Tapas Trio
Recently we went to eat at Jaleo restaurant in DC. We had a great meal and have been craving more tapas ever since. To see my full review visit Gluten Free Food Critic. I just happened to have Jose Andres cookbook, A Taste of Spain in America. I looked through the recipes to see if the Gambas as ajillo (shrimp) and the Setas al ajillo (mushrooms) were in the book. The shrimp with garlic was there but the mushroom with garlic was not. There were two recipes with mushrooms and garlic that were similar so I decided to use the basic information in both and create a dish. I didn’t have all of the ingredients for the shrimp tapas but I had some similar things. The recipes here are inspired by Jose Andres and are not what is in his cookbook. If you want his recipes, check out his cookbook.
As I started to cook I realized that these two dishes would not be enough for our dinner. I knew I had chorizo in the freezer and a few potatoes left from my CSA. This combination is very common in tapas. I didn’t even check for a recipe and just got cooking. I ended up with enough for the two of us.
Shrimp with Garlic Ingredients:
1 pound u-10 shrimp, peeled with tail left on
2 large cloves of garlic or 3 small cloves sliced
1-3 dried hot peppers
handful of chopped fresh parsley
2-4 tsp Brandy
Salt and Pepper to taste
Spanish Olive Oil
Directions:
Clean the shrimp, peel and slice the garlic, chop the parsley and get the other ingredients close at hand. This is a quick cooking dish.
Heat your pan to medium high heat. Add in the garlic until it starts to soften. Now add in the shrimp. Cook on both sides. Remember if it’s shape is a C it’s cooked and if it’s an O it’s overcooked. When they are done add the brandy, give it a toss and serve. I sprinkled the top with parsley.
Mushrooms with Garlic Ingredients:
1 package of white button mushrooms
2 cloves minced Garlic
4 small Shallots, chopped
3-5 sprigs of fresh thyme
3-5 sprigs of fresh rosemary
1 bay leaf
Spanish Olive Oil
2-4 tsp Sherry Vinegar
Course Sea Salt & Pepper
Directions:
Clean off your mushrooms with a damp cloth. Take out the stems. You can always save these to make mushroom stock. If you can get small mushrooms that are bite size they should stay whole. If you end up with large mushrooms like I did you can cut them into half or quarters. Your choice.
Heat the pan on medium high and add in the oil. Put the garlic and shallots into the pan to soften and flavor the oil. If you want to keep them from getting too brown, remove from the pan before adding the mushrooms. Brown the mushrooms. You may need to add a little more oil when cooking the mushrooms. Once they are brown add back the garlic and shallots. Now add in the thyme, rosemary and bay leaf. Pour these into a bowl to rest and absorb the herb flavors. Add in the Sherry Vinegar, salt and pepper and serve.
Note- if you don’t have fresh herbs use a smaller amount of dried herbs as the flavor intensifies as they dry.
Chorizo and Potatoes Ingredients:
2 links of gluten free Chorizo
2-4 Potatoes
Spanish Olive Oil
Course Sea Salt & Pepper
handful of chopped Fresh parsley
Traditionally added smoked Spanish paprika (I didn’t use)
Directions:
Peel your potatoes and toss into a bowl of cold water. Dice your chorizo. Next heat your pan to medium high. Take the potatoes out of the water and dry before dicing. Add the oil to the pan and when it’s hot add in the potatoes. Once they start to brown a little add in a little water to create steam. Put a lid on them until the liquid is gone. This will allow the potatoes to cook inside and have a fluffy center. This is a technique I saw Melissa d’Arabian, from The Food Network, use for her potatoes. She finished hers off in the oven instead of the stove.
Add in a little more olive oil and the chorizo to your pan. Depending on how many things you have cooking at once will determine the heat level. I had all three of these dishes going so I turned the heat down so they would get a slow crisp. Worked great. Once crisp you can add in the salt and pepper and then the paprika if you are using it.
We really enjoyed having these three dishes together. If you are a fan of tapas check out Jaleo. If you visit their website you can download their gluten free menu. They have a separate dairy free menu at the restaurant.
Your site is very helpful and informative. I too have an informative Gluten Free blog and I am very interested in recommending your site on my blog and maybe you could do the same for mine? I also review products and companies, conduct interviews and write Articles on these topics. I’d love you to visit my site and blog. Please write me back and let me know what you think about this idea. The more of us helping get the word out and helping one another, the better. Tina Turbin http://www.GlutenFreeHelp.info
Your site is very helpful and informative. I too have an informative Gluten Free blog and I am very interested in recommending your site on my blog and maybe you could do the same for mine? I also review products and companies, conduct interviews and write Articles on these topics. I’d love you to visit my site and blog. Please write me back and let me know what you think about this idea. The more of us helping get the word out and helping one another, the better. Tina Turbin http://www.GlutenFreeHelp.info
I love tapas, and I love chorizo! Thanks, Diane!
Gina- What's your favorite tapas?
I love tapas, and I love chorizo! Thanks, Diane!
Gina- What’s your favorite tapas?
I just ate at one of his other restaurants in DC, Zaytinya, last week! Your tapas look great!! I am totally a fan of his after trying the Daring Cook's August paella challenge that came from one of his recipes!
Jenn- Great to know about Zaytinya. I hope to get there before the year is out. I'll have to check out the paella challenge. Thanks!
What a presentation, Diane! I think I need to eat breakfast now IMMEDIATELY, but I'd prefer to be eating your tapas! I just noticed your table. Is that from the Asheville, N.C. gallery, New Morning? I am crazy about all the tables there. If it's not, it has to from the same artist.
Shirley
Shirley- Thanks! As for the table I forget the company that makes them so I'll have to search my memory bank. You tell them what you want included and they create the art. They're out west I believe.
What a presentation, Diane! I think I need to eat breakfast now IMMEDIATELY, but I’d prefer to be eating your tapas! I just noticed your table. Is that from the Asheville, N.C. gallery, New Morning? I am crazy about all the tables there. If it’s not, it has to from the same artist.
Shirley
Shirley- Thanks! As for the table I forget the company that makes them so I’ll have to search my memory bank. You tell them what you want included and they create the art. They’re out west I believe.
I just ate at one of his other restaurants in DC, Zaytinya, last week! Your tapas look great!! I am totally a fan of his after trying the Daring Cook's August paella challenge that came from one of his recipes!
Jenn- Great to know about Zaytinya. I hope to get there before the year is out. I’ll have to check out the paella challenge. Thanks!
Diane, these recipes look fabulous! I love tapas. Happy to know another place to eat in DC with a gluten-free menu. Thanks.
Heather- Thanks. I do love eating out in DC and it's always great when the restaurant get's it.
Diane, these recipes look fabulous! I love tapas. Happy to know another place to eat in DC with a gluten-free menu. Thanks.
Heather- Thanks. I do love eating out in DC and it’s always great when the restaurant get’s it.