canuckuphereathome

We are having a tapas party. While in Spain last Fall, we had an amazing dish at a tiny restaurant. It was simply fried chorizo. Has anyone made this? Do you add more garlic or is there enough in the chorizo sausage? Do you fry it in oil - that would seem to be too greasy. Anyone had or made this?
Would also love to know how to make the incredible boquerones en adobo - fish marinated in vinegar and garlic. Also the Bar Patanchon had fried camembert with raspberry sauce. Has anyone tried to duplicate that?

LoriMN

Food and Wine Magazines current issue is on Spain and the best tapa recipes. Maybe this would be a good starting resource for you. Good luck!

cigalechanta

Fried Chorizo with Garlic
4 (680g) chorizo sausages
2 tbsp olive oil
2 cloves garlic, crushed
1/2 cup chopped fresh parsley

1. Cut sausage into 5mm slices.

2. Add sausage slices to large heated pan,
cook, stirring, until crisp; drain on
absorbent paper, discard fat.

3. Heat oil in same pan, add sausage
slices, garlic and parsley, stir until just
heated through.

serves 6 to 8
best made just before serving

FlyFish

I don't believe that individual tapas bars are making their own boquerones - I've always simply purchased them. You can order them, along with all sorts of other interesting Spanish foods and accessories, at either the Spanish Table (tablespan.com) or La Tienda (latienda.com). Good Italian grocers sometimes also carry marinated white anchovies which are very similar to boquerones. I can find them in Boston's North End, but I do slightly prefer the Spanish version.

Another very nice and simple tapa is simply to simmer some sliced chorizo in red wine - Rioja is traditional, but it really doesn't matter too much.

I think you'd also enjoy Penelope Casas' wonderful book "Tapas," which may now be out of print, but I'm sure is still readily available from vendors such as Alibris or Amazon.

jsmith

Jessica's Biscuit is a wonderful source for cookbooks, many of which are out of print. I bought Penelope Casas book there a couple of years ago.

Biscuit/ecookbooks.com

Robert2533

Fried chorizo, Basque style, is cooked in apple cider (from the Basque country), which is available from the Spanish Table, as is the Spanish and Basque chorizo, imported from Spain and domestic (from Boise and California). You can order these products on-line.

jsmith

I had difficulty with the previous address for Jessica's Biscuit but this one works. Sorry.

http://www.ecookbooks.com/index.html

moonchild

Hi: From one canuck to another...Check out www.andalucia.com.Click on society and culture.There are different recipes for tapas,meals ect. The "Boquerones en vinagre" recipe is there or at least one of them.
Have fun at your tapas party.I will be doing the tapas trail in 3 weeks.

canuckuphereathome

I just picked up the Food and Wine magazine..looks like a great section on Spanish food and tapas recipes. Thanks for the suggestion! I actually found some Spanish chorizo in the cheese/deli section of local supermarket so can't wait to try
cigalechanta's easy-looking recipe!

alainp

hi.
fried chorizo is a favourite of mine too, and i always order it at spanish restaurants.. i find that even if its not on the menu.. the chefs ae always happy to oblige.. Ok..Since i love it so.. I learned this recipe from a spanish chef I met in Barcelona.. real simple too..
Its called STEAM FRYING... chorizos are naturally fatty, so minimal oil is used in this method. In a fry pan, medium heat.. put around a half cup of water, a teaspoon of Olive Oil, and a dash of paprika.. get a chorizo and pierce its skin with knife on several areas. boil the chorizo in the water-oil-paprika liquid.. .. till liquid is just about evaporated, natural oils from the chorizo would have oozed out.. When water has evaporated, the chorizo will fry in the remaining Olive Oil and its natural fatty oils... Fry till its just right.. Remove from heat and slice, put back in heat and fry a min longer..and Voila.. Thats it! Serve with good bread , aged cheese and a good red wine! I hope this recipe works for u. I love it.

hopscotch

canuckuphereathome,

Your boquerones en adobo sounds like <i>boquerones en vinagre</i>, marinated smelts. The recipe according to Penelope Casas' book &quot;Tapas&quot; (ISBN 0-394-74235-4) is:

&quot;3/4 pound smelts, fresh anchovies, or other small fish. Cleaned, with heads, tails, and fins removed.
salt
1/2 cup white wine vinegar
3 cloves minced garlic
1 tablespoon minced parsley

&quot;Soak the cleaned fish in cold water for 1 hour. Drain, then butterfly the fish, leaving the bone in. Arrange skin side up in a shallow flat bottom bowl in one layer. Sprinkle on salt and pour on the vinegar. Cover and refrigerate overnight (the fish will not be coooked, only marinated).
&quot;Drain the fish and discard the vinegar. Pull out the spine bone and slpit the fish in halves, trimming away any ragged edges. Return to the bowl, sprinkle with the garlic and parsley, and refrigerate a few more hours.&quot;

She has hundreds of other recipes. Gosh, I'm getting hungry.

dsm22

ohmygosh! I hope you people are happy! It is almost 11pm and I am now starving. I am digging out my Spanish cookbook to figure out what I will cook on my day off on Monday. I want something even if it turns out to be my favorite paella. I love chorizo!

Now I have to go to bed with my stomach growling, ugh!

lenci

Another popular use for chorizo is chorizo bread. You make a simple white bread dough and then insert a good chunk of chorizo into the centre of it before baking. Baking causes the fats to melt and soak into the bread. ABSOLUTELY DELICIOUS.