Spanish Banderillas Recipes

BANDERILLAS (TUNA SKEWERS)

Banderillas (Tuna Skewers) image

SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana.

Provided by Member 610488

Categories Tuna

Time 36m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb tuna steak
1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
16 small capers
8 anchovy-stuffed olives

Steps:

Soak 8 wooden skewers in cold water for one hour.
Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
Broil for 4 minutes on each side, cooking until done to your liking.

Nutrition Facts : Calories 58.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 10.8, Sodium 11.5, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 6.8

BANDERILLAS

Banderillas image

With fresh asparagus, tender shrimp, smoky ham and salty olives, these appetizers are bursting with a great blend of flavors!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 24

Number Of Ingredients 10

Ingredients

4 asparagus spears, each cut into 6 (1-inch) pieces
1/2 cup water
24 frilled toothpicks or cocktail-size skewers
24 cooked deveined peeled tiny shrimp (about 90 count per lb), tails removed
24 small pieces (1x1/2 inch each) fully cooked smoked ham
24 pitted green Spanish olives
1/4 cup olive or vegetable oil
4 cloves garlic, sliced
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped dill pickle

Steps:

In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain.
On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive.
In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.

Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g

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