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Small Fried Whitebait Andalucian Style - ( Manojitos de Boquerones a la Andaluza )
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1/2 Kilo of small whitebait ( Boquerones )
Salt
Flour
Virgin Olive Oil
PREPARATION
Clean the Boquerones by taking off the heads and insides and wash well, then leave to
drain. Cut down the belly side and leave the back bone so you are left with a butterfly effect.
Season slightly and toss in the flour , softly tap to brush off any excess flour before cooking.
Heat oil until it just starts to smoke very slightly, then drop in the boquerones, cook until slightly golden brown,
be careful not to overcook or the fish will dry out. Drain off on a piece of kitchen towel then serve hot
with a few twists of lemon to accompany the fish.
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Potato Salad - Ensaladilla Rusa
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4 medium sized potatoes
Salt
1 small onion
1 tinned red pepper
1 small green pepper
1 medium bottle of Mayonnaise
PREPARATION
Wash the potatoes whole in there skins and cook for about 15 minutes untIl they are
soft inside without overcooking. The skin should be whole on the potatoes and not
peeling off. Drain off water and leave to cool.
Peel off the skins then cut the potatoes into small cubes. Drop into a dish
and mix in the mayonnaise, the finely chopped peppers and season, sprinkle over some
sweet paprika when serving.
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Deep Fried Cod - Buñuelos de Bacalao
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75 grms of salted cod ( soaked in water, drained and desalted )
1 Small bottle of beer
1 Small Onion
1 Chopped Parsley
Flour
Virgin Olive oil
1 lemon
PREPARATION
Place in a bowl the beer , cod pieces, seasoning, chopped parsley, chopped onions.
Use a wooden spoon to mix whilst pouring in the flour and mix until it has
a consistency of a thick paste .
Heat up the oil in a deep frying pan until it starts to smoke
slightly and slowly drop in table spoon sizes of the mixture,
fry until golden brown , take out and place on a piece of kitchen towel
to take away some of the oil.
Serve hot with some lemon wedges.
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Hot Spicey Potatoes - Patatas Bravas
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1/2 Kilo of Potatoes
1 Cup of tomatoe pure ( Tomate Frito )
1 Small Onion
Tabasco Sauce
1/2 table spoon of white wine vinegar.
Virgin Olive Oil
Seasoning
PREPARATION
Wash and cook the potatoes in there skins in slated water, when cooked
cool down and then peel and chop into irregular chunks.
Then cook the potatoes in hot olive oil until golden brown.
In a bowl mix the tomate frito, the vinegar and a few drops of Tabasco sauce ( add more
according to your taste ).
Place the hot fried potatoes on a large serving dish and cover with the sauce
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Clams Marinera Style - Almejas a la Marinera
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1/2 Kilo of Clams ( Almejas )
2 Cloves of Garlic
1/2 Small finely chopped Onion
I tablespoon of flour
Chopped parsley
3 tablespoons of virgin olive oil
1/2 cup of sherry ( fino ) or white table wine
1/2 cup of water
Seasoning
PREPARATION
Wash and clean the Clams.
Heat up the oil in a pan on a low heat, add the onions and garlic and sweat off
with the lid on a few minutes or until the onions look transparent,
then add the flour and stir a few times in the pan, then add the rest of the ingredients.
Place a lid over the pan and cook until all the clams have opened, be careful not to overcook.
Remove and serve.
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