the anchovies, turning them once, until they become golden and crispy, which should take about 5 minutes.
  • Be sure not to overcrowd the pan; cook in batches if needed.
  • Once fried, let the anchovies drain on paper towels to remove excess oil.

Notes & Wine Advice

Serve these delicious Boquerones en Vinagre Fritos while they are hot and crispy. Enjoy the wonderful combination of flavors and textures.
This dish highlights the versatility of anchovies in Spanish cuisine, offering a delightful tapa that combines the rich, tangy marinade with the satisfying crunch of frying. It’s a true treat for your taste buds. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Boquerones en Vinagre con Berenjena Asada

Boquerones en Vinagre con Berenjena Asada

Marinated Fresh Anchovy Layered with Eggplant
Roasted eggplant adds a delightful twist to these marinated anchovies, creating a flavorful and unique tapa.
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Ingredients

Makes 4 Servings / Prepare at least 6 hours in advance.

Instructions

  • Begin by preparing the marinated fresh anchovies as per the partial recipe provided.
  • Preheat your oven to 400°F.
  • Using a vegetable peeler, peel the eggplants in thin, alternating strips to create a striped effect.
  • Then, slice them lengthwise into 1/4-inch-thick slices.
  • Place the eggplant slices in a roasting pan and season them with salt and pepper.
  • Brush them with olive oil, and roast them for approximately 15 minutes or until they become tender.
  • While the eggplants are roasting, drain the marinade from the anchovies.
  • On a serving platter, create layers using half of the roasted eggplant slices, followed by half of the anchovies in a single layer.
  • Repeat this process with the remaining eggplant and anchovies, then cut the layers in half crosswise.
  • In a food processor, combine the chopped tomato, 2 tablespoons of olive oil, and a pinch of salt and pepper.
  • Process until the mixture becomes smooth.
  • Divide this tomato sauce among 4 small individual plates, using approximately 2 teaspoons of sauce on each plate.
  • In a small bowl, mix together the finely chopped parsley, 1 tablespoon of olive oil, the chopped garlic, and a bit of salt.
  • Drizzle this mixture over the roasted eggplant.
  • Arrange the layers of eggplant and anchovies on top of the tomato sauce on each plate.
  • Serve these delicious Boquerones en Vinagre con Berenjena Asada, allowing your guests to enjoy the unique combination of flavors and textures.
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Course; Fish
Cuisine; European / Spain

Fried Pork Skins with Anchovies

Fried Pork Skins with Anchovies

Corteza de Cerdo con Anchoa This tapa is so simple that it doesn’t really require traditional recipe directions. However, here are the basic ingredients and steps provided for your convenience. Fried pork rinds are typically found in the potato chip section of your supermarket. Ensure you prepare at least two of these delightful snacks per person.
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Ingredients

Makes 4 to 6 Servings / Prepare several hours in advance.

  • 1/4 pound Marinated Fresh Anchovies
  • 1 small bag of fried pork rinds

Instructions

  • Prepare the marinated fresh anchovies as per the partial recipe provided.
  • Assemble the tapas by threading 1 small pork rind onto each toothpick.
  • Top each pork rind with 1 marinated fresh anchovy.
  • Serve these Corteza de Cerdo con Anchoa at room temperature, allowing your guests to savor the savory combination of flavors.

Notes & Wine Advice

This dish showcases the simplicity of Spanish tapas, combining the rich flavor of fried pork rinds with the delightful taste of marinated anchovies. It’s a quick and delicious treat for any tapas gathering. Enjoy!
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Course; Fish / Pork / Tapas
Cuisine; European / Spain

Boquerones en Vinagre

Boquerones en Vinagre

Marinated Fresh Anchovies
This is one of the most beloved tapas in Spain, enjoyed throughout the country in various regions. It's a refreshing and delicious treat that brings back fond memories of a simple bar in Córdoba near the Arab Mosque, known for having the best boquerones (anchovies) in the country for years. If fresh anchovies are unavailable, you can substitute smelts for a similar experience.
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Ingredients

Makes 4 to 6 Servings / Prepare at least 6 hours in advance.

Instructions

  • Place the fresh anchovies in a strainer and rinse them under cold running water until the water runs clear.
  • Remove the spines and divide the anchovies into fillets.
  • Let them dry on paper towels.
  • In a flat-bottom bowl, combine the white wine vinegar and a pinch of salt.
  • Add the anchovies and gently fold them to coat.
  • Cover the bowl and let the anchovies marinate in the refrigerator for at least 6 hours, or you can marinate them overnight for even more flavor.
  • After marinating, drain the anchovies and arrange them on a platter in layers.
  • Sprinkle the finely chopped garlic and parsley over the anchovies and season them with a bit more salt.
  • To finish, pour olive oil over the anchovies, ensuring that it covers them completely and penetrates to the bottom layer.

Notes & Wine Advice

Serve these delectable Boquerones en Vinagre cold or at room temperature, allowing everyone to relish the refreshing and vibrant flavors.
Boquerones en Vinagre is a classic Spanish tapa, featuring the delightful contrast of tangy vinegar and the rich taste of fresh anchovies. It’s the perfect appetizer to savor with friends and family. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Pincho de Huevo

Pincho de Huevo

Egg Tapa
In Spain, toothpick-serve appetizers are known as pinchos, and they come in countless varieties, combining a range of flavors and textures. This particular pincho features hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies, creating an intriguing and unique blend of tastes.
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Ingredients

Makes 2 Tapas (1 Serving)

Instructions

  • Sprinkle a pinch of salt over the shrimp.
  • In a small saucepan, bring water to a boil over high heat.
  • Add the shrimp, reduce the heat to low, and simmer until they turn pink, which should take about 2 to 3 minutes.
  • Drain the shrimp, let them cool, and then remove the shell and the vein.
  • Spoon 1 teaspoon of mayonnaise onto the yolk of each egg half.
  • To assemble the pinchos, insert a toothpick into the center of the egg, ensuring that the egg white is at the bottom.
  • Then, place 1 shrimp on top of the egg, followed by 1 olive, and finally 1 anchovy.

Notes & Wine Advice

Serve these delightful Egg Tapas at room temperature to enjoy the unique combination of flavors and textures.
This Pincho de Huevo showcases the delightful creativity of Spanish tapas, offering a unique blend of flavors that will surprise and delight your taste buds. Enjoy!
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Course; Eggs / Tapas
Cuisine; European / Spain

Pincho de Chorizo

Pincho de Chorizo

Chorizo and Bread Banderilla
Chorizo, Spain's renowned and flavorful sausage, infuses every dish it graces with rich taste. This delightful combination of chorizo and a bread cube is a simple yet delicious addition to any tapas selection.
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Equipment

  • medium skillet

Ingredients

Makes 8 Tapas (4 Servings)

  • 1 teaspoon of olive oil
  • 1/4 pound 2 links of chorizo, each cut into 4 pieces
  • 1 tablespoon of dry red or white wine
  • 1 1/2-inch slice of long-loaf (baguette) bread, cut into quarters

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Add the chorizo pieces and cook, stirring occasionally, until they are nicely browned on all sides.
  • Pour in the wine and continue to cook, stirring gently, until the wine is absorbed by the chorizo.
  • Assemble the banderillas by threading 1 piece of chorizo onto each toothpick and topping it with 1 piece of bread.
  • Serve these delicious Chorizo and Bread Banderillas hot, and enjoy the delightful combination of flavors.

Notes & Wine Advice

This Pincho de Chorizo is a testament to the delicious simplicity of Spanish tapas, showcasing the savory charm of chorizo and the delightful texture of bread. It’s a sure crowd-pleaser at any gathering.
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Course; Bread / Pork / Tapas
Cuisine; European / Spain