Friday, November 18, 2011

Gambas Al Ajillo - Shrimp in Garlic Sauce

Gambas Al Ajillo - Shrimp in Garlic Sauce
Spanish Appetizers Ingredients
  • 1/2 - 3/4 pound shrimp, preferably very small, shelled
  • coarse salt
  • 8 tablespoons olive oil
  • 3 large cloves garlic, peeled and very coarsely chopped
  • 1 dried red chili pepper, stem and seeds removed, in 2 pieces
  • 1/2 teaspoon paprika
  • 1 tablespoon minced parsley

Spanish Appetizers Instructions

Dry the shrimp well.
Sprinkle salt on both sides.
Let sit at room temperature for 10 minutes.
Heat the oil in four ramekins or one shallow 8 inch casserole.
Add the garlic and chili pepper.
When the garlic starts to turn golden add the shrimp.
Be careful not to overcook.
Cook over medium-high heat.
Stir for about 2 minutes or until the shrimp are just done.
Sprinkle in the paprika and parsley.
Serve immediately.
Provide lots of good bread for dipping in the garlic sauce.

Friday, November 11, 2011

Chorizo and Potato Spanish Tortilla Bites

Chorizo and Potato Spanish Tortilla Bites
Spanish Appetizers Ingredients
  • 1 bunch scallions
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped (1 1/2 cups)
  • 4 garlic cloves, finely chopped
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
  • 1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
  • 9 large eggs
  • 3/4 cup sour cream
  • 5 oz Manchego or white Cheddar, coarsely grated (2 cups)
Spanish Appetizers Instructions

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.

Finely chop white and green parts of scallions and reserve separately.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.

Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

Friday, November 4, 2011

Spanish Anchovy, Fennel, and Preserved Lemon Salad

Spanish Anchovy, Fennel, and Preserved Lemon Salad
Spanish Appetizers Ingredients
9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
1 large fennel bulb, very thinly sliced, divided
1/2 small red onion, very thinly sliced, divided
1 tablespoon minced purchased or homemade preserved lemon*
8 ounces Spanish white anchovies in vinegar or smoked trout

Spanish Appetizers Instructions

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.

Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve...enjoy it!