October 19, 2014  •  Leave a Comment

Photos taken / written by JENNIFER MAHON  |  This post was read 442 times

Not quite a travel post – I was supposed to be in Barcelona this weekend, but that didn’t pan out. So……It was Spanish Tapas night chez moi this weekend! A few have asked for the recipes, so here’s my version (probably not very authentic) but still oh-so-tasty!

All recipes inspired (I've modified all to suit what we had in our fridge & pantry) from: Tapas Bonitas 



You need:
10-12 baby octopus
2 tbsp red chili pepper
1 tbsp soy sauce
1 tbsp rice wine
2 tbsp sugar
1 tsp minced garlic
½ tsp grated ginger
1 tbsp sesame oil
1 tsp sesame seeds

Now you have to:
Clean the octopus and rinse well under cold running water.
Combine all the ingredients in bowl, coat the octopus well. Marinate for 2-3 hours in fridge.
Put a splash of oil on a grill or skillet and sear on medium/high for about 3 minutes.



You need:
1 ½ lbs white or red skin potatoes, cut into bite-sized cubes
3 tbsp olive oil
1 tbsp minced garlic
1 tbsp rosemary
pinch of sea salt

1 onion, finely chopped
3 cloves of minced garlic
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
14 oz crushed tomatoes (canned or diced)
2-3 tbsp sugar
2-3 tsp your fave hot sauce

Fresh parsley or cilantro & parmesan cheese

Now you have to:
Pre-heat oven to 450 F.
Soak potatoes in hot water for about 10 minutes.
Drain, dry, and put on baking sheet or casserole dish. Sprinkle the olive oil, sea salt and minced garlic, rosemary. Toss’em around a bit until evenly coated.
Bake for 20-25 minutes or until golden brown and cooked through, stirring once.
While the potatoes are in the oven, time to do the sauce. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add onion, garlic and a pinch of salt and stir. Cook for about 5 minutes.
Add paprika, garlic powder, cayenne and stir for about a minute
Add the tomatoes, hot sauce and sugar and simmer for about 10 minutes.
You can use the sauce as is, but I popped it in the blender for smoother consistency.
Remove potatoes from the oven, sprinkle with a touch more sea salt, drizzle with the spicy tomato sauce, sprinkle cilantro/parsley and parmesan.




You need:
1 lb cleaned squid
vegetable or olive oil (enough for frying)
1 cup flour
2 tsp sea salt
2 tsp black pepper
½ tsp chili powder
2 lemons

Now you have to:
Cut the squid into slices, lightly sprinkle with salt & pepper
Heat oil in frying pan (medium-high).
Combine flour, salt, pepper, chili powder in a bowl. Add squid and toss to coat.
Shallow fry the squid for about 2 minutes until crisp and light golden brown.
Drain on a paper towel and serve with lemon wedges.
For dipping, we used the spicy tomato sauce from the Patatas Bravas.




You need:
2 chicken breasts, skin removed, cut into large chunks
2 chorizo sausages, sliced
1 lb shrimp (peeled)
2 onions
10 garlic cloves
28 oz can diced tomatos
2 cps Arborio rice
3 cps chicken stock
1 cup of your fave white wine
3 bay leaves
2 sprigs of fresh rosemary
2 tbsp lemon zest

Now you have to:
Heat large skillet-wok (or traditional paella pan if you have one!).
Add a splash of oil and brown the chicken and sausage. Once done, put them in a plate and set them aside.
Add a touch of oil, put the onions in and cook until slightly golden.
Add the garlic and stir for about a minute.
Add tomatoes, and stir for about a minute
Add rice, chicken stock, wine, bay leaves, rosemary, chicken, sausage and shrimp.
Simmer and cook over medium heat until all the liquid is absorbed into the rice.




You need:
2 tomatoes
1 garlic clove
1 tsp salt
1 tsp pepper
1 sliced baguette
2-3 tbsp olive oil
5-6 slices of Serrano ham

Now you need to:
Cut the baguette into thin slices and lightly toast
Peel a clove of garlic and smush it slightly, then rub across the surface of the still warm bread.
Mash the tomatoes with a mortar and pestle (or just mash it with a fork in a bowl).
Scoop the mashed tomatoes on the bread, drizzle with olive oil, sprinkle with salt and peper.
Put a bit of Serrano ham to top it off.





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