heather_in_sf
Well-known member
I took these to a Tapas party last year and they were really really good - especially if everyone eats the garlicy stuff - otherwise a chaser of mints is a good idea!
REC: TAPAS - Chicken Wings in Garlic Sauce
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika (smoky paprika would be good)
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved (meyer lemons are great for this)
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss together, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes, return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
REC: TAPAS -Warm Saffron Potatoes with Serrano Ham and Sweet Peas
2 cups mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced (meyer lemons are great in this)
2 pounds baking potatoes, like russets, peeled and cubed {or Yukon golds, my favorites)
Kosher salt
Pepper
3 tablespoons olive oil
1 onion, diced (yellow - rinse if it's too hot)
1 red pepper, diced
1 cup chopped Serrano ham (or whatever ham you have)
1 cup frozen peas, thawed
1/4 cup chopped flat-leaf parsley
Combine mayonnaise, saffron + liquid and lemon juice thoroughly in a food processor; season with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.
REC: TAPAS - Chicken Wings in Garlic Sauce
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika (smoky paprika would be good)
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved (meyer lemons are great for this)
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss together, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes, return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
REC: TAPAS -Warm Saffron Potatoes with Serrano Ham and Sweet Peas
2 cups mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced (meyer lemons are great in this)
2 pounds baking potatoes, like russets, peeled and cubed {or Yukon golds, my favorites)
Kosher salt
Pepper
3 tablespoons olive oil
1 onion, diced (yellow - rinse if it's too hot)
1 red pepper, diced
1 cup chopped Serrano ham (or whatever ham you have)
1 cup frozen peas, thawed
1/4 cup chopped flat-leaf parsley
Combine mayonnaise, saffron + liquid and lemon juice thoroughly in a food processor; season with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.