Recipes

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

Marinated Green Olives

Marinated Green Olives

Aceitunas Verdes Aliñadas
In Spain, olives are a beloved accompaniment, often served as a complimentary snack at tapas bars. This recipe elevates the flavor of green olives by infusing them with garlic, thyme, rosemary, and oregano.
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Equipment

  • In Spain, olives are a beloved accompaniment, often served as a complimentary snack at tapas bars. This recipe elevates the flavor of green olives by infusing them with garlic, thyme, rosemary, and oregano.

Ingredients

  • Makes 6 to 8 Servings
  • 1 jar 7 ounces of green olives with pits, preferably Spanish, lightly crushed
  • 6 garlic cloves lightly smashed
  • 1 strip of orange peel 2 inches long, orange part only
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 3 bay leaves
  • 1/2 teaspoon of fennel seeds
  • 1/2 teaspoon of dried oregano
  • 1/4 cup of vinegar

Instructions

  • Combine all the ingredients in a glass jar with a tight-fitting lid.
  • Add enough water to cover the olives, ensuring they are fully submerged.
  • Shake the jar well to mix the ingredients and distribute the flavors evenly.
  • Place the jar in the refrigerator and let the olives marinate for at least 3 days.
  • During this time, the olives will soak up the delicious flavors.
  • Before serving, remove and discard the bay leaves.
  • These marinated green olives can be enjoyed either cold or at room temperature, making them a delightful addition to your tapas experience.

Notes & Wine Advice

With these Aceitunas Verdes Aliñadas, you can savor the authentic flavors of Spain, adding a touch of Mediterranean flair to your table.
Prepare at least 3 days in advance.
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Course; Tapas
Cuisine; European / Spain

Aceitunas con Pimentón

Aceitunas con Pimentón

Olives and pimentón (paprika) are two staple ingredients in Spanish cuisine, featured in numerous dishes. In this recipe, they come together with various spices and herbs commonly found in Spanish cooking to create a flavorful tapa. The best part is that these olives get even more delicious with time. You can prepare them at least 3 days in advance, and they’ll keep well in the refrigerator.
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Ingredients

Makes 4 Servings

Instructions

  • Combine all the ingredients in a glass jar with a tight-fitting lid.
  • Shake the jar well to ensure all the ingredients are thoroughly mixed and the olives are coated with the flavorful mixture.
  • Place the jar in the refrigerator and let the olives marinate for at least 3 days.
  • They’ll continue to absorb the delicious flavors.
  • When you’re ready to enjoy them, serve the olives cold or at room temperature as a tasty tapa.

Notes & Wine Advice

These Aceitunas con Pimentón are a simple yet delightful addition to your Spanish culinary repertoire, showcasing the rich flavors of Spain in a convenient and delicious form.
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Course; Tapas
Cuisine; European / Spain

Aceitunas Negras con Mojo

Aceitunas Negras con Mojo

Black Olives Marinated in Paprika
In Spain, black olives take center stage when it comes to tapas, and this well-seasoned marinade with a hint of cumin, reflecting Moorish influence, enhances their flavor. Prepare this delightful marinated black olive dish at least 10 days in advance to savor the rich and complex flavors.
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Ingredients

Makes 6 to 8 Servings

  • 1 jar 7 ounces of black olives, preferably Spanish, drained
  • 5 garlic cloves lightly smashed
  • 1/2 teaspoon of ground hot paprika such as Spanish smoked
  • 1 tablespoon of ground bittersweet paprika such as Spanish smoked
  • 1 teaspoon of dried oregano
  • 2 sprigs of thyme
  • 1/4 teaspoon of ground cumin
  • 1 strip of orange peel 2 inches long, orange part only
  • 2 sprigs of fresh parsley
  • 2 tablespoons of extra-virgin olive oil
  • 1/3 cup of vinegar

Instructions

  • Combine all the ingredients in a glass jar with a tight-fitting lid.
  • Add enough water to cover the ingredients, ensuring they are fully submerged.
  • Shake the jar well to mix all the ingredients and distribute the flavors evenly.
  • Place the jar in the refrigerator and let the olives marinate for at least 10 days, stirring occasionally to ensure the flavors meld.
  • When ready to serve, you can enjoy these marinated black olives either cold or at room temperature as a delectable tapa.

Notes & Wine Advice

These Aceitunas Negras con Mojo make for a delightful and flavorful addition to your tapas selection, offering a taste of Spain’s culinary heritage.
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Course; Tapas
Cuisine; European / Spain

Banderilla Dressing  

Banderilla Dressing  

Picada Sauce This Picada sauce recipe hails from Tito of the renowned Bar Cascabel in Madrid, specializing in the art of crafting delicious banderillas. Picada is a finely chopped blend of garlic, parsley, pickle, and oil, which adds a captivating flavor to a wide variety of banderillas. To achieve the best results, it’s recommended to prepare Picada sauce in a food processor and process it until it reaches a smooth consistency.
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Ingredients

Makes Enough to Dress 20 Banderillas

  • 3 tablespoons of finely chopped fresh flat-leaf parsley
  • 3 garlic cloves finely chopped
  • 2 tablespoons of finely chopped dill or cornichon pickle
  • 3 tablespoons of olive oil

Instructions

  • Place the finely chopped parsley, garlic, and pickle in a food processor.
  • Process the mixture until it becomes smooth and well blended.
  • While the food processor is running, slowly add the olive oil to the mixture.
  • Continue processing until the Picada sauce reaches a smooth and uniform consistency.
  • You can serve the sauce at room temperature, making it a perfect accompaniment for your banderillas.
  • If you have any leftovers, store the Picada sauce in a covered container in the refrigerator, and it can be kept for up to 5 days.
  • Just remember to bring it to room temperature before serving.
  • This delightful Picada sauce will enhance the flavors of your banderillas and add an extra layer of taste to your tapas experience.
  • Enjoy!
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Course; Dressing / Sauce
Cuisine; European / Spain