The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras


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Common Spanish tapas

Aceitunas - olives sometimes with a filling of anchovies or red peppers

Albóndigas - meatballs with sauce

Allioli - "garlic and oil" in Catalan, the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.

Bacalao - salted cod loin sliced very thinly, usually served with bread and tomatoes

Banderillas, or "pinchos de encurtidos", are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.  

Boquerones- white anchovies served in vinegar (boquerones en vinagre) or deep fried

Calamares or rabas - rings of battered squid

Carne mechada - slow-cooked, tender beef

Chopitos - battered and fried tiny squid, also known as puntillitas

Cojonuda - a kind of pincho, it consists of a slice of Spanish morcilla (black pudding) with a fried quail egg on a slice of bread; it is very common in Burgos, because the most well-known and widespread Spanish morcilla is from there. It can also be prepared with a little strip of red, spicy pepper.

Cojonudo - a kind of pincho, it consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.

Chorizo al vino - chorizo sausage slowly cooked in wine

Chorizo a la sidra - chorizo sausage slowly cooked in cider

Croquetas - a common sight in bar counters and homes across Spain, served as a tapa,a light lunch, or a dinner along with a salad

Empanadas or empanadillas - large or small turnovers filled with meats and vegetables

Ensaladilla rusa - "(little) Russian salad", made with mixed boiled vegetables with tuna, olives and mayonnaise

Gambas -prawns sautéed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers)

Mejillones rellenos - stuffed mussels, called tigres("tigers") in Navarre because of the spicy taste

Papas arrugadas or papas con mojo (see Canarian wrinkled potatoes) (Canary Islands) - very small, new potatoes boiled in salt water, similar to sea water, then drained, slightly roasted and served with mojo sauce prepared with: finely chopped garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust) to thicken it

Patatas bravas or papas bravas - fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or allioli

Pimientos de Padrón - small green peppers from Padrón (a municipality in the province of  A Coruña, (Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.

Pulpo a la gallega (Galician-style octopus) or "polbo á feira" (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, and sea salt for texture and flavor.

Pincho moruno (Moorish spike) - a stick with spicy meat, made of pork, lamb or chicken

Puntillitas (Andalusia) or chopitos (central Spain) - battered and fried tiny squid

Queso con anchoas - Castilla or Manchego cured cheese with anchovies on top

Rajo -pork seasoned with garlic and parsley, with added paprika, called zorza

Solomillo a la castellana - fried pork scallops, served with an onion and/or Cabrales cheese sauce

Solomillo al brandy  - fried pork scallops, marinated using brandy or white wine and olive oil

Tortilla de patatas (Spanish omelete) or tortilla española - a type of omelet containing fried chunks of potatoes, and sometimes onion

Tortilla paisana - a tortilla containing vegetables and chorizo (similar to fritada)

Tortillitas de camarones (Andalusia)- battered prawn fritters

Zammburiñas - renowned Galician scallops Chlamys varia), often served in a marinera, tomato-based sauce

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