Tapas Time

Fried Chicken and Artichokes with Salsa Brava

Ingredients

For the Chicken:

• 1 cup beer
• 1/3 cup sherry vinegar or white wine vinegar
• 1 teaspoon dried oregano
• 5 cloves garlic, smashed
• 1 tablespoon coriander seeds, crushed
• 3 bay leaves
• Kosher salt and freshly ground black pepper
• 18 chicken wing drumettes
• Extra-virgin olive oil, for frying
• 1 cup all-purpose flour
• 1 8.5-ounce can artichoke hearts, drained and halved
• Lemon wedges, for serving

For the Salsa:

• 1 6-ounce jar piquillo or pimiento peppers, drained
• 1/4 red onion, coarsely chopped
• 1 clove garlic, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon ground coriander
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• Pinch of cayenne pepper
• 2 tablespoons dry white wine
• 2 teaspoons sherry vinegar or white wine vinegar
• Kosher salt and freshly ground black pepper

Directions

Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Add the chicken, cover and refrigerate at least 6 hours or overnight.

Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours.

Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes. Drain on paper towels.

Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes. Drain on paper towels and squeeze a few lemon wedges on top. Serve the chicken and artichokes with the salsa and more lemon.

Shrimp with Green Sauce

Ingredients

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, finely chopped
• 2 tablespoons brandy
• 1/2 cup dry white wine
• 1 cup chopped fresh parsley
• Kosher salt and freshly ground pepper
• 18 large shrimp, peeled and deveined, tails intact
• Warm baguette slices, for serving

Directions

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.

When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Potato Pinchos

Directions

Spanish tapas bars typically serve pinchos, bite-size snacks held together with toothpicks (pincho means "spike" in Spanish). Try these potatoes: Mix mayonnaise with capers, fennel seeds, salt and pepper. Spread on rounds of boiled potato and add your choice of toppings, such as chorizo, manchego and olives. Skewer with toothpicks.

Source: Food Network