Spanish Non-GP 2020: Croquetas, Orange Salad with Onions, and Flash Fried Shrimp
Spain gets the double if not triple treatment each year thanks to two weeks of Pre-Season testing and the race at Circuit de Catalunya Barcelona. It’s a good thing there is such a variety of menu options and recipes to make! I have at least three cookbooks focusing on Spain, and still find delicious sounding things I have never tried before every time I open them. This year I needed to convert some pantry staples into a meal given that Shelter in Place makes it difficult to get specialty ingredients. Except of course those available on the internet… I purchased a small jar of piment d’Espelette online last year and love the bright and spicy flavors it brings to the party, I highly recommend splurging on a jar! Everything else for this meal is ingredients from the freezer, pantry, or random fruits and veggies I had on hand. I bet you have all these ingredients in your kitchen right now!
Croquetas
Adapted from Cooking Spanish by John Newton
6 Tbsp butter
1 small onion, finely diced
8-10 cremini mushrooms, finely chopped
1 ½ cups all-purpose flour
1 cup milk
¾ cup chicken or vegetable stock
salt and pepper
2 eggs, lightly beaten
½ cup breadcrumbs
oil for deep frying
1. Melt butter in a saucepan over low heat, add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook over medium heat for another 5 minutes.
2. Add 1 cup of flour and stir over medium-low heat for 1 minute, or until mixture becomes dry and crumbly. Remove from the heat and gradually add milk, stirring until smooth.
3. Stir in the stock and return to the heat, stirring until mixture oils and thickens. Add salt to taste, add freshly ground black pepper, transfer to a bowl to cool for 2 hours.
4. Roll heaping tablespoons of the mixture into croquette shapes (oblong) about 2 inches long. Put the remaining flour, beaten egg, and breadcrumbs into individual plates or shallow bowls. Toss the croquettes into the flour, dip in the egg, and then roll in the breadcrumbs. Put on a baking sheet and refrigerate for 30 minutes.
5. Fill a deep, heavy-based saucepan or Dutch oven one-third full of oil and heat to 325 F. add the croquettes in batches and deep-fry for 3 minutes, turning, until brown. Drain on a paper towel-lined plate or cooling rack. Serve hot.
Orange Salad with Onions
Adapted from The Cuisines of Spain by Teresa Barrenechea
4 large oranges, supremed
1 red onion, very thinly sliced
½ cup black olives
Pinch of sugar
Juice of 1 lemon
¼ cup extra virgin olive oil
In a large bowl combine the orange segments, onion, olives, sugar, and lemon juice. Mix gently, taking care not to break the orange segments as you mix. Drizzle the oilive oil over the sald. Serve at room temperature or chilled.
Flash Fried Shrimp with Piment D’Espelette
Adapted from Pintxos by Gerald Hirigoyen
¼ cup corn starch
2 teaspoons + 1 tablespoon piment d’Espelette
2 teaspoons + 1 tablespoon kosher salt
2 teaspoons + 1 tablespoon pimenton or paprika (sweet or hot)
1 pound large shrimp (about 16)
1. Heat ½ inch of oil in a large heavy bottomed saucepan (or Dutch oven) to 375f.
2. While the oil heats, in a large bowl stir together cornstarch, 2 teaspoons each piment d’Espelette, salt, and pimenton. Add the shrimp and toss to coat.
3. Combine 1 tablespoon each piment d’Espelette, salt, and pimenton, stir and set in a small dish for serving with the shrimp.
4. When the oil is ready, fry the shrimp in batches, turning once, about 1 ½ minutes each side, until crispy.
5. Serve hot, served with salt mixture.