The World Cook

Spain

Group B | Europe

Tapas Party

Spain is bringing some familar faces and some up-and-coming wonderkids to Russia this year. And here you'll find a reliable cast of characters in croquetas, patatas bravas, red wine chorizo and tangy asparagus.

Having celebrated 2010 in Spain, Coach recommends having a pitcher of sangria on hand for this meal. Cook one or all of these dishes to show your support for La Furia Roja as they try for another World Cup win. You will need a cooking thermometer for this recipe.

Time 2hrs
Makes 8
Difficulty World Class
Units Imperial Metric

Ingredients

20 tbsp Olive oil
20 tbsp 18 tbsp 15 tbsp 13 tbsp 3 tbsp 1 tbsp

20 tbsp 18 tbsp 15 tbsp 13 tbsp 3 tbsp 1 tbsp

Olive oil
56g Butter
4 tbsp

56g

Butter
7 tbsp Flour
7 tbsp 4 tbsp

7 tbsp 4 tbsp

Flour
350ml Milk
1 ½ cups

350ml

Milk room temperature
85g Jamón serrano
3oz

85g

Jamón serrano finely chopped
3 Egg
3

3

Egg 1 hardboiled
50g Bread crumbs
½ cup

50g

Bread crumbs
950ml Vegetable oil
4 cups

950ml

Vegetable oil for frying
900g Potatoes
2 lbs

900g

Potatoes peeled and cut into small cubes
6 cloves Garlic
6 cloves 2 cloves

6 cloves 2 cloves

Garlic crushed
230g Chopped tomatoes
8oz

230g

Chopped tomatoes canned
1 tbsp Tomato purée
1 tbsp

1 tbsp

Tomato purée
2 tsp Sweet paprika
2 tsp

2 tsp

Sweet paprika
¼ tsp Chili powder
¼ tsp

¼ tsp

Chili powder
¼ tsp Sugar
¼ tsp

¼ tsp

Sugar
2 Onion
2

2

Onion diced
1 bunch Parsley
1 bunch

1 bunch

Parsley roughly chopped
450g Asparagus
½ lb

450g

Asparagus
2 tbsp Lemon juice
2 tbsp

2 tbsp

Lemon juice
450g Spanish chorizo
½ lb

450g

Spanish chorizo sliced
120ml Red wine
½ cup

120ml

Red wine
1 tbsp Honey
1 tbsp

1 tbsp

Honey

1

Croquetas The night before prepare the croqueta mixture. On a low setting, heat 2 tbsp of olive oil and butter, when melted at 3 tbsp of flour. Stir until there are no clumps. Add 1/2 cup of milk and stir into flour mixture. Bring mixture to a boil and add the rest of milk. Stir constantly until thick.
2

Decrease the heat and add the Jamón serrano, stir to combine. Remove from heat and spread into a shallow 8" dish. Cover and refrigerate overnight.
3

Remove the croqueta mixture from the refrigerator. Scoop out about 2 tbsp at a time and shape into a small log, around 2 inches long. Place the logs on a plate and put back in the refirgerator for a half hour.
4

Prep the croquetas for frying. Separate 4 tbsp of flour, bread crumbs and eggs into three bowls. Whisk the eggs until blended.
5

Lightly roll each croqueta in the flour, gently dip into the egg, and then roll in bread crumbs, making sure it is entirely covered.
6

In a large sauce pan, add the vegetable oil. Make sure there is enough oil to cover the croquetas, this will depend on the size of your pan. Heat the oil until the thermometer reads at least 350°F175°C. Keep the oil between 350°F175°C and 375°F190°C when fyring the croquetas.
7

Once the oil has reached the ideal temperature. Start by adding 1-2 croquetas at a time to the oil, making sure they do not stick to the bottom of the pan. Fry the croquetas for 2-3 minutes each, until brown. Coach's tip: You'll know they are finished when the oil starts crackling loudly and bubbling more rapidly.
8

Remove the croquetas from the oil and place on a paper towel to dry.
9

Patatas Bravas Preheat the oven to 400°F200°C. Line a baking sheet with tin foil and add the potatoes. Drizzle with 3 tbsp olive oil and season with salt & pepper. Bake for 40 minutes, or until browned; when finished keep warm.
10

Over a lot heat add 2 tbsp of olive oil to a frying pan. Add 2 cloves of garlic, one diced onion, chopped tomatoes, tomato purée, paprika, chili powder, sugar and salt. Simmer for 10 minutes. When thickened place in a bowl and reserve.
11

Asparagus In a food processor or blender add chopped parsley, 2 cloves of garlic, the lemon juice, the yolk of the hardboiled egg, and 10 tbsp of olive oil. Pulse until a liquid sauce forms. Season with salt & pepper and reserve.
12

Bring a frying pan or grill pan to a high heat and add the asparagus. Slowly add 2 tbsp of olive oil and season with salt. Cook asparagus until the blister and begin to brown. Remove from pan and keep warm.
13

Chorizo On a medium setting, heat 1 tbsp of olive oil in a frying pan and sautée the second diced onion until soft, add 2 cloves of garlic.
14

Add the chorizo and cook until beginning to brown. Add the wine and the honey. Cook for 5-10 minutes, until sauce thickens.
15

Serve each tapas plate in a separate dish along side crusty bread and aioli.