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Tapas in Alicante



Every semester, CEA study abroad in Alicante students get the unique cultural engagement opportunity to got to a tapas cooking workshop in Alicante, Spain. From learning how to clean squid to chopping tomatoes, this delicious workshop leaves you with a better understanding of the Spanish culture and a full stomach. Find the recipes featured in the video below!

Ensaladilla Rusa (Russian Salad)

Ingredients

  • 6 potatoes, cleaned
  • 2 carrots, peeled
  • 400gr. mayonnaise
  • 20gr. Piquillo pepper, minced
  • 2 eggs, hard boiled and chopped
  • breadsticks
  • 1 can tuna fish

Cooking

  1. Boil the potatoes with peel and the peeled carrots with salt for 30 minutes. Then cool.
  2. Hard boil the eggs for 20 minutes in water with salt. Then cool in a bath with iced water.
  3. Chop everything and mix in a large bowl.

Patatas con All Oli (Garlic & Oil Potatoes)

Ingredients

  • 6 Potatoes, cleaned

For the All i Oli sauce

  • 2 eggs
  • 8 cloves of garlic, chopped
  • juice of 1 lemon
  • dash of sunflower oil
  • pinch of salt

Cooking

  1. Boil the potatoes with peel for 30 minutes in water and salt, Then cool.
  2. For the sauce, whisk the eggs, garlic, salt, lemon juice, and oil.
  3. Cut the potatoes in pieces and mix them with the All i Oli sauce.

Tortilla Española (Spanish Omelette)

Ingredients

  • 6 Potatoes, peeled and thinly sliced
  • 2 onions, peeled and chopped
  • Olive oil
  • 8 eggs

Cooking

  1. Peel the potatoes and cut them in thin pieces
  2. Peel and chop the onions.
  3. Warm the oil in a frying pan and fry the potatoes and onions, when it is well fried, drain on paper and add them with the beated eggs and salt in a bowl.Warm a little quantity of oil in a pan and add everything. When the mixture is set, turn the side

 Calamares a la Andaluza (Andalucian Calamari)

Ingredients

  • 1kg. medium squids
  • Special flour for frying fish (or wheat flour)
  • extra virgin olive oil
  • salt
  • lemon

Cooking

  1. Wash the squid and separate the legs and fins from the body. Slice the squid bodies and place in a strainer with salt.
  2. Add plenty of olive oil to to frying pan and heat.
  3. On one plate, put flour.
  4. Start frying squid by coating in flour and then place in frying pan. Flip when golden brown on one side.
  5. When done cooking, place squids on paper towels.
  6. Serve with lemon slices.

Croquetas se Jamon (Ham Croquettes)

Ingredients

  • 200gr. Ham
  • 1 green onion
  • 1 clove garlic
  • 100gr. flour
  • 100gr. butter
  • 1l. milk
  • parsley

Batter for Frying

  • flour
  • 3 eggs beaten
  • breadcrumbs
  • olive oil

 Cooking

  1. Cut butter in small pieces and add them to pan. Add chopped green onion and garlic and fry lightly for 5/6 minutes.
  2. Add chopped ham.
  3. Add flour to fry lightly then add milk little by little while constantly whisking. Cook for about 20 minutes. Add parsley
  4. extend dough to big plate and let cool
  5. Cut dough into slices, coat in flour, then eggs, then breadcrumbs. Place in frying pan and fry until golden brown.
  6. When done cooking, place croquettes on paper towels.

Croquetas se Puerro, Calabacín y Pipas (Leek Croquettes with Sunflower Seeds)

Ingredients

  • 250pr. Butter
  • salt and pepper
  • 250gr. Flour
  • 2 eggs
  • 2 leeks
  • breadcrumbs
  • 1l. milk
  • sunflower seeds

Cooking

  1. Chop the leeks and cook in butter in a frying pan.
  2. Add flower and stir in milk carefully when leek s are cooked. Add salt and pepper and sunflower seeds.
  3. When mixture becomes dense, place in fridge for about 12 hours.
  4. Make small balls with batter.
  5. Cover with flour then eggs then breadcrumbs. place in frying pan and fry until golden brown
  6. When done cooking, place croquettes on paper towels.

 


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