Photos taken/written by Jennifer Mahon
So, I was supposed to be soaking up the sun in Barcelona this weekend, exploring the cobblestone streets, sipping sangria, and devouring all the tapas I could get my hands on. But, as life would have it, those dreamy plans fell through. Instead of wallowing in self-pity, I thought, "Why not bring Barcelona to me?" Enter: Homemade Spanish Tapas Night – right in my own kitchen!
Let’s be real, nothing cheers me up quite like food. I’m all about those flavours that transport you to another place (even if you didn’t get on the plane)! A few friends have been asking for the recipes, so I’m sharing them with you all. Heads up: These aren’t necessarily authentic (I mean, we used what we had in the fridge and pantry), but they’re absolutely delicious. And in my book, that's what counts!
Here’s what went down on my mini Spanish adventure – from spicy grilled baby octopus to a kick-ass patatas bravas sauce that’ll leave you wanting more. Let’s get cooking!
All recipes inspired (I've modified all to suit what we had in our fridge & pantry) from: Tapas BonitasÂ
SPICY GRILLED BABY OCTOPUS
What you'll 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
How to do it:
First things first, clean those little suckers and give them a good rinse under cold water.
In a bowl, mix all the ingredients and coat the octopus well. Let it marinate in the fridge for 2-3 hours (or until you can’t wait any longer!).
Heat up a grill or skillet with a splash of oil and sear those bad boys on medium/high for about 3 minutes. That’s it!
SPICY PATATAS BRAVAS
What you’ll need for the potatoes:
1 ½ lbs white or red skin potatoes (cut into bite-sized cubes – nobody has time for huge chunks!)
3 tbsp olive oil
1 tbsp minced garlic
1 tbsp rosemary
A pinch of sea salt (always fancy with sea salt, right?)
For the spicy sauce:
1 finely chopped onion
3 cloves of minced garlic
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (spicy level is your call)
14 oz crushed tomatoes (canned or fresh, we’re not picky here)
2-3 tbsp sugar
2-3 tsp of your favorite hot sauce
Garnish with:
Fresh parsley or cilantro (or both!)
Parmesan cheese
How to do it:
Preheat your oven to 450 F. Soak your potatoes in hot water for about 10 minutes – this gets them nice and crispy!
Drain and pat dry, then throw them onto a baking sheet or casserole dish. Drizzle with olive oil, sea salt, garlic, and rosemary, and toss to coat.
Bake for 20-25 minutes until golden brown, stirring once (give them a little love).
While they’re in the oven, whip up the sauce. Heat 1 tbsp olive oil in a skillet, toss in the onion and garlic, and sauté for about 5 minutes. Add paprika, garlic powder, cayenne, and stir it up.
Add the tomatoes, hot sauce, and sugar. Let it simmer for 10 minutes. Blend it if you like your sauce smooth.
Serve those crispy potatoes topped with the sauce, cilantro, parsley, and a sprinkle of parmesan. It’s basically heaven in a bite!
CALAMARES FRITOS
What you’ll need:
1 lb cleaned squid (prepped and ready for frying)
Vegetable or olive oil for frying
1 cup flour
2 tsp sea salt
2 tsp black pepper
½ tsp chili powder (optional, but why not?)
2 lemons (because lemon juice on calamari is a must!)
How to do it:
Cut the squid into rings, sprinkle with salt and pepper.
Heat up your oil on medium-high (don’t skip the heat test – drop a bit of flour in, if it sizzles, you’re good!).
Toss the squid in flour, salt, pepper, and chili powder. Fry for about 2 minutes or until golden and crispy.
Drain on paper towels, serve with lemon wedges, and don’t forget to use that spicy patatas sauce for dipping!
PAELLA
What you’ll need:
2 chicken breasts (cut into large chunks)
2 chorizo sausages (sliced)
1 lb shrimp (peeled)
2 onions, 10 garlic cloves (because garlic is life)
28 oz can diced tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup white wine (and maybe a glass for yourself while you cook?)
3 bay leaves, 2 rosemary sprigs, 2 tbsp lemon zest
How to do it:
Heat a large skillet or paella pan, add oil, and brown the chicken and chorizo. Set aside.
Add onions and cook until golden, then add garlic for a minute or so.
Stir in tomatoes, rice, stock, wine, bay leaves, rosemary, chicken, sausage, and shrimp.
Let it simmer on medium heat until all the liquid is absorbed into the rice. Finish with lemon zest. Voilà !
TOMATO BREAD WITH SERRANO HAM
What you’ll need:
2 tomatoes, 1 garlic clove, 1 tsp salt, 1 tsp pepper
1 sliced baguette
2-3 tbsp olive oil
5-6 slices Serrano ham
How to do it:
Toast the baguette slices.
Rub each slice with garlic.
Mash the tomatoes with a fork, then spoon over the bread. Drizzle with olive oil, salt, and pepper, and top with Serrano ham. Simple but SO GOOD.
And there you have it! My impromptu tapas night was a huge hit, and the best part? You don’t need to fly to Spain to enjoy these flavours. So, next time your plans go sideways, grab a glass of wine and make it a delicious night in. ¡Salud!
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