Recipes

Shrimp and clams in salsa verde

Taste our elegant shrimp and clams in salsa verde recipe, perfect for any occasion. Learn about seafood differences and alternative cooking methods.

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Prep Time 5

Cook Time 5

Total Time 10

Course Main Course

Cuisine Mediterranean

Servings 4 people

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

Here’s one for seafood lovers to enjoy on any day of the week. Our Shrimp and clams in salsa verde The Tapas Sauces recipe is elegant, tasty, and easy to make. It’s a dish that’s ideal for special occasions, although, given its simplicity, there’s every reason to enjoy it whenever your shrimp or clam craving kicks in.

Just a few minutes in the pan alongside a dash of oil and a sprinkle of salt, and two of the sea’s tastiest treasures will both be ready to be joined by the rich and distinct flavors of salsa verde. Not only is this a mouthwateringly delicious dish, but it’s also pleasing to the eye.

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.

Keyword clams, prawns, salsa verde, seafood, shrimp

Rice with salsa verde

Add some flair to your next rice meal with salsa verde. Quick and easy, delicious and delightful, it will change the way you think of rice!

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Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer, Side Dish, Snack, Soup

Cuisine Mediterranean

Servings 4 people

Ingredients

0.4 kg Rice Medium Size
Salt
0.8 l Vegetable Soup
Salsa verde The Tapas Sauces

Instructions

Place rice into a bowl.
Mix 2 tablespoons of salsa verde The Tapas Sauces into the rice bowl.
Pour the vegetable soup into the mix.
Place in the oven and roast for 20 minutes.
Remove and let sit for a couple of minutes before serving.

Video

Notes

For centuries Spanish chefs and home cooks have been elevating their rice meals with one simple ingredient: salsa verde. In this recipe, a simple and comforting soup and rice dish is taken up a notch with just two spoonfuls of salsa verde The Tapas Sauces. Made with sunflower oil, garlic, parsley, and lemon, it’s a refreshing sauce that has a special place in the rich culinary tradition of Spain.

Best rice for soup

Rice is a terrific ingredient to use in soup recipes. Not only does it add substance to soups, but also fragrance and texture. Although there is no hard and fast rule when it comes to using rice in soup recipes, different varieties offer distinct outcomes.

Long-grain rice varieties such as basmati, jasmine, and white rice are favored by chefs who want their grains to hold their form and shape when cooked in the soup. However, short-grain varieties like round-grain rice are preferred by those who wish for the grains to absorb the liquid and meld smoothly into the texture of the soup.

What to serve with a rice soup

Part of the beauty of rice soup is that it works equally well as a starter or main course. Whatever way you choose to enjoy it, here are some tasty options to accompany your rice soup meal.

Bread: Having a basket of fresh bread at hand when you serve soup is a must! Buttering the bread and dipping it in the soup is a great way to cleanse the pallet for the feast to come.

Roasted Vegetables: A side of roasted vegetables with seasoning also makes for a fine accompaniment to rice soup as it brings a crispy dimension to the meal.
Fried Asparagus: Sometimes the easiest idea is also the best! Preparing a side dish as simple as crunchy fried asparagus for your loved ones to munch on complements the soup meal splendidly.

Quick tips for rice soup

One of the most common dilemmas when preparing a rice soup dish is whether or not to use cooked or uncooked rice. The good news is that both are viable options! If time is of the essence then feel free to add some cooked rice to your soup. It will give your dish the extra texture and substance you crave.

However, if you want your grains to absorb as much of the flavors of the ingredients as possible, it’s best to cook the rice with the soup. Bear in mind, uncooked rice requires a longer cooking time and you should always check the packaging of your chosen rice before cooking.

How to thicken rice soup

If you like your soup thick and creamy, here are a few easy ways to achieve that effect when cooking.

Blend your vegetables. Adding blended vegetables will up the density of your creation.
Add cream. Cream is another terrific way to thicken soup. What’s more, it brings its own flavor dimension to the flavor profile of the dish.
Use butter. Butter not only thickens the texture of your soup, it also gives soup a savory kick.
Grated cheese. If you want to add a savory and melty quality to your rice soup add some cheddar or Monterey Jack to the mix.
Breadcrumbs. Adding breadcrumbs to rice soup is a great way to take the dish up a notch texture-wise. The bread absorbs the flavors and melds with the rice to create a sumptuous soup experience.

Keyword rice, salsa verde, soup

Mojo style sautéed vegetables with prawns

Enjoy the exotic flavors of salsa mojo picón from The Tapas Sauces in a veggie-packed prawn-infused recipe. Unique and utterly delicious!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4 people

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

Vibrant, tasty, and nutritious, this mojo-style sautéed vegetables with prawns recipe is one to serve on special occasions. That said, given the fact that it’s easy to make, filled with nutritious ingredients, and rich in flavor, there’s no reason you can’t enjoy it on any day of the week. So, apart from the abundance of vegetables and the inclusion of delicious shrimp, what makes it special?

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’.

Keyword mojo picon, prawns, salsa, sauce, shrimp

Pan-grilled tuna loin steaks with mojo picón

Quick and easy to make, you’ll be amazed how elegant and delicious these tuna loin steaks are. Serve it alongside some greens and enjoy!

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Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

0.6 kg Fresh Tuna
Black Pepper Powdered
Olive Oil
Salsa mojo picon The Tapas Sauces

Instructions

Slice the loin steak into pieces of the same size.
Fry the pieces of tuna in the pan with oil.
Turn regularly to ensure even cooking.
Remove the tuna and drizzle salsa mojo picon The Tapas Sauces on top.

Video

Notes

Tuna lovers can enjoy their favorite treat of the ocean in the form of fried steaks with a drizzle of delicious salsa on top. If you haven’t yet tried salsa mojo picon from The Tapas Sauces, this recipe gives you the most satisfying and delicious opportunity to do so. What’s more, it’s incredibly simple.

This quick and easy recipe can be enjoyed any day of the week or as part of an elegant meal to impress your guests. Ready in a matter of minutes, this method of preparing tuna brings out the most tantalizing tastes and textures that this popular fish ingredient has to offer.

How to cook tuna

Searing tuna steaks in a hot skillet caramelizes the skin of the fish while retaining the moisture inside. To get the best results while cooking tuna steak on the stove, start with ¾-inch-thick steaks. Also, be sure to choose a large skillet that can accommodate the number of tuna steaks you’re cooking.

Tuna seasoning

Organic dill weed adds a fresh and herbaceous tang to tuna salads. Organic garlic powder acts as a versatile taste enhancer with a savory touch. Not to mention, organic paprika (sweet or smoked) is perfect for adding a gentle warmth and a dash of color. To achieve a more grilled flavor, use smoked paprika.

The best part of tuna

The otoro, which is the part beneath the fish’s belly and near its gills, is both the richest in taste and the most expensive. This is the fattest section of the meat, which diners enjoy. Chutoro is the part of the tuna’s bell that’s further down and near the back of the tail.

The difference with canned tuna

Canned tuna is often packaged in water, vegetable oil, or olive oil, and it can be salted or unsalted. Whether or not you prefer it to fresh tuna, boils down to taste. Tuna packed in water is more neutral and watery, but when stored in olive oil, it has a peppery richness that adds to the depth of flavor.

How to make tuna taste better

Begin by dressing up a can of tuna with mayonnaise, lemon, and cilantro. Then, for the ideal flavor and textural balance, add rice, crunchy seasoned carrots, and cucumber. Serve with your preferred condiments, such as soy and hot chili sauce.

What to pair with tuna

With our pan-grilled tuna loin steaks with mojo picón, there are various delicious options to accompany the dish. Here are some of our recommendations:

Avocado salad – This allows you to add nutritious greens to your tuna recipe.
Zucchini boats – Elegant, impressive to the eye, and a great use of vegetables.
Salad – With lettuce, tomatoes, croutons, onions, and your favorite dressing.
French fries – Opt for homemade fries for a rich and authentic taste.
Coleslaw – For a cool, refreshing, and tasty accompaniment.
Brown rice – This rice variety in particular makes a satisfying addition to tuna.
Mushrooms – Quick and easy to make, you can also add a drizzle of sauce.
Quinoa salad – Nutritious, diverse in flavors, and adaptable to different preferences.
Boiled potatoes – Ensure they are small, cut them in half, and spread butter between them.
Mashed sweet potatoes – An extra tasty twist on regular mashed potatoes to show off your chef skills.

How to make a tuna dip

Tuna dip is typically made with oil-packed canned tuna combined with mayonnaise, butter, or a type of soft, spreadable cheese. You can even mix the ingredients in a food processor with capers, lemon juice, and anchovies, depending on how elaborate you want your dip to be. Serve your tuna dip alongside a dippable appetizer, such as with crostini.

Keyword fish, salsa, sauce, tuna

Tempura vegetables with mojo picón

Tempura vegetables with mojo picón

Taste the irresistible delights of Eastern cuisine topped with Spanish flair in this Japanese-inspired veggie-rich recipe. Ready in minutes!

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Japanese

Servings 4 people

Ingredients

0.25 kg Tempura
0.1 kg Roasted Red Pepper
0.1 kg Zucchini
0.1 kg Thick Wild Asparagus
0.1 kg Broccoli
0.1 kg Cauliflower
0.1 kg Mushroom
0.1 kg Red Onion
0.1 kg Carrots
0.05 l Water
Salsa mojo picón The Tapas Sauces

Instructions

Dice the vegetables into small pieces of similar size.
Hydrate them in water.
Add them to a bowl of tempura.
Fry the tempura-covered vegetables.
Remove vegetables from pan when cooked.
Garnish with mojo picón The Tapas Sauces and serve.

Video

Notes

Who knew that combining Japanese-inspired vegetable-frying techniques with a much-loved sauce from Spain’s Canary Islands would result in such a culinary delight? For a dish that’s incredibly simple to make, it also packs a flavorful kick with a spicy tang that will dazzle your taste buds.

Preparing veggies in this particular way allows you to make veggie-rich meals with a highly satisfying twist. What’s more, the sauce gives the dish its final and flavorful touch with a traditional taste that hails from a unique part of the world, famed for its cuisine. It’s a recipe that you can prepare for lunch, dinner, or as a shareable dish at gatherings with friends or family.

What tempura is made of

Three main ingredients blend to form tempura: egg, flour, and water. By many definitions, tempura is, therefore, a form of batter, although it’s still different from regular batter. Tempura is made using less oil and no breadcrumbs. Regular batter does include breadcrumbs and is far heavier on the oil. The end result means that tempura has a different texture, one that’s lighter and crisper than its counterpart.

The best ingredients to fry in tempura

When it comes to frying food in tempura, there are two kinds of food to consider, seafood and vegetables. Here are some of the best options:

Seafood

Shrimp
Prawns
Cod
Haddock
Crab
Squid
Seabass
Pollock
Plaice
Whiting

Vegetables

Bell pepper
Broccoli
Green Beans
Mushrooms
Onion
Potato
Seaweed
Carrot
Butternut Squash
Maize

The history of tempura

The tempura style of frying food is believed to have first appeared in the Japanese port city of Nagasaki at some point in the 16th century. Portuguese missionaries arrived and brought with them their special frying technique, which they originally used to cook green beans. Since then, the frying technique evolved to include other types of vegetables and seafood, giving rise to the Japanese tempura we know and enjoy today.

What to serve with tempura

Various side dishes make great accompaniments to tempura recipes. Those used most typically in Japanese cuisine include the following:

Boiled rice
Stir-fried vegetables
Fried rice
Steamed vegetables
Chicken yakitori
Salad
Noodles

Tempura for vegetarians

Tempura recipes make fantastic vegetarian options because their fillings are most often vegetables or seafood ingredients. The fried coating of such dishes allows vegetarians to enjoy their dish with a dipping sauce. There are plenty of options, and you may use the sauce of your choice, but we recommend our mojo picón The Tapas Sauces. The fact that the coating is made with eggs, however, means tempura dishes do not count as vegan unless an alternative ingredient is used.

Popular tempura recipes

Ebi tempura (shrimp tempura) is one of the most common forms of tempura in Japan. Whole prawns are coated in tempura batter and served with udon or soba noodles.

Best oil for tempura

For frying tempura, use vegetable oil such as maize, canola, safflower, or peanut oil, not olive oil. Sesame oil is extremely aromatic, and a couple of tablespoons or more can lend its perfume to tempura.

Keyword mojo picon, tempura, vegetables

Spanish omelet with salsa sevillana

Spanish omelet with salsa sevillana The Tapas Sauces

Enjoy the tastes and textures of a Spanish classic with our simple recipe. Find out what makes Spanish omelets so distinct and popular!

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

0.5 kg Potatoes
0.125 kg Onion
0.35 l Olive Oil
Salt
4 Eggs
Salsa sevillana The Tapas Sauces

Instructions

Peel onion and chop into small pieces.
Chop potatoes into small pieces.
Add to pan with olive oil for boiling.
Remove ingredients from oil when ready.
Break two eggs into a bowl, sprinkle with salt, and mix.
Add the chopped and boiled potatoes and onion to the bowl and mix with the eggs.
Pour the mixture into a pan and cook.
Once the bottom side is cooked and slightly browned, turn over to cook the other side.
Remove from pan and put on a plate.
Smother the top of the omelette in salsa sevillana The Tapas Sauces before serving.

Video

Notes

It doesn’t get any more Spanish than this, our Spanish omelet with salsa sevillana recipe. Regarded as Spain’s most popular dish among Spaniards, this one comes with a tasty sauce that derives from the city of Seville. Not only is it easy to make, but it’s also an omelet you can have as a main for either lunch or dinner.

Hearty, juicy, and with a warm and flavorful interior, it’s no wonder this dish is so often prepared in homes across its country of origin. Once ready, you can also cut it into small pieces so that it can be shared around the room as an appetizing snack at parties or large gatherings.

Spanish omelet Vs regular omelet

The use of potatoes and sometimes onions gives the Spanish omelet a thicker texture so that it takes on an almost cake-like form. This makes it an ideal dish for sharing but also a highly satisfying, warm, and hearty meal that can be further enriched by additional ingredients. The regular omelet, on the other hand, consists of little more than a couple of eggs, giving it a thin texture and making it more suitable as a small breakfast or light appetizer.

What to pair with Spanish omelet

In case you’re wondering what goes with Spanish omelet, we’ve got plenty of options. First and foremost, it’s worth knowing that Spanish omelet is tasty enough to consume on its own without the need for any side dishes or accompaniments. For variety and a well-rounded meal, however, here are some dishes that go well with our Spanish omelet recipe.

Gambas al ajillo (garlicky shrimp)
Cold soups like salmorejo or gazpacho
Salad
Croquettes
Flash-fried padrón peppers
French bread
Garlic bread
Pan con tomate (Catalonia’s famous tomato toast)
Coleslaw

History of the Spanish omelet

In Spain, they call it ‘tortilla de patata”, meaning potato omelet, but this has nothing to do with the Latin American ‘tortilla’ which refers to the bread used in tacos.

One of the key ingredients in a Spanish omelet—potatoes—is not native to Spain at all. Potatoes were brought to Europe from South America in the 15th century during the time of the Spanish Empire. At first, Spaniards were not so keen on the new vegetable. It took over 200 years for potatoes to become a mainstay of Spanish cuisine.

Where in Spain the Spanish omelet originated

The town of Villanueva de la Serena in the western region of Extremadura is credited with inventing the Spanish omelet we enjoy today. Sources from the area, dating back to 1798, reference the meal as a low-cost and easy means to feed large numbers of people.

In 2021, Villanueva de la Serena immortalized this claim to fame with a large monument of the dish, which features a metal fork rising 15 feet into the air.

The difference between Spanish tortillas and Mexican tortillas

In Spain, tortilla refers to an omelet. Mexican tortillas are flatbreads normally made from corn, but sometimes with wheat. They are used as a basis for other foods, such as tacos. In other words, tortilla means omelet in Spain but is a type of bread in Latin America!

Keyword eggs, potato, salsa, sauce

Fried cod in salsa brava

Discover your next favorite fish recipe with cod covered in a classic Spanish sauce, bringing flavor, color, and originality to the table.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Mediterranean

Servings 4 people

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

Those who love fish recipes are bound to fall in love with this distinct Mediterranean-inspired dish. In this recipe, we take the most popular type of fish in Portugal and combine it with the most popular tapas sauce in Spain. The result? This irresistible Fried Cod in Salsa Brava recipe that will make your next mealtime one to remember.

No one knows for sure how many cod recipes there are in Portugal. Some say over 100, others say up to 2000. In neighboring Spain, there are several well-known recipes that include salsa brava. By combining the flavors of the two Iberian nations, what you get is a unique, Mediterranean flavor combo that’s easy to make, delicious, and original.

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

In some meals, particularly in Portugal, cod dishes will come with two sides rather than just the one. Typically, this will be a portion of rice alongside some fries, while a large bowl of salad will be shared among two or more people at the table.

Keyword cod, salsa, salsa brava

Baked pork chops in salsa verde

Baked pork chops in salsa verde The Tapas Sauces

Make your pork chops even more delicious than normal. How? By cooking them in this simple fashion with a drizzle of salsa verde on top.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

0.6 kg Pork Chops
Salt
Powdered Black Pepper
Potatoes olive oil and thyme
Salsa verde The Tapas Sauces

Instructions

Add salt and pepper to the chops.
Preheat the oven.
Roast the chops at 160 degrees F for 15 minutes.
Cut potatoes into slices.
Fry them in a pan with olive oil.
When done, place the chops and fried potato slices on a plate.
Drizzle salsa verde The Tapas Sauces on top and serve.

Video

Notes

Take pork chips to the next level with tantalizing sauce in this unique recipe. With a side serving of potato slices, the flavors of black pepper and herbaceous thyme, and our very own salsa verde The Tapas Sauces, you’ll have a delightful dish that you can prepare in no time. Pork chops just got even tastier!

Since this recipe is so quick and easy, it’s something you can enjoy on any weekday for lunch or dinner, but let’s not forget how elegant it is. That means it’s also something you can whip up for guests on a special occasion to show off your chef skills with just a few simple ingredients. With a final touch of salsa verde, this dish is bound to dazzle taste buds!

Best way to cook pork chops

There are various ways to cook pork chops but none are quite as quick and easy as frying them. All you need to is to fry them in the pan for 2-3 minutes before turning them over and frying the other sides for the same duration. In total, that means your pork chops are ready to eat in just five or six minutes!

Another method is to stick them in the oven after the frying part. Do so on low heat as it will keep the chops warm and help to cook them through a little more while you’re preparing the other ingredients.

Baking Vs Pan Frying

Frying may be the quickest and easiest method, but baking is said to result in juicier pork chops. The only drawback to the latter method is that it requires more time. However, as mentioned, it’s also possible to fry first and bake a little afterward.

What kind of meat is pork chops?

Pork chops come from the lion, which is the part of the pig between its hip and shoulder. They are the most popular cuts of pork for a reason: they’re juicy, tasty, and easy to cook.

Make your pork chops soft and tender

To make your pork chops soft and tender, use a meat mallet to beat them with before cooking. By hitting the meat, especially the tougher parts, you loosen up some of those hard edges which makes them a little softer when cooked.

But for extra tenderness, after hitting them, you can let them soak in marinade. You can make one with acids like wine, vinegar, or citrus juices. Once the meat is left to soak in such marinade, it will tenderize and remain softer and more tender once cooked.

Cooking pork chops in butter or oil

Using butter to cook pork chops will result in a richer and more nutty taste. Butter, however, can burn quite quickly which is why even if you’re using butter, some oil in the pan will prevent burning. For that reason, a combination of the two may be the ideal solution.

Should you cover pork chops when frying?

It is better to not cover pork chops while cooking. There is already enough fat on the meat to keep it moist, and by covering it you may end up with too much liquid and grease on your chops. Leaving them uncovered is totally fine.

Keyword chops, pork, potato

Grilled mushrooms and bacon salsa verde

Grilled mushrooms and bacon salsa verde

Raise your game with this beautiful stuffed mushrooms recipe. Easy to make and bursting with flavor, it’s ideal as a main, snack, or appetizer.

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Side Dish, Snack

Servings 4

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.

Video

Notes

Have you ever had mushrooms like this before? If you haven’t, now is the time to stop yourself from missing out any longer, and join those in the know. You may be familiar with grilled mushrooms, but stuffing them allows for recipes that are elegant, tasty, and impressive in terms of presentation.

This grilled mushrooms and bacon salsa verde dish is a stuffed mushroom recipe that’s easy to make in a few simple steps and with a basic batch of ingredients. Once you get the hang of mushroom stuffing, you won’t want to stop! Preparing mushrooms in this stylish way will make your culinary imagination run wild with an abundance of ways to impress everyone at the table.

What’s more, while you may enjoy your stuffed mushroom recipes as a main, they are also ideal for snacks and appetizers. That’s because as handheld snacks, or finger foods, they are easy to pick up and tuck into without the need for a knife and fork.

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

Salmon ‘en papillote’ Salsa Verde

Boost your dining experience with Salmon En Papillote Salsa Verde. This easy recipe with Tapas Sauces delivers exquisite flavors in every bite.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine French

Servings 4 people

Ingredients

Onion
Baby Carrots
Fresh Salmon Steaks
Olive Oil
Salsa Verde The Tapas Sauces

Instructions

Chop the onion.
Fry it in a pan with olive oil.
Add baby carrots and stir.
When ready, remove from pan and place on foil.
Add two fresh salmon steaks on top.
Drizzle a teaspoon of Salsa Verde The Tapas Sauces over each steak.
Cover the top in foil and wrap both sheets of foil around the ingredients.
Put it in the oven at 320° F for 30 minutes approximately.
Take it out of the oven, remove contents from foil, and serve on plate.

Video

Notes

How can you get maximum satisfaction, elegance, and presentation from a dish, with minimal difficulty? By preparing salmon steaks ‘En Papillote’ with our Salsa Verde The Tapas Sauces. In just a few simple steps, this flavorful dish can be ready to serve and wow your guests.

While salmon is one of the most popular types of fish in the culinary world, serving it with a rich and distinct flavor enhancer, such as a coating of salsa verde, truly takes it up a notch. Simultaneously, this En Papillote recipe brings its own concoction of onion, carrots, and olive oil to the mix, adding not only extra tastes but also a dash of vibrancy and charm.

En Papillote Explained

What is En Papillote? En Papillote is a French-inspired method of cooking in which you wrap the ingredients up together, usually in foil or a pouch of paper, then bake them in the oven. This is typically done for a dish with fish and vegetables, although it also works well with poultry and lamb.

The Origins of En Papillote

The credit for inventing En Papillote is often given to a chef named Chef Jules Alciatore at the famous Antoine’s Restaurant in New Orleans, opened by Antoine Alciatore, a French immigrant who moved there in 1840. It’s said the first dish created using this method was done to honor the Montgolfier Brothers who developed the first paper hot air balloons.

While Antoine Alciatore may have developed his own spin on En Papillote, there’s plenty of evidence to suggest that cooking in a similar fashion had existed in France for a long time beforehand, perhaps even a number of centuries.

The Best Fish for En Papillote

Salmon is undoubtedly one of the best types of fish to cook ‘En Papillote’, but there are a few other contenders worthy of a mention. Among them are trout, flounder, halibut, and cod. The latter may be the most affordable of them all, but each brings its own qualities to your En Papillote recipes.

En Papillote Benefits

So why cook using this method? Firstly, it makes cooking quick. When fish and the other ingredients are wrapped inside paper or foil, it heats up and traps steam inside. Secondly, moisture, and therefore flavor, is retained because it simply cannot escape from the foil around it. Finally, cleanup is way easier when cooking is done on foil or with paper.

Foil or Parchment Paper?

You can use both. Foil tends to be a lot more common in people’s kitchens, so if that’s all you’ve got, go ahead and use it. However, a lot of chefs think that parchment paper may offer a couple of extra benefits. Fish is less likely to stick to parchment paper. Foil, on the other hand, is able to withstand higher temperatures. If you’re cooking anything at above 400 degrees, foil may be the better option.

Other Ways to Cook Salmon

Salmon doesn’t have to go in the oven. You can also cook it in the pan on the stovetop. If you prefer doing them this way, make sure they are well seasoned on both sides and that you turn them over regularly to ensure even cooking on all sides. When the skin starts to get crispy, this usually means the salmon is ready to eat. The best way, nonetheless, to know it’s ready is by checking the change in its color. Salmon is pink and opaque when it’s done.

Keyword carrot, en papillote, salmon, vegetables