Did you know that Spanish tapas can be divided into different categories? Cosas de picar is usually something simple like nuts, olives or cheese. Pinchos is food served on wooden sticks that is supposed to symbolize the darts used in bullfighting. Bocadillos are sandwiches with fillings. (There are many other categories described in the cookbook A passion for tapas). Regional specialities also vary across the country. The Canary Islands is for example known for its great selection of various Mojo sauces (made of red or green peppers, vinegar and garlic) and “wrinkly potatoes” Papas Arrugadas (boiled in salted water and baked in their skin). While staying in Gran Canaria we decided to try experimenting a bit and come up with a couple of new, or slightly revised, tapas recipes. So far, we have only made oven baked fish with olives and Camembert (which we thought turned out very well) but today we can share with you two more recipes that don’t take long to prepare: Spicy almonds and Carrot salad with a taste of fresh mint and lemon.
Carrot salad with a taste of fresh mint and lemon
Ingredients (2 persons)
1 handful fresh mint
1 lemon (juice)
1 tsp cumin seeds
salt to taste
Dry roast the cumin seeds in a frying pan. Peel and slice the carrots and place them in a bowl. Chop the fresh mint and mix together with the carrots. Add cumin, salt, lemon juice and a bit of olive oil. Toss before serving.
This is the perfect pre-dinner snack that goes exceptionally well with a cold beer. Blanch the almonds for 2-3 minutes. Take off the skin and let them dry. Place the almonds on a baking tray and coat them in olive oil. Roast them in the oven for approximately 15 minutes at 200 degrees celsius. Toss the almonds from time to time so they don’t burn. Drain the nuts on kitchen paper, place them in a bowl and sprinkle with salt and chili powder.
From Laayoune it only takes 40 minutes to fly to the vacation paradise Gran Canaria. Spending time here is all about sunbathing and relaxation, therefore, minimizing the time in the kitchen is a must. However, fresh fruits and vegetables make it fun and easy to improvise and this holiday we decided that no recipes, no googling, no chef programs are allowed – just passion for Mediterranean style of cooking and tapas. Today we oven baked fish fillets and topped them with anchovy stuffed olives and Camembert. It only takes 30-40 minutes to prepare:
Ingredients (2 persons)
4 small-medium sized fish fillets
200g anchovy stuffed olives (chopped)
pieces of Camembert
salt and pepper
Put some olive oil in an oven proof pan. Place the fish fillets in the pan and add salt, pepper, garlic powder to taste. Top off with the chopped olives and pieces of Camembert. Put it in the oven for about 15-20 minutes on 200 degrees Celsius. Add some lemon juice before serving.
Serve with homemade tomato sauce and boiled broccoli with shaved parmesan cheese on top.
If you go to Barcelona (Spain), don’t miss Bar Mut. It’s an awesome tapas bar located right in the business district close to Avenida Diagonal. The prices are certainly on the expensive side but the food is on the other hand impeccable.
Here you can enjoy a wide selection of traditional tapas with a contemporary twist in a friendly and modern atmosphere.
The restaurant kitchen is small but has an open design and displays its delicious seafood at the front of the bar. We strongly recommend you to book table – its a busy place!
Carrer de Pau Claris, 192
+34 93 217 4338