lunaticsinge.com - Spanish Starters

Patatas Bravas - (Serves 8)

Ingredients:

Olive oil for frying

2 lbs. new potatoes, cut into 2-inch chunks

1 heaping tablespoon flour

1 teaspoon pimenton picante (hot Spanish smoked pepper)

1 teaspoon pimenton dulce (sweet Spanish smoked pepper)

1 cup beef stock

2 tablespoons red wine vinegar

1/2 cup tomato sauce

Fine sea salt

1. Preheat the oven to 250 degrees F.

2. Pour olive oil into a large, deep frying pan to a depth of 1 1/2 inches and heat over medium heat until hot. Add the potatoes and more oil if necessary to cover, reduce the heat to low, and cook until the potatoes are tender, 20 to 30 minutes. Raise the heat to high and allow them to brown. Using a slotted spoon, transfer the potatoes to an ovenproof terra-cotta casserole dish or baking dish and keep warm in the oven.

3. Pour off all, but 1 tablespoon of the oil from the pan. Add the flour and both type of pimenton and stir over low heat for a few minutes.

4. Slowly add the stock, stirring constantly. Then add the vinegar and simmer for 10 minutes. Stir in the tomato sauce and a generous pinch of salt. Taste and adjust the seasoning.

5. Pour the sauce over the potatoes and serve warm.

Pairing Suggestion: An ice-cold Spanish beer.

Escalivada - (Serves 6 - 8)

Ingredients:

2 yellow or red onions, unpeeled

Olive oil for rubbing the onions, plus 1 cup extra-virgin olive oil

3 eggplants

3 tomatoes

2 red bell peppers

1/2 cup lemon juice

3 cloves garlic, minced

Fine sea salt & ground black pepper

Chopped flat-lea parsley for garnish

1. Preheat the oven to 400 degrees F.

2. Put the onions in a small baking pan and rub them with olive oil. Roast until tender when pierced, at least 1 hour. Let stand until cool enough to handle, then peel and slice 1/2 inch thick.

3. At the same time, prick the eggplants in several places with a fork and place them in their own baking pan. Add the tomatoes and place in the oven alongside the onions. Roast the tomatoes until their skins blacken, about 15 minutes. Let stand until cool enough to handle, then peel and cut into cubes. Continue to roast the eggplants until soft, but not mushy, about 45 minutes more. Let cool, then peel and tear into large strips. Place in a colander to drain.

4. Position a rack 4 to 6 inches below the heat source and turn on the broiler. Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs. Place cut sides down, on a baking sheet. Broil until the skins blacken and blister, about 10 minutes. Remove from the broiler, drape with aluminum foil, let cool 10 minutes, then peel away the skins. Cut the peppers into long, narrow strips.

5. Combine the onions, eggplants, tomatoes, and peppers in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, and garlic. Season with salt and pepper. Pour over the eggplant mixture and toss to coat well. Taste and adjust seasoning. Sprinkle with parsley and serve.

Wine Suggestion: A full-bodied Catalan red from the Penedes.

Sizzling Garlic Shrimp - (Serves 4)

Ingredients:

4 to 5 tablespoons olive oil

4 cloves garlic, finely minced

1 teaspoon red pepper flakes

1 teaspoon pimenton dulce (sweet Spanish smoked pepper)

1 lb. medium shrimp, peeled & deveined

1 to 2 tablespoons lemon juice

1 to 2 tablespoons dry sherry

Fine sea salt & ground black pepper

2 tablespoons flat-leaf parsley, chopped

Crusty bread for serving

1. In a sauté pan, heat the olive oil over medium heat. Add the garlic, red pepper flakes, and pimenton and sauté until fragrant, about 1 minute.

2. Raise the heat to high, add the shrimp, lemon juice, and sherry, then stir well. Saute until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and pepper, sprinkle with the parsley, and serve with plenty of bread to sop up all the delicious pan juices.

Wine Suggestion: An easy-drinking white from the south of Spain like a Palomino Fina.

Cold Mussels Salpicon - (Serves 2)

Ingredients:

4 lbs. live mussels

Juice of 1 lime

1 red bell pepper, seeded & finely chopped

1 green bell pepper, seeded & finely chopped

1 small red onion, finely chopped

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

4 sprigs flat-leaf parsley, leaves minced

Fine sea salt

1. Scrub and rinse the mussels under cold running water, de-bearding if necessary. Discard any that do not close to the touch.

2. In a saucepan, combine 1 cup water and the lime juice and bring to a boil. Add the mussels, cover, and reduce the heat to medium. Cook until the mussels have opened, shaking the pan from time to time and stirring once. Discard any that fail to open.

3. Drain, reserving the stock. Allow the mussels to cool, then open with your hands, reserving the shell half with the mussel flesh and discarding the other half. Arrange the mussels on a serving platter. Place in the fridge.

4. Meanwhile, make the salpicon. Combine the peppers and onion in a glass bowl and add the olive oil, vinegar, parsley, and salt to taste. Add 1/4 cup of the reserved mussel stock and mix well.

5. Spoon this mixture over the mussels and return them to the fridge to chill well. Serve chilled.

Wine Suggestion: An Appley, fresh white Txakoli from the Basque country.