Gazpacho

gazpacho

This zingy chilled tapa is another Seville classic. It is perfect for summer entertaining when the tomatoes are their ripest and brimming with flavour. Gazpacho was traditionally eaten by workers in the fields, be it in the vineyards, olive and citrus groves, wheat fields or cork farms.

ingredients (serves 4-6)

• 1 kilo sweet tomatoes, halved

• 3 garlic cloves

• 5 cumin seeds

• 1 green pepper

• 150g cucumber

• 50g red onion

• 100g stale sourdough bread (optional), crusts removed

• 50ml red sherry vinegar 

• 50ml extra virgin olive oil

• Sea salt and black pepper

preparation

Wash the vegetables. Lightly toast the cumin seeds and grind them. Roughly chop the tomatoes, de-seed and chop the pepper, chop the onion, peel the cucumber and also roughly chop.

Combine the vegetables, cumin and the bread in a large dish.  Stir in the sherry vinegar, olive oil and season well. Mix thoroughly, cover the dish and leave to marinate overnight in a refrigerator so the favours can develop.

After marinating, purée the mixture in a blender (in batches) do a desired consistency. If you prefer smooth texture you may push the soup through a sieve. Taste and adjust the seasoning.

Serve while still cold. You may garnish the dish with some chopped up coriander or parsley.

This recipe is courtesy of Tasting Places: www.tastingplaces.com

 


 

 

 

Patatas bravas

 patatas bravas with spicy chorizo

Chorizo is a fermented pork sausage originating from the Iberian Peninsula. There are many varieties but all are have distinctive smokiness and deep red colour which comes from dried smoked red peppers. Chorizo can be either sweet or spicy, ready to be eaten or fresh. In this recipe, we use the fresh, spicy variety.

 

ingredients (serves 6)

• 1 white onion

• 2 garlic cloves

• 1 red chilli

• A pinch of smoked paprika

• 400g chopped tomatoes

• 2 tbsp olive oil

• 1kg new potatoes

• 250g spicy cooking chorizo

• Parsley to garnish

 

preparation

Chop the onion and finely slice the garlic and chilli. Heat the oil in a pan and gently fry the onion, garlic and chilli until soft. Stir in the paprika. Chop the tomatoes and add them to the pan; let the sauce simmer for about 20 minutes until you have a thick paste.  Season with salt and pepper, if required.

Halve the new potatoes and steam for about 10-15 minutes till cooked. Meanwhile, chop up the sausage and slowly cook in a frying pan to release some of its oil. Add the potatoes and fry everything together for about 5 minutes or until you get crispy golden patches on the chorizo and potatoes.

Divide into tapa dishes, spoon the tomato sauce over and sprinkle with finely chopped parsley. Serve with a wedge of lemon.

 

This recipe is courtesy of Tasting Places: www.tastingplaces.com

 


 

 

 

Artichokes form the basis of this dish

fried artichokes with black iberico ham

Iberian cured ham is derived from black-hooved pigs which have been fed exclusively on acorns and left to roam in oak woods.

The ham is cured up to three years and considered as one of the best hams for its rich aroma, full taste, with such a soft texture, so nutritive and at the same time so healthy due to its composition of monounsaturated fatty acids.

Tasting Places clients, as part of their Seville itinerary, are taken on visit a picturesque mountainous town of Jabugo where this ham is produced.

 

ingredients (serves 6)

• 2kg young globe artichokes

• 1 lemon

• 4 tbsp olive oil

• 150g Black Iberico Ham, diced

• Parsley to garnish

• Salt

 

preparation

Remove the artichoke stems and the coarse outer leaves. Cut off the tips of the remaining leaves. Cut the artichokes in half lengthwise and discard the chokes. Place the artichokes in a bowl of water and squeeze 1 lemon into it to prevent the artichokes from discolouring.

Bring a large pan of salted water to the boil. Add the artichokes and gently simmer till tender. Drain the artichokes.

Heat 4 tablespoons of the olive oil in a pan. Add the diced ham and artichokes and cook gently, stirring occasionally, for 8 minutes. Sprinkle with the parsley and serve.

 

This recipe is courtesy of Tasting Places: www.tastingplaces.com

 


 

 

 

Tortillitas de camarones - shrimp fritters

tortillitas de camarones

These crisp, delicious shrimp fritters are a popular appetizer in Andalusian tapas bars. The shrimps can be replaces with roughly chopped up prawns. The soda water adds fluffiness to the fritters and leaving the shrimps whole creates a nice texture. They are perfect washed down with a glass of chilled Manzanilla.

 

ingredients (serves 6)

• 90g chickpea flour

• 200ml soda water

• 1/2 teaspoon sweet paprika

• 1/4 teaspoon bicarbonate of soda

• 300g peeled brown shrimps

• 250ml olive oil

• Sea salt and pepper

• 1 lemon, in quarters

 

preparation

Make a batter by sieving the flour into a bowl and slowly adding the soda water till you reach smooth consistency reminiscent of single cream. Add the paprika, bicarbonate of soda, and salt and papeer.to taste. Cover the bowl with a cling film and refrigerate for 30 minutes.

When ready, stir in the shrimps. Heat the oil in a large frying pan. With a dessert spoon, scoop a heaped spoonful of the mixture, carefully pour it into the oil and spread it out with the back of the spoon. Repeat until you cover the based of the pan leaving some space between each tortillita.

Gently fry until golden, turn over and continue frying till this side also reaches golden colour. Do this with all the mixture, lifting each tortillita out onto kitchen paper when ready. Serve immediately with some lemon on the side.

 

This recipe is courtesy of Tasting Places: www.tastingplaces.com

 


 

 

 

Ajo blanco

ajo blanco

This ancient Spanish tapa is said to have originated in the Roman colony of Hispania – today’s Seville. It is a culinary legacy of the Moors, who adored almonds, the main ingredient of the dish. It is often garnished with grapes, water melon or apple, their sweetness balancing the sherry vinegar undertones of the dish whilst complementing the subtle flavours of almonds. It is served chilled and is perfect all year round.

 

ingredients (serves 4-6)

• 250g whole almonds

• 800ml iced water

• 80g stale white bread, with crusts removed, soaked in water for 5 minutes

• 3 garlic cloves

• 60ml extra virgin olive oil

• 50ml sherry vinegar

• 6 red grapes or 50g sliced water melon or apple per bowl to garnish

• Salt and black pepper to taste

 

preparation

Crush the garlic cloves to a paste with 1 level teaspoon of sea salt. Blanch the almonds and peel them. Squeeze the bread of excess water and, together with the almonds and garlic, puree in a food processor until smooth.

Then, while the motor is running, slowly pour in the olive oil and the water to a desired consistency.

To season, add the sherry vinegar, salt and pepper. Chill the soup for about an hour. You may adjust the seasoning; you should end up with a nice balance between the garlic, almonds and vinegar.

Ladle into bowls and garnish with the fruit. For a gourmet touch, drizzle with olive oil. You may omit the bread if you are gluten intolerant.

 

This recipe is courtesy of Tasting Places: www.tastingplaces.com

 


 

 

Click here for more on tapas and the city of Seville.