On a mission to conquer the world, one tapa at a time

garlic shrimp gambas ajillo

Gambas al ajillo, garlic shrimp

Gambas al ajillo o garlic shrimp are shelled shrimp cooked in olive oil and plenty of finely diced garlic, a truly ubiquitous tapa all over Spain and a traditional crowd-pleaser with a sauce that call…

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tigres mussel beignets

Mejillones tigres, spicy mussel beignets

  Mejillones tigres or spicy mussel beignets are made by mixing mussels into a thick bechamel sauce that is used for filling the very same mussel shells. The ensemble is breaded and deep-fried in oliv…

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habas rehogadas broad beans

Habas rehogadas, sauteed broad beans

Habas rehogadas or sauteed broad beans are representative of the wide variety of vegetable dishes and tapas, part of the wonderful Mediterranean diet. In this recipe good quality plump vegetables are …

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recipe pavia bacalao cod

Pavías de bacalao, marinated cod sticks

  Pavías de bacalao or marinated cod sticks are a staple tapa in many areas, especially in the South of Spain. Salted cod sticks are desalted, then marinated in an adobo of lemon juice and pimentón, t…

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brandada recipe

Brandada de bacalao, cod brandade

  Brandada de bacalao or cod brandade is a dip made with flaked cod, garlic and olive oil, a sort of thick fish mayonnaise (see pronunciation here). A copious amount of delicious olive oil is emulsifi…

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flamenquines pork ham rolls

Flamenquines, breaded pork and ham rolls

Flamenquines, pork and ham rolls breaded and fried in olive oil, are typical from Andalusia (see pronunciation here). Some say they originated in the province of Córdoba while some others claim itR…

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