3 Spanish Seafood Tapas you Won´t be Able to Resist | Easy Recipes (2024)

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FOR THE GARLIC SHRIMP SKEWERS

• 16raw jumbo shrimppeeled & deveined
• 4clovesgarlic
• 1/2tspsweet smoked Spanish paprika1.15 grams
• 2tbspextra virgin olive oil30 ml
• 4wooden skewers
• handfulfinely chopped parsley
• lemon wedges
• sea salt & black pepper

FOR THE STEAMED MUSSELS

• 1lbsfresh mussels1/2 kilogram
• 1/4cupwater60 ml
• 4sliceslemon
• 4clovesgarlic
• 2tbspfinely chopped parsley8 grams
• lemon wedges
• sea salt & black pepper

FOR THE BATTERED COD WITH ROASTED PEPPERS

• 14ozcod fillet400 grams
• 1cupall-purpose flour120 grams
• 1tspbaking powder4 grams
• 1/4tspsea salt1.5 grams
• 1egg
• 3/4cupbeer177 ml
• 1/2cupextra virgin olive oil120 ml
• 1jarredroasted red bell pepper
• handfulfinely chopped parsley

TO MAKE THE GARLIC SHRIMP SKEWERS

1. Pat dry 16 raw jumbo shrimp (peeled & deveined) with paper towels, then pierce the shrimp into some wooden skewers (4 shrimp per skewer), season the shrimp with sea salt & black pepper

2. Add 4 cloves garlic roughly chopped into a mortar, pinch in a little sea salt and using a pestle mash down until you form a paste like texture, then add in 1/2 tsp sweet smoked paprika and 2 tbsp extra virgin olive oil, mix together until well combined

3. Pour the garlic sauce over the shrimp skewers and brush to ensure the sauce coating all the shirmp

4. Heat a grill pan or fry pan with a medium to medium-high heat, after 3 minutes add the skewers into the pan, all in a single layer, after 90 seconds flip to cook the other side, after another 90 seconds remove the pan from the heat, transfer the skewers into a dish, sprinkle with finely chopped parsley and garnish with lemon wedges

TO MAKE THE STEAMED MUSSELS

1. Add 1 pound of fresh mussels into a colander, rinse under cold water and clean the mussels, begin by removing the beard and then using a steel cloth scrub them clean

2. Add a 1/4 cup cold water into a stock pot, along with 4 slices of lemon, 4 cloves of garlic with the skins on and a slit cut on them, 2 tbsp finely chopped parsley and a little sea salt & black pepper, mix together, then add in the cleaned mussels and gently mix together, heat the stock pot with a medium-high heat and place a lid on the stock pot, after 4 to 5 minutes remove the lid, all the mussels should be open, discard any that didn´t, transfer into a serving dish, sprinkle with finely chopped parsley and garnish with lemon wedges

TO MAKE THE BATTERED COD WITH ROASTED PEPPERS

1. Add 1 cup all-purpose flour into a large bowl, along with 1 tsp baking powder and 1/4 tsp sea salt, mix together, then create a well in the flour, add in 1 egg and 3/4 cup beer at room temperature, mix together until you get a creamy batter with bo lumps

2. Pat dry a 14 oz piece of cod with paper towels, then cut into 1 inch (2.5 cm) pieces, season the cod with sea salt & black pepper

3. Add the pieces of cod into the bowl with the batter and mix them around so they are evenly coated in the batter

4. Heat a large fry pan with a medium heat and add in 1/2 cup extra virgin olive oil, after 5 minutes and the oil is hot but not smoking, add the pieces of cod into the pan, making sure to shake off any of the excess batter, make sure they´re all in a single layer, after 3 minutes flip to fry the other side, after a total cooking time of 6 minutes, remove the pieces of cod from the pan and transfer into a dish with paper towels

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5. Add the pieces of cod into a serving dish, garnish with strips of jarred roasted red bell peppers and a sprinkle of finely chopped parsley