Recipes
Shrimp and clams in salsa verde
Shrimp and clams in salsa verde
Ingredients
- 0.3 kg Frozen Shrimp
- 1.2 kg Black Clams
- 0.15 l Fish Soup
- Salsa Verde The Tapas Sauces
Instructions
- Sauté shrimp and clams together in a pan.
- Sprinkle salt on top if preferred.
- Turn shrimp over to ensure even cooking.
- When clam shells have opened and shrimp are a pink or opaque color, they are ready.
- Place on a plate and add two tablespoons of Salsa Verde the Tapas Sauces on top.
Video
Notes
Prawns and Shrimp
Are prawns and shrimp the same thing? No, they’re not. In fact, they’re different species of sea creatures, despite their somewhat similar appearance. So what’s the difference? Most people are aware of the fact that prawns are larger than shrimp, but there’s also a difference in the taste. Prawns are believed to be a little sweeter, while shrimp are a little saltier and more savory. Here’s the great news: For this recipe, feel free to use prawns instead of shrimp, and alongside the clams and Salsa Verde The Tapas Sauces, the ingredient combo still works perfectly well for a highly satisfying recipe.Clams and Mussels
Like prawns and shrimp, clams and mussels are often confused with one another. Let’s take a look at the differences. Clams are regarded as having a sweeter and saltier flavor, as well as a more chewy texture. Mussels, on the other hand, have a creamier and more tender texture with a taste that’s a little more robust. If you prefer mussels to clams, feel free to use them in this recipe instead of their suggested counterpart. Either way, you’ll have a delightful dish that boasts some of the finest flavors of the sea.Alternative Ways to Cook Shrimp
Grilled Shrimp
Once sprinkled in oil and drizzled with salt, the rest is easy. As long as you’ve preheated the grill for a few minutes, all it takes is two minutes of having the shrimp on the grill before you turn them over to let the other side cook for the same amount of time. Then, remove them from the grill and drizzle lemon juice over the top for a dash of zesty flavor.Steamed Shrimp
Did you know that you can steam shrimp even if you don’t have a steamer in the kitchen? All you need is a pot of boiling water. Add shrimp to the pot and cover. After five minutes, stop the boiling but allow the shrimp to sit there, submerged in the steam, for 10 further minutes. Then remove the cover and enjoy. A quick tip for this method is to also add marinade to the water. This can be made up of lemon juice, garlic powder, salt, and ground black pepper. Some people like to allow their shrimp to soak in milk for 10 minutes before cooking them. This helps to get rid of that fishy smell that can sometimes linger around the kitchen and adds some extra moisture to the shrimp. While this is an option, it’s by no means a must.Rice with salsa verde
Mojo style sautéed vegetables with prawns
Mojo style sautéed vegetables with prawns
Ingredients
- Zucchini
- Red Pepper
- Roasted Red pepper
- Red Onion
- Thick Wild Asparargus
- Mushroom
- Cauliflower
- Broccoli
- Green Beans
- Frozen Prawns
- Sunflower Oil
- Salt
- Powdered Black Pepper
- Salsa mojo picón The Tapas Sauces
Instructions
- Clean, dice and boil the vegetables.
- Fry the prawns in sunflower oil.
- Sautee the vegetables on a high flame.
- Add the fried prawns to the vegetables.
- Sprinkle salt on top.
- Add three tablespoons of sala mojo picón to the prawns and vegetable mix.
- Stir the sauce into the ingredients and serve.
Video
Notes
It all comes down to the final touch. That being, a dollop or two of salsa mojo picón, bringing Spanish flair to this veggie-packed seafood sensation. Mojo picón is more than just our average sauce. It originates from that sun-drenched archipelago off the beautiful African coast, otherwise known as the Canary Islands.
Shrimp Vs prawns
In recipes like this one, shrimp and prawns are pretty much interchangeable. So whichever you prefer, or whichever you have in the refrigerator, both will blend seamlessly with the suggested vegetables and sauce combo. You might be wondering, what exactly is the difference between the two, after all? While it’s true they look similar, they are in fact different species. Prawns are the larger ones, and shrimp come in far more varieties. Some would say prawns are a little sweeter and offer more texture than their smaller counterparts, but that comes down to personal taste. Truth be told, prawns and shrimp are similar enough that if you enjoy one, you’ll likely enjoy the other just as much.Time required for boiling vegetables
How long should you boil vegetables for? A good rule of thumb is as follows: 3-5 minutes for leafy vegetables, including bok choy, cabbage, kale, spinach, and silverbeet. For harder vegetables such as broccoli, beans, Brussels sprouts, cauliflower, leeks, peas, and sweet corn, cook for 8-10 minutes. For firmer vegetables such as carrots, parsnips, pumpkin, turnips, and yams, cook for 12-15 minutes.Quick tip for boiling vegetables
If your goal is to retain moisture—for example, if your pot of soup, stew, or sauce is already at the appropriate consistency but you want to continue cooking the vegetables and merging the flavors—leave the lid on to prevent any additional liquid from evaporating.Side dishes that go with shrimp
Your meal is ready, the shrimp and veggies are covered in salsa mojo picón and just waiting for you to enjoy them. However, something is missing. We’re talking about a side dish. If you want an ideal accompaniment to add some extra satisfaction to your shrimp dish experience, here are some suggestions:- Fries
- Rice
- Salad
- Garlic bread
- Potato wedges
- Coleslaw
- Sweet potato fries
- Potato salad
- Quinoa
- Couscous
The uniqueness of salsa mojo picón
What distinguishes mojo picón is that it originated at a culinary crossroads, namely the Canary Islands. Despite being part of Spain, these islands are located off the northwestern coast of Africa. Over the years, various components have arrived here aboard ships from Spain, South America, and Africa. Mojo picón is thought to have originated in the Guanche cuisine of the indigenous Canary Islanders.What salsa mojo picón goes with
Mojo picón is a versatile sauce that goes well with a variety of ingredients, but being a tomato-based sauce with a spicy tang, it is a favorite choice for accompanying little potatoes. Canary Islanders often pair mojo picón sauce with papas arrugadas, or ‘wrinkled potatoes’.Pan-grilled tuna loin steaks with mojo picón
Tempura vegetables with mojo picón
Spanish omelette with salsa sevillana
Fried cod in salsa brava
Fried cod in salsa brava
Ingredients
- 0.6 kg Fresh Cod or Desalted Cod
- 150 g Frying FLour or Potato Starch
- 0.250 l Olive Oil
- 0.025 kg Salsa brava The Tapas Sauces
Instructions
- Dice the cod into small chunks.
- Place chunks of cod into a bowl of flour and turn until all pieces are well covered.
- Place chunks of flour-covered cod into a pan with olive oil and fry.
- Turn chunks over regularly to ensure even cooking.
- Remove chunks of cod when cooked.
- Garnish the cod with dollops of salsa brava The Tapas Sauces.
Video
Notes
Best method for cooking cod
You can fry it, steam it, or wrap it up in foil or parchment paper to prepare it in ‘en papillote’ style. Frying allows for a simple and speedy option, while the latter two help to preserve moisture and result in an extra level of tenderness in the overall texture.How to fry cod without it falling apart
We’ve all been there before. As cod is quite a delicate type of fish, sometimes when you’re frying it in the pan, it can break up and turn into a mess. There are ways to avoid this and ensure your cod stays intact. It’s a matter of knowing the tips and tricks. Firstly, you should handle the cod as little as possible when cooking it. The more it’s prodded and moved around in the pan, the more likely it is to break. You will, of course, need to turn it over. When you do this, be sure to do it as gently as possible. Furthermore, you should make sure your pan is hot before adding the oil and fish. Then allow your cod to cook and give it a gentle turn when necessary. You may only need to turn the cod over once.Why you should salt cod before cooking
By adding a little salt to the cod before cooking it, you get a slightly firmer texture. In Portugal and Spain, for some recipes, the cod is left in salt for a duration of up to a few days before cooking. This removes the excessive moisture and allows for various creative recipes.Frying cod in butter or oil
The healthier option is to cook with olive oil, as our recipe instructions recommend. However, some people prefer to cook cod in butter for an alternative and flavorful effect. Butter brings its own taste and moisture to fish, and is particularly satisfying to include in the cooking of fish filets.What to serve with cod
So your cod is ready-to-eat and smothered in our delicious salsa brava The Tapas Sauces, but now you need something to accompany it for a well-rounded meal. Here are some popular options that are known to pair well with cod recipes:- Mashed Potatoes
- Boiled Potatoes
- Quinoa
- Ratatouille
- Steamed vegetables
- Rice
- Quinoa
- Fries
- Salad
- Coleslaw
- Creamed spinach
- Garlic bread
Baked pork chop in salsa verde
Grilled mushrooms and bacon salsa verde
Grilled mushrooms and bacon salsa verde
Ingredients
- Smoked Bacon
- Mushrooms
- Olive Oil
- Salsa Verde The Tapas Sauces
Instructions
- Cut off and slice the stems of the mushrooms.
- Fry lightly the slices of the mushroom stem with strips of bacon in olive oil and on low heat.
- Lightly cook on medium heat the cap of the mushrooms, first the concave side.
- Turn over to ensure even cooking.
- Add 4 tablespoons of Salsa Verde The Tapas Sauces to the bacon strips and mushroom stems, and mix. This will be your filling.
- Pour the filling onto the parts of the mushrooms where the base was removed.
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Notes
Best Mushrooms To Eat
Let’s take a look at some of the different types of mushrooms out there so that you can up your mushroom knowledge before you flex your cooking skills. White Button – Small and white, and best eaten whole or halved, so not usually ideal to stuff, but wonderful in stews and casseroles. Open cup/flat – Large and white and delicious when roasted. Some people even enjoy these as a vegetarian alternative to burgers when squashed between buns. Portobello – For stuffed mushroom dishes like this one, portobello mushrooms are a dream. You can fry them, bake them, and cut out the stems before filling them with tasty ingredients. Oyster – Shaped like oysters, these mushrooms can be torn by hand instead of diced. Try adding them to your next pasta or stir-fry recipe. Porcini – Also known as ‘penny bun’ in English or ‘cep’ in French, these mushrooms are wild, seasonal, and rich in taste and texture. Closed cup – medium-sized and white, some people even enjoy eating them raw. They are known to accompany salads and are often fried and added to sauces. Chestnut – Similar to a closed cup but brown and with a nuttier flavor. Add them to a pie, or something hearty like a risotto dish. Shiitake – Originating in Japan, they have gained popularity worldwide. Try using them in an Asian-inspired soup, broth, or noodles dish. King oyster – Perhaps not as easy to come by as other varieties, king oyster mushrooms are renowned for their thick stems which are topped with small caps. Enoki – Long and thin, these unique mushrooms have an unusual, elongated, and skinny appearance, and are enjoyed in East Asian cuisine.What to Eat Stuffed Mushrooms With
While bacon and salsa verde The Tapas Sauces make a delicious flavor combo, you may be wondering what else you can add to this meal to make it an all-round delight. Here are our suggestions for dishes to pair with your stuffed mushrooms.- Quinoa
- Sweet potato fries
- Rice
- Couscous
- Salad
- Roast potatoes
- Beans
- Garlic bread
- Pasta salad