The Spaniard Recipes

THE SPANIARD'S COCKTAIL OF SHRIMP

Steps:

• For the shrimp: Prepare a grill to medium-high heat.
• Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
• Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.
• For the cocktail sauce: Mix all the ingredients together.
• Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers.

THE SPANIARD (GRILLED SANDWICH)

Steps:

• In a small bowl, mix the butter and pimenton together.
• Spread the pimenton-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Place 2 slices of ham on the bread. Distribute the cheeses over the ham. Lay the chiles over the cheese and top with the remaining bread slices, buttered side up.
• Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 2 to 3 minutes. Cut in half and serve.

THE SPANIARD

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground pork, chorizo, Manchego, rice, eggs, bread crumbs, tomato paste, garlic, red pepper flakes, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.