Tapas! Gambas al Ajillo and Patatas Bravas

Who doesn't enjoy a tapas night? Facing more weeks at home and getting bored of the same recipes, we decided to go for some tastes of Spain. It became a family affair, with the kids helping peel endless cloves of garlic, mix sauces, and, of course, sneak endless bites throughout the process. We played flamenco music in the background, which is surprisingly soothing, and it became a night to remember. I won't go so far as to say my extremely picky toddler tried most of this food (what child won't even try potatoes?!?) but he at least loved the process of making them and my young daughter (four at the time) couldn't get enough.

In fact, this meal was so popular that we repeated it a few weeks later for our first extended family meal in a year - which took place outside at separate tables, and we still wore masks other than eating - but it was special indeed. I'm a little behind so this all happened April 2021. We made three times the shrimp and potatoes listed below (which meant peeling 42 cloves of garlic...) and added in a mix of traditional Passover foods, including homemade matzah, and it hit the spot. Just ignore the part about shrimp at a Passover seder and it was incredible. So dig in and make your own!

You'll also see some crusty bread in the picture. I highly recommend making some to sop up the amazing sauces on the shrimp and potatoes. We obviously couldn't do that on Passover (yes, shrimp okay, bread not... don't ask too many questions) but it was incredible. I also tried my hand at gazpacho which only turned out 'eh' so I won't put that recipe here. Please send in your own if you have a good one, though!

Time: 45 min

Patatas Bravas

Time: 40 min

Ingredients:

1.5 lbs small potatoes, cut into 1" pieces (e.g. fingerlings, small red)

2 tbsp white vinegar

1/4 c. low fat mayo

5 tbsp olive oil

4 garlic cloves, minced

2 tbsp canola oil

1/2 tsp kosher salt

1/2 tsp black pepper

1.5 tsp paprika

1 can diced tomatoes

1/2 sweet onion, diced

1/4 tsp sugar

Add the potatoes and white vinegar to a pot. Cover with water. Bring to a boil and boil for 4-5 minutes. Drain. Meanwhile, get the oven pre-heating to 450 degrees.

While the potatoes are boiling, you can make the white aioli. Mix together the mayo, three tbsp olive oil, and two minced garlic cloves. Set aside. (Note: if you store it, it may separate, so just stir well again before serving!)

Toss the drained potatoes with the canola oil, salt, pepper, and 1/2 tsp paprika. Put on a parchment lined cookie sheet and roast for 15-20 minutes, stirring halfway through.

While the potatoes are roasting, you can now turn to the red sauce. Heat the remaining two tsp olive oil on medium heat in a small pot. In a small blender, blend the can of diced tomatoes, diced onion, remaining two cloves of garlic, sugar, and remaining 1 tsp paprika. Pour the blended tomato mixture into the pot with hot oil. Simmer gently for 5-6 minutes.

To serve, place potatoes on a plate and drizzle the red sauce and white sauce over the top. Don't store like this or the potatoes will get soggy, so it on a plate just as you are ready to eat. And try not to inhale all of them immediately...!

Shrimp al Ajillo

Time: 15 min

Ingredients:

1 lb shrimp, peeled, deveined, tail removed

1/8 tsp kosher salt

1/2 c olive oil

10 garlic cloves, minced

1 tsp red pepper

1 tsp paprika

2 tbsp dry sherry or other white wine

1/2 tsp lemon juice

Pat the shrimp very dry and sprinkle them with salt. (You can skip the salt if you prefer.. I do use it but only the 1/8 tsp at the very most and sometimes less.)

Get a large fry pan heating over medium heat. Add the olive oil and swirl to coat. It seems like a lot, but it is the base for the sauce and not just for sauteing. Add the garlic and pepper an cook, stirring constantly, for 30-60 seconds or just until fragrant. Make sure you do not burn the garlic.

Add the shrimp and paprika. Cook for 3-4 minutes, flipping halfway through, or until shrimp are cooked. It is very easy to overcook shrimp and then they become rubbery. Make sure they turn pink and opaque and then immediately remove from the heat.

Stir in the sherry and lemon juice. Serve with crusty bread for mopping up the amazing garlic topping. Enjoy!