I’ve had to pause my Try The World subscription, because I have been so slow to go through the boxes, plan a meal/blog post, make it, and write it up. Oops! So I’ve made a goal for 2017 (I don’t like the word “resolution”) to work on 1 Try The World post per month. This month I made tapas with the Spain Box! So much food!!!
The Spain Box came with El Navarrico salsa tumaca con ajo (tomato sauce with garlic); El Avión paprika; Oleum Hispania extra-virgin olive oil; and Espinaler canned white tuna – all of which were used to make the tapas.
It also contained P. listo jasmine floral jam; Ines Rosales cortadillo citrus crumble cakes; and El Almendro turrón (almond candy).
The first step for this meal is to create the marinade for the tuna by heating olive oil, garlic, and bay leaves together; then adding red wine vinegar, orange zest, paprika, oregano, and salt. Cool completely, then add the tuna (drained) and marinate for 2 hours.
Next – marinate raw, peeled, and deveined shrimp in olive oil, paprika, garlic, baking soda, and salt for about an hour.
Meanwhile, prepare the potatoes by soaking them in hot water for 15 minutes, then roasting for 30 minutes with olive oil, paprika, salt, and pepper. Also, cook some chorizo and make the bravas sauce (tomatoes, onion, garlic, and paprika blended together).
Toss the potatoes with the chorizo and some parsley. Top with the bravas sauce and mayonnaise.
Cook the shrimp by adding to a hot pan along with the marinade. Then add champagne vinegar and parsley.
Prepare the pan con tomate by brushing ciabatta slices with olive oil and toasting, then topping with the jarred salsa tumaca con ajo and slices of Manchego cheese.
For the tuna, simply serve with toasted bread.
This took about 2 hours to put to together, but it was worth it. So many delicious dishes to choose from! My favorite was definitely the tuna escabeche – the orange zest packed such a wonderful punch! Jasper’s favorite was the pan con tomate – the sauce that came with the box was definitely super yummy.
Tuna Escabeche
adapted from Try The World
serves 4
1 tin of Spanish white tuna, drained
1/2 cup Spanish extra-virgin olive oil
3 garlic cloves, minced
2 bay leaves
1/4 cup red wine vinegar
zest of 1 orange
1 tsp paprika
1 sprig oregano
salt, to taste
crostini, to serve (I used toasted ciabatta)
In a saucepan over medium heat, saute the garlic in the olive oil for 30 seconds. Add the bay leaves (be careful, they will pop) and cook for 30 seconds.
Remove from heat and whisk in vinegar, orange zest, paprika, oregano, and salt. Cool to room temp, then add in the tuna.
Transfer to the fridge to marinate for 2 hours, then serve with crostini.
Gambas al Pimentón
adapted from Try The World
serves 4
1 lb jumbo shrimp, peeled and deveined
1/2 cup Spanish extra-virgin olive oil
2 tsp paprika
4 garlic cloves, minced
1/2 tsp baking soda (keeps them firm and juicy)
salt, to taste
1 tbsp Champagne vinegar
1/4 cup minced parsley
Combine the olive oil, paprika, garlic, baking soda, and salt. Add the shrimp and marinate for 1 hour.
Heat a large skillet over high heat. Add the shrimp and marinade and saute until just cooked through, 3-4 minutes.
Remove from heat and add the vinegar and parsley.
Patatas Bravas
adapted from Try The World
serves 4
2 lbs small potatoes
4 tbsp Spanish extra-virgin olive oil, divided
2 tsp paprika, divided
salt and pepper
5 canned whole, peeled tomatoes
1/2 yellow onion
3 garlic cloves
1 cup chorizo
mayonnaise
minced parsley
Preheat the oven to 450 deg F. Quarter the potatoes and soak in hot water for 15 minutes.
Dry well and toss with 3 tbsp of olive oil, 1/2-1 tsp of paprika, and salt and pepper to taste.
Roast the potatoes until tender, at least 30 minutes.
Meanwhile, make the sauce: add tomatoes, onion, garlic, and 1 tsp paprika to a food processor and pulse until combined but chunky.
Heat 1 tbsp olive oil in a skillet and cook the chorizo. Toss with the cooked potatoes.
Top with bravas sauce, mayonnaise, and parsley.
Pan Con Tomate
adapted from Try The World
serves 4
sliced ciabatta
Spanish extra-virgin olive oil
Tumaca sauce (crushed tomatoes, garlic, salt, pepper, olive oil)
manchego cheese, thinly sliced (alternatively you can use sliced tomatoes)
salt
Brush the bread with olive oil and toast at 375 deg F for 8 minutes, or until golden.
Spread with the Tumaca sauce, top with manchego, and sprinkle with salt.
One Year Ago – Classic French Toast
Two Years Ago – Apple Galette with Salted Bourbon Caramel
Three Years Ago – Raw Tahini Date Salted Caramels
Four Years Ago – Broiled Figs with Blue Cheese, Prosciutto, and Honey; Balsamic Glazed Figs with Mascarpone
Five Years Ago – Carnitas
Six Years Ago – Spiced Lamb Tagine; Thai Pumpkin Soup