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Banderillas:
Banderillas are an old fashioned tapa that can be made of many different ingredients, all threaded on a toothpick. Banderillas get their name from the barbed darts used during a bullfight! Ours is a chunk of Gherkin pickle, a slice of green red pepper (hot), olives, cocktail onion and red pepper.
Spanish chorizo cooked in natural cider:
Chorizo is one of the famous ingredients that make up Spanish tapas. If you are one of those who love to experiment having chorizo, alone isn t very enticing. However, blending chorizo with cider, plus the healthy goodness of olive oil would give a unique twist of flavour. So go on and try this unique recipe.
Chorizo picante (hot) or dulce (sweet) or mix
We use Scrumpy cider which is the closest to the Spanish cider used in this tapa from the Asturias region in the north of Spain. Scrumpy cider could perhaps be described as the puritan s form of cider. There is no water, sugar, nor any form of artificial preservatives added. It is generally made from the whole apples as opposed to pre-pressed juice. It s served with bread to dip in the juice.
Tortilla de patatas:
The ubiquitous Potato Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar back home that does not feature tortilla in its repertoire. The Spanish omelette or Spanish tortilla, also called simply tortilla. Please note this is not a Mexican maize tortilla, is a typically Spanish dish our version consist of a thick egg omelette made with potatoes, onion and asparagus and fried in olive oil. According to legend Carlist general Tomás de Zumalacárregui (1788-1835) , during the siege of Bilbao, created the "Tortilla de Patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears that tortilla started to spread during the early Carlist wars.
Almogrote:
Is a soft paste made from hard cheese, tomatoes , olive oil, garlic. We boil, peal and roast tomatoes with Spanish paprika, garlic and olive oil then mix it with the cheese… if you love strong cheese… you ll love this one, served with plenty of cheese biscuits, as is typically eaten spread on toast. It is native to La Gomera in the Canary Islands. This is a Canarian speciality from La Gomera in Canary Islands. Almogrote is a fine, exquisite cheese paté, made of cured cheese. Almogrote comes from the arabian vocabulary, "al mojrot", meaning cheese sauce. The natives from the island of La Gomera, where almogrote is more popular, have taken the arabian influence in the islands to a whole new level to offer us this magnificent delicacy.
Croquetas:
They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. They are creamy, smooth and very tasty. Croquetas in Spain are generally made with a béchamel base to hold them together usually made with bacalao- salt cod, cheese, ham , jamon, chicken, mussels… Basically whatever you have and whatever you can think of could be turned into these mouth-watering appetizers. We prepare chicken, ham or mussels croquetas. The preparation is quite laborious, I will always remember grandma and mum preparing them shaping every single one and arguing with my sisters about who will eating the last one … delicious.
Ham rolls filled and sweet egg
Again a very traditional tapa, I remember having these at home only in special occasions as the sweet egg filaments are quite expensive due to the very laborious preparation, now combine both the egg sweetness and the ham saltiness and you have a winner and something I guarantee you have never tried before.
Banderillas are an old fashioned tapa that can be made of many different ingredients, all threaded on a toothpick. Banderillas get their name from the barbed darts used during a bullfight! Ours is a chunk of Gherkin pickle, a slice of green red pepper (hot), olives, cocktail onion and red pepper.
Spanish chorizo cooked in natural cider:
Chorizo is one of the famous ingredients that make up Spanish tapas. If you are one of those who love to experiment having chorizo, alone isn t very enticing. However, blending chorizo with cider, plus the healthy goodness of olive oil would give a unique twist of flavour. So go on and try this unique recipe.
Chorizo picante (hot) or dulce (sweet) or mix
We use Scrumpy cider which is the closest to the Spanish cider used in this tapa from the Asturias region in the north of Spain. Scrumpy cider could perhaps be described as the puritan s form of cider. There is no water, sugar, nor any form of artificial preservatives added. It is generally made from the whole apples as opposed to pre-pressed juice. It s served with bread to dip in the juice.
Tortilla de patatas:
The ubiquitous Potato Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar back home that does not feature tortilla in its repertoire. The Spanish omelette or Spanish tortilla, also called simply tortilla. Please note this is not a Mexican maize tortilla, is a typically Spanish dish our version consist of a thick egg omelette made with potatoes, onion and asparagus and fried in olive oil. According to legend Carlist general Tomás de Zumalacárregui (1788-1835) , during the siege of Bilbao, created the "Tortilla de Patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears that tortilla started to spread during the early Carlist wars.
Almogrote:
Is a soft paste made from hard cheese, tomatoes , olive oil, garlic. We boil, peal and roast tomatoes with Spanish paprika, garlic and olive oil then mix it with the cheese… if you love strong cheese… you ll love this one, served with plenty of cheese biscuits, as is typically eaten spread on toast. It is native to La Gomera in the Canary Islands. This is a Canarian speciality from La Gomera in Canary Islands. Almogrote is a fine, exquisite cheese paté, made of cured cheese. Almogrote comes from the arabian vocabulary, "al mojrot", meaning cheese sauce. The natives from the island of La Gomera, where almogrote is more popular, have taken the arabian influence in the islands to a whole new level to offer us this magnificent delicacy.
Croquetas:
They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. They are creamy, smooth and very tasty. Croquetas in Spain are generally made with a béchamel base to hold them together usually made with bacalao- salt cod, cheese, ham , jamon, chicken, mussels… Basically whatever you have and whatever you can think of could be turned into these mouth-watering appetizers. We prepare chicken, ham or mussels croquetas. The preparation is quite laborious, I will always remember grandma and mum preparing them shaping every single one and arguing with my sisters about who will eating the last one … delicious.
Ham rolls filled and sweet egg
Again a very traditional tapa, I remember having these at home only in special occasions as the sweet egg filaments are quite expensive due to the very laborious preparation, now combine both the egg sweetness and the ham saltiness and you have a winner and something I guarantee you have never tried before.
If you were to choose the tapas to go with your paella you will get a sample of each the above, our portions are generous, we guarantee you will be satisfied. We prepare our catering per person and we always put extra portions for those who want to experience several times the same tapa.
Paella is Spain s most famous and cherished dish. It s full of ritual and myths, tricks and techniques and strict rules, (never stir the rice!! Never cover while cooking!! ) yet open to interpretation and argument about what it can or it can t include. Paella is often at the centre of family gatherings and village or even city fest, specially in Valencia and Cataluna, along Spain s beautiful Mediterranean coast. There are other traditional ways of cooking rice in Spain but paella is the most dramatic. You may prefer a moist rice dish of rabbit and quail in the cazuela (casserole) or a soupy rice cook with lobster (we use marron) but nothing as impressive as a large paella. Tip a thin, eighteen-inch-wide pan of rice the colour of antique gold, studded with black mussels, toward a hungry table and there will be ooohs and aaaahs. Among rice dishes paella is the king. It s spectacular, memorable and delicious- devastatingly so when well done.
SEAFOOD PAELLA
Do you want to learn to cook Paella?
We can teach you as well !!!!!
We can teach you as well !!!!!
