SPANISH APPETIZERS

Gambas Al Ajillo - Shrimp in Garlic Sauce

2011-11-18T13:45:00.000-08:00

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.

Chorizo and Potato Spanish Tortilla Bites

2011-11-11T13:41:00.000-08:00

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.

Spanish Anchovy, Fennel, and Preserved Lemon Salad

2011-11-04T13:37:00.000-07:00

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!
Spanish-appetizers-artichoke-flower.

Avocado Chimichurri Bruschetta

2011-09-25T23:16:00.000-07:00

Avocado Chimichurri Bruschetta
Spanish Appetizers Ingredients

2 Tbs. lemon or lime juice
2 Tbs. red wine vinegar
2-3 cloves garlic -- minced
salt & pepper, to taste
1/2 tsp. red pepper flakes
1/2 tsp. oregano
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 avocados -- peeled, pitted, and cubed
sliced crusty bread - ciabatta or baguette, toasted

Spanish Appetizers Instructions

Combine lemon or lime juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper. Whisk in oil, then stir in cilantro and parsley. Spoon avocado cubes onto toast slices. Drizzle with Chimichurri...enjoy !
Spanish appetizers.: meatballs-of-madrid-tapas-bars

The Meatballs of Madrid Tapas Bars

2011-09-18T23:14:00.000-07:00

The Meatballs of Madrid Tapas Bars
Spanish Appetizers Ingredients

2 slices white sandwich bread, crusts removed
1/3 cup milk
1 pound ground pork (not too lean) or veal
1/2 pound ground beef
1/4 cup grated onion, plus 1 large onion, chopped
2 large eggs, beaten
1-1/4 teaspoons coarse salt (kosher or sea), plus more for the sauce
1 teaspoon freshly ground black pepper
2 to 3 gratings of fresh nutmeg
2 tablespoons minced fresh flat-leaf parsley, plus more for garnish
3 tablespoons olive oil
I medium-size carrot, diced
3/4 teaspoon sweet (not smoked) paprika
4 to 5 canned peeled tomatoes, drained and chopped, plus 1/4 cup of their juice
3 tablespoons brandy
1 cup dry red wine
1-1/4 cups chicken stock or broth, or more if needed
all-purpose flour, for dusting the meatballs

Spanish Appetizers Instructions

Place the bread and milk in a small bowl and let soak for 5 minutes. Drain, squeeze out the excess liquid, and finely crumble the bread.
Place the crumbled bread and the pork, beef, grated onion, eggs, salt, pepper, nutmeg, and parsley in a large bowl, Gently knead the meatball mixture with your hands just until all the ingredients are thoroughly combined; do not overknead. Cover with plastic wrap and refrigerate while you make the sauce, about 40 minutes.
While the meatball mixture is chilling, make the sauce: Heat 1 tablespoon of the olive oil in a medium-size saucepan over medium heat. Add the chopped onion and carrot and cook until the vegetables are softened and very lightly browned, about 7 minutes. Add the paprika and stir for a few seconds. Add the tomatoes and their juice and the brandy, increase the heat to high, and cook until the liquid is reduced slightly, about 1 minute. Reduce the heat to medium-low, add the wine and chicken stock, partially cover the pot, and cook until the vegetables are very tender, 30 to 40 minutes. (The sauce can be prepared 1 day ahead up to this point.) Using a slotted spoon, remove about 1 cup of the solids from the sauce and transfer to a blender along with about 1 cup of the liquid. Puree the mixture in pulses until medium-fine. Stir the pureed mixture back into the sauce and add a little more chicken stock if it seem too thick. Keep the sauce warm while you finish making the meatballs.
Spread a thin layer of flour on a large plate. Wet your hands, then break off a piece of the meatball mixture and shape it into a ball the size of a large walnut (about 1¼ inches in diameter). Roll the meatball in the flour, shaking off the excess, then gently toss it between cupped hands to give it shape. Repeat with the remaining meatball mixture, placing the floured meatballs on a small baking sheet.
Heat 1 tablespoon of the olive oil in a large skillet, preferably nonstick, over medium-high
heat. Add half of the meatballs and brown all over, 3 to 5 minutes. Using a slotted spoon, transfer the browned meatballs to a bowl. Add the remaining 1 tablespoon olive oil to the skillet and cook the remaining meatballs in the same fashion.
Add about ½ cup water to the skillet and cook for about 1 minute, scraping the bottom of the pan to dislodge the brown bits. Stir this liquid into the sauce. Gently stir the browned meatballs and any accumulated juices into the sauce and bring to a simmer. Reduce the heat to low, cover the pan, and cook until the meatballs are completely cooked through, 5 to 7 minutes. Remove the meatballs from the heat and let cool for about 5 minutes. Sprinkle with parsley just before serving.
Serves 8 as a tapa, 4 as a main course over rice or fried potatoes

Gambas Al Ajillo - Shrimp in Garlic Sauce

2011-09-11T23:12:00.000-07:00

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
spanish-appetizers-avocados

Spanish Appetizers-Avocados with Carpaccio of Cecina

2011-04-13T04:51:00.000-07:00

Spanish Appetizers-Avocados with Carpaccio of Cecina

Spanish Appetizers Ingredients:

4 avocados
7 oz cecina from León (since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano )
1/2 cup olive oil
Freshly-ground black pepper
Lemon juice
salt flakes
Chives
Coriander
Oil for drizzling

Spanish Appetizers Ingredients:

Slice the cecina very thinly by machine, or use vacuum-packed jamón serrano slices. Lay them out on a serving-dish, overlapping slightly. Sprinkle with black pepper and drizzle with olive oil. Leave to marinate for half an hour.

Cut the avocados in half and remove the pit, taking care not to break the peel. Without going as far as the peel, scoop out the flesh using a teaspoon. Sprinkle the flesh with lemon juice to prevent it from getting brown. Place balls of avocado flesh inside the avocado shells, interspersed with the cecina marinated in oil. Sprinkle with chopped chives and coriander. Drizzle with a little olive oil then sprinkle a few Maldon salt flakes over. Serve the Spanish appetizer cold...enjoy !
Spanish appetizers: baked-leeks-with-iberico-ham-wafers.

Baked Leeks with Ibérico Ham Wafers

2011-03-13T04:52:00.000-07:00

Baked Leeks with Ibérico Ham Wafers

Spanish Appetizers Ingredients:

3 1/4 lbs large leeks
1 pint milk
3 tablespoons oil
2 oz flour
Salt, pepper and nutmeg
2 oz butter
2 oz cheese
5 oz Ibérico ham (or jamón serrano) thinly sliced

Spanish Appetizers Instructions:

Cut off the roots and the green part of the leeks. Cut the leeks downwards in a cross shape from the top, remove the outside leaves and wash in plenty of water to remove any soil from between the layers. Cut into regular pieces and cook in boiling salted water for 10 minutes. Drain. Heat the oil, add the flour and fry gently. Boil the milk and pour over, stirring all the time to make a smooth béchamel sauce. Season with salt, pepper and a little nutmeg. Cook for 5 minutes, stirring all the time. Remove from the heat and add half the butter. Arrange the leeks on an oven-proof dish, leaving spaces between them. Pour the béchamel over and top with the rest of the butter in small pieces and grated cheese. Brown under the grill then place the iberico or serrano ham wafers between the leeks so that the fat melts with the heat of the dish, bringing out the taste of the ham. Serve the Spanish Appetizer of Iberico immediately....enjoy it !

Spanish Appetizers-Asparagus with orange and lemon sauce

2010-09-13T04:50:00.000-07:00

Spanish Appetizers-Asparagus with orange and lemon sauce
A great Spanish Appetizer recipe to try !

Spanish Appetizer Ingredients:

2 bottles or large cans of extra large white asparagus or green asparagus, or 1 of each type

Sauce:

2 yolks of hard-boiled eggs
1 raw egg yolk
1 small tsp lemon juice
1 tbsp orange juice
Pinch of salt, and pepper
1 glass of olive oil
1 egg white

Spanish Appetizer Instructions:

Chop the hard-boiled egg yolks and mix with the raw egg yolk. Add the orange and lemon juice and season with salt and pepper. Gradually add the olive oil, beating as if for mayonnaise. Check the seasoning. Beat the egg white until stiff and add to the sauce. Arrange the well-drained asparagus on a serving dish, pour over the sauce and decorate with slices of orange and lemon...and the Spanish appetizer of asparagus is ready to serve...enjoy it !
spanish-appetizers-artichoke-flower

Spanish Appetizers-Artichoke Flower Stuffed with Ibérico Ham in Clam Sauce

2010-09-13T04:48:00.000-07:00

Spanish Appetizers-Artichoke Flower Stuffed with Ibérico Ham in Clam Sauce

A nice Spanish appetizer recipe to try !
Spanish Appetizer Ingredients:

4 oz wafer thin slices of Ibérico ham
2 lb artichokes
Olive oil for frying

Clam sauce:

1 lb clams
1 onion
1/2 cup olive oil
Parsley, broad leafed
The tip of a bay leaf
1/2 tsp sweet pimentón de la Vera (paprika)
1/2 tsp hot pimentón de la Vera (paprika)
1/2 cup white wine
1 level tbsp flour
1 cup water
Salt

Spanish Appetizer INSTRUCTIONS

Clam sauce: Heat the oil in a pan and gently fry the chopped onion and parsley. When the onion is beginning to turn brown, add the flour and stir without letting it darken. Remove from the heat, add the pimentón and bay leaf. Sprinkle with the wine and water, season and cook for 15 minutes, stirring occasionally. Wash and drain the clams, add to the sauce, cover the pan and leave over the heat for the clams to open. Check the seasoning.

Artichokes: Wash the artichokes, remove the hard outside leaves and cut off the tips. Deep fry in oil that is not too hot so that they cook inside and open up into a flower shape. Fill the inside with the wafers of iberico ham and serve with the clams and the sauce.The Spanish appetizer recipe of artichoke flower stuffed is ready to serve..enjoy it !
spanish-tapasartichoke-and-asparagus

Spanish Appetizers:Artichoke and asparagus in a green garlic sauce

2010-09-13T04:43:00.000-07:00

Spanish Appetizers:Artichoke and asparagus in a green garlic sauce
A nice spanish appetizer recipe to try !

Spanish Appetizer Ingredients:

8 medium fresh artichokes
20 fresh, tender, green asparagus
3/4 cup extra virgin olive oil
1 oz pistachio nuts, chopped
1 egg white
1 glass water
4 tsp chives, chopped
2 oz fresh bread crumbs
2 garlic cloves, peeled and chopped
Juice of 1/2 lemon
Salt and white pepper

Spanish Appetizer INSTRUCTIONS

To prepare the artichokes: in a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap.

To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm--al dente. Remove from the water and refresh immediately under the cold tap.

To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency.

To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves. The Spanish appetizer is ready..enjoy it !
spanish-appetizers-artichoke-flower stuffed