Cuttlefish and Red Pepper Pinchos

Barbequed Cuttlefish Tapas

Cuttlefish or 'sepia' as its known in Spain is available from our local fishmonger every Tuesday and Friday, you buy the rings but we think the full cuttlefish is far better as you get the whole head - tentacles the lot which, when cooked look great in any dish.

Last weekend saw us come home with four big cuttlefish so it was time to light the barbeque and get cooking some tapas. The big late lunch was a Fideua, a paella with pasta instead of rice of which cuttlefish was going to be an ingredient but given the size of the monsters we had bought there was quite a bit left over so out came the kebab skewers and a red pepper.

Cuttlefish doesn't take very long to cook, perhaps a little more than squid but over hot brasa it takes no time at all, keeping things simple the cuttlefish was paired with red pepper and was seasoned before getting a grilling. The whole process from prep to plate - less than 10 minutes.

To add additional flavour to the kebabs a few splashes of 50 year old sherry vinegar were added and we have to say it did work very well indeed and an easy way to create some typically Spanish tapas before a main meal. a sherry vinegar balsamic glaze was also used to perk up the squid, both add a pleasant sharpness and compliment the good old molluscs very well indeed.

Recipe for Hake

Hake is a very flavoursome fish but not quite as popular as some other varieties such as cod. Reasonably priced a few hake fillets from the fish quay or local fishmongers are a great buy and makes a fantastic evening meal. Enjoy.

Ingredients: (serves 4)

4 hake fillets
2 fresh bay leaves
3 tbsp good sherry vinegar
4 garlic cloves (crushed)
3 tbsp Fino sherry
12 Tomatoes (quartered)
Olive oil
Broadleaf parsley to garnish



How to Cook:

To cook Salsa:

1. Lightly fry garlic and bay then add the tomatoes and cook for 10 - 15 minutes.

2. Deglaze with sherry and vinegar then reduce and gently simmer to keep warm.

To cook the Hake:

1. Place the fillets skin side down into a hot frying pan of olive oil and fry for a minute or so until skin is crispy.

2. Transfer to a tray and place into a hot preheated oven and bake for 3 - 4 minutes

3. Serve with the salsa beside the fillets and garnish with parsley.

Spanish Beef Recipes (Spicy beef kebabs)

Spanish beef kebabs are one of only a few Spanish beef or "tenera" recipes as certainly in Andalucia the more popular meats are lamb and pork. In Granada the production of beef is minimal however if you look hard enough you will discover a family run butcher in a small market or down a side street that does sell good cuts of beef.

Ingredients: (makes 6 large kebabs)

1kg beef (cubed)
4 Garlic cloves
2 Teaspoons hot smoked paprika
250ml Olive Oil
250ml Wine vinegar
1 Onion, chopped
1 Red pepper, chopped
Salt & Pepper
Thyme/mixed herbs



1. Place your beef cubes in a large cazuela and leave aside.

2. Roughly chop the garlic and place in a food processor, add the rest of the ingredients (except onion & red pepper) and blend into a paste - add more olive oil if required.

3. Pour the marinade over the beef, mix well and place in the fridge for 2 hours.

4. On kebab sticks thread over the beef and alternate with the onion and pepper.

5. Cook on a hot BBQ for 10 - 12 minutes turning frequently.

6. Serve with salad and boiled potatoes.

For more Spanish beef recipes visit the Orce Serrano Hams "Meat Recipes" page.

Spanish Bacalao Salad with Oranges

This bright and exotic salad of salt cod and oranges is my own take on the traditional Remojon introduced by the Moors. Typically served as a tapas dish, I also love this as a simple and satisfying summer salad.

You will need:

1/2 kilo salt cod, soaked for 24-48 hours and drained
2 medium tomatoes
1 small red onion
2 cloves garlic
2 large sour oranges (you can use sweet ones if you prefer)
handful green pitted olives cut into pieces
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar




Method

1. Bring a large pan of water to the boil and add the bacalao. Turn off the heat and leave while you prepare the other ingredients.
2. Roughly chop the tomatoes and onion, peel and crush the garlic and mix together in a large serving bowl.
3. Peel the oranges and break into segments and then cut each segment in half and add to the bowl.
4. Remove the fish from the pan, drain and shred removing the skin and bones.
5. Add the fish to the salad, drizzle with oil and vinegar, add the olives and then mix well.
6. Serve and enjoy

Anchovy Tapas

Its Spring! So time for some seafood tapas...



Marinated anchovies are a far cry from those salty fillets you find in tins, the key is to buy fresh. Anchovies are very cheap and make a great starter.

Ingredients:

8 whole anchovies

Sherry vinegar (we used Capirete reserva)200ml

1 clove crushed garlic

Olive oil 100ml

Fresh parsley

Lemon juice of half a lemon



Method:

To clean the fish, remove the head pulling upwards (the innards will follow) split the fish down the middle and remove the spine. All this can be done by hand and is very easy!

Place the anchovies skin side up in a cazuela and pour over the sherry vinegar so the fish are just covered. Leave for 15 minutes and the fillets will turn white.

Remove from the vinegar and place into another cazuela.

Mix the remaining ingredients and pour over the fish

Place in the fridge for 1 hour

Serve one fillet on a slice of fresh bread.

Serrano Ham & Spinach Salad

Serrano ham, a superb ingredient in Spanish cooking. Besides from being a gourmet ham in its own right the Spanish ham is also used regularly in cooking. Take chicken or steak "granadina" for example, the flavour from the diced jamon adds some spectacular flavour to the recipe. Serrano ham is also popular in salads, here we have a spinach salad with a fried ham twist.

Ingredients:

Bunch of fresh spinach chopped up
1 onion (diced)
1 tomato (cubed)
splash white wine vinegar
2 large slices serrano ham cut into inch squares
Olive oil
smoked paprika (small pinch)
salt and pepper



How to make:

Method:

Place the tomato, onion, spinach in a large salad serving bowl
Add a generous splash of white wine vinegar
Sprinkle a little smoked paprika over the top
Fry the serrano ham in olive oil until crispy
Add the ham to the rest of the ingredients and toss well
Pour over a little hot olive oil from the pan so the spinach wilts

Lovely!



So not just for tapas, the serrano ham is a fantastic ingredient too rarely needing a substantial amount either - simply for that unique added flavour. And remember if your buying a full ham this Christmas don't forget to use that bone for a great soup, broth or stew....

Mediterranean Beef Salad

A mixture of technology and Mother Nature... I thought it would be good to capture this photo, every now and then (especially in the Autumn) the sky glows a fabulous orange colour above the cave. This usually means cold nights are on the way but during the day it can still be quite warm - salads for lunch..



This recipe is a great way to add some life to left over cold beef, perhaps the day after a joint served with friends and family... Beef sarnies - sometimes you just need one :) but a simple salad is packed with flavour, quick and easy, here's the Med version.

Ingredients:

Left over beef joint
Half an onion
1 Tomato
Capers (1 tbsp drained but not rinsed)

Dressing:

Dijon mustard (teaspoon)
olive oil
white wine vinegar
salt & pepper




How to make:
1. Shred the beef into thin strips, slice the tomato and onion as thin as possible.Place into a bowl and mix well, then add the capers and mix again.

2. To make the dressing, place the oil and vinegar(about a tablespoon of each) together with the mustard in a small bowl, season and mix well. Drizzle over the salad and serve.

Spanish Gazpacho

Gazpacho! A real treat in the summer when you need something light for lunch, ultimately healthy - almost like a blended salad or a vegetable smoothie!



Ingredients:

1 small cucumber peeled
4 tomatoes
1 clove of garlic
Half a small onion
1 small red pepper
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
Salt and pepper to taste
Water (amount depends on desired consistency)
Ice cubes to serve



How to cook:

* Roughly chop the tomatoes, pepper, onion and cucumber.

* Finely chop the garlic

* Place all the ingredients in a large bowl or food processor

* Using a hand blender or food processor, blend the ingredients together to form a thick paste.

* Add the olive oil, vinegar and season with salt and pepper

* Blend for a second time, adding water little by little until you achieve the desired consistency.

* Serve in tall glasses with crushed ice and a sprig of fresh mint to top.



Perfection on a summers day!

Vinegar de Jerez

Quite often the simplest tapas can be the best, serrano ham with salted almonds for example - the flavours from both compliment each other in such a way you just can't stop your hand moving toward that plate!

Every now and then "Bar Salero" (our local, friendly and typicaly Spanish tapas bar) serves up something a little different, something seasonal with a spark of Southern Spain.

Being a big strawberry fan I thought that this exceptional fruit went very well with pepper - an aquired taste much like whisky but then I was introduced to something different again...



Sherry vinegar but with strawberries? Yes, it does work very well indeed, trick is to get an age old sherry vinegar with that oak taste and aroma, flavours are very complimentary! One drop is sufficient on each fruit slice, sprinkle with sugar and be pleasantly surprised.

Still not convinced? Give it a go, great in summer with a glass of Fino.