A Guide to Creating Galician Cuisine at Home: 3 Top Tapas to Pair with Albariño
With the opening this month of Jose Andrés first foray into the New York restaurant scene – Mercado Little Spain at Hudson Yards – Spanish cuisine is bound to become more popular stateside. That means it is the ideal time for us to offer some tips on how to create three top tapas from Galicia that you can pair with Rías Baixas Albariño from the comfort of your own home. While not all of these ingredients can be found in your local supermarket, there are plenty of substitute foods we can suggest that will make these dishes equally delectable and still maintain the inspirational flavors of the region.
- Padrón Peppers. These green beauties are essential Spanish veggies that pack a yummy punch. Traditionally served with huevos rotos (fried eggs and potatoes), their flavor is predominantly mild and can be easily enjoyed steamed with just a dash of olive oil, lemon, and a sprinkle of Asiago cheese. Although they are sold in numerous states, if you can’t find them locally, you can substitute with more readily available Shishito peppers.
- Pulpo. Octopus is one of the most plentiful kinds of seafood to enjoy in Rias Baixas, and it is not too difficult to find throughout the U.S. One simple way to prepare them is to sauté the sliced octopus in olive oil with a bit of salt until tender, then serve and top with paprika, a little sea salt, and lemon to taste.
- Boquerones en vinagre. These are fresh white anchovy fillets marinated in vinegar for 6 hours. After marinating, the anchovies are drained and seasoned with olive oil, garlic, and parsley. Perfect with sparkling Albariño.
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