Roast the red peppers: wash and dry well, and poke once with a fork. Place in an oiled shallow baking dish and bake, uncovered, at medium high for an hour or so, until the peppers are very tender when pierced with a fork. This is best done early in the day or the day before, but if you have a microwave you can speed up the process (though best flavour is acquired in the oven or over hot coals, if you have them).
Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.
This is an Andalucian favourite. It is normally prepared to order and served in small individual ramekins. Make sure you mop the delicious oil with some bread! Heat the olive oil to gently fry the chopped garlic and the peppers. Add the shrimp and fry for one more minute. Remove from heat and serve sizzling hot.
Tapas a Bite of Spain is filled with scrumptious cold salads, sauces, dips and dressings, bite-sized bits of the best Spanish cured hams and aged cheeses, traditional flavours off the griddle and out of the frying pan and a host of options for serving up everything from Spanish potato tortillas to fresh anchovies or autumn mushrooms.
Cheryl Gatward is the designer behind a Taste of Spain. Recently Andalucia.com caught up with her to find out what it's like to work with such gorgeous food photography - and great recipes!
Michelle Chaplow has lived and worked in Spain since 1991. Her love of Spanish culture and traditions is evident in her collection of award-winning images of Andalucia. It’s one of the most extensive in the world. Her work has appeared worldwide in books (including National Geographic guide books), newspapers and magazines.
After more than 40 years sniffing out recipes across Spain and publishing them in highly successful cookbooks, journalist Janet Mendel has just published her sixth book full of delicious bites from Spain. And this time they really are bites as the focus is all on tapas.
Toast the salt cod over a flame or under the grill until it is lightly browned and softened. Put it in a bowl of water while preparing the remaining ingredients. Arrange the orange and onion slices on a plate. Whisk the garlic with the oil, vinegar and red pepper flakes. Drain the cod and remove all skin and bones.
Discard mussel shells and any mussels which do not open. Cook the peeled prawns in boiling salted water for 30 seconds and drain. In a bowl combine the chopped tomatoes, onion, green pepper, cucumber and chopped egg whites. Mash the yolks with the crushed garlic. Whisk in the olive oil, vinegar, parsley, salt. Add the prawns and mussels to the tomato mixture.
Cut the fish into 1 1/2in/ 4-cm cubes, discarding any skin and bone. Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp.
Meatballs in Saffron-Almond Sauce recipe. Combine the ground meats in a bowl. Soak the sliced bread in water or milk to cover until soft. Squeeze it out and add to the meat with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture. Form into small balls. Roll the m in flour and fry very slowly in hot oil until browned on all sides. Remove and drain.
Step out of the Andalusian sunshine. Just follow the crowds through this little doorway, into the cool interior of a typical bodega or wine bar. Multi-coloured tiles line the walls while clay-tiled floors shine with the patina of years of footsteps. Barrels of wine are stacked behind the bar. From wooden beams hang whole hams and links of sausages, ropes of garlic and peppers.
Granada is one of the last towns in Spain where you still get a free tapa with every glass of wine or beer. We have our earliest record of this marvellous tradition from King Alfonso 10th "El Sabio" (whose wisdom extended also to music and poetry, as lovers of the cantigas de Santa Maria are well aware).
Granada is one of the last towns in Spain where you still get a free tapa with every glass of wine or beer. We have our earliest record of this marvellous tradition from King Alfonso 10th "El Sabio" (whose wisdom extended also to music and poetry, as lovers of the cantigas de Santa Maria are well aware).
Tapas are more than just snacks in Andalucia. The word means, literally a lid and the term was thought to have come from the habit of having a few nibbles with a drink and the necessity of placing a saucer or tapas on top of a glass to keep the flies out.
Renowned for its tapas bars, Malaga offers visitors some of the tastiest tapas in Spain, and favourites such as boquerones, tortilla, jamon Serrano and fresh oysters can all be found in and around the city centre. Some of the better tapas joints are hidden away in the back streets of Malaga, and they are well worth seeking out. Try a tapa in one of the following bars.
Part of any complete Andalucian experience is the tapas bar. There is a wide choice of tapas bars to choose from in Jerez and, naturally, the local fino (sherry) is the usual accompaniment to your traditional bite-size snack.
Torremolinos has long been known for its selection of fashionable bars and eateries. Some of the first cafés and bars designed to cater for visiting tourists opened here. See Torremolinos History. Obviously times have changed since the swinging 60s and 70s, when Torremolinos was the playground of the rich and famous.
Ronda has no shortage when it comes to finding a place to eat. There are restaurants and tapas bars located all around the town, some with terraces that provide an idyllic place to sit and enjoy your meal whilst looking over the famous gorge. Prices can be extautionate in central locations, so don´t be fooled.
This fashionable bar opens Tuesday till Sunday. 12-4pm and 8pm till midnight. Here tapas of salmon are marinated in vanilla and lemon, wild mushrooms are sautéed with Spanish onions and garnished with jamon serrano. Say goodbye to traditional tapas.
