SPANISH TAPAS
A NOTE FROM THE CURATOR To capture the true Spanish Tapas experience is to bring people to one table to eat, drink, and enjoy one another together – that means sharing from the same bowl of perfectly marinated olives, sizzling pan of homemade paella, and bottomless carafe of deep, Spanish red wine. We’ve curated the best ingredients available so you can serve up the biggest flavor in small plates – including Chorizo Stuffed Dates with Arbequina Olive Tapenade, Piquillo Pepper Aioli, and Classic Paella Mixta served in your very own authentic Valencian Paella Pan. A true Spanish Tapas experience, right in your own home Olé!
STEEL PAELLA PAN
Valencia, Spain
Paella is a staple at any Spanish Tapas table and brings a warm, family style elementto the spread. This large 13-inch pan makes enough Paella Mixta (recipe on back) for a hearty, four-person dinner or a side dish for 8-12. It is the traditional steel paella pan used by Spaniards for centuries, with a dimpled bottom in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill – and, of course, as a gorgeous serving dish for your Spanish culinary masterpiece.
HOW TO CARE FOR YOUR TRADITIONAL STEEL PAELLA PAN NOTE: Not dishwasher safe. Prior to first use, paella pans must be cleaned with hot, soapy water. Be sure to dry the pan completely and immediately after washing. Once dry, lightly coat the inside of the pan with a bit of vegetable oil to help prevent rusting. After use, clean the dirty pan by filling with a half inch of water and soaking for a few hours or overnight (do not soak in sink or base could rust). Use a soft-scrub sponge to loosen any remaining food parts with dish wash soap. Rinse, dry, and rub with vegetable oil to prevent rusting. If the pan rusts, no harm done - just scrub the rust off with a peice of steel wool. You can expect your pan to patina over time and for discoloration to happen as a result of heat. This is perfectly normal and the mark of a well-loved and used paella pan!
ARBEQUINA OLIVES FROM DEQUMANA Andalucia, Spain These classic arbequina olives are cured the traditional way with water and salt for 3-4 months and hand harvested and processed in small batches in barrels to ensure the highest quality product. Firm and loaded with the buttery flavor, you’ll find them perfect on their own, or blended into a tapenade for chorizo-filled dates.
Green Olive Tapenade INGREDIENTS 1/2 cup plus 2 tbsp extra-virgin olive oil 1/2 jar Dequmana Arbequina Olives, pitted 1/4 bunch fresh flat-leaf parsley 1 shallot, sliced 1 tsp chili flake 2 tablespoons sherry vinegar INSTRUCTIONS SautĂŠ the shallots and chili flakes with 2 tbsp olive oil until caramelized. Scrape into a food processor with the olives, parsley, and vinegar. Pulse a few times, and drizzle in olive oil until the tapenade comes together. Keep pureeing until it reaches a thick and earthy pesto-like consistency.
IMPERIAL SPANISH CHORIZO FROM PATA NEGRA Gloversville, New York Perfectly blended with the best pork, hind leg included, this chorizo has an authentic, spicy kick from the Pimentรณn de la Vera - the very best Spanish paprika in the world. Although based in New York, Pata Negra uses traditional Old World techniques to produce their slow cured chorizo that is perfect for dishes like Chorizo Stuffed Prosciutto Wrapped Dates. Due to thehandmade nature, each chorizo has its own personality and may be slightly uneven.
Chorizo Stuffed Prosciutto Wrapped Dates INGREDIENTS 12 oz pitted Medjool dates 2 oz Imperial Chorizo 2 pieces prosciutto DIRECTIONS Preheat oven to 425 degrees. Slice chorizo into quarter inch slices, then lengthwise into twelve quarter inch wide pieces. Slice date open lengthwise and stuff chorizo into date. Wrap a piece of prosciutto around dates and lay dates onto parchment lined baking pan. Bake for 10 - 15 minutes until prosciutto has crisped up and dates are heated through. Serve with toothpicks.
Gambas al Ajillo Serves 6
INGREDIENTS 2 lb shrimp, cleaned & deveined, tails on 1 tbsp Smoked Spanish Paprika 1 tbsp red pepper flakes 6 1 tsp mustard powder 2 lemons 1 sprig fresh rosemary, chopped 4 cloves garlic, chopped ¼ cup fresh basil, chopped ½ cup olive oil sea salt
DIRECTIONS In a large bowl, combine Smoked Spanish Paprika, red pepper flakes, mustard powder, rosemary, garlic, and basil with the juice from the lemons and the olive oil. Whisk together and toss with the shrimp, coating completely. Salt to taste. Cover and sit in fridge to marinate for about 30 minutes. Grill shrimp or sauté in large skillet or paella pan until cooked through, about 4 minutes on each side. Place in bowl, pour juices on top, and serve immediately. HL Tips & Tricks To serve as a main course, use this recipe as a base for shrimp scampi with pasta. Double all of the ingredients, except for shrimp, and cook with butter to thicken. Combine with fresh pasta for a spicy seafood pasta dish.
M w SWEET SMOKED PAPRIKA, D.O. FROM LA DALIA
La Vera, Spain
Milled by stone with a blend of several different types of Spanish peppers, this intensely smoky paprika is rust red in color. It is an essential ingredient in Spanish Paella, and La Dalia’s Pimentón de La Vera is the original and the best of this authentic, Denominación de Origen (D.O.) protected spice.
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ORGANIC PIQUILLO PEPPERS FROM MATIZ
Ribera del Ebro, Navarra, Spain
Hand-picked in Ribera del Ebro in the Navarra region of Northern Spain, these piquillo peppers are completely organic with no chemical use in the washing, roasting, and peeling process. After picking, the peppers are slow roasted over open wood fires, giving them a complex, rich, and spicysweet flavor that is an essential and versatile ingredient on the tapas table – including paellas, stuffed pepper dishes, and Piquillo Pepper Aioli.
Smoked Piquillo Pepper Aioli with Roasted Chorizo Serves 6
INGREDIENTS ¼ cup mayonnaise 2 Matiz Piquillo Peppers ½ tsp La Dalia Sweet Smoked Spanish Paprika Salt and freshly ground pepper 6 oz Imperial Chorizo, ¼ inch slices 1 lime
Marcona Almonds with Smoked Paprika
DIRECTIONS Make aioli by combining mayonnaise, piquillo peppers, paprika, and zest of one lime in a food processor. Season with salt and pepper as desired. Store in fridge until ready to serve. Quickly cook chorizo in a skillet for about 2 minutes, turning halfway. Serve immediately with toothpicks alongside a smear of aioli on your serving dish.
INGREDIENTS
2 c Marcona almonds 2 tbsp olive oil 1 tsp La Dalia Sweet Smoked Spanish Paprika Sea salt
DIRECTIONS
Heat olive oil in a skillet for 2 minutes over medium heat. Stir in paprika, remove from heat, and set aside. Toss almonds in the mixture, top with sea salt and serve.
PAELLA MIXTA Makes 4 servings
INGREDIENTS 2 medium, ripe tomatoes 1 pound medium shrimp, peeled 1 teaspoon La Dalia Sweet Smoked Paprika 6 oz Imperial Chorizo, cut into cubes & rounds 1 yellow onion, diced 2 garlic cloves, minced 1 generous pinch saffron threads 2 cups paella rice, Valencia or Bomba 4 cups shrimp stock 1 ½ dozen Manila clams 2 tbsp Italian parsley, chopped 2 bay leaves 2 lemons, cut into wedges for serving salt & pepper to taste DIRECTIONS Pulp the tomatoes by coring and halving them and then grating the flesh on a box grater over a medium bowl. Discard the skins and set the pulpy mixture aside. Heat the chorizo in your paella pan for about 4 minutes until browned and the fat is rendered. Remove the chorizo and set aside, but leave the fat in the pan. Add onion to the fat and cook until soft, about 5 minutes. Add garlic, paprika, and saffron and cook until fragrant, about 30 seconds. Add tomato pulp and combine everything together. Cook for 3 minutes and stir in rice until it is completely covered. Add shrimp stock and chorizo and stir together, forming an even layer or rice with the chorizo closer to the top. Add bay leaves to the top – you will not stir the mixture again after this point. Bring everything to a lively simmer and tent the paella pan with foil (if you are using a grill, just close the grill). Simmer until most of the liquid is absorbed, about 12 minutes, and then add the shrimp and clams with the hinge-side down. Re-tent the pan and cook until the clams have opened. Remove from heat and let stand with the foil on to allow the rice to finish steaming. Sprinkle with parsley and serve with lemon wedges.