Recipes for a few tasty 'tapas'
Patatas a la Brava (Spicy potatoes)
700g potatoes
1/2 l tomato sauce
1 small piece of chili pepper or a little tabasco sauce
6 tablespoons olive oil
Abundant oil for frying
Peel the potatoes and chop roughly. Fry in abundant oil and set
aside. Fry the chili pepper in oil and pour over the potatoes. Add
the tomato sauce, covering them well but without saturating.
Serve on a plate or in individual dishes.
Back to Top
Pan con tomate, ajo y perejil (Bread with tomato, garlic and
parsley)
French bread (baguette)
6 tomatoes
6 tablespoons bread crumbs
2 garlic cloves
6 tablespoons parsley
1 tablespoons paprika
6 teaspoons olive oil
Salt, sugar and parsley.
Tomato Purée:
2 Garlic cloves
3 tablespoons oil
Salt
A pinch of sugar
Place the tomatoes on their flattest side. Cut just above the
middle and empty the contents. Set the tomato pulp aside.
Season the tomatoes with salt and a pinch of sugar and turn upside
down so that the liquid runs off.
Turn right side up and fill with the finely chopped mixture of
garlic, parsley, bread crumbs, paprika and olive oil.
Roast for 20 minutes at 160º.
Tomato Purée: Crush the tomato pulp set aside earlier in an
electric blender together with the garlic, oil, salt and a pinch
of sugar.
Cut the bread into 6 small slices and coat with the crushed
tomato. Place a roasted tomato on top of each slice. Sprinkle with
parsley and serve.
Back to Top
Escalibada (Grilled Vegetables)
2 potatoes
2 onions
2 green peppers
2 Aubergines
Salt
Virgin Olive Oil
Wash the vegetables and potatoes, chop them into thin rings and
arrange in a large ovenproof dish.
Sprinkle with salt then finger sprinkle a little oil over the top.
Cover with tinfoil and roast for 30 minutes at 170º.
Remove from the oven. Then cook au gratin under an oven grill when
this is very hot. Remove when the vegetables begin to roast.
Drizzle again with virgin olive oil.
This dish is of Catalan origin. Traditionally, the vegetables were
charcoal-grilled in different batches depending on the cooking
requirements.
Back to Top
Gazpacho
250 g bread
1 kg ripe red tomatoes
1 green pepper
1 garlic clove
50 g cucumber
1dl oil
1 tablespoon vinegar
salt and a pinch of sugar
water and ice
Accompaniment:
1/2 cucumber
1/2 green pepper
1 piquillo pepper, tinned
1/2 onion
1 hard-boiled egg
fried diced bread
Soak the breadcrumbs for a few hours. Place the previously
strained bread, tomatoes, pepper, cucumber, garlic, oil, salt,
sugar and a small glass of water in an electric blender. Crush for
a few minutes to obtain a consistent blend. Put it through a food
mill then pour into a bowl. If the soup is very thick, add a
little water to thin it down.
Serve with ice cubes. Cut the vegetables and egg separately.
Arrange the accompaniment around the gazpacho or on a separate
tray.
Back to Top
Habas a la Catalana ( Catalan-Style broad beans)
1kg broad beans
200g Catalan sausage
2 slices of bacon, chopped
2 garlic cloves
1 onion, chopped
1 small glass oloroso sherry
1 small glass olive oil
8 spring mint, chopped
salt
Shell the beans, removing the pod. Set aside.
Lightly fry the chopped onions and garlic cloves in a clay
casserole, then add the bacon. Once all the ingredients are
transparent, add the beans. Cover the mixture with water.
Add the sherry, two sprigs of chopped mint, salt and water to
cover. Cook the beans until tender. Chop the white Catalan sausage
into slices and add.
Serve in the same clay casserole and garnish with the remaining
chopped mint.
Back to Top
Melón con jamón (melon with ham)
1 yellow melon
100 g ham
Cut the melon in half and then each half into three slices. Remove
the seeds and cut the slices into pieces measuring approximately
2.5 cm. Cut the ham into very fine slices, of a size to cover each
piece of melon.
Wrap the slices of ham around the pieces of melon and place on a
metal or wooden skewer.
Back to Top
Barquitas rellenas de espárragos. (Asparagus pastries)
Dough for pastries (see
Sauces & Pastries)
12 asparagus
Mayonnaise sauce (see
Sauces & Pastries)
Pastries: prepare using the same procedure as in the recipe, but
with half the ingredients.
Once prepared, place the dough in a pastry bag with a nozzle 1/2
cm in diameter.
Make sticks measuring around 6 centimetres and place on a tray
lined with greaseproof paper.
Bake in the oven at 180º for 20 minutes.
Stuffing: cut off the tips of the asparagus to match the size of
the boats.
Prepare your own mayonnaise or buy a ready-made.
Slice open the boats with a sharp knife and stuff with mayonnaise
and asparagus.
Back to Top
Berenjenas con queso (Aubergines with cheese)
2 medium-sized aubergines
1 camembert cheese
6 tablespoons tomato sauce
Oregano, chopped
Special flour for batter
2 dl olive oil
Peel the aubergines and cut lengthwise into strips 1/2 cm wide.
Place in a bowl of salted water for 10 minutes.
Strain well and roll in flour, then fry in a very hot oil until
crunchy.
Coat the aubergines in tomato sauce and cover with large pieces of
Camembert cheese.
Sprinkle with oregano and serve.
Back to Top
Tortilla de patatas (Tortilla Española) Potato Omelette
1 kg potatoes
200 g onion, chopped
8 eggs, 50 g each
1 dl olive oil, maximum acidity 0.4º
salt
Peel the potatoes and cut them into thin slices. Heat the oil in a
non-stick frying pan (25 cm in diameter) and add the potatoes.
Cook for 5 minutes then add the onion and salt.
Maintain over a high heat and occasionally stir the potatoes with
a spatula to make sure that they do not stick, moving them from
the frying pan surface up to the top.
When they are soft, strain them in a colander. Mix the potatoes
with the beaten eggs, stirring once and adding salt to taste.
Heat 3 tablespoons of the remaining oil in the frying pan and when
it begins to smoke pour in the mixture. Shake the frying pan
gently so that the omelette does not stick and shape the edges
using a skimmer to lower the heat and leave the omelette to set
slowly.
When soft and juicy inside, flip on a plate and slide back into
the frying pan to brown the other side for a few seconds.
Presentation: when cool, cut into portions.
Back to Top
Gambas Pil Pil
10 medium prawns, peeled, uncooked
1 teaspoon coarse salt
3 tbsp olive oil
1 garlic clove
1 piece dried red chilli pepper, seeded or 1 teaspoon cayenne
pepper
Pinch paprika
1 tablespoon minced fresh parsley
Heat oil in pan over high heat. Add garlic and dried pepper and
stir. Add the prawns and stir until just cooked through, about 1 -
2 minutes. Add salt and parsley and toss over heat for 1 minute.
Transfer to serving dish with the oil. Sprinkle with paprika.
Serve with crusty bread
Back to Top
Maimones de Nerja
400g Bread
1dl oil
5 cloves garlic
6 eggs
150g muscatel grapes
water
salt
Slice the bread. Chop the garlic. Peel and de-pip the grapes. Fry
the garlic in oil until golden brown. Add the bread, reheat, wet
the bread and cook. Mix in the eggs (beaten) and season. Serve
piping hot, with the grapes.
Back to Top
Ajo blanco con uvas (Cold garlic soup with grapes)
250 g breadcrumbs.
150 g raw almonds, crushed
2 cloves garlic, without shoots
1 egg
2 tablespoons vinegar
1 glass olive oil, maximum acidity 0.4º
1/2 litre water
100 g grapes
50 g currants and salt:
Soak the breadcrumbs for one hour and then strain.
Crush all the ingredients in a blender for 5 minutes and then in a
food mill.
Place the mixture in a refrigerator to cool. If the mixture is too
thick, add ice or more water.
Garnish with grapes and currants.
Back to Top
Gambas al ajillo (prawns in garlic)
300 g whole prawns (Fresh if possible)
1 dl oil
5 garlic cloves, peeled and chopped
4 small pieces of chili pepper
salt
Peel the prawns raw and set aside.
Pour the oil into a small pan and add the chopped garlic and chili
peppers. Heat everything, ensuring that the garlic does not brown,
then add the prawns and season moderately, stirring until the
prawns change colour. Serve very hot.
Back to Top
Morcilla de Burgos con pimiento verde (Spanish black pudding
with green peppers)
6 slices chapata (Rustic-style bread)
3 green peppers
2 burgos morcillas
Olive oil
Cut the peppers in two lengthwise and the morcillas into slices
2-cm thick.
Fry the peppers in a frying pan coated with oil until they are
tender "al dente". Remove then fry the morcilla.
Cut the bread into diagonal slices. Place 1/2 green pepper and one
slice of morcilla on each piece of bread.
Back to Top
Crema para las crêpes (Pancake batter)
125 g flour (12-14 pancakes)
2 eggs
1/4 L full milk
Olive oil for frying
Salt
UTENSILS: Small 7 cm diameter frying pan and an electric blender.
Place all the ingredients in the electric blender. Mix well then
leave to stand for 1 hour in the refrigerator.
Soak a piece of cotton wool in the oil to grease the frying pan
then heat.
When it is very hot, remove from the heat and pour in a tablespoon
of batter, spreading it evenly around the pan.
Return to the heat to allow the batter to set. Flip and cook on
the other side.
Repeat this process until all the pancake batter has been used.
Note:
The pancakes can be made several days in advance and frozen in a
pile, placing a sheet of tinfoil between each one.
Back to Top
Revuelto de ajetas (Scrambled eggs with spring garlic)
100g tender spring garlic
4 eggs
2 tablespoons cream
Salt
3 tablespoons oil
6 tartlet cases made from readymade or homemade pastry
Cut the spring garlic items in half and chop into strips measuring
approximately 3cm, using only the white portions. Fry lightly in a
frying pan with oil until soft, then season accordingly. Beat the
eggs, add a pinch of salt and mix in the cream. Pour the mixture
into the frying pan with the spring garlic. Stir until the eggs
set and the mixture acquires a creamy consistency.
Serve in the tartlet cases.
Back to Top
Huevos rellenos de atún (Eggs stuffed with tuna)
6 eggs
2 piquillo peppers
Mayonnaise, readymade or homemade
2 Tablespoons oil
1 tin tuna in olive oil
French bread (baguette)
Boil the eggs in cold water with salt for 15 minutes. remove the
shells under cold running water to stop them from cooking. Chop
them in half and remove the yolks. To enable them to stand
upright, cut a small slice off the domed area. Crush the chopped
yolk and chopped pepper, the crumbled tuna and 2 or 3 tablespoons
of mayonnaise.
Stuff the egg whites and place them on 6 slices of bread. Chop up
1 pepper into 6 small squares and garnish each egg
Back to Top
Huevos estrellados sobre patatas (Potatoes with fried eggs)
1 1/2kg potatoes
2 garlic cloves, peeled
6 medium-sized eggs
Salt
Abundant olive oil
Peel the potatoes and cut into strips, approximately 3/4
centimetres thick. When the oil reaches a temperature of 175º, fry
the potatoes in several batches. Control the heat so that the
potatoes cook inside without browning. Once cooked, place them in
a colander. Leave a film of oil in the frying pan and add the
potatoes once again. Whilst re-heating, break the eggs
intentionally one by one over the potatoes. Season to taste.
Back to Top
Huevos duros rellenos rebozados (Stuffed hard-boiled eggs in
batter)
6 eggs
100g chorizo sausage
Béchamel sauce with 50g flour
2 hard-boiled eggs
Flour
Bread crumbs
Abundant olive oil for frying
Prepare the béchamel sauce with 50g flour. Remove the skin of the
chorizo sausage, chop up finely and add to the béchamel sauce.
Cook for 1 minute. Cook the eggs in salted water for 15 minutes,
then cool under running tap water and shell. Cut the eggs in half,
remove the yolks and chop up finely. Mix the egg yolks with the
chorizo sausage béchamel sauce and use this to stuff the white of
the eggs, creating a domed shape. Roll in flour and beaten eggs
and fry in abundant hot oil.
Back to Top
Crèpes rellenas de revuelto de pimientos (Pancakes stuffed with
scrambled eggs and piquillo (roasted red) peppers)
12 pancakes, frozen or homemade
6 piquillo peppers, tinned
1 onion, chopped
4 eggs
2 hard-boiled eggs, for garnish
3 tablespoons olive oil
Salt
If you buy pancakes frozen, thaw at room temperature. Set aside.
Chop up the peppers and fry lightly for around 15 minutes.
Whisk the eggs and mix with the peppers and fat that they have
released in the frying pan. Stir over a moderate heat until the
egg sets. Remove the frying pan from the heat and continue to
stir. The eggs should remain fluffy. Distribute the stuffing among
the pancakes and fold each pancake into four to form a triangle.
Sprinkle with the chopped hard-boiled eggs.
Back to Top
Tartaletas de ensaladilla rusa (Russian salad tartlets)
6 readymade or homemade pastry tartlets
200g potatoes, peeled and diced
250g peas, podded
250g beetroot (optional)
250g carrots, washed and diced
1/4 L mayonnaise sauce, readymade or homemade
Salt and pepper
Cook the carrots and peas together. After 15 minutes add the
potatoes and salt. Leave to cool then stir in mayonnaise slowly to
avoid saturating vegetables with the sauce. Distribute the mixture
between 6 tartlets. If you use beetroot, cook in a pressure cooker
for 20 minutes without removing the skin or shoots. Once cold,
peel and dice. Beetroot can also be purchased tinned or jarred.
Back to Top
Tartaletas de champiñones a la crema (Mushroom tartlets à la
crème)
6 tartlets made from frozen or homemade pastry
1/2kg mushrooms
1/2 onion, finely chopped
50g bacon, finely chopped
2 tablespoons instant onion soup
1 tablespoon flour
1/4L cream
1 tablespoon Worcestershire sauce
75g butter
2 tablespoons olive oil
Salt
Remove the caps from the mushrooms and wash under running tap
water without submerging. Cut into dices, set aside and cover to
prevent from browning and changing colour. Fry bacon in butter
mixed with oil, when crunchy, add the onion. After 5 minutes add
the mushrooms, cover and simmer gently.
Sauce: Poor the cold cream into the flour, stir continuously and
bring to the boil. Add the onion soup and Lea and Perrins sauce,
stirring continuously. After 5 minutes stir into the mushrooms.
Distribute the mixture between 6 tartlets.
Back to Top
Pimientos rojos y ventresca (Red peppers and Centresca breast
of tuna)
6 slices of Chapata (Rustic-style bread)
3 red peppers (around 200g)
50g onion
100g ventresca tuna in olive oil, tinned
5 tablespoons olive oil, maximum acidity 0.4º
Cover the peppers with tinfoil and roast for 1 hour. Leave to cool
without removing the tinfoil. peel and cut into strips. In the
frying pan, lightly fry the finely chopped onion and peppers in
the oil. Serve the fried peppers on 6 slices of bread. Place
strips of ventresca tuna on top. Ventresca is the breast of tuna
fish and is extremely juicy and tender. Ventresca is more
expensive than tuna, so ordinary tuna can be used instead.
Back to Top
Pimientos rellenos de morcilla (peppers stuffed with morcilla
(Spanish black pudding) )
12 Piquillo peppers
2 morcillas, 200g each
1/2L tomato sauce
3 tablespoons cream
salt
pepper
Prepare the tomato sauce and add the cream. Skin the morcillas,
chop up the meat and fry, stirring continuously for a few minutes.
Stuff the peppers with the morcilla. Place the peppers on a base
of tomato sauce in individual ovenproof dishes, sprinkling with a
few drops of oil. Bake at 170º for 15 minutes. Serve hot.
Back to Top
Pimientos rellenos de cangrejo y Carabinero. (Piquillo (red
roasted) peppers stuffed with crab and large red shrimp)
Baguette-style bread
6 Piquillo peppers, tinned
200g crab meat, tinned
2 large red shrimps
Mayonaisse sauce
Laurel leaves
2 tablespoons olive oil
1 tablespoon Express cornflour
capers
Boil the large red shrimps in a little salted water with 2 laurel
leaves. Once they have boiled for 2 minutes, remove and leave to
cool. Peel and dice. Boil the heads and skins in 3/4 litre of the
same water. Strain and put through a food mill.
Prepare a sauce by thickening 1/2 litre of this liquid with the
cornflour and bring to the boil. Leave to cool then mix with
mayonnaise; for this recipe the mayonnaise must be very thick and
prepared without vinegar. Mix in the crab meat with the large red
shrimps and sauce. Stuff the peppers with this mixture. Cut the
bread into 6 small slices, place a stuffed pepper on each slice
and garnish with capers.
Back to Top
Pimientos del piquillo rellenos de bacalao (Piquillo (roasted
red) peppers stuffed with cod)
200g salted cod, sliced
1 tin piquillo peppers (about 425g); set aside 2 peppers for the
sauce
Béchamel sauce
A few drops of meat stock
Salt
Cut the cod into pieces and soak for 48 hours. Store in a
refrigerator and change the water around 6 times. To prepare,
place the cod pieces in cold water and heat but remove before
boiling. Skin and bone and then crumble. Prepare the béchamel
sauce and divide into two portions. Add the cod to one portion,
bring to the boil then remove from heat. Use this to stuff the
peppers then place in an ovenproof dish. Pepper sauce: Add peppers
and meat stock to the other portion of béchamel sauce.
After mixing in an electric blender, pour over the ovenproof dish
and cook for 1/2 hour at 180º.
Back to Top
Picadillo helado cordobés (Iced Cordoba vegetable salad)
2 ripe but firm tomatoes
2 cucumbers
1 marrow
2 green peppers
1 spring onion
Olive oil
Sherry Vinegar
Salt and a pinch of sugar
Chop up the cucumbers, tomato, peppers and spring onion. Wash the
marrow and dice the skin. Set aside. Vinaigrette dressing:
Dissolve the salt, sugar and pepper in a teaspoon of sherry
vinegar and stir well with the oil. Mix the vegetables with the
vinaigrette dressing and serve very cold with two ice cubes on
top.
Back to Top
Patatas al alioli (Potatoes in Garlic and oil sauce)
750g potatoes
Alioli (garlic and oil) sauce
1 tablespoon mild mustard
1 tablespoon sea salt
Table salt
1 pinch of recently crushed pepper.
Peel the potatoes and chop them up into pieces. Cook in water with
sea salt until tender but not to the point that they break up.
Strain and leave to cool. Mix with the alioli sauce and season to
taste. Serve on a plate or in 6 individual dishes.
Back to Top
Salmorejo (Cold tomato and garlic soup)
1 kg ripe tomatoes
2 Cloves Garlic
1 large cup bread crumbs
1/4 L olive oil
1 teaspoon vinegar (optional)
A pinch of sugar
Salt
100g jabugo ham, cut into strips
2 hard-boiled eggs, chopped
Place the tomatoes and garlic cloves in the electric blender.
Crush, add the bread crumbs and blend a little more. Gradually add
oil while blending. Once all the oil has been added, season and
crush again at maximum speed for 2 minutes to obtain an even
blend. Place in the refrigerator. Serve very cold in individual
bowls accompanied by ham shavings and hard-boiled egg.
Back
to Top
Tortilla de calabacín (Marrow
Omelette)
6 eggs
2 dl oil
Readymade mayonnaise
1 kg marrows, unpeeled
2 onions, finely cut
Salt
Chapata (Rustic-Style bread)
Fry the onions slowly in 1dl oil and season with salt. Wash the
marrows and, without removing the skins, cut them into thin slices
and fry with the onions until they are transparent.
Remove the lightly fried vegetables and place in a colander to
drain off any water. Once well strained, heat in a non-stick
frying pan with 1dl oil. Beat the eggs in a bowl, season and pour
into the same frying pan as the marrows. Reduce the heat so that
the egg sets slowly. Using a pan lid, flip the omelette so that it
sets on the other side.
When cool, cut the omlette into 6 portions and place on 6 slices
of bread. diagonally cut and previously spread with mayonnaise.
Back to Top
Tortilla de pimientos del Piquillo y bacalao
(Roasted red pepper and cod omelette)
100 g onion, chopped
400 g green peppers, chopped and de-seeded
3 cloves garlic
8 piquillo peppers, tinned
100 g crumbled cod
8 eggs
5 1/2 tablespoons oil
Soak the cod for 12 hours, changing the water 3 times. In a frying
pan (20 cm in diameter) prepare a sauté by lightly frying the
onion in oil. Once the onion is transparent, add the garlic and
green peppers and fry until soft. Then add the red peppers and cod
and lightly fry all ingredients together in 1/2 tablespoons of oil
for 15 minutes, ensuring that the cod does not brown.
Season. Beat the eggs and add. Leave the omelette to fry on a very
low heat. Once the omlette has set but is still juicy inside, flip
over on a plat and slide back into the frying pan to brown and set
on the other side.
Tortilla de patatas (potato omelette)
1 kg potatoes
200 g onions, chopped
8 eggs, 50 g each
1 dl olive oil, maximum acidity 0.4º
Salt
Peel the potatoes and cut them into thin slices. Heat the oil in a
non-stick frying pan (25 cm in diameter) and add the potatoes.
Cook for 5 minutes then add the onion and salt. Maintain over a
high heat and occasionally stir the potatoes with a spatula to
make sure that they do not stick, moving them from the frying pan
surface up to the top. When they are soft, strain them in a
colander. Mix the potatoes with the beaten eggs, stirring once and
adding salt to taste. Heat 3 tablespoons of the remaining oil in
the frying pan and when it begins to smoke pour in the mixture.
Shake the frying pan gently so that the omelette does not stick
and shape the edges using a skimmero lower the heat and leave the
omelette to set slowly. When soft and juicy inside, flip on a
plate and slide back into the frying pan to brown the other side
for a few seconds.
When cool, cut into portions.
Tortilla multicolor (Multi-coloured omelette)
12 eggs (3 for each omelette)
Olive oil and Salt
1 x 150 g tin atún claro (Tuna in oil)
2 tablespoons frozen spinach
100 g flat green beans
10 white asparagus tips, tinned
4 piquillo peppers, tinned and finely cut
3 tablespoons mayonnaise sauce
Tuna Omelette: Beat 3 eggs with salt and mix with crumbled tuna.
Prepare a flat omelette in a frying pan (20 cm in diameter) with 3
tablespoons oil.
Spinach and green bean omelette: Cook the beans. Fry the spinach
in 3 tablespoons oil and add the beans, beaten eggs and salt.
Prepare the omelette.
Pepper Omelette:Fry the peppers and add the eggs and salt. Prepare
the omelette.
Make a tower of omelettes alternating the colours and cover with
mayonnaise.
Almejas a la marinera (Clams in white wine
sauce)
1 kg Clams
4 Garlic Cloves, chopped
1 dl olive oil
1 dl white wine
2 dl clam stock
2 tablespoons parsley, chopped
1 tablespoon flour
Salt
Shake the clams to remove any sand and soak in salted water. After
1/2 hour wash the clams and cook in 2 dl water. Remove the clams
when they begin to open. Strain the stock and set aside. Lightly
fry the garlic in the oil and, before it changes colour, add a
tablespoon of flour dissolved in the wine and the clam stock. When
this liquid starts to boil, add the clams and sprinkle with
parsley. Cook for 1 or 2 minutes.
Present in 6 individual dishes.
Back to Top
Ajo Blanco Malagueño con uvas (Garlic soup with
grapes Málaga-style)
100 g almonds
200 g bread
2 dl olive oil
4 cloves of garlic
250 g grapes
Salt, vinegar and water
Peel the garlic, almonds and grapes and soak the bread. Crush the
almonds together with the garlic and add the bread. Stir gently.
Pour in the oil, a little at a time, without stopping stirring
until the consistency is like a paste. Add the vinegar, salt and
cold water and stir well. Strain the mixture into a pot.
Serve in individual (ceramic) pots, adding the peeled (and pipped)
grapes and a few small pieces of bread.
Back to Top
Sopa de huevo Nerjeña (egg soup - Nerja style)
1 kg potatoes
3 eggs
2 lemons
Salt, water and oil
Make a mayonnaise using the egg yolks and some olive oil. Cut the
potatoes into small pieces. Cook the potatoes and then mix in
the egg whites and lemon juice and add a bit of salt. Add the
mayonnaise after removing the saucepan from the heat to avoid
curdling.
Serve in individual (ceramic) pots.
Back to Top
Ajo Colorao
500 g Miga de pan
3 cloves of garlic
4 dl olive oil
200 g cod
3 lemons
Pepper and salt
Cook the cod, diced, until it becomes crumbly and put the stock to
one side. Crumble the bread and crush the garlic. Soak the
breadcrumbs in the stock and drain.
Then add the garlic, pepper and lemon juice. Slowly add the oil and stir well until it is a sort of mayonnaise consistency.
Serve in individual (ceramic) pots with the cod crumbled over the
top.
Back to Top
Aguacates con Gambas (Avocados with prawns)
1,500 g avocados
400 g prawns
100 g onion
1 egg
Salsa rosa
Caviar
A bit of lettuce
Cut the avocados in half, remove the stone and scrape out the
inside and set to one side. Peel the prawns and cook them. Peel
the onion and chop finely. Hard boil the egg.
Cut the inside part of the avocado into small pieces and put them into a bowl. Add the prawns, also cut into small pieces, and the chopped onion. Mix it all up gently.
Put the mixture into the avocado skins and top with a bit of salsa rosa.
Serve on a lettuce leaf base, sprinkle the caviar on top and
decorate with thinly sliced egg.
Back to Top
Dorada a la sal (Salted Bream)
3 kg Dorada (Sea Bream)
Loads of marine salt
Gut and clean the fish unless this has already been done for you.
Pile lots of salt on a plate, place the fish on the salt and
then cover with yet more salt.
Cook in a hot oven for between 45 and 50 minutes.
Serve with potatoes and tartar sauce.
Higos secos al vino tinto (Figs in red wine)
1 kg Higos secos (Dried figs)
1 litre red wine
500 g sugar
3 cloves
1 cinnamon stick
Soak the figs in the wine for about one hour. Put everything into
a casserole pan and cook well until the wine is reduced. Leave
to cool.
Serve in a ceramic dish with, if you so desire, some nuts and a bit of cream.
Chopitos al Chiringuito (Baby squid)
1 kg Chopitos (Baby squid)
1 head of garlic
Parsley, lemon and salt
Olive oil
Clean the squids and season. Finely chop the garlic and parsley.
Cook the squid on a griddle/hotplate (plancha)
Serve in a ceramic dish with a bit of oil, the garlic and parsley. Add a squeeze of lemon as required.
Nisperos con miel de caña (Loquat in cane honey)
1 kg Nisperos (Loquats)
Cane honey
Heat the honey. Using a toothpick or other skewer, dip the
nísperos in the honey and make sure they get completely covered.
Enjoy!
Compota de batata con miel (Sweet potato and honey
compote)
1 kg sweet potatoes
1 litre Cane honey
1 Cinnamon stick
1 dl water
Lemon peel
A few cloves
Cut the sweet potatoes into large pieces. Bung everything into a
pan and cook until the potatoes are suitably done. Leave to
stand for a short while.
Serve in a compote dish with all the juice.
Caracoles a la Nerjeña (Snails Nerja style)
6 dozen snails (local 'sierra' snails)
300 g Onions
350 g Tomatoes
100 g Almonds
6 Garlic cloves
50 g Bread
2 dl Oil
Water, salt, red pepper, lemon juice and saffron.
Clean the snails well with water and salt, boil for a few minutes
and drain. Finely chop the tomato and onion. Fry the garlic,
bread and almonds and put to one side.
Fry the onions, tomatoes and pepper and add the snails. Mix in the almonds, bread, saffron, a few drops of lemon juice and a drop of water and then cook slowly for about 10 to 15 minutes.
Serve in a ceramic dish with all the juice. Use a toothpick or the like to skewer the snails.
Cabrito a la Nerjeña (Kid, Nerja style)
3 kilos of kid
200 g Almonds
200 g Bread
1 head of garlic
1 litre white wine
3 dl Oil
1 dl Vinegar
Salt, red pepper, laurel, thyme and saffron as necessary.
Cut the meat into pieces and soak with vinegar, peel the almonds
and garlic.
Sauté the meat in oil with three finely chopped garlic cloves, laurel and thyme. When it is golden brown, add the wine and continue cooking.
Fry the rest of the garlic, the bread and liver of the kid and then add to the above mixture and cook until the meat is tender.
Serve with a few potatoes or salad, whichever you prefer
Calabaza Frita (Fried pumpkin)
1 kilo of pumpkin
2 dl oil
Vinegar, garlic, pepper, oregano and chili as necessary.
Skin the pumpkin and cut into small pieces. Make a marinade with
the rest of the ingredients.
Fry the pumpkin in oil until it is about half cooked. Add the marinade and continue cooking.
Serve on a wooden plate with a few slices of country-style bread.
Roscos de Aguardiente (Alcoholic doughnuts)
250 g Orange juice
250 g oil
2.5 dl Aniseed
750 g sugar
4 eggs
1,400 g flour
60 g yeast
Cinnamon, water, grated lemon peel, liquor as you see fit.
Mix 500g sugar, cinnamon, liquor and water into a syrup. Set to
one side.
Make a mound of flour, hollow in the middle, and add the rest of the ingredients. Knead until nice and supple. Stretch the dough and then cut using a pastry cutter.
Fry in a lot of oil. Once fried, dip them in the syrup mixture and then in sugar.
Eat and enjoy.
Espetos de Sardinas (Sardines on a stick)
1 kilo Sardines
Salt
Clean the sardines using seawater. Do not gut, decapitate or
remove any bits of the fish. Season as required.
Make a small bonfire. Ideal would be to use a one metre long box, filled with sand, and with the bonfire on top.
Find some sticks or skewers about 20 cm long and skewer the sardines through the centre (widthways), three or four per skewer.
Once the bonfire is ashes/cinders only, no flames, stick one end of the skewers into the sand/bonfire at a slight angle and let them fishies cook.
Eat and enjoy.
Raya en adobo (Skate)
1 kilo Skate
6 cloves of garlic
1 tsp of pepper
1 dl vinegar
1 dl wine
1 dl water (don't want to drown the wine!)
1 tsp oregano
salt, laurel and parsley to suit
Clean the Skate and cut into pieces. Peel the garlic and crush it.
Bung all the ingredients into a suitable bowl, add the skate and let it marinade for two to three hours.
Drain the liquid, dust the skate with a bit of flour and fry it.
Fritura de Pescado (Fried fish platter)
500 g Chanquetes (Whitebait)
500 g Salmonetillos (Mullet)
500 g Boquerones (Anchovies)
500 g Calamaritos (Baby Squid)
500 g Lenguadillos (Small Sole)
500 g Calamares (Squid)
flour
salt, lemon and parsley to suit
Clean the fishies, season, dust with flour and then sieve them.
Fry each type of fish separately in a lot of oil and at a very high temperature. Fry a bit of parsley.
Serve with slices of lemon and some fried parsley.
Berenjenas con jamón (aubergine with ham)
1 aubergine
1 egg
A few slices of Serrano ham
A bit of flour
A pinch of salt
Olive oil
Slice the aubergine, roughly 1cm thick.
Beat the egg, add a pinch of salt and set aside. Heat the oil, medium heat. Dip each slice of aubergine first in the egg, then in the flour, and fry for four or five minutes or until golden brown.
Drain off the excess olive oil - kitchen towel is good for this sort of thing - and serve with a slice of ham, either separately or on top of the aubergine.
TLC - Wedding, Party and Conference Planning....with Style
Turn that 'special' occasion into a 'memorable' one with a touch of TLC
SOL Searchers Quality properties for rental in Nerja and the surrounding area.
