3 Spanish Seafood Tapas you Won´t be Able to Resist
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- čas přidán 20. 05. 2021
- EPISODE 558 - How to Make 3 Spanish Seafood Tapas you Won´t be Able to Resist
FULL RECIPE HERE:
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Once again, recipes that are easy to make! I love that you don’t use tons of ingredients! Please write a cookbook!
Hopefully soon! much love :)
@@SpainonaFork I will definitely get myself a copy 😋👍🏻
Loving this as I love seafood🦐🦐🦐🦐🦐🦐🦐🦐
Thank you! Much love :)
Great recipes as usual, I just saw a low carb recipe where you coat the fish in seasoned/flavoured egg whisked, use 1 egg to 125g of fish..sounds crazy but it works.
Try paprika and garlic granules or a curry spice blend..💕
They look great, can’t wait to try and make them! They will definitely be part of my tapas party plan
Sounds great! much love :)
Those all look wonderful. Can’t wait to try them
soon, either at home or late September when I start the Aux program. Will be somewhere in the Valencian community.
Sounds great! much love :)
As an spaniard, i congratulate you! Looks amazing! You HAVE to make a video on croquetas! If you haven’t yet haha
I have several recipes for croquetas, with more to come :) saludos
love Spain Tapas 😭😭
I wanna try your recipe 👍👍
I used to vive en San Sebastian. I miss pintxos SO MUCH!!!! ¡Gracias por compartir!
Un saludo!
Love your passion for food and your content!! 💖💖😍 Thank you for sharing.
Thank you! Much love :)
great videos mate. so easy to understand
Thanks you! Much love :)
These 3 dishes look amazing, I can't wait to give them a try. Your channel is the best!
Thank you! Much love :)
Simple and delicious. Outstanding video. Thank you!
Thank you! Much love :)
Wow your Amazing Chef thanks
Thank you! Much love :)
I love the simplicity of your recipe's!
Thank you! Much love :)
Great seafood tapas Alberto, loved your presentation so simple and easy to make. Seafood is one of the healthiest meals, and like Spain here in Greece we always have fresh fish., the 3rd fish tap with the fillet code and it's batter is exactly how we cook it here in Greece and it's so delicious!! Thank you Alberto, have a great day😍👍
Thank you! Much love :)
Sencillas y riquísimas esas tapas 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😊
Muchas gracias!
I am really enjoying your site.
So happy to hear that! Much love :)
Looks scrumptious!
Thank you! Much love :)
Those all look awesome my friend!
Thank you! Much love :)
Yum, yum! I can't wait to make the garlic shrimp. Keep sharing those amazing recipes. Thank you ❤️
Thank you! much love :)
I really like the subtle flavors in these dishes. After watching your series I’m using Spanish paprika on just about everything.
I have been living in Spain for the past 4 years, and Ill tell you that sweet Spanish paprika is the SECRET to everything 😀👍
Tried the “brochetas de gambas” recipe last night, and just ate it by itself with some toasted baguette. Guess what I’m having tonight ... the same 😀, because it was so delicious. Thanks for the tip to dry gambas first. Makes a big difference in absorption of flavors.
So happy to hear that! Much love :)
watching from korea 안녕하세요~~ 유튜브 추천영상으로 왔어요. 요리모습이 아주 맛있고 보기좋습니다. 늘 건강하세요~~~🧡💚
🤤🤤🤤 trying them this weekend!
Hope you enjoy! Much love :)
¡Fabuloso!
Muchas gracias :)
Yum and definitely doable!
Thank you! Much love :)
That shrimp looks beyond delicious.
Thank you! Much love :)
Yum looks delicious i am making this soon can i use mushrooms or vegan seafood as am a vegetarian perfect for my after office meals love your recipes making me hungry Thanks Ramya
Thanks for this. I'm off to the central seafood market tomorrow and get those ingredients
Sounds great! much love :)
Albert: Delicious! Will attempt (especially the shrimp and cod). Thanks again. (Fan from San Francisco, California.) *!!~
Thank you! Much love :)
my favourite is pintxos in San Sebastian, oh yummy!
Nothing compares to pintxos in San Sebastian!
Dinner tonight👍👍
🏄😇
Hope you enjoy! much love :)
Gooood again thanks
Thank you! Much love :)
Which one to choose to make 1st?! They ALL look great! Might have to do the cod or mussels. *SHARED*
Much love Terri!
Growing up on the Gulf Coast of Alabama, and me Sainted Mother of Spanish Creole decent, your cooking has me understanding the reflections of what me Mom was doing with her preparations. I Jambalaya ain't the great grand daughter of paella, then I am a damn yankee!!
I don’t have cod fish but do have fresh caught Hog Fish from the Keys. Hope it works out because it looked wonderful...😊 Maddy from Homestead FL
Sounds great! much love :)
Those 3 seafood tapas look really great, thanks a lot for sharing. Once its warm enough to sit outside, I plan to make a tapas party for my family, and I will definitely use some of your recipes. Most of the tapas I want to make, are warm tapas and here is my "problem" - how do I get 5-6 tapas ready at the same time ? Of course I will prepare everything (cut the garlic, prepare the sea food, cut the veggies etc.). Can I keep some finished dishes in the low heated oven to keep them warm, without ruining them too much ? Or would you rather serve them luke warm (instead of risking them to be overcooked) ?
you can go luke wram or put them in a preheated oven at your lowest setting, which will keep the warm :) much love
Yum! 👍🤗
Thank you 😋
Yummmm 😍😍😍
Still lovin' that pretty yellow mortar! These three are for me! Hubbie can't eat shrimp and doesn't like the other two ing.
Sounds great! much love :)
Tasty 🤤
Thank you! Much love :)
How can I make these better?
Caldo vegetal Knorr (in the granulated form).
No Marco schit allowed.
Hey bro. Are you spanish and from which city are you?
As someone born and raised in Galicia, one of the world's greates producers of mussels, I must say I have never seen that recipe done that way and with those exact ingredients. I love garlic but not here.
Talking is easy so I bring my own take on this, but I won't be specific on the amount for each ingredient, that's a bit subjective here.
Mussels. If they're Galician you're to a good start. Clean their beards by pulling then towards the pointy tip, not the round one or you might break the inner meat. Remove any excess barnicles. No need to use steel cloth, a quick wash with your hands will be enough.
Now for the stock pot: some (Galician: albariño is better, ribeiro works well) white wine, some olive oil (just a bit), some slices of lemon, one or two bay leaves. That's it.
Bring that to medium high to high heat. It will start boiling in no time. Add the mussels now. By doing it this way, mussels will be in the cooking process as little as possible because overcooking them is relatively easy and its texture becomes rubber-like.
Cover the stock pot with a lid. But here's an important difference. Do not leave them to cook unattended for any amount of time. You place the lid and continously check (if it's a glass lid it's better). You have to "shake" the pot every now and them (once or twice a minute) and also, with the help of a wooden spoon or whatever, you stir those mussels: the thing is some mussels will be closer to the heat than others and the first ones will cook faster than the latter.
I would never wait for them all to open for two key reasons: one, because once a mussel open, it's done, you can remove it. If anything, say you see two, three, four of them opening at the same time, you may stir them all again, but right after that you will remove those open ones with some cooking tongs, and wait for the rest to open. And reason number two: I lied in my previous line, as it may happen that not all of them will open. Those that remain closed are not to be consumed, they must open by themselves with the help of the heat. If they don't, that means it's a mussel gone bad and if you force it open and eat it, it could make you sick. For real.
That's it, it's done, no need for any extra fancy herbs or anything. Just eat as soon as possible, they are to be served right after cooking.
Now, if it's summer or a sunny day, you may want to add a few steps, only that it's not "mejillones al vapor" anymore but my take on "mejillones a la vinagreta".
In a bowl, mix some roughly chopped onion (no sweet onion, you want something with flavour, only not too much) one or two diced hard eggs and some roughly chopped canned "pimientos del piquillo", a pinch of salt, some olive oil and some white wine vinegar, mix well and use a spoon to put a bit of this mix over each mussel. I must say that at some point between cooking the mussels and pouring this mix, you must remove the shell with no meat from the mussel (discard them) and place the rest on a serving tray.
If you try, I hope you like it.
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