Spanish Squid Tapas Recipes
SPANISH SQUID TAPAS
Make and share this Spanish Squid Tapas recipe from Food.com.
Provided by daisygrl64
Categories Squid
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
- Add the garlic, stir, and add the olives and cook for 2 minutes.
- Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
- Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Nutrition Facts : Calories 279.1, Fat 16.6, SaturatedFat 2.5, Cholesterol 264.5, Sodium 260.4, Carbohydrate 7.8, Fiber 0.8, Sugar 1.6, Protein 18.9
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SPANISH STYLE SQUID STEAKS WITH SPICY GARLIC SAUCE
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- Thinly slice 4 cloves of garlic, de-seed a mild hot pepper and thinly slice it, for the 2 tubes of squid, if you´re using frozen tubes of squid, thaw them out, then rinse them under cold water and pat them completely dry, score each tube diagonally on both directions to end up with small diamond designs, do not cut all the way through, just shallow cuts, then rub some extra virgin Spanish olive oil all over and season them with sea salt and freshly cracked black pepper on both sides
- Heat a non-stick frying pan with a medium-high heat, after 2 minutes add the tubes of squid scored side down, after 60-90 seconds flip them, after another 60-90 seconds remove the tubes of squid from the pan and set them aside on a plate
- Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive oil, then add the slices of garlic and slices of hot pepper and mix them with the oil, scrape anything that was left over from the squid, about 1 minute later add 3 tablespoons of white wine, a squeeze of fresh lemon juice (about 1 tsp), 1 tablespoon of freshly chopped parsley and season with sea salt and freshly cracked black pepper, about 2 minutes after adding the wine the sauce is done, drizzle it over the squid steaks and garnish the dish with some lemon wedges and freshly chopped parsley, enjoy!
50 BEST SPANISH TAPAS RECIPES - SPANISH SABORES
From spanishsabores.com
- Tortilla de Patatas. This is pretty much the quintessential tapa: a Spanish omelet that’s often served at room temperature and accompanied by crusty bread.
- Pan con Tomate. Before I lived in Spain, I never would’ve thought to put grated tomatoes on toast. But this combo is a staple of the Spanish diet, and now it seems like the most natural thing in the world.
- Spanish olives. At Spanish bars, one of the most common tapas is also the simplest: a dish of olives. But these aren’t just any old olives from a jar—they’re often locally grown, incredibly juicy and flavorful, and sometimes marinated in herbs or garlic.
- Spanish Cheese and Cured Meats. Showcase some of the country’s best products by creating your own Spanish charcuterie board. You can never go wrong with the basics: Manchego and jamón ibérico.
- Croquetas de Jamón. There’s nothing quite as comforting as biting into a crispy croqueta and tasting the rich and creamy filling within. Croquetas de jamón are the most classic version: croquettes filled with homemade béchamel and pieces of cured Serrano ham.
- Huevos Rotos. If you want a filling and indulgent tapa, you can’t go wrong with huevos rotos. The basic elements are deep-fried potatoes and runny fried eggs, but it’s common to add Iberian ham, chorizo, or vegetables.
- Gilda. This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn’t require any cooking—just some skewering skills. The classic version consists of an anchovy, a pickled pepper, and an olive impaled on a toothpick, but you can always try other combos.
- Pisto. Spanish pisto is often compared to French ratatouille. It’s a classic combination of various vegetables and tomatoes, cooked until all their flavors meld together.
- Pimientos de Padrón. This might be my all-time favorite vegetarian (and vegan) tapa. Padrón peppers are easy to make, healthy, indulgent (salt and olive oil galore), and exciting all at the same time.
- Espinacas con Garbanzos. This is a super traditional tapa that also happens to be vegan. It’s a simple combination of spinach, chickpeas, and spices (our recipe also adds tomatoes and almonds for extra flavor).
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