Almejas - Clams
Ingredients
1 kg clams
250g chorizo, sliced
½ onion
2 garlic cloves
3 tbsp olive oil
150ml dry sherry
1 tbsp parsley
1 kg clams
250g chorizo, sliced
½ onion
2 garlic cloves
3 tbsp olive oil
150ml dry sherry
1 tbsp parsley
Method:
- Heat the oil and gently fry the onion until soft.
- Add the garlic and cook for one minute then add the chorizo slices and cook for a further minute.
- Add the clams and the sherry.
- Cover and cook until the clams open. Add chopped parsley and serve.
Fish
Tuna
Ingredients
50ml soy sauce
60ml sunflower oil
155g fresh tuna cut into cubes 1 ¼ inches
2tbs sesame seeds
50ml soy sauce
60ml sunflower oil
155g fresh tuna cut into cubes 1 ¼ inches
2tbs sesame seeds
Method:
- Prepare the marinade by mixing the soy sauce and sunflower oil together. Add the tuna and leave to marinade for at least 12 hours.
- Thread the tuna cubes on skewers. Top each cube with a sprinkling of sesame seeds.
- Serve immediately
Anchovy Pastries
Method:
- Roll the pastry into three 20cm x 15cm sheets, ensuring that each one is very thinly rolled (this is very important!). Place the pastry to cool in the refrigerator for 30 minutes.
- After the 30 minutes have passed, place the pastry on a table and brush lightly with some water. Place the anchovies on the pastry in rows, leaving a gap of around 2cm between each row. Brush the sides of the pastry sheet with some of the beaten egg mixture and place a second sheet on top and seal. Brush the second sheet lightly with water before placing the anchovies on the pastry, this time between the anchovies which were placed on the first layer. Brush the sides with the egg and seal with the third sheet of pastry. Put in the freezer to set for around 20-30 minutes.
- Once the pastry has set, cut into thin strips and place on a baking tray and bake in the 200°C oven for 8 minutes.
- Serve with saffron mayonnaise.
Ingredients
Pinch saffron
2 tsp lemon juice
1 clove garlic, crushed
1 large egg
150ml light olive oil
Pinch saffron
2 tsp lemon juice
1 clove garlic, crushed
1 large egg
150ml light olive oil
Saffron Mayonnaise:
- Put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak another 5 minutes. Separate the egg and add the yolk to the saffron.
- Whisk the egg white with a fork for 5 seconds then add half of that to the saffron and discard the rest - the white makes it a little more stable.
- Whisk the saffron mixture together then slowly begin adding the oil, half a teaspoon at a time, until you've whisked in about ¼ of the oil. Now you can add 1 teaspoon at a time until you've added half of it. At this point you can slowly drizzle it in, whisking continuously, until it's all been emulsified. If at any point it looks like the mixture will split then add a teaspoon of hot water and whisk for 15 seconds.
- Once it's done, taste for seasoning and add some fine salt, then a teaspoon of hot water to help stabilize it. Keep it in the fridge, covered tightly.
Gambas al Ajillo - Prawns in Garlic
Ingredients
1lb prawns
4 large cloves garlic, finely minced
1 tbsp sweet paprika
1 tsp chilli flakes
60-90ml dry sherry
¼ cup extra virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1lb prawns
4 large cloves garlic, finely minced
1 tbsp sweet paprika
1 tsp chilli flakes
60-90ml dry sherry
¼ cup extra virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
Method:
- If you prefer, the prawns can be peeled prior to cooking.
- In a sauté pan or heavy frying pan, warm the olive oil over medium heat.
- Add the garlic and chilli flakes and sauté for about one minute or until they begin to brown.
- Increase the heat to high and add the prawns, lemon juice, and sherry.
- Stir well, then sauté, stirring briskly until the prawns turn pink and curl - about 3 minutes.
- Remove from heat and transfer to a warm plate. Season to taste with salt and freshly ground black pepper.
- Sprinkle with parsley.