Spanish Tapas Class
What you'll learn
Mise En Place
Fuji apple, 1x
Navel orange, 1x
Brown sugar, 4 tbsp
Orange juice, ¾ cup
Brandy (optional), ⅓ cup
Spanish red wine (or your favorite bottle!), 1 bottle
Russet potatoes, 2x
Garlic, 1 head
Egg yolk, 1x
Balinese Truffle Salt, to taste
Parsley, ¼ bunch
Demi baguette, 1x
Extra virgin olive oil, 3 cups
Tomato paste, 1 oz
Smoked paprika, 2 tsp
Red chili flakes, 2 tsp
Ground black pepper, ½ tsp
Cornstarch, 1 tbsp
Water, 1 tbsp
Vegetable stock, 1 cup
Sherry vinegar, 2 oz
Shrimp, 1 lb
- Make the Sangria
- Peel and cut half of the apple.
- Cut orange into small pieces leaving the rind on.
- Add the apple and orange to a pitcher with the brown sugar. Mix well with a cocktail spoon and let set for 2 minutes.
- Add ¾ cup orange juice and ⅓ cup brandy to the pitcher and let sit for another 2 minutes.
- Add your favorite bottle of Spanish red wine to the pitcher. Adjust flavor to taste by adding more fruit,wine, or brandy..
- Keep refrigerated until for 2-24 hours to infuse the flavors! Enjoy with your Tapas!!
- For the dish preparation: Preheat your oven to 350 F.
- Peel the potatoes and cut them into small pieces.
- Peel and slice 5 garlic cloves. Mince 4 additional cloves. Leave the 10th and final clove whole. Muy fuerte!
- In a mixing bowl, add the egg yolk. Zest in half of the lemon. Microplane the whole clove of garlic. Nowseason with a small pinch of truffle salt.
- Time to emulsify ½ cup of olive oil into the egg yolk mixture. To emulsify: whisking quickly, drizzle the oil slowly into the egg mixture.
- Adjust thickness of the aioli with half a lemon’s worth of juice and if needed, a splash of water. This is the garlic aioli for the patatas bravas.
- Chop the parsley.
- Slice the baguette and cover in foil.
How to cook
- In a large saute pan, heat ½ cup of olive oil over medium heat.
- Add the potatoes to the pan and cook for a few minutes until almost cooked through.
- Remove with a slotted spoon and set on a baking sheet lined with a rack.
- Place the tray in the fridge.
- In a medium saute pan, heat ¼ cup of olive oil over medium heat.
- Add the sliced garlic to the hot oil and cook until it starts to brown.
- Remove the sliced garlic from the pan with aslotted spoon and set aside.
- Drop the heat to medium low and add the tomato paste, half of the smoked paprika, half the red chiliflakes, and half of the black pepper.
- Stir and let cook.
- In a separate small ramekin, combine 1 tablespoon cornstarch with 1 tablespoon of water and whisktogether. This is a slurry.
- Add one cup of vegetable stock to the pan. Then add the slurry a little at a time and keep whisking until the sauce is smooth.
- Add a teaspoon of sherry vinegar and keep whisking until the sauce appears creamy and thickens slightly.
- Season to taste with Balinese truffle salt. This is a classic red bravas sauce.
- Pop the bread into the oven to warm.
- Reheat the potato pan over high heat and cook the potatoes a second time. This is for GBD and crispiness.
- Once golden and crispy, remove from the pan and season with Truffle Salt.
- Add ⅓ cup olive oil to a clean, large saute pan over medium low heat.
- Add the minced garlic and the remaining chili flakes and smoked paprika and saute until fragrant.
- Turn the heat to medium high and add the shrimp and the juice of half a lemon. Add in the remainingsherry vinegar.
- Stir until the shrimp are coated in the sauce and fully cooked, about 3 to 4 minutes. Do notlet the sauce reduce completely.
- Season with truffle salt and the remaining pepper.
- Remove from heat and top with chopped parsley.
- Grab the bread from the oven. Slice into pieces.
- Plate the potatoes with the bravas sauce and the aioli. Plate the gambas al ajillo with sauce and the warmed baguette. These are your two tapas! Enjoy with the sangria!
From the chef
Hey Gastronomy Gangsters! Chef Tucker here! Summer is definitely upon us… so I figured we needed a little trip to SPAIN! When I studied abroad at Uni, I studied in Spain for the summer semester and oh man did I eat SO MANY THINGS. 😄