Tapas Workshop
You will be cooking…
Calamares fritos a la Andaluza (Deep-fried squid)
The Spanish eat a lot of fish; about thirty kilos a year per person. In Andalusia and the rest of Spain, frying is one of the most popular culinary techniques. Don’t forget that Spain is the largest producer of olive oil in the world.
Fried calamari or squid is one of the more famous dishes. The Spanish prefer eating hot tapas because they are more laborious to prepare at home.
Ingredients
1. Squid
2. Flour
3. Oil
4. Salt
5. Lemon TIP: Put the fried
squid on kitchen roll to soak up the Utensils excess oil. 1. Bowl
2. Saucepan or large pan
3. Deep fryer
4. Container with lid
5. Kitchen roll
Instructions
Tapas Workshop
1. Clean the calamari with water and dry them well with kitchen roll. If they are not dry, they will spit a lot when you put them in the hot oil.
2. Cut the squid into rings of the same size. If some are much larger than the others they won’t cook the same.
3. Next, put the flour in the container. Season it with salt.
4. Add the calamari rings, put the lid on and shake it so that the flour coats all the rings.
5. Pour a large amount of oil into the saucepan and heat it. Careful! Use a glove when When it is hot, add the squid. You can use a fork to get the putting the squid out of the container (shake off the excess flour) and calamari in the oil. make it land safely into the saucepan. The oil is very hot.
6. After a few minutes they’ll be ready.
7. Put them on a dish with lemon quarters. Enjoy!
Tapas Workshop
You will be cooking…
Gazpacho (chilled tomato soup)
This is traditionally a dish from Andalusia, where olive oil and vegetables are abundant, and summers are very dry and hot. However, the origins of gazpacho as a desmigado dish, is prior to the use of vegetables in its preparation and dates back to the era of al-Ándalus.
The original gazpacho, made of breadcrumbs, water, vinegar and olive oil has evolved over time, gradually adding different ingredients and becoming the gazpacho of today.
Ingredients
Ripe tomatoes
Cucumber
Peppers
Onion Careful with the Garlic clove (x1) vinegar. If you add Day-old bread too much it will taste too bitter. Oil
Vinegar
Salt
Utensils
Chopping board
Knife
Bowl
Mixer
Jug
Instructions
1. Before you start, wash the vegetables well. Tapas Workshop
2. Next, peel the onion and garlic. Remove the stalks and seeds from the peppers.
3. Cut up all the ingredients into small pieces and put them in the mixer.
4. Mix the ingredients until you have a slightly thick liquid. If the liquid is too
thick you can add a bit of water, but not too much.
5. In order to obtain the optimal texture, it´s a good idea to use a sieve to get rid of the small pieces.
6. Add salt, vinegar and oil to taste. My friend Dani from Malaga suggests adding a spoonful of mayonnaise as the final trick for the perfect texture!
Tapas Workshop
You will be cooking…
Stuffed eggs
Most scientists agree that chickens originated from the south east of Asia. The domestication of chickens occurred in China around 1400BC, although some authors say that the complete domestication of these fowl occurred around 2000 years BC. Chickens were introduced in Europe thanks to the large migrations of Indo-European people approximately four thousand years ago and, it is also believed that chickens were the first European animals to reach the American continent, given that Christopher Columbus took some with him on his second voyage. The reason he took chickens with him was because they take up little room, their feed is simple and they also produce eggs. In Spain, eggs are eaten fried and in Spanish omelettes, but in summer they are also used for the following dish.
Ingredients
1. Eggs
2. Peppers
3. Stoneless olives
4. Salt
5. Pepper
6. Mayonnaise
Utensils
1. Knife
2. Plate
3. Chopping board
4. Mixing bowl
Instructions
1. First, hard-boil the eggs (we’ve already done this step for you to save time).
Tapas Workshop
2. Next, carefully peel them, removing all of the eggshell. Wash them under running water to remove any last little bits.
3. On a board, cut the eggs in half (from the top down to the basis so that the egg halves stand on the plate).
4. Carefully remove the yolk, without breaking the white.
5. Meanwhile, finely chop the peppers, olives and yolks. Once you have chopped and mixed them together well, add two spoons of mayonnaise until you have a creamy mixture.
6. Place a spoonful of the mixture in each egg half.
7. Sprinkle with ground pepper and chives.
8. Enjoy! Tapas Workshop
You will be cooking…
Montadito of Tuna-stuffed piquillo peppers
Peppers originate from Mexico, Bolivia and Peru. They were introduced in Spain in 1493, after Christopher Columbus’s first voyage to America. However the largest, fleshiest, sweet or slightly spicy varieties, we eat nowadays, weren’t cultivated until the 20th century. Peppers are used in many traditional Spanish dishes. Pimientos del piquillo come from Navarre, and montaditos are typical in San Sebastián (Basque Country). According to tradition, they were first made at the end of the 30s. Nowadays, they are one of the successes of Spanish gastronomy and “pintxo” bars are very popular.
Ingredients (few and very basic)
1. Bread
2. Tuna Careful! In Spanish 3. Pimientos del piquillo these are two very similar words: 4. Cream cheese pimiento and pimienta. Pimiento is 5. Salt a vegetable and pimienta is a spice. 6. Pepper
7. Boiled egg
Utensils
1. Knife
2. Bowl
3. Platter
4. Grater
Instructions
1. First slice the bread. Try to cut thin slices diagonally, the result will be more esthetic.
Tapas Workshop
2. Next put the tuna in a bowl (pour out the excess oil from the can first) and add the cream cheese. Season to taste. Mix well.
3. Open the pot of peppers and drain off the liquid. Carefully fill each of the peppers with one or two spoonfuls of the tuna and cream cheese mixture.
4. Grate a bit of boiled egg onto each slice of bread.
5. Place a stuffed pepper on top. To make sure it stays put you can use a toothpick.
6. Optionally, add chopped chives and grained pepper on top.
TIP: To make it more beautiful, arrange the eggs radially starting from the center of the dish. Tapas Workshop
You will be cooking…
Pan con tomate or Pa amb tomàquet (Tomato-rubbed bread)
The tapa you are going to prepare is called “Pa amb tomàquet” [pumtoomáket]. This is a typical dish from here in Catalonia, the north east of Spain. It was originally made to use up dried bread. According to tradition anyway! This dish can accompany many different types of meals. The instructions and the ingredients are very simple, but important.
Ingredients
1. Bread (if possible “de payés”)
2. Tomato The tomatoes are really important. 3. Olive oil They must be very ripe. In Catalonia 4. Salt there is a special type of tomato used 5. Garlic (optional) only for this recipe.
Utensils
1. Knife
2. Plate
3. Toaster
Instructions
1. First slice the bread.
2. Next you can toast the bread, so that the crumb won’t break up when you rub it with the tomato.
Tapas Workshop
3. Cut the tomato in half, crosswise, with the core side up.
4. Rub the bread with the garlic (easy on the garlic!) and then with the tomato until it is red.
5. Add a pinch of salt. A pinch of salt
6. And lastly, drizzle with olive oil.
7. Enjoy!
Slice some cheese and fuet (Catalan special salami) on the side to eat with the bread.
Tapas Workshop
You will be cooking…
Tortilla de patatas or Tortilla española (Spanish omelette)
Tortilla de patatas is a simple, easy and delicious dish. As with all popular dishes, each household makes it differently. There are families who add onion, others who don’t. To make the traditional recipe we would need more time, so we’re going to make the “new generation” tortilla de patata.
No one knows when it originated but potatoes, introduced from America, weren’t cultivated until the end of the 18th century because of the famines caused by bad harvests. Today this is a very popular dish in Spanish cooking.
Ingredients (few and very basic)
1. Potato chips (1 bag)
2. Eggs (x8) Chips are already 3. Oil salty. So, in this recipe we won’t 4. Onion (optional) need to add any more salt.
Utensils
1. Knife
2. Bowl
3. Frying pan
4. Wooden spoon
5. Plate (for turning it over)
Instructions
1. In a large bowl, beat 6 eggs.
2. Before opening the bag of chips, break them up a bit so that you have smaller pieces.
Tapas Workshop
3. Add the chips to the bowl with the eggs. It’s important to leave the chips soaking in the eggs for about 10-15 minutes. Be patient! The chips need to soften.
4. Put a bit of oil into the frying pan and heat it. Before adding the mixture to the frying pan, add two more beaten eggs for an extra juicy tortilla.
5. Once the frying pan is hot, pour in the mixture and turn down the heat.
6. At the beginning it’s important to move the frying pan a bit so that the mixture doesn’t stick.
7. When the egg starts to bubble you can turn over the tortilla. In Spanish “dar la vuelta a la tortilla” is also a saying. It means “to turn the tables”.
8. To turn the tortilla over: put a plate over the frying pan; keeping your hand on it, quickly flip the frying pan over. If it all goes according to plan, the tortilla should be on the plate! The instructor can show you how this should be done.
9. Heat a bit more oil in the frying pan and gently slide the tortilla back into it.
10. Once it is cooked, put it onto a plate. Slice it up and enjoy! You will be cooking…
Patatas arrugadas al mojo (wrinkled potatoes with sauce)
This is traditionally a dish from the Canary Islands. Canary Islands' cuisine combines traditional Spanish recipes with African and Latin-American influences. There is an incredible variety of recipes in this cuisine, which uses the excellent local produce of fish, fruit and vegetables.
A very simple and well-known recipe is Papas Arrugadas, potatoes boiled in salt- water without peeling them and served with Mojo picón, a spicy sauce of oil, garlic, chili-peppers and paprika. Each chef keeps his or her recipe for Mojo a guarded secret. This sauce is also a component of many other traditional dishes.
Ingredients
1 kilo of small potatoes1
250 g of salt
Water
Mojo
Utensils
Chopping board Use a toothbrush to Knife wash the potatoes and remove the soil Bowl more easily. Mixer
Pot
Instructions
1. Before you start, wash the potatoes well. We are not going to peel them, so be sure that no soil is left on the skin.
1 It is important for the potatoes to be roughly the same size; otherwise the cooking time won’t be the same. 2. Put them in a pot and cover them with water. It is better if the water is already warm.
3. Add the salt. We always use ¼ of the weight of potatoes in salt. If we prepare 1 kilo of potatoes, we must use 250 grams of salt.
4. Cook for between 30 to 40 minutes, depending on the size of the potatoes. Use a fork to check the cooking Rinsing the potatoes process. We want tender-cooked potatoes, not potato in cool water, helps puree. to stop the cooking process. 5. When you see they are tender, remove from the pot and cool them with water.
6. Dry the potatoes with kitchen paper.
7. Put the potatoes in the pot we used to boil them (it should be still warm) with NO water. Put some salt and pepper and add the potatoes.
8. Set the stove on a low heat and move the pot so the potatoes don’t sit all the time on the same spot. This will wrinkle and give them a whitish color. This process should take about 5 minutes.
9. Remove the pot from the heat and cover with a cloth.
You will be cooking…
Mojo rojo and Mojo verde
Mojo (pronounced mO-ho) is a sauce served with many dishes, which is made mainly of oil, garlic, vinegar, salt, red pepper, thyme, oregano, coriander and several other spices. The two main kinds of mojo are rojo (red, often served with meat) and verde (green, often served with fish), although both are served with potatoes. Spicy red mojo is called mojo picón. This recipe is the base of the mojos typical of Latin America, especially Cuba, Puerto Rico, and Venezuela, due to heavy Canarian emigration, and has also influenced the cuisines of the non-Hispanic Caribbean islands.
Ingredients for Red Mojo
1 bulb of garlic
2 hot peppers
1 tsp of cumin grains
1 tsp of paprika
4 tbsp of vinegar
15 tbsp of olive oil
1 tsp of sweet paprika
Salt to taste A handful of breadcrumbs can be added to thicken the mojo Ingredients for Green Mojo
A large bunch of fresh coriander (or parsley)
1 bulb of garlic
1 tsp of cumin grains
4 tbsp of vinegar
15 tbsp of olive oil
A handful of breadcrumbs for thickening
Utensils
Chopping board You can also make a not so spicy, milder Knife sauce by using sweet peppers Bowl instead of hot peppers. Mixer
Instructions
1. Peel and chop the garlic cloves. Grind them in a mortar or a mixer along with the cumin grains, the peppers with the seeds removed, and the cooking salt until they bind into a soft paste.
2. Add the paprika, and then slowly add the oil and vinegar whilst stirring until you have a thick paste.
3. This paste can be diluted to taste with a small cup of water.
4. The sauce can be kept for several months in the fridge.