Tuesday, February 17, 2015

Spanish Tapas at Home

We cook a lot, so for Valentine's Day, I tried to think of something to make that would feel more special than any old night at home. I thought Spanish tapas would be fun and mostly easy to prepare. We feasted on bacon-wrapped dates, gambas al ajillo (garlic shrimp), boquerones (marinated anchovies) on toast and tortilla espanol. We also sliced up some manchego and chorizo and served them alongside olives and extra sliced baguette. This was all accompanied by glasses of Castanon Sidra Natural, a typical Spanish cider with a cloudy pour and funky aroma.

Conveniently, I was able to get most of the ingredients affordably at the Park Slope Food Coop, except for the shrimp, which came from a fish market at the end of our block, and the baguette and boquerones from an Italian market nearby. Park Slope is so undeniably convenient. 

It all came together relatively quickly and simply and would be easy to scale up for a dinner party, except for peeling the shrimp. We had plenty of leftovers, which meant that for less than the cost of a restaurant meal, we were also able to treat our friends to brunch at our place the next day. As we stressed about preparing and plating everything before our food turned cold (because there are a lot of different plates to juggle in this meal), I did remember the advantage of going out to eat -- someone else worries about that and brings you the food when it's perfectly hot and ready ;-)

Bacon-wrapped dates
Plan on making enough for a few dates per person. Depending on the size of your dates, cut each length of bacon in half and wrap one piece of bacon around one or two dates. Bake at 400 for about 10 minutes. For such a small amount of food, consider using your toaster oven, which worked wonderfully for us. If you have extras, leftovers reheat well at a lower heat, like 300.

Boquerones (Marinated Anchovies) on Toast
Boquerones, or marinated white anchovies, are not the same thing as canned anchovies. They have a a light fresh fish flavor that is nothing like the salty, bitter overpowering flavor we associate with anchovies. If you want to make your own, you must start with fresh, raw anchovies for marinating, and cannot start with canned. It's a time consuming process that involves curing them in salt and then vinegar, ideally over a couple days, without ever actually cooking them. So it's easier to get ready-made boquerones. We lucked out and found marinated anchovies at the Italian market Russo's near our home in Park Slope, but you can reliably find them at the Spanish store Despana in Soho. They had already been marinated in vinegar and other flavorings, but we tossed them in oil, garlic and parsley when we got home. Evan served them on toast, but I actually prefer the fish on its own. Plan on about two toasts per person.

Gambas al Ajillo (Garlic Shrimp)
It's time consuming to peel the shrimp (unless you can find pre-peeled uncooked shrimp), but once that's done, they cook very quickly. A half pound of shrimp was the perfect amount for tapas for two.

Preheat a pan over medium high heat. Add a generous coating of olive oil, a sprinkling of crushed red pepper, a teaspoon of paprika, a tablespoon of minced parsley, and two cloves of minced garlic. After a couple minutes, add the shrimp and a squeeze of a quarter lemon. Sautee, stirring often, until the shrimp turn pink. It takes less than five minutes. Season with salt and pepper and another tablespoon of fresh parsley, and serve in its golden, spiced oil.

Tortilla Espanol
A Spanish tortilla is essentially a frittata with potato. The traditional method involves flipping the tortilla, but I haven't had luck with that in the past, so I chose to finish it in the broiler. Be watchful though, because we let ours overcook. You'll only want a to eat a wedge of tortilla each, but the leftovers keep well.

Preheat a cast iron pan over medium heat. Add a generous coating of olive oil and preheat another few minutes. Meanwhile, chop two large potatoes into 1/4" thin rounds and then chop the rounds in half. Sautee the potatoes over medium heat, covered but stirring occasionally, for about ten minutes. Meanwhile, mince one small onion and two cloves of garlic. When the potatoes are golden browned and softened, add onions, garlic, and a little more oil, and sautee until onions are translucent. Whisk eight eggs and pour into the pan. Cook for about 5-10 minutes until the eggs start to set on the sides. Transfer to the broiler and cook another 5 minutes. Slice into about eight wedges like a pizza pie.

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