SPANISH RECIPE: TAPAS RECIPE: SPANISHTAPAS Tuna, tomato saladsalad Tuna,egg and tomato eggand Basic Basic ingredients ingredbnts

. 1 large tomato •o1 small tin tin of tuna 1 small of tuna •. 2 hard boiled eggseggs 2 hard boiled onions •o2 spring onions 2 spring green olives •oa a few green olives few

gadic •. 1 1clove garlic cloveof of •. 2 2tbsp extra virgin oliveolive oil oil virgin tbsp extra .• 2 2tbsp white wine vinegar vinegar tbsp white wine a pepper salt and • salt and pepper

Stepsr Steps: place in a and set aside bowl 1. Chop thetomato tomato 1. andand eggegg into into smallsmall cubescubes place in a bowl and set aside Chopthe

(remove stones the green thefirst) spring onion 2. Finely Finelychop chopthe the 2. spring onion thenthen crushcrush the green olives olives (remove the stones and first) and add tomato and and egg egg addtotothe the tomato 3. andand addadd to the ingredients mixing all together mixing the above ingredients all together toabove Drainthe thetuna tuna 3.Drain gadic (crushed) oil, vinegar and (crushed) mixing 4. by by mixing the the oliveolive oil, vinegar and garlic in a jaminjara-jam jar 4.Make Makethe thedressing dressing jam the dressing over the salad then thejam shakethe shake jarjar then pourpour the dressing over the salad pepperand ground cut withroughly some roughly S. and freshly ground blackblack pepper and serve serve with some cut and freshly withsalt salt 5. Season Season with chunks bread chunksofofwhite white bread

Stuffed Tomatoes StuffedTomatoes Tomates Rellenos Tomates Rellenos

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recipe This one This very handy whenhandy when oneisisa asimple simple , very preparinga abarbeque preparing or aorpicnic party.party. Tomatoes a picnic Tomatoes barbeque here a container for afor delicious here are areused usedasas a container :,: Spanish stuffing. If you don'tdon't like garlic, you canvou can If you like sidic; spanisn stuffins. plainmayonnaise (typical instead of allioli mayonnaiseinstead use plain of allioli (typical garlicmayonnaise). Spanish garlic mayonnaise). spanish

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•u8 Ismall tomatoes, or 3 or large ones ones 3 large tomatoes, small •*4 4hard-boiled eggs, cooled and peeled eggs, cooled and peeled hard-boiled le * 66tablespoons or mayonnaise allioli or mayonnaise tablespoonsallioli pepper •*Salt and pepper and Salt parsley, •o1 1tablespoon parsley, chopped chopped tablespoon large tomatoes usingtomatoes white breadcrumbs, •e1 1tablespoon white breadcrumbs, if usingif large tablespoon ": *.r ' ;r f Preparation :*". t-

:" and sharp with a by cutting the core Skin firstfirst by cutting out theout core with a SnRi;ip and thetomatoes, tomatoes, Skin the . :.knife making incision on the end of end the tomato. Then place in a place in a Then onother the other of the tomato. incision makingaa'+'+' pan of and plunge intoof a bowl of forseconds, 10 seconds, remove water pan water for 10 remove and plunge into a bowl ofboiling boiling from iced (this(this latterlatter step is to stop is tothe stop tomatoes the tomatoes from water step verycold coldwater iced or orvery going cooking mushy). .; and going mushy). and ... , just enough Slice offoffthe the tomatoes, and just of their bases to bases to oftheir tomatoes, andenough Slicethe thetops tops remove ends so that they they will sitwill squarely on the plate. sit squarely on the plate. ends so that removethe therounded rounded those large Keep the small tomatoes, but discard those large small but discard if using tomatoes, thetops topsif using tomatoes. thethe seeds andand insides, eithereither with a teaspoon or with a teaspoon or seeds insides, Remove tomatoes.Remove small, knife. small,sharp sharpknife. -ormayonnaise, allioli the mayonnaise, Mash thethe anion -or the if using-if-,usingpeppersalt with Mash the theeggs eggswith ":, pepper pressing parsley.Stuff the filling down. With tomatoes, Stuff andparsley. and thethe tomatoes, firmlyfirmly pressing the filling down. With If to keeping replace lids at a jaunty small replace the the lids at a jaunty angle. Ifangle. keeping serve to serve small tomatoes, tomatoes, later, withwith oliveolive oil and ot prevent them fromthem from ot prevent and pepper black pepper oilblack brushthem them later,brush with clingfilm and keep. drying with clingfilm and keep. Cover dryingout. out.Cover

filling beenough firm enough to beIf you sliced. If you tomatoes, For thethe filling mustmust be firm to be sliced. For large largetomatoes, : yolks yourown thicken it by using make own mayonnaise, thicken it by using more• more :egg mayonnaise, :.:. If you make your use mayonnaise or allioli, add white until the until the add breadcrumbs white breadcrumbs mayonnaise or allioli, shop-bought ,use shop-bought mixture reaches thethe consistency of of mashed consistency reaches mixture ••,•J If you : : potatoes ,,

pressing Season. pressing downdown firmlyfirmly until level. untilRefrigerate level. Refrigerate Fillthe thetomatoes, tomatoes, Season.Fill intoSprinkle rings. with knife Sprinkle with for slice withwith a sharp carving knife into rings. a sharp carving then slice for1thour, hour,then parsley. chopped choppedparsley.

RECIPE FOR RECIPE FOR CHICKPEA SALAD CHICKPEASALAD Basic ingredbnts Basicingredients

•. 1/27/2 kg kg chickpeas chickpeas (approximately 1 lb.) •. hard boiled eggs hard boiled eggs (pimientos peppers del piquillo) •. 4 4 red peppers (pimientos del piquillo) red onions •. small bunch of spring onions of spnng small bunch

o garlic • 1 1small clove of of garlic small clove .• 1 1large tomato large tomato .• fresh parsley freshparsley a extra virgin olive oil •owhite wine vinegar white wine vinegar pepper salt •. salt andand pepper ham (about 2 oz.) •. 50g 509 cured cured ham

Steps: Steps:

1. Drain thethe chickpeas (if using dried dried chickpeas soak overnight and thenand boilthen the boil the (if using chickpeas rinse chickpeas soak ovemight Drainand andrinse boil for t10hour cooker formins 10 mins orfor next cooker for 10 or boil 1 hour mins10 in mins a pan)in a pan) nextday dayinina pressure a pressure pips this 2. by blanching it anditremoving the skinthe andskin pipsand folowing cut it this cut it by blanching and removing folowing tomato 2.Prepare Preparethe thetomato place into and place in ain bowl a bowl intosmall smallcubes cubes and pimientos peppers youfind to the tomato can't find thepimientos spanish del red 3. peppers to the tomato (if you(if can't the spanish piquillo del piquillo 3. Add Addthe thered you will thepeppers red peppers for 20 about mins thenthe remove you to to roast roast the red for about mins20 and thenand remove kin andthe cutkin and cut willneed need into intostrips) strips) 4. ham intointo small squares and add theto bowl. extra virgin olive squares andtoadd theDress bowl.with Dress with extrd virgin olive ham small 4.Cut Cutthe thecured cured oil wine vinegar overover and season with salt and pepper with salt and pepper wine vinegar and season oiland andwhite white

salad mixture 5. Add to to thethe salad mixture Addthe thechickpeas chickpeas parsley 6. parsley andand serve serve withfresh fresh 6, Garnish Gamishwith Tips and ideas: andideas: Tips •. If using dried chickpeas soak soak them them overnight and then boilthen the next a pressure ovemight and boil day theinnext day in a pressure dried chickpeas If using cooker for 10 boilboil for for 1 hour 10 mins in a pan minsoror t hour 10 mins in a pan 10mins cookerfor peas well drain the chick •oMake sure youyou drain andand rinserinse the chick peas well Make sure had to to the salad •. Make sure thethe chickpeas chickpeas havehave had time time coolto down coolbefore downadding beforethem adding to the them salad Make sure from a tin •aToTo cutcut down on preparation time use chickpeas from a tin on preparation timepreprepared use preprepared chickpeas down

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caramel custard r. iil";:i1'}1t,:J i".i-,:5{f ld

-i Pour pan with the the orange orange rind and Pourthe themilk milk into into aa pan and

quesillo de caramelo

, vanilla bean Bring to to a bean or extract_ extract. Bring a boil, then then remove remove from the the heat heat and andstir stir in in '/,cup set aside from cupofofthe thesugar; sugar;set aside for at for least 30 at least 30 minutes minutes to to infuse. infuse.

This is possibly possibly the best-known This is dessert best-known Spanish Sponish dessert

. -, Meanwhile, theremaining remainingsugar sugar and and Meanwhile, put the

probobly surprising os rs probably otttside outside Spoin, Spain, which isn't surprising as itit is

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most populor find this onmenus menus the most popular in Spain. Spoin. You'll You'll find thison

medium-high heat. Stir Stir until untilthe thesugar sugardissolves, dissolves, medium-high heat.

made is often often made everywhere, although in in Volencio Valencia it is everywhere, olthough bose. What Whot oronge juice, rather rother than thonaocustard custord base. with orange

without stirring untilthe thecaramel caramelturns then stirrlnguntil turnsdeep deep then boil without

pan over 4 another pan 4 tablespoons tablespoons of of water water in another over

golden brown. brown.

common to most mosttart recipes,however, the use use tortrecipes, however,ls is common is the (sherry yolks, which giverichness extraegg which give richness (sherry eggyolks, of extra

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producers once egg with egg producers onceclorified clarified their their product with

: lmmediately remove the pan from the heat and

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. squeeze squeeze ininaafew few drops dropsofoforange orangejuice juice to to stop stop the

whites, so clever cooks developed mode c/ever cooks whites, developed recipes recipesthot that made

cooking. buttered 5-cup 5-cup souffle souffle dish cooking.Pour Pourinto into aa lightly lightly buttered

yolks). the leftover leftoveryolks). the most of the

and swirl to and tocover thebase; base; set set aside. aside. cover the

SERVES SERVES 6 6 scant2'/z scant 2 cups whole milk 1r/z orsng! with 2 long, thin pieces of rind removed /2 cups 1 vanilla vanilla bean, bean,split, split,oror '/z tsp. vanilla exfract whole 1 milk scant cup superfine superfine sugar sugar scant 11 cup /2 tsp. vanilla extract greasing the butter, for forgreasing the dish dish butter, plus 2 large large eggs, yolks eggs. plus large egg egg yolks 3 large

has infused, Whenthe the milk milk has infused,return returnthe the pan panto to the the .n When

,'heat, milk to toaasimmer. simmer. Beat Beat the heat, and and bring bring the milk whole eggs and whole eggs andegg eggyolks yolkstogether togetherin in aa heatproof heatproof bowl.

intothe whisking constantly. Pour theeggs, eggs, whisking constantly. Pourthe the warm warm milk into

Strain this this mixture Strain mixture into into the dish. the souffle souffle dish.

1-

Place the souffle dish in a roasting pan and pour in

' tenoughboiling water halfwayup sides boiling comehalfway upthe thesides jenough water to to come preheated oven, the dish. Bake in a a preheated oven, 325"F, dish. Bake of the 325°F,for for 75-90 75-90 minutes until set minutes inserted in the the center center' set and and a a knife inserted

comes out clean. comes out clean. pan Remove the roasting pan thesouffle soufflédish dish from from the the roasting f \ Remove

f.)unO setaside asideto tocool coolcompletely. completely. Cover Cover anci kiand set andchill chill

overnight. '*rTo serve, run a metalspatula around the side of the I • rim, dish, scrving plate dish, thrn then invert invert onto aa serving plate urith with aa rim,

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release. shaking torelease. shaking firmly firmly to

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feisT potatoes feisty potatoes C mtas bravos

This clossic This classicCotolon Catalantopos tapasisisnot not colled called "feisty" "feisty" for

nothing—the souce sauceshould shouldbe behot. hot. You Youwill will find nothing-the os as mony many "outhentic" "authentic" recipes recipes for this this dish dish as os there there ore are cooks cooksinin Spoin. Spain. Every Everycook cookhos hastheir their own own way: woy: sometimes sometimes the thepototoes potatoes are are deep-fried, deep-fried, ond and often often the gorlic-flovored ore the garlic-flavored moyonnoise mayonnaiseond andchili chili oil are

mixed woy mixed together. together. This Thisversion versionisissimilor similar to to the way

they ore are served servedof at Bor Bar Tomos Tomasininthe the foshionoble fashionable they Borcelono patatas Sorrio.The The bar's bo/s patatas Barcelona neighborhood neighborhood of Sorra bravas hove by bravas havebeen beenvoted votedomong among the the city's best best by La Vanguardia newspo per. La Vanguardia newspaper.

SERVES66 SERVES for the Chili Oil for the Chili Oil 'z/:

cup olive oil

chiles, slit slit 2 small, hot red chiles, hot Spanish paprika Spanish paprika 1 tsp. hot

(see recipePan-Fried Pan-FriedPotatoes Potatoes(see (seepage next 247) page) 1 recipe

1 recipe Garlic Mayonnaise(see (see next page)

,-: To oiland chiles over over Tomake makethe thechilioil, chili oil, heat the oil and chiles

I high untilthey starttotosizzle. sizzle.Remove Remove from theystart the high heat until from the paprika. Set heat Set aside aside and the paprika. cool, then heat and and stir in the and let cool, then

transfer a spout; strain. transfer to to aa pourer pourer with with a spout; do do not not strain.

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Pan-fry the and while they cook make the el Pan-fry the potatoes, and while they cook make the .L, Garlic GarlicMayonnaise. Mayonnarse.

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potatoes,

To se rve, divide

the potatoes between six plates and

0 To serve, divide the potatoes between six plates and add a spoonful of Garlic Mayonnaise to each. Drizzle Drizzlewith with chili chilioil oiland andserve serve warm warm or or at atroom room temperature. ln Spain Spain these these are temperature. In areserved servedwith withtoothpicks. toothpicks.