Tapas is famous in Spanish cuisine for being small plates of food, usually shared between a group of people. We ate in many restaurants, but also had homemade versions at home. Here are a few recipes for fantastic tapas dishes.
As there are so many dishes in Spanish cuisine, I have separated them into separate posts so it doesn’t get too much for you guys.
Canarian Potatoes
Known as Papas Arrugadas. These potatoes are a signature dish of the Canary Islands and are usually served with two sauces: Mojo Rojo and Mojo Verde.
Ingredients
1 KG potatoes of own choice
2 big table spoons of salt
Instructions
Clean the potatoes under cold water to get rid of the dirt. No need for peeling!
Remove all the dark bruises so all the potatoes are good.
Cover the potatoes in a big pan of cold water and add the salt. Stir for a minute to dissolve the salt. Boil for about 20 min till there soft.
Drain the majority of water and put the potatoes back in the pan. Let them rest on a low heat so the remaining water can evaporate. The salt crust will begin to show.
TIP! Don’t get distracted by your girlfriend who is asking for your attention, a group chat in Whatsapp or anything else! Keep an eye on the potatoes and don’t walk away! Before you know it, the water will evaporate and your potatoes will end up burnt.
Fish croquettes
Croquettes in Spain are a huge hit whether they are filled with ham and cheese, vegetables, prawns or tuna. Fish croquettes are the most popular among the lot and for good reason, they’re delicious.
Ingredients
70 gr plain flour
400 ml full milk
225 gr prepared cooked seafood, such as cod, hake, clams, prawns and salmon, any skin and bones removed, very finely chopped.
Zest of 1 lemon
75 gr breadcrums
1 large egg, beaten with a table spoon
water
5 table spoons olive oil
salt
Instructions
Heat the 5 tbsp of oil in a saucepan over a medium heat. Gradually stir in the flour and continue stirring for just about 2 minutes. You’ll see the flour turn in to like a bowl and it will become a bit dry. This means it starts to cook.
Remove from the heat and gradually add in the milk, stirring constantly to prevent lumps from forming. Return the pan to the heat and bring to the boil, stirring until the sauce is smooth and thick.
Add the seafood and lemon zest and season to taste with salt and pepper.
Transfer to a bowl and leave to cool. Cover the surface with cling film and chill for at least 4 hours or overnight.
Use wet hands to divide the seafood mixture into 24 balls. Wet your hands again, then roll the balls into long cork shapes if you want. You can turn them in to any shape you want.
Put the breadcrumbs in a shallow bowl. One by one, you need to dip the balls into the egg mixture and then roll them in the breadcrumbs. Do this until they are coated.
Heat enough oil for deep-frying in a large saucepan or turn on the deep-fat fryer to 190*C
Fry the croquettes in batches and fry for about 3 min until golden brown.
Once they are done, put them on a plate with kitchen paper then place them in a hot oven until cooked.
This takes about 5/10 min. Check them to see if they are done by cutting one in half.
Done!