Posted by: Ernest Barteldes | June 12, 2019

More Tapas!


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Tapas from Cafeteria La Flor, Malaga (Ernest Barteldes)

By Ernest Barteldes

 

Last week I posted a piece about tapas that was very well received in comparison to earlier efforts (well, let’s face it – the page hadn’t really been active since I wrote about this new kind of sandwich  a few weeks back due to personal issues that kept me away from writing (those who know me know what I am talking about) but going forward I hope I will be able to drop a weekly piece both here and on Music Whatever, my sister culture blog.

Like I said before, tapas can be anything you want – they are not appetizers for two reasons: they do not come before any meal, and considering that in some places appetizers “to share” can be as big as a meal (looking at you, Applebee’s), I wouldn’t say they’d qualify. A couple of sliders? Absolutely.  A few mini-pizzas (also known as pizette)?  No problem at all.

At home we always do a light lunch on Saturdays – sometimes a sandwich or something like that, but lately I’ve been substituting them with tapas if time allows it. One favorite is a simple dish made with boiled potatoes, chorizo and pancetta (Italy’s version of bacon, which is lighter in taste and not as fatty), which I paired with shrimp pancakes made with a mix of chickpea and wheat flour.

Potatoes with chorizo

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Source: Comer Y Disfrutar: Tapas

(My translation)

(Serves 4)

3 lbs. small new potatoes

Sea salt to taste

4 oz. (100 grams) chorizo, sliced

5 oz.  (125 grams) pancetta

Olive oil for frying

3 garlic cloves, chopped

½ bunch fresh parsley, chopped

 

  1. Boil the potatoes with salt between 15 to 20 minutes until tender. Drain and return to pot and reserve
  2. Sauté the chorizo and pancetta with a little olive oil for about a minute and add the chopped parsley, and then add to the reserved potatoes
  3. Add a little more salt and return the mix to heat, mixing well until all ingredients are well mixed. Serve immediately

 

Shrimp pancakes

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Ingredients

8 tablespoons chickpea flour

8 tablespoons white flour

3 onions, chopped

250 g (1 lb.) shrimp, peeled and deveined

2 tablespoons parsley, chopped

1 teaspoon sea salt

Olive oil for frying

 

  1. In a large bowl, mix the two flour types with ½ pint (250 ml) cold water until you get a homogenous paste. If too thick, add a little more water.
  2. Chop the shrimp and add to the flour mix with the onions and parsley. Season the mix and let rest for 3 hours. If necessary, add a little more water.
  3. Heat the olive oil and add one tablespoon of the mix.
  4. Flatten the pancakes with the back of the spoon making it as flat as possible. Fry on both sides until golden, and transfer to plate with paper towels. Serve warm, cut in slices

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