A little less than a year ago, I spent my holidays in Andalusia. I even made a very long article about it. It was a journey full of culinary discoveries. Immediately after my return I wanted to reproduce all the dishes I had tasted. But since I did not always have the right local products, my dishes did not really have the same Spanish flavors.
Recently, as I started dipping into my holiday memories and longing for the Andalusian tapas, I received a proposal from Oliveras, a small family-run company specializing in Iberian ham to taste their products. Si I thought it was the perfect occasion to concoct you some tapas recipes with real Iberian ham.
Vegetables found in our Alsatian markets, like asparagus and spinach, combined with products from a little farther away, like tomatoes and artichoke, these are what I gathered to prepare my tapas .
You probably know gaspacho. But do you know about salmorejo? The other wonderful cold Andalusian soup? It is almost the same thing, but simpler, faster to prepare. There are also fewer ingredients but none the less tasty. This soup is served very cold, is thicker and titillates the taste buds with a little wine vinegar. This soup is traditionally consumed with pieces of hard eggs and iberica ham! With the sunny days ahead of us this could be your go to dish!
- 5 Tomatos
- 2 Garlic cloves
- 2Tbsp Wine vinegar
- 15Cl Olive oil
- 3 Bread slices
- 1/4Tsp Salt
- 2 Eggs
- 2 Slices of iberica ham
Incise tomatoes on 4-5 different places.
Put the tomatoes in boiling water for 1 minute (and no more).
Drain the tomatoes and peel them.
Mix together the tomatoes, sliced bread, vinegar, olive oil and salt.
Cook the eggs in boiling water for 10 min.
Cut hard eggs and ham into small pieces.
Pour the salmorejo into bowls and sprinkle with pieces of egg and ham. You can also sprinkle a little more olive oil.
Stuffed Artichoke with Chorizo
This one is not really a dish that I discovered in Spain. But as it is the season of the artichokes I wanted to integrate it to my tapas. Moreover it is a dish that lends itself well to a shared planchette where everyone can take artichoke leaf, dip it in the sauce and serve.
- 1 Artichoke
- 50g Butter
- 2Tbsp flour
- 20Cl Milk
- 1 Garlic clove
- Slices of Chorizo
Place the artichoke in a steam basket in a saucepan and cook for a half an hour on a low heat. You can cook it directly in water too but the leaves may open more outwards instead of staying firm.
Melt the butter.
Add flour and whisk at the same time.
Gradually add the milk and whisk.
Add the grated garlic, 4-5 chorizo slices cut into small cubes, and salt. turn off the heat when the mixture have become a bit thick. This bechamel sauce must be a little more liquid than normal because we will bake it in the oven afterwards.
Remove the stem from the artichoke and remove its inner leaves, leaving 4 rows of leaves on the outside. Keep the extra leaves for later.
Place chorizo slices between the leaves of the artichoke.
Pour the Chorizo Bechamel inside the artichoke.
Cook the stuffed artichoke in the oven for 20 minutes at 180 ° c. You can place the other leaves of the artichoke on the baking stray and cook them too.
Once at the table take an artichoke leaf, or a chorizo slice, dip it in the sauce and enjoy. Obviously you will only be able to eat the tender ends of the leaves. Do the same with the leaves of the inside of the artichoke that had been separated before.
Spinach with chickpea or spinach a la Sevillana, is a traditional tapas in Seville, particularly popular during the winter months where it is served warm. I tasted it in the middle of August and it was just as good. Recipes for spinach a la Sevillan, there are many, with more or less spices. I tried to reproduce one that seemed closest to what I had tasted in Seville.
- 200g Fresh spinach
- 50g Dry chickpeas (or 1/2 canned chickpeas)
- 1 Garlic clove
- 2 Slices of bread
- 3Tbsp Olive oil
- 1/4Tsp Cumin
- 1/4Tsp Paprika
- 1/4Tsp Salt
Let the chickpeas soak in the water for 12 hours. (If you buy canned chickpeas, you can skip this step and the next one).
Cook the chickpeas in 50cl of water for 45 minutes.
Drain the chickpeas.
Blanch the spinach with boiling water for 3 minutes.
Drain the spinach.
Heat the olive oil in a frying pan.
Brown the bread crumbs in the pan and grate the garlic on top.
Mix the bread with the spices and salt.
Stir chickpea, spinach and mixed bread together in a bowl.