Spanish Tapas
Barcelona, Spain
“When in Barcelona, I always make sure to take a break and enjoy some tapas and wine. Tapas are small savory dishes, snacks or appetizers of Spanish cuisine. They might be breads and meat, or a selection of dishes from ham, stuffed mussels, fried squid, to olives, sautéed mushroom and other vegetables. Essentially, tapas are a small plate or serving, and it's a great way to try something new! Feel free to make just one (or all!) of what I find the be some of the most popular tapas..”
— Daniel Shenk Moreno - ActivSport Travel Trip Leader (and COO)
Spanish Ham Croquettes (Croquetas de Jamón)
Prep time: 15 minutes
Cook time: 25 minutes
Serves 6
Ingredients
1/2 cup olive oil
3/4 cup all purpose flour
1 1/2 cups milk
1/2 cup chicken broth
1/2 teaspoon nutmeg
Salt and pepper to taste
1/2 cup finely minced Spanish cured ham
1 cup breadcrumbs
2 eggs
2 teaspoons water
3 cups olive oil (for frying)
Instructions
Prepare the ingredients (pre-measure the appropriate portions, mince cured ham)
Heat the 1/2 cup olive oil in a small saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Very slowly add the milk and the chicken broth, stirring constantly, until both liquids are incorporated. This can take up to 30 minutes.
Add the nutmeg and the salt and pepper to taste. Cook over medium heat, stirring constantly until the sauce is thickened and smooth.
Add the minced ham and continue to cook for about 2 to 3 minutes over low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.
Allow to cool for 5 to 10 minutes and then refrigerate at least 3 hours until the mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.
Pour the breadcrumbs into a small, wide bowl.
Beat the eggs with the water in a small, wide bowl.
Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate, so that they are not touching.
Pour enough olive oil in a large frying pan to be 1/2-inch deep. Heat the olive oil to about 355 F.
Dip the croquettes in the beaten egg and coat with breadcrumbs by rolling in the bowl.
Place the croquettes in the hot oil and fry quickly, turning several times, until golden.
Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve Immediately. (If the croquettes will not be served immediately, place in a warm oven (200 F) for up to 30 minutes.)
Patatas Bravas
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4
Ingredients
4 medium potatoes
Salt (to taste)
1 (16-ounce) can tomato sauce
1 1/2 teaspoon mustard
1 teaspoon Tabasco sauce
1 teaspoon sweet paprika
1 teaspoon red wine vinegar (or sherry vinegar)
1 1/2 to 2 cups olive oil (for frying)
Instructions
Peel the potatoes. Cube each potato into 1/3- to 1/4-inch pieces.
Sprinkle the potatoes with salt.
In a wide, deep frying pan with a heavy bottom, pour olive oil so it is about 1-inch deep. Heat the oil on medium-high until hot. To test it, carefully place one piece of potato in the oil. It is hot enough if the potato immediately begins to fry. If there is no bubbling or frying, the oil is not hot enough and the potato will absorb too much oil.
Fry the potatoes for about 10 minutes, or until golden brown or browning on the edges (depending on your preference).
Use a slotted spoon or a spatula to remove them from the oil and set them aside on paper towels to drain.
In a small frying pan, pour 1 to 2 tablespoons olive oil. Heat over medium heat.
Pour tomato sauce into the pan and sauté for 5 minutes.
Turn the heat down and add the mustard, stirring well.
Add the Tabasco, paprika, and vinegar, and mix well. Taste and adjust as necessary with salt, more Tabasco, etc.
Place the potatoes on a plate or in a wide open dish and pour the sauce over the potatoes.Serve warm with toothpicks and enjoy!
Gambas al Ajillo (Garlic Shrimp)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4
Ingredients
1/2 cup extra-virgin olive oil
10 large cloves of garlic (finely minced)
1 teaspoon red pepper flakes
1 pound shrimp (25 count to a pound; deveined, shells left on)
Juice of 1 lemon
Optional: 2 to 3 ounces brandy (or substitute dry sherry)
Optional: 1 teaspoon sweet paprika
Salt (to taste)
Fresh ground pepper (to taste)
3 teaspoons fresh parsley leaves (chopped)
1 fresh baguette
Instructions
Gather the ingredients. Mince the garlic.
In a sauté pan or heavy frying pan, warm the olive oil over medium heat.
Add the garlic and red pepper flakes and saute for about 1 minute or until the garlic just begins to brown, being careful not to let it burn.
Raise the heat to high and immediately add the shrimp, lemon juice, and optional brandy and paprika. Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl (about 3 minutes).
Remove from heat and season to taste with salt and freshly ground black pepper.
Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread. Enjoy!
