Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.
Monkfish used to be relatively cheap but is now more of a luxury to be saved for special occasions! This recipe is from ” The Food of Spain and Portugal” by Elizabeth Lambert Ortiz.
A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.
A Rick Stein Recipe
This recipe from ” Moro The Cookbook” goes well with some fried potatoes and a rocket salad. You can substitute Monkfish as an alternative to skate and the sauce can also be used with lamb.
This dish originates from the Basque region of Spain and can be found in ” Moro The Cookbook”. They recommend serving with Mashed Potato with Garlic and a Watercress Salad or braised fennel.
A version of Tuna with Sweet Onions from Jerez shared in ” Moro The Cookbook”.
A Basque Tuna stew now renowned throughout Spain from ” Spain on a Plate”.
A recipe for White Tuna fishballs from ” Spain on a Plate” by Maria Jose Sevilla. You can use different fish if preferred.
A popular recipe which replaces the typical white sauce found in ” Coquille St Jacques” with a spicy tomato and wine sauce. Its from ” The Foods and Wines of Spain” by Penelope Casas. Accompany with a medium dry white wine if wished….