Friday, 8 June 2012

Garlic tapa recipes


As you already know, garlic is one of the most commonly used ingredients in Spanish cuisine. We love to add this spicy and characteristic flavour to many dishes, because it gives a touch of taste.

Today we want to show you some tapas recipes which are cooked with garlic. Here we go!

Shrimp in Garlic (Gambas al ajillo)

Quick, easy and full of garlic flavor, your guests will be asking for the tapa recipe since the first bite.

Ingredients:

  • 1 lb shrimp, 25 count to pound
  • 4 large cloves of garlic
  • 1 tsp sweet red paprika
  • 1 tsp red pepper flakes
  • 2-3 oz of cognac (or sherry)
  • ¼ cup virgin olive oil
  • 3 tsp chopped fresh parsley


Preparation:

Peel the shrimp before cooking. Try to buy 25 to a pound shrimp size, it’s better for this tapa. Warm the olive oil in a pan and add the garlic (finely minced) and red pepper flakes. Just a minute, be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice and sherry (or cognac) and paprika. Stir well until the shrimp turn (3 minutes).

Remove from the pan and serve in a warm plate. Also you can cook in a clay casserole, which is the traditional way and serve directly.



Alioli Potatoes

This is one of those tapas you can find in every bar in Spain. Lightly fried potatoes covered in a warm garlicky mayonnaise sauce. The perfect appetizer.

Ingredients:

  • 4-5 medium potatoes
  • 16 oz olive oil for frying
  • Alioli sauce


Preparation:

Peel the potatoes and cut in chunks as follows: cut the potato lengthwise, and then lengthwise again. Cut each piece into 4 pieces cutting crosswise, and then you have nice bit-sized pieces. Sprinkle with salt. Pour olive oil in a deep pan. Heat the oil on medium high until hot and fry the potatoes (not two much). Medium heat is good for fry inside the potatoes.

Alioli sauce

To prepare the Alioli sauce: peel and mince 4 large garlic cloves. Place in a small mortar and pestle. Add half tsp salt and smash into a paste. Crack 2 eggs and separate the yolks into a bowl with the garlic paste and mix. Pour a cup of extra virgin olive oil, really slow (very important!! Just a trickle of oil), until you have a creamy sauce.



Well, place the potatoes into a bowl and cover them with the Alioli sauce. Serve really warm. Remember to have close some cool drinks and obviously, a good plate of Spanish Ham, Jamon from Teruel in particular.

That’s all! Very easy, isn’t it?  We have more garlic tapas recipes ready, but you have to wait until next Tuesday.   

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