Spanish Tapas: 50 Shades of Croquettes

We are visiting Spain between 1-3 times a year, my first trip to Spain was in 1996 and I fell in love with Tapas immediately. Great way to discover Spain’s kitchen and local, regional „cocinas“ by sharing small dishes. Usually we are spending our time in Catalonia, South of Barcelona, where my parents in law live. Tapas are different than in Basque Country and I enjoy exploring the differences.I was never a big fan of croquettes in Germany because they were usually never made fresh – at home or in Restaurants. Same taste, same incredients, no exciting aspects to discover. Commodity Food.Spain 🇪🇸 surprised me sustainably. I discovered croquettes made of

  • fresh cod (bacalao)
  • ham (jamon serrano) and cheese
  • prawns (gambas)
  • different kinds of cheese like Manchego, Roquefort, Parmesan, goat cheese
  • Caulifower with cheese
  • And last but not least my favorite : Black Sepia Ink 🖤 with black rice and core of tasty cheese like strong Manchego

So easy to make and fits very well to a glass of Wine after work and before dinner. Let me now share with you a little dirty secret: you can also reuse food from yesterday, mash it and use it as main ingredient for your next Croquette Tapas Innovation. My wife did it once with Basil Pesto Pasta and I was literally blown away

Please check out more Tapas Blogs which are part of this Blog Parade:

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12 Gedanken zu “Spanish Tapas: 50 Shades of Croquettes

  1. Hi Ragnar,
    ich hoffe Du genießt und Barcelona noch viele weitere Tapas und ich freue mich auf weitere Ideen. Kroketten muss ich auch mal wieder selber machen.
    Schöne Grüße
    Volker

    Gefällt 1 Person

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