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Back HomeSpanish Flavor: From party-ready paella to tasty tapas and sangria, the cuisine of Spain is meant to be shared
Gambas al Ajillo A popular tapa in Spain, gambas al ajillo means “garlic shrimp,” and this version lives up to its name. Three garlic cloves infuse the cooking oil, and then three sliced cloves are sautéed along with the shrimp. Red pepper flakes add a spicy kick. Cooking the shrimp with the heads and tails on adds lots of flavor, but it also makes the dish messy to eat, so serve with a bowl for diners to discard the tail and heads and provide plenty of napkins.
Ingredients
- 1 1/2 lb. (750 g) large shrimp
- 3/4 cup (6 fl. oz./180 ml) olive oil
- 6 garlic cloves (3 smashed and 3 thinly sliced)
- 1 bay leaf
- 2 fresh thyme sprigs
- Pinch of red pepper flakes
- Sea salt
- Chopped fresh flat-leaf parsley for garnish
- Crusty bread for serving
- Lemon wedges for serving
Directions
Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
In a large sauté pan over medium heat, warm the olive oil. Add the smashed garlic, bay leaf, thyme and red pepper flakes. Cook, stirring occasionally, until the very aromatic and the garlic is lightly golden, being careful not to burn the garlic, about 2 minutes. Strain the olive oil through a fine-mesh sieve into a small bowl, discarding the contents of the sieve.
In the same sauté pan over medium-high heat, warm the strained olive oil. Add the sliced garlic and shrimp and cook, stirring occasionally, until the shrimp are pink and opaque, about 4 minutes.
Sprinkle the shrimp with salt and parsley and serve immediately with crusty bread and lemon wedges alongside. Serves 4.
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Tortilla Española
Traditionally enjoyed as part of a tapas spread, tortilla española, which resembles an Italian frittata, also makes an excellent brunch dish. Usually served at room temperature, it’s ideal for entertaining since you can cook it in advance. It’s also endlessly adaptable; add cooked chorizo, roasted bell peppers or fresh herbs if you like.
Ingredients
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 lb. (500 g) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- Kosher salt and freshly ground pepper
- 1 large yellow onion, finely diced
- 1 1/2 tsp. pimentón or smoked paprika, plus more for garnish
- 10 eggs
- 1 1/2 cups (12 oz./375 g) shredded dry jack or Manchego cheese
Directions
In a 12-inch (30-cm) nonstick fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until they are lightly browned and almost tender, about 10 minutes. Add the onion and pimentón. Cook, stirring occasionally, until the onions are translucent and the potatoes are fully tender, 10 to 12 minutes. Remove from the heat and let cool 10 minutes.
In a large bowl, whisk the eggs until combined. Season with salt and pepper. Add the potato mixture and the cheese to the eggs and stir gently to combine.
Wipe out the fry pan and return to the stove over medium heat. Add the remaining 1 Tbs. olive oil to the pan and swirl to coat. Pour the egg mixture into the pan and cover the pan. Cook until the eggs are set on the bottom but not browned, 6 to 8 minutes. Shake the pan gently to loosen the tortilla. Invert a large plate on top of the pan and invert the pan and plate together. Lift off the pan, letting the tortilla fall onto the plate; be careful, as some uncooked egg may spill out. Slide the tortilla, cooked side up, back into the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another plate and let cool to room temperature. Sprinkle lightly with pimentón, cut into slices and serve. Serves 8.
Source: Willams – Sonoma
© Jackson Lieblein, LLC 2015.
