Some spanish Appetizers. The so called Tapas!
Mussels Vinaigrette (Mejillones a la vinagreta)
Ingredients
2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste
Preparation
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.
Makes 30 tapas
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Crisp Spiced potatoes (Patatas Bravas)
Ingredients
3 tablespoons of olive oil
4 large potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons of paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup Ketchup
1/2 cup mayonnaise
Chopped parsley, to garnish
1 cup oil, for frying
3 tablespoon olive oil
Preparation
The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup of oil until cooked through and golden-brown, stirring occasionally. Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. You can also serve it with the sauce aside, on a separate bowl. Garnish with chopped parsley and serve warm.
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Spanish Omelette (Tortilla de patatas)
Ingredients
1/2 pint of oil
5 medium potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt
Preparation
Heat the oil in a skillet and add the potato slices. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stirr to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges.
Serve warm or at room temperature.
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Garlic mushrooms (Champiñones al ajillo)
1/4 cup olive oil
4 cups mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons white wine
Salt and pepper, to taste
2 tablespoons chopped parsley
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, the white wine and salt and pepper. Cook for about 10 minutes or until the garlic and mushrooms have softened, and the liquid has dried. Remove from the heat, sprinkle with chopped parsley, and serve on small platters.
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Garlic Shrimp (Gambas al ajillo)
Ingredients
1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lb medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
3 tablespoons white whine
Chopped fresh flat-leaf (Italian) parsley for garnish
Preparation
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice and the wine. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
