The Mediterranean Table
Spain Heads South for the Winter
At first glance, the kitchen in Alba Sunyer-Olle’s Greenville home looks like any other busy South Carolina mom’s, down to the jar of fried pork rind snacks on th...
This classic tapa is adapted from a recipe by Jose Andres. Alba says there are different theories about how tapas came to be such popular bar snacks, but one is the story that in the south, they started to bring you a piece of meat as a lid on your drink to protect it from flies. And eventually, that became a little free thing to eat with every drink. She says, “In little cities you can still find a free bite, but not in big cities.”
Ingredients
SERVINGS: 4 - 6 Serving(s)
- ¼ cup extra virgin olive oil, preferably Spanish
- 6 garlic cloves, peeled and thinly sliced
- 20 large shrimp, shelled and deveined (about 1 pound)
- 20 large shrimp, shelled and deveined (about 1 pound)
- 1 dried chili pepper
- 1 teaspoon brandy
- 1 teaspoon chopped parsley
- Kosher salt, to taste
Preparation
Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and cook until just golden brown, about 2 minutes.
Add the shrimp and the chili pepper. Cook for 2 minutes. Turn the shrimp over and saute for another 2 minutes. Add brandy and cook for another minute. Sprinkle with parsley and salt to taste. Serves 4-6 as a tapa.
Go online for Chef Alba’s recipe for Spanish Tortilla at http://www.edibleupcountry.com.
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