Last week we celebrated at home (here, in Ireland) our "Feria de Abril" (A famous Spanish festival that takes place in Seville every year between April and May) . This is a colourful and full of flavours festival for the senses where you can taste any kind of tapas, from "iberico ham", "gambas" (boiled or grilled prawns) to olives, "adobo" (deep fried marinated fish)....
And to drink? Beer, fino (sherry) and of course the popular "rebujito" (a mixed of fino and 7up).
This is my "adobo" recipe:
(4 servings)
-500 grs. of fish (hake or whitting cut in chunks)
-2 tablespoons of cummin
-2 tablespoons of paprika
-2 tablespoons of vinegar
-1 tablespoon of olive oil
-1 teaspoon of salt and pepper
-2 cloves of garlic crushed
-Sunflower oil to fry the fish (the frying pan should be half filled)
-Flour to coat the fish
Place in a big bowl the fish together with the rest of ingredients. Mix them up well (using your hands is the best way) and leave to marinate the fish overnight covered the bowl with cling film.
The day after place the sunflower oil in a deep frying pan. Heat the oil (high heat) for about 4 minutes, until the oil is very hot. Meanwhile, coat the fish in the flour. When the oil is ready , turn the heat down a bit and fry the fish in batches for about 3 minutes each side until golden and crispy. Place the fish on a plate with kitchen paper to absorb the excess of oil and ready to eat!!! Perfect with a sherry!!!
Ingredients (Serves 4)
-2 tablespoons of olive oil
-500 grs of Spanish chorizo (cut into 1 inch pieces)
-1 small onion (thinly sliced)
-2 cloves of garlic (thinly sliced)
-1/4 teaspoon of salt
-1 teaspoon of fresh thyme
-3 cups of cider
-Crusty bread for dipping
Put the oil in a frying pan over medium heat. Brown the chorizo one side for about 2 minutes. Turn to the other side to cook for about other 2 minutes. Add the garlic, onion, salt and thyme. Cook for 1 minute stirring occassionally. Add the cider and bring to boil. Reduce the heat and continue to cook until sauce has reduced in volume by about half (between 15-20 minutes), turning the chorizo occassionally to ensure even cooking.
Serve the chorizo with some crusty bread for dipping.
This is a tipycal dish from the nort of Spain (Asturias) where the chorizo and cider (sidra) are excellent. I tried this recipe here in Ireland with chorizo from the supermarket and Irish cider: Brilliant!!!
PAN TUMACA CON JAMON (Bread, tomato, serrano ham)
Ingredients (Serves 4)
-4slices of bread (for example ciabatta bread
)
-2 cloves of garlic (peeled)
-2 ripe tomatoes
-200 gr. of serrano ham at room temperature
-Olive oil
Toast the bread. While the bread is still hot, rub the garlic over the toasted bread to give it lots of flavour. Now rub the tomatoes all over the bread making sure it´s completely covered. Add a slice of serrano ham on top and drizzle with olive oil.
This is the usual breakfast in the south of Spain that can be tasted in any "cafeteria" (coffee shop). It is normally used Iberico ham (the pigs are fed with acorns which make the ham absolutely delicious).
Serrano ham is available in most supermakerts in Ireland.
