I have a love affair with Spain. Which isn't very evident considering my love affair with Africa and Asia if you know me. However, ever since Rob and I spent our Summer holiday there in the Summer of 2007, I have had a Spanish Summer ever since.
We were lucky enough to enjoy 9 days in this beautiful country. At the time, it was my first time overseas (and I have been on a globe hopping orbit ever since) so I didn't know what to expect. However, what I did find, was amazingly wonderful food and beautiful people.
We were told not to visit Spain in the Summer unless you were going to be on the coast. But, this was Rob's only time off and we wanted Spain. Everything from the flamenco to the tapas, sangria and yes that amazing dish that they call paella.
A lot of things surprised us when it came to the food in Spain. For example, we were under the impression that Sangria was prevalent all over the country. However, what we came to find was that it truly comes from the south of Spain near Sevilla and Granada. (You can read all about my time in Sevilla in this post. Which was my first one ever on this blog!)
Another surprising tid bit is that Barcelona is in the Catalonian region and they do not consider themselves to be a true part of Spain. As we would stroll the streets, we came across many signs that stated: You are not in Spain, you are in Catalonia. They have fought for independence for many years during the Franco era and were told time and time again that their heritage is Spanish NOT Catalonian, therefore they needed to quiet themselves about all this Catalonian independence.
Flash forward 36 years later and Barcelona has embraced their true heritage. Everything from that paella of theirs to Catalonian Burnt Cream. Delicious!
Rob and I had such a wonderful time in Spain back in 2007, that every now and then (and especially in the Summer) we love to have tapas and Sangria with friends.
This Summer, Foodbuzz chose my idea for a 24x24 dinner party entitled: Spanish Summer. 24x24 is where Foodbuzz picks 24 bloggers from across the globe to put on a dinner party. All the dinner parties happen on the same day. Hence 24x24. I was ecstatic! I absolutely LOVE to entertain and thought what a great way to showcase true, traditional Spanish tapas for the foodie world to see. Thank you to Foodbuzz for sponsoring our Spanish Summer Party. We had a blast!
Although, sometimes there are uninvited dinner guests from time to time. In this case her name was Irene and she sure did put a damper on our plans for a rooftop party.
View from our Loft on a Clear night
View last night thanks to our uninvited dinner guest. That Irene!
However that didn't stop our entire building from downing that Spanish wine and Sangria along with those Tapas. Every single Tapa turned out supremely delicious. Just like I remembered back in Spain! Now this was the way to ride out a hurricane!
So Click on this link to:
Download 15 Granada
Turn that volume way up and join us for a Tapas and Sangria party. Spanish Summer indeed! Enjoy!
Spanish Wine and Sangria
Mussels with Herbs & Garlic Butter
Tortilla Española
This is Spain's classic tapas dish. Every where we went in Spain every single restaurant had this dish on their menu or out on their counter.
Roasted Bell Pepper Salad
Deviled Eggs
This is another traditional Spanish tapa that is seen in almost every single tapas bar across Spain.
Crispy Chicken & Ham Croquettes
Spain has a ham obsession. Almost every Tapas Bar has several ham dishes including Spanish Cured ham's such as Serrano and Iberico.
Fresh Cheese & Honey with Figs
(Fresh honey from my hives)
As in many parts of Europe, a cheese course is served as dessert rather than first course.
Recipes
Recipes adapted from the book: Tapas by Susanna Tee
Mussels with Herbs & Garlic Butter
Butter is not used very often in Spanish Cuisine due to the lack of pastureland. This is why oil is used more often than butter. However, butter is used on occasion.
Serves 8 as part of a tapas meal
Ingredients
1 lb. fresh mussels in their shells
Splash of dry white wine
1 bay leaf
3 oz. butter
1/2 cup fresh bread crumbs
4 tbsp chopped fresh flatleaf parsley
2 tbsp snipped fresh chives
2 garlic cloves, finely chopped
salt and pepper
lemon wedges to serve
Directions
1. Clean the mussels by scrubbing or scraping the shells and pulling out any beards that are attached to them. Soak them in cold water with corn meal for 20 minutes, then put into a strainer and continue to rinse. Preheat oven to 450 degrees
2. Put the mussels in a large pan and add a splash of wine and the bay leaf. Cook, covered, over high heat for 5 minutes, shaking the pan on occasion until mussels are opened. Drain the mussels and discard any that remain closed.
3. Shell the mussels, reserving half of each shell. Arrange the mussels in the shells in a large ovenproof dish.
4. Melt the butter and pour into a small bowl. Add the bread crumbs, parsley, chives, garlic and salt and pepper to taste and mix well together. Let stand until the butter has set slightly. Spoon about 2 teaspoons and fill each mussel shell, pressing down well. You can chill the mussels in the fridge at this point until ready to serve.
5. To serve, bake the mussels in the oven for 10 minutes, or until hot. Serve immediately, garnished with parsley sprigs and with lemon wedges for serving.
Tortilla Española
This is Spain's classic tapas dish. Every where we went in Spain every single restaurant had this dish on their menu or out on their counter.
Serves 8 as part of a tapas meal
Ingredients
1 lb. waxy potatoes
2 cups Spanish olive oil
2 onions, chopped
3 large eggs
salt and pepper
Directions
1. Peel the potatoes, cut into small cubes or wedges, then put them on a clean dish towel and dry well. Heat the oil in a large, heavy-bottom or nonstick skillet. Add the potato pieces and onions, then lower the heat and cook the potatoes, stirring frequently so that they do not clump together, for 20 minutes or until they are tender, but not browned.
2. Meanwhile, beat the eggs lightly in a large bowl and season well with salt and pepper. Place a strainer over a large bowl.
3. When the potatoes and onions are cooked, drain them into a strainer so that the bowl catches the oil. Set the oil aside. When the potatoes and onions are well drained, gently stir them into the beaten eggs.
4. Wipe the skillet clean and heat 2 tablespoons of the reserved oil into the skillet. When hot, add the egg and potato mixture, lower the heat and cook for 3-5 minutes or until submerged and loosening the tortilla from the bottom of the skillet to stop it from sticking.
5. To cook the second side, cover it with a plate and hold the plate in place with the other hand. Drain off the oil in the skillet, then quickly turn the skillet upside down so that the tortilla falls onto the plate. Return the skillet to the heat and add a little more of the oil if necessary. Slide the tortilla, cooked side uppermost, back into the skillet and cook for an additional 3-5 minutes or until set underneath. The tortilla is cooked when it is firm and crisp on the outside but slightly runny in the center.
6. Slide onto a serving platter and cut into 8 wedges.
Deviled Eggs
This is another traditional Spanish tapa that is seen in almost every single tapas bar across Spain.
Makes 16
Ingredients
8 large eggs
2 whole pimientos
8 green olives
5 Tbsp mayonnaise
8 drops Tabasco Sauce
large pinch of cayenne pepper
salt and pepper
paprika for dusting
Olives
fresh dill for garnish
Directions
1. To cook the eggs, place them in a large pot filled with water. Bring to a boil and then remove from heat and immediately place a lid on the pot for 10 minutes. Afterwards run them under cool water. This will stop the cooking. Once cool, peel the eggs under running water. Dry.
2. Slice the eggs in half and place the yolks in a strainer over a bowl and mash them through with a spoon.
3. Place the pimientos on paper towels to dry well, then chop them finely. Finely chop the olives. If you are going to use a piping bag, make sure the olives and pimientos are finely chopped. Add the chopped pimientos and olives to the egg yolks then add the mayo, tabasco sauce, cayenne pepper, salt and pepper to taste and mix.
4. Pipe into the egg halves and sprinkle with the paprika.
Roasted Red Bell Pepper Salad
Serves 8 as part of a tapas meal
Ingredients
3 red bell peppers
3 yellow bell peppers
5 tbsp spanish olive oil
2 tbsp sherry vinegar
2 garlic cloves, crushed
pinch of sugar
olives
Directions
1. Preheat the broiler. Place the peppers on a wire rack or broiler pan under the broiler for 10 minutes, until their skins are blackened and blistered, turning frequently.
2. Immediately place them into a bowl and cover with plastic wrap. Let the peppers stand for about 15 minutes, until they are cool enough to handle.
3. Holding one pepper at a time, squeeze any juice out of it over a separate bowl. Carefully peel the peppers. Cut the peppers in half and discard the stem, core and seeds and cut into strips and arrange on a serving platter
4. To the reserved juice add olive oil, sherry vinegar, garlic, sugar, and salt and pepper to taste. Whisk together until combined. Drizzle the dressing over the salad and arrange olives on salad.
Crispy Chicken and Ham Croquettes with Aioli Sauce
Another favorite Tapa served all over Spain. Serrano is a spanish cured ham. If you cannot find it, substitute with prosciutto.
Makes 8
Ingredients
4 tbsp olive oil
4 tbsp ap flour
1 cup milk
4 oz cooked ground chicken
2 oz Serrano ham, chopped
1 tbsp flatleaf parsley
small pinch of nutmeg
salt and pepper
1 egg beaten
1 cup day old bread crumbs (I used whole wheat- hence the darker color)
corn oil for deep frying
Directions
1. Heat the olive oil in a pan, stir in the flour to form a paste and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in the milk until smooth. Return to the heat and slowly bring to a boil, stirring constantly until the mixture boils and thickens.
2. Remove from the heat and add the chicken, beat until smooth. Add the ham, parsley and nutmeg. Stir well together. Season with salt and pepper. Spread the mixture in a dish and let stand for 30 minutes, then cover and put into the refrigerator for 2-3 hours or overnight. DO NOT SKIP THIS STEP
3. When the mixture is chilled, pour the egg onto a plate and the breadcrumbs onto a separate plate. Divide the mixture into 8 equal portions. With damp hands, form each portion into a cylindrical shape. Dip them one at a time into the egg mixture and then the bread crumbs. Place on a plate and let chill for another hour.
4. To cook them, heat the oil to 350 degrees. Place them (do not overcrowd) in the hot oil and cook for 5-10 minutes. Remove with a slotted spoon onto a plate with paper towels.
5. Serve with the aioli sauce for dipping.
Aioli
Ingredients
1 large egg yolk at room temperature
1 tbsp white wine vinegar or lemon juice
2 large garlic cloves peeled
salt and pepper
5 tbsp spanish olive oil
5 tbsp corn oil
Directions
1. Put the yolk, vinegar, garlic and salt and pepper into a food processor and blend well together. With the motor still running slowly add the olive oil and then the corn oil in a slow steady stream. Since this will be used for a dipping sauce, add 1 tbsp water as well and mix until smooth.
Fresh Cheese with Honey and Figs
Ingredients
Fresh Figs
Fresh whole milk ricotta
Honey
Directions
Quarter the figs and place on the plate. Spoon some ricotta onto a plate and then drizzle with honey.
Traditional Sangria
Ingredients
1 bottle of dry red wine (I prefer Temperanillo)
1 orange sliced
Handful of Strawberries sliced
1 lemon sliced
1 shot of brandy
2 Tbsp sugar
Splash of club soda
Directions
1. Place all in a pitcher, stir and let sit for 2 hours in the fridge prior to serving
