Pre-Season Testing 2020 Week 2: Mas Tapas

Tapas are so versatile and ubiquitous, there is an endless supply of recipes, ideas, and flavors to choose from. I have loved exploring new flavors with recipes from Pintxos by Gerald Hirigoyen. For Pre-Season Testing at the Circuit de Barcelona-Catlunya this year I tried a few new recipes with flavors I never would have thought to combine.

I love deviled eggs, and this recipe is such an interesting combination of flavors! Shrimp, peppers, and tangy deviled eggs. I dare you to try to eat it in one bite. I love a good spicy kick, so I used some spicy middle eastern pepperoncini from our local Persian market, they were perfect with the mild shrimp and savory deviled eggs.

For the Sardine Rillettes, I was a bit hesitant to just mix butter and fish and expect much, but it was very tasty, as long as you are okay with a bit of a “fish” flavor. The pan fried peppers balanced the flavors well and were delicious even on their own.

If you are looking for some other Tapas to round out your menu, I have a few other recipes on the site as well:
Croquetas
Albondigas
Sausage and Pepper Skewers
Clams in White Wine Sauce
Marinated Olives
Smoked Paprika Almonds
Pa Amb Tomaquet (Toasted Bread with Tomato and Olive Oil)

Deviled Eggs and Shrimp

From Pintxos by Gerald Hirigoyen with Lisa Weiss

For the Shrimp
1 lemon
1 Tbsp red pepper flakes
4 garlic cloves, peeled
kosher salt
8 large shrimp, peeled and deveined, with tail segments attached

For the Eggs
4 eggs, hard boiled, peeled
2 Tbsp mayonnaise
1/4 tsp piment d’Espelette
1/4 tsp pimenton or chile powder
kosher salt

For the Skewers
8 whole guindilla peppers or pepperoncini
Piment d’Espellete and coarse salt for finishing
8 bamboo skewers

1. Put 2 quarts water in a large saucepan. Cut lemon in half, squeeze the juice into the water, and add the spent halves. Add the red pepper flasks, garlic, and about 2 Tbsp salt, and bring to a boil over high heat. Add the shrimp and cook for 30 seconds, or until they are just pink. Drain and set aside.

2. Cut a thin sliver off the opposite long sides of each hard boiled egg, so the stuffed eggs will stand upright. Halve the eggs lengthwise and gently scoop out the yolks into a small bowl. Set the whites aside. Mash the yolks with a fork, stir in the mayonnaise, and seasonings. Spoon into a pastry bag (or a ziplock bag and cut the corner off to create a makeshift pastry bag). Pipe the mixture into the egg whites halves. (Alternatively use a small spoon to scoop the mixture into the egg white halves.)

3. Skewer 1 shrimp and 1 pepper onto a bamboo skewer, when ready to serve place skewered shrimp and pepper in each filled egg half, and sprinkle with piment d’Esplette and salt.

Sardine Rillettes and Pepper Montaditos

From Pintxos by Gerald Hirigoyen with Lisa Weiss

1 (4 1/2 ounces) can sardines
2 Tbsp unsalted butter, at room temperature
1/2 Tbsp lemon juice
1/4 tsp piment d’Espelette
kosher salt
1 Tbsp extra virgin olive oil
4 small sweet peppers ( preferably Padron)
Coarse salt for finishing
8 diagonally cut baguette slices

1. In a medium bowl, using a fork, mash together the sardines and butter. Add the lemon juice, piment d’Espellete, and a pinch of salt. Mix to combine. Set aside in the fridge.
2. Heat a small skillet over medium high heat until hot. Add the olive oil and warm until it ripples. Add the peppers and cook, turning as needed, for 2-3 minutes, until blistered on all sides. Transfer to a plate and sprinkle with coarse salt. Cut in half lengthwise if too large to eat in 1-2 bites.
3. To serve, mound the sardine mixture onto baguette slices, dividing it evenly. Top each with a pepper.

Serve alongside sliced fruit, cheese, meats, olives, or other finger foods, and a nice bottle of Spanish wine.