Find here some tasty Spanish recipes and show off your cooking skills to yours friends at the weekend making the most delicious Spanish tapas and nibbles.
Tradicional Sangría Española
Sangria is a fun and easy to make Spanish drink. Typically, sangrias are made with red wine but these days it can also be made with "cava" which is the Catalan sparkling wine for excellence, similar to champagne. In this post, I am going to tell you all about Spanish's best kept sangria secrets.
Ingredients for 6 people:
1 litre read wine
75 ml of water
3 big tbsp of sugar
A cinnamon stick
330 ml of sparkling lemon drink (a can)
In a big bowl, dissolve 75 ml of sugar in warm water. Cut an orange in half and squeeze the juice into the bowl. Then pour the red wine and stir well.
Peel and cut the fruit in 1 inch cubes, except the remaining orange which is not peeled but cut in wedges. Add the fruit cubes, a cinnamon stick and a squeezed lemon into the bowl. Leave it to macerate between 2 and 3 hours in the fridge.
Pour sangria into a glass jug and add ice.
My advise to you is that you make Sangria 2/3 hours before serving for best flavour and don't forget to eat the fruit, yummy!!!
I will be adding a pic of my next sangria soon!
Preparation time: 10 minutes
Pinchos de atún con anchoas (Tuna salad and anchovies)
This Basque tapas recipe consists of a slice of crispy long bread loaded with a tuna salad with onion, mayonnaise and lemon juice, garnished with an anchovy!
Ingredients for 10 pinchos:
2 small cans of tuna
1 onion (medium size, very finely chopped)
2 big tbsp of mayonnaise
1 tbsp lemon juice or lime juice
1/2 teaspoon black pepper (freshly ground)
10 anchovy fillets
10 slices long bread (as fresh and crispy as possible)
Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so. Thoroughly mix flaked tuna, chopped onion, mayonnaise, lemon juice (or lime juice if you like) and ground black pepper to make a nice tuna salad. Spread the tuna salad mix over the ten slices of long bread. Garnish each pincho with a strip of anchovy fillet. The toothpick is part of Basque tradition!
Category: Basque Tapas
Cooking time: 15 minutes
Huevos rellenos (Stuffed boiled eggs)
A young red La Mancha wine, made from the Tempranillo grapes that are known locally as Cencibel, makes an ideal complement because of its clean fruitiness!
Ingredients for 4-6 people:
4 boiled eggs
1 small can tuna preserved in olive oil
125 ml tomato sauce
2 piquillo peppers
125 ml mayonnaise
Chives to garnish
Boil the eggs in plenty of salted water, and when ready, peel them and cut them in half. Take the yolks out carefully and reserve. Take a large bowl and mix the tuna, the peppers chopped into very small pieces, 3 of the cooked eggs yolks chopped into pieces and enough tomato sauce to bind the mixture together. Fill each hollowed-out egg half with the tuna mixture. To finish, cover with mayonnaise and decorate with the remaining egg yolk grated into small pieces.
Place two egg halves on a small dish and top with some chives.
Cooking time: 40 minutes
Pinchos de salmón, gamba y huevo (Salmon with Egg, prawn & anchovy)
This pincho consists of a slice of crispy long bread, loaded with a slice of smoked salmon, a slice of egg, a fair sized prawn, and a strip of anchovy.
Ingredients for 8-10 pinchos:
5-6 ounces smoked salmon (thinly
8 slices long bread (as fresh
and crispy as possible)
Put all ingredients and plates etc. in the fridge to cool down well before you start. Load a slice of bread with the salmon, egg, prawn and anchovy. If you like, a few droplets of lemon juice or lime juice over the salmon and the prawn. If you like, a few droplets of olive oil over the anchovy. Stick a toothpick through all ingredients to keep things together, it's part of the tradition, and it makes it a true Pincho!
Category: Basque Tapas
Cooking time: 15 minutes
Croquetas de jamón (Ham croquettes)
"Croquetas" are small, lightly breaded and fried sort of fritter. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. They are creamy and smooth and very tasty. The best part is you can make the dough ahead of time and freeze it. Then, take the "croquetas" out of the freezer, coat and pop them into the frying pan.
Ingredients for 4 people:
4 tbsp olive oil
1/3 cup plus 1 tbsp flour
3/4 cup milk
1/3 cup chicken or vegetable stock
1/2 cup finely chopped ham
1/4 cup grated cheese
1 tbsp finely chopped flat-leaf parsley
Salt and pepper to taste
2 cups dry bread crumbs
1 or 2 beaten eggs
1 cup olive oil for frying
"Croquettas" are based on a bechemel sauce, granted a very thick one. Start by heating the 4 tbsp of olive oil and add your flour while stirring. Cook this over medium heat for 2-3 minutes. Now alternately add portions of the milk and stock while vigorously stirring. Keep adding the liquids until you reach the right consistency. We are looking for a smooth paste similar in consistency to peanut butter. Now add your ham and season with salt and pepper. Have a taste to check the seasoning. Cook this for about 5 minutes. Once about done, add the parsley and cheese and remove the mixture to a plate. Spread out the mixture thinly across the plate and put in the refrigerator to cool for 2-3 hours (or overnight). This is a very important step as the mixture firms up. When ready to fry, take a small portion of the cool mixture and roll into a small firm cylinder about 1/2 inch by 2 inches. Dip in the beaten egg and then roll in the bread crumbs. Place the croquettes in the hot oil and fry while constantly turning until they are golden brown (about 3-4 minutes). Remove to some paper towels to absorb some of the oil. Serve hot!
Cooking time: 25 minutes
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