Chorizo Stuffed Mushrooms

Stuffed mushroom tapas are one of the simplest tapas to make, this recipe uses Orce chorizo and manchego cheese. A delicious combination ready in 20 minutes. This very simple tapas dish is our September featured recipe and will make an impressive addition to your tapas table, watch out they won't last long...

Ingredients: (12 tapas)

12 Medium mushrooms
1 Orce chorizo
Grated Manchego cheese
Virgin olive oil



Prep & Cook:

Peel and de-stalk the mushrooms

Slice the chorizo sausage and place one slice inside each mushroom cap.

Grate Manchego cheese and sprinkle generously over the top.

Drizzle with olive oil and oven bake for 20 minutes.

Serve immediately and enjoy!

(Tip: if using cooking chorizo you can split the sausage and squeeze out the meat - dice the mushroom stalks and mix together before filling the mushrooms)



Up and coming recipes this September - Prawns, are they the king of all tapas..?

Mussels in Cider

August is a good month for mussels, you get big juicy mussels which, when steamed make great seafood tapas or a starter. This recipe uses Asturian cider for steaming resulting in a unique flavour, something a little different to white wine and just as tasty!

Ingredients: (Makes 8 starter servings)

3-4 Kilos fresh mussels
400ml Asturian cider
1 Onion (diced)
2 Bay leaves
Cracked black pepper



Steaming:

1. Prep up your fresh mussels by removing the beards and scraping the shells if required.

2. Place the mussels in a large pan or Spanish Olla and put on a high heat, steam for 6 – 8 minutes until opened. (If you do not have a large enough pan simply steam the mussels in two lots.)

3. Meanwhile, put your diced onion, bay leaves, pepper and cider into a cazuela and reduce by around half over a high heat.

4. Pour in any remaining juices from the steamed mussel and stir.

5. Place the mussels into a large bowl/cazuela and pour over the cider sauce.

6. Serve in bowls and keep the crusty bread handy!




FIESTA! You can't beat a bit of Spanish guitar after a good meal!

Traditional Spanish Cooking

Traditional Spanish paella, there is nothing quite like watching the experts at work making a paella over the outdoor barbeque. The flavours of a paella over hot smokey coals cannot be compared to those cooked indoors, both are good but the outdoor version always has the edge - a rustic flavour...



We are fortunate enough to be invited to a fiesta or two every August where a big paella pan always has something interesting bubbling within. This time the recipe was simply "Conejo y arroz" (Rabbit & Rice) not strictly a paella but very similar, in fact you could find liver and inch long pieces of pork rib among the bomba rice - cooked to perfection. Apparently it was a "receta de me Madre" a recipe that had been in the family for a couple of generations and obviously still enjoyed to this day.



Interestingly the cocinera (chef) had an unusual way of cooking this rather larger dish. Normally to cook anything on a barbeque you need "brasa" (hot bed of coals) for this recipe though the heat was distributed evenly under the 42cm paella pan using nothing but small sticks and pine cones. Careful attention was paid to the fire just as much as the dish and the flames were tended to frequently, lots of fire but never too hot - a secret of cooking Spanish paella outdoors.



When the dish was ready it was quickly removed and covered with newspaper to rest for a few minutes then with a table set for 12 it was time dig in!

Recipe for Hake

Hake is a very flavoursome fish but not quite as popular as some other varieties such as cod. Reasonably priced a few hake fillets from the fish quay or local fishmongers are a great buy and makes a fantastic evening meal. Enjoy.

Ingredients: (serves 4)

4 hake fillets
2 fresh bay leaves
3 tbsp good sherry vinegar
4 garlic cloves (crushed)
3 tbsp Fino sherry
12 Tomatoes (quartered)
Olive oil
Broadleaf parsley to garnish



How to Cook:

To cook Salsa:

1. Lightly fry garlic and bay then add the tomatoes and cook for 10 - 15 minutes.

2. Deglaze with sherry and vinegar then reduce and gently simmer to keep warm.

To cook the Hake:

1. Place the fillets skin side down into a hot frying pan of olive oil and fry for a minute or so until skin is crispy.

2. Transfer to a tray and place into a hot preheated oven and bake for 3 - 4 minutes

3. Serve with the salsa beside the fillets and garnish with parsley.

Gourmet Spanish Gifts

The finest Iberian Hams from Spain incorporated into unique Spanish "selections" with flavour combinations in mind.

Simple works so why complicate things? Iberian bellota hams are among the finest in the world so putting together a selection of complimentary flavours takes a little time and advice from the experts... after all it would not be ideal to put together such Spanish selections without speaking the odd Maestro Secadero.



Sometimes, simply a good Iberico ham, sharp knife and a sturdy ham clamp are all that is required. Sometimes though to make a gift selection that little bit more special other complimentary products really do add the finishing touch.

Cheese, D.O wines, good cava, lomo tenderloin, quality olives and Jabugo pate to name but a few are the usual contenders we work with, still keeping simplicity in mind a combination of 4 prime flavours with Iberico at the front is usually more than sufficient.



Above: the "D.O Selection" top of the range acorn fed paleta from the award winning and D.O recognised region of Pedroches in Cordoba. Accompanied by a gran reserva cheese, Spanish cava, carving knife and unique professional ham stand this makes the perfect gift for any occasion.

Orce Serrano Hams currently has 12 artisan "special selections" ranging from 99,00 euros to 565,00 euros. Specially selected products for both Iberico and Serrano ham Spanish hampers.

Recipe for Skate Wings

Andalucian seafood recipes. With southern Spain being on the Mediterranean coast seafood is plenty and can be found on every restaurant menu. Battered calamari is a firm favourite in the tapas department but for something a little more complex try this recipe for skate wings...

Ingredients:

4 medium skate wings
Plain flour
125g butter
Handful of fresh broadleaf parsley
Squeeze of lemon juice
Salt and pepper



Method:

1. Wash the skate wings and pat dry, dust with seasoned flour, shake off the excess.

2. Melt a little of the butter in a large frying pan and fry the wings on a medium heat for 5 - 6 minutes on each side until golden brown. Remove from pan.

3. Add the rest of the butter to the frying pan and cook until it turns brown, taking care not to burn it. Take the pan off the heat, add the parsley and a squeeze of lemon juice.

4. Pour the sauce over the skate and serve.

Simple and easy, makes a nice starter or main meal. Delicious!

Iberico Ham Tapas Recipes

Jamon Iberico de Bellota or simply Iberico ham is Spain's finest export and recognised around the world as one the finest hams money can buy. So what do you do with your Iberico ham - except appreciate the nutty flavour, exceptional texture and aroma!? Well Iberico hams are also the worlds most expensive so if you fancy trying your hand at some tapas it may be best to gather some ideas as the flavour combination is all important...



As with Serrano hams the usual suspects such as broad beans and almonds both work well and are very easy to make into tapas. For the more adventurous though here are some suggestions we have tried in local tapas bars in and around the Granada region.

Iberico ham and roasted figs

Iberico ham and cold melon soup

Iberico ham stuffed artichokes

Iberico ham roasted tomatoes

Iberico ham and poached egg (duck)

Iberico ham and asparagus spears



The other perfect partner of course to Iberico ham (particularly bellota varieties) is a good wine, choose something with plenty of depth but not too heavy and a good Rioja or Ribera will go down just fine. Accompany this with some manchego cheese and a few salted almonds and you will be in Iberico heaven!



Bliss! View Iberico Hams >>>

Spanish Olive Oil Flavours

Varieties of Spanish olives differ thus producing oils with different flavours, some olive oils are better for example with salads or fish, others with red meats and for marinading. Here we have a simple guide detailing the most popular varieties of Spanish olive oil, a guide to flavour and suggested uses.



Arbequina: Quite a fruity oil often with hints of almond, good with salads, escalivada and seafood.

Picual: Good depth and quite intense flavour with mild bitterness. Accompanies red meats and tuna, also good for frying.

Hojiblanca: Fruity with a nutty finish, ideal with pasta dishes, salads, poultry and seafood.

Verdial: Fruity yet sweet, this oil is ideal for salads, dressings, and a good oil for gazpacho recipes.



There are many more types of olives and olive oils available, those detailed above are ideal for keeping in the kitchen, are excellent "all rounders" and can be used in every day cooking. Remember to store your olive oil away from direct sunlight and at room temperature. Olive oils, as a general rule should be used within 12 months from the date of production.

Jaen Gourmet Olive Oil

Is your olive oil on the table with the salt and pepper? We believe that it should be! The Spanish consume large amounts of olive oil and also use it in almost every recipe - even chips are cooked in olive oil.

The region of Jaen is regarded as the olive oil capital of the world due to the amount it produces and also the quality. In May of 2009 the world record for the largest olive oil tasting was set:

thousands of local residents were ready, patiently waiting behind the turnstiles for the event to open. By 12 p.m., over 12,909 people had passed through the gates and congregated in the park specially set up for the festivities, sampling the finest olive oil in the region. The Guinness World Records challenge was achieved shortly thereafter



Being situated on the outskirts of Jaen we are lucky enough to have access to one of the finest olive oils the region produces. The gourmet extra virgin oil is a result of a careful cultivation process using trees from the Sierra de Cazorla area. This award winning and certified gourmet oil is certainly "gourmet" in every sense of the word, tremendous flavour, aroma and depth which pairs with serrano and iberico ham to name but a few perfect partners.



A few lucky customers have already tasted this exquisite oil through our ham care kit gift set and the response has been extremely positive. The gourmet oil is due on sale through Orce Serrano Hams this September.

Spanish Chili Tapas

Spanish chili tapas... Spanish "Guindillas" make hot tapas, if you like a lot of bite with your food then these tapas will fit the bill!



Ingredients: (serves 4 brave people)

6 Chili peppers
Olive oil
Sea salt



1. Barbeque the peppers until the skin begins to turn brown.

2. Cut off the head of the pepper then slice all the way down the length and open to expose the seeds.

3. Using a paring knife carefully remove the skin of the chili.

4. Remove most of the seeds then cut the pepper into small pieces.

5. Place the chili segements onto a shallow plate or small cazuela and drizzle generously with a good extra virgin olive oil - a heavy oil is good for flavour.

6. Season with sea salt and serve.




Hot stuff and not for the faint hearted! Dive in with fresh crusty bread as the olive oil infuses with the chili pepper. Tapas little and often...

Like your tapas hot? Why not try the Orce "Fire" Chorizo?

Serrano Ham and Melon Soup

Here is a great Spanish starter which is light and ideal for the summer or indeed at any time. Serrano ham and melon are perfect partners but with this recipe we have created a cold melon soup with lightly fried crispy ham...Delicious!

Ingredients: (serves 10- 12)

1 medium Cantaloupe melon
8 Slices of hand carved serrano ham
1 Large fresh cucumber
3 Tablespoons cider vinegar
Teaspoon lemon zest
Sprinkle of salt
250ml Extra virgin olive oil



How to make:

1. Cut the melon in half, remove all the seeds and cut of the skin, chop the melon into small pieces ready to blend.

2. Peel the cucumber and chop into cubes then place these into a blender along with the melon.

3. Blend for 2 - 3 minutes then add the lemon zest, cider vinegar and salt. Blend for a further minute or so then gradually add the extra virgin (add more for the desired consistency if required)

4. Place in the fridge for 45 minutes.

5. When the soup is cold carve your serrano ham and fry gently in olive oil until crispy.

6. Serve the soup in glasses and garnish with the crispy ham.

7. Serve straight away

Enjoy!

Serrano Ham Paleta

The Spanish Serrano ham "paleta". We often get asked what is a paleta? The paleta is the smaller front leg of the pig where as the ham or "jamon" is the larger rear leg.

Why a "paleta"? The smaller front leg is a great starting point if you have never had a full 7 - 8 kilo ham before, its also a great centre piece at smaller tapas parties perhaps catering for only 10- 12 people where a big ham may be too big.

In the flavour department the paleta does not disappoint, in fact some local Spanish residents favour a large paleta over a full jamon due to a flavour that can only be achieved from a smaller cured ham.



The paleta is still a Spanish ham albeit a small one, the main difference is that the front leg is thinner than the large fat back leg so needs less curing. Salting of the leg (1 day per kilo of initial weight) is equal to the "jamon" but obviously less so as paleta is smaller.

Flavours & Aromas: Buy a good one and you will be in Spanish tapas heaven, very easy to carve, light and accompanies olives and cheese with a gourmet combination quite unlike anything else outside Spain. Keep the good red wine handy too.

Slices: Leave to breath and almost sweat before consuming, serve at room temperature for optimum flavour and aroma, ham and cheese - perfect tapas.

If you would like to find out more about the paleta and the differences between front leg and back leg hams you can read our article "All about legs" Jamon vs Paleta

Spanish Beef Recipes (Spicy beef kebabs)

Spanish beef kebabs are one of only a few Spanish beef or "tenera" recipes as certainly in Andalucia the more popular meats are lamb and pork. In Granada the production of beef is minimal however if you look hard enough you will discover a family run butcher in a small market or down a side street that does sell good cuts of beef.

Ingredients: (makes 6 large kebabs)

1kg beef (cubed)
4 Garlic cloves
2 Teaspoons hot smoked paprika
250ml Olive Oil
250ml Wine vinegar
1 Onion, chopped
1 Red pepper, chopped
Salt & Pepper
Thyme/mixed herbs



1. Place your beef cubes in a large cazuela and leave aside.

2. Roughly chop the garlic and place in a food processor, add the rest of the ingredients (except onion & red pepper) and blend into a paste - add more olive oil if required.

3. Pour the marinade over the beef, mix well and place in the fridge for 2 hours.

4. On kebab sticks thread over the beef and alternate with the onion and pepper.

5. Cook on a hot BBQ for 10 - 12 minutes turning frequently.

6. Serve with salad and boiled potatoes.

For more Spanish beef recipes visit the Orce Serrano Hams "Meat Recipes" page.

Bonito Tuna & Cherry Tomato Salad

If you like your seafood tapas then this simple and easy to knock up Bonito tuna salad is sure not to disappoint!

Ingredients:

250g Cured Bonito tuna

250g Cherry tomatoes

1 Small red pepper

1 Handful of fresh rocket or baby spinach leaves

Extra virgin olive oil



How to Prep:

1. Cut around 250g of the bonito tuna loin using a long sharp knife (jamonero is ideal), ideally the loin should be cut into thin strips about a cm wide similar to salted anchovies.

2. In a large salad bowl place the rocket/spinach leaves

3. Cut the cherry tomatoes in half and add to the bowl.

4. Slice the red pepper and add.

5. Toss the ingredients, adding a generous amount of gourmet extra virgin olive oil.

6. Place the strips of tuna over the top.

7. Serve with fresh crusty bread.

This salad is great as a starter or "racione" for perhaps 2 - 3 people.

Why not make it a seafood affair with some calamari?



More Spanish Seafood Recipes