Spanish Street Food – Tapas & Pinchos Recipes
Spanish Street Food – Tapas & Pinchos Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We Cooked:
Pinchos:
Matrimonio: Anchovies on toasted bread with crushed tomatoes and garlic
Catalan coca bread
Pincho Morunos: Moorish inspired chicken kebabs from south of Spain
Tapas:
Albondingas: Traditional meatballs cooked in rich tomato sauce
Gambas al Ajillo: King prawns cooked in garlic infused olive oil with a hint of smoked paprika
Paella:
Paella Marinera: Seafood Paella
Catalan Coca Bread
Ingredients – serves 2:
- plain flour 185g
- Salt – 1/3 tsp
- Instant Yeast – 1tsp
- Water 80g
- Olive oil 1tsp
For The Topping:
- Onion
- Yellow pepper
- sliced tomatoes
Method:
- In a bowl, mix together flour, salt, yeast.
- Add oil and enough water to make a soft dough.
- Knead the dough for 5-10 minutes until elastic.
- Cover and set aside for 1 hour or until double in volume.
- Slice onions, peppers and tomatoes into thin long slices.
- Preheat oven to 250°C.Punch the dough and shape it into a thin rectangle on a greased baking tray.
- Top it with sliced onions, peppers and tomatoes.
- Sprinkle salt and pepper on top.
- Bake in preheated oven for 20 – 25 minutes or until golden.
- Slice it up and serve hot.
Matrimonio
Ingredients – Serves 4
- Grilled ciabatta 2x
- 1 garlic clove
- 1x crushed tomato (recipe below)
- 4tsp extra virgin olive oil
- 8 best quality salted anchovy fillets
- Handful of chopped parsley
- Lemon zest for garnish
Method:
- Rub the toasted ciabatta with garlic, drizzle with olive oil. Add crushed tomatoes and lay the anchovies on the top, garnish with chopped parsley and lemon zest.
How to make Spanish grated tomatoes (could be also used for pan con tomate)
Ingredients – Serves 4:
- 2x very ripe tomato of your choice (ideally beef tomato)
- a splash of extra virgin olive oil
- sea salt and cracked black pepper to taste
Method:
- Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard skin and season tomato pulp with salt and pepper to taste. Add a splash of olive oil and mix well.
padron peppers
Ingredients – Serves 4:
- 300 grams of Padron peppers about 2 cups
- 50 ml extra virgin olive oil (1/4 cup)
- Flaky sea salt
Method:
- Rinse and dry the peppers.
- Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
- Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn, but do leave them enough time to completely soften.
- Remove the peppers and place them on a plate.
- Sprinkle generously with sea salt and enjoy!
pincho morunos
Ingredients: serves 4
- 4 chicken thighs off the bone
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sweet Spanish paprika
- 1 teaspoon ground turmeric
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 5 minced garlic cloves
- ¼ cup extra virgin olive oil
- Juice of ½ a lemon (for marinade)
- Lemon wedges (for serving)
- dip of your choice
Method:
- Trim the thighs of excess fat and then cut into 1.5 inch cubes and put into a large bowl.
- Mix all spices, olive oil and lemon juice in a bowl and then pour over the chicken pieces.
- Leave marinating ideally overnight.
- Remove the marinated chicken and place on metal skewers with a little bit of space between each cube.
- Grill on a high heat until browned on the outside but just cooked through (don’t overcook or they’ll be dry!)
- Rest the skewers for five minutes and serve with lemon wedges and a dip of your choice, such as garlic mayo.
Albondingas Meatballs
Ingredients – Serves 4:
For the Meatballs
- 400 g ground meat a mixture of beef and pork
- 2 garlic cloves
- 1 egg
- 2 ½ tablespoons dried breadcrumbs
- 2 tablespoons chopped parsley
- 1 teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon hot paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Tomato sauce:
- 1 medium onion
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 can of chopped tomatoes (400g)
- ½ teaspoon fennel seeds
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped parsley
- salt and pepper
Method:
Meatballs:
- Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand.
- Form between 30 and 35 small meatballs, about the size of a walnut.
- Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
Tomato sauce:
- Chop the onion very finely.
- Sauté: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
Gambas Al Ajillo
Ingredients – Serves 4:
- 4 tablespoons good quality extra virgin olive oil (Spanish olive oil, if possible)
- 4 cloves garlic finely sliced
- ½ teaspoon chilli flakes
- 200 g raw prawns
- Salt and pepper to taste
- Juice of half a lemon (plus 2 lemon quarters for garnish)
- 1 teaspoon paprika
- 1 tablespoon parsley finely chopped
Method:
- Put the olive oil into a cold frying pan and add the sliced garlic and chilli flakes.
- Place the pan over a medium heat and allow the oil to gently heat up until it’s sizzling.
- Once the oil is sizzling, cook the garlic for 1 more minute.
- (Take care, as garlic can easily burn if cooked too long!)
- Add the prawns, bring back to sizzling and cook for about 3 minutes, stirring a few times,
- until the prawns are pink all over and starting to curl.
- Season with salt and pepper and squeeze over the juice of half a lemon. Stir the prawns
- one last time and then turn the heat off.
- Sprinkle with the paprika and parsley and serve immediately, while still sizzling.
- Serve with crusty bread and Fino Sherry for a delicious and impressive starter, or as part of
- a selection of tapas.
paprika and lemon mayo
Ingredients: serves 4
- 6tbsp of mayo
- 1x clove of garlic, minced
- 1/2 tsp of paprika
- 1/2 lemon juice and zes
- salt and pepper to taste
- Optional: add chopped herbs of your choice such as parsley or chives
Method:
- Mix all the ingredients in a mixing bowl and chill until needed
Seafood Paella
Ingredients:
- 80ml olive oil (80 ml)
- 1 large onion finely diced
- 2 garlic cloves minced
- 2 medium tomatoes peeled and diced
- 5 teaspoons sweet paprika Spanish pimentón de la Vera is the best if you can get it.
- 1 pinch of saffron threads
- 2 large squid cleaned and sliced into 1/4-inch rings, tentacles left whole (not used in this dish)
- 380g rice (380 g) see notes
- 240ml white wine (240 ml)
- 720ml of seafood or chicken stock
- 12 prawns or jumbo prawns, shells on if possible for extra flavour
Method:
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and sauté until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Sauté for about a minute, to give some colour to the squid.
- Next, add the rice and stir to combine. After a minute of sautéing, spread the rice evenly across the pan (don’t worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don’t hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
We hope you enjoyed the class!
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