*HOLA SPAIN LOVERS* These tapas are soooo easy. I really recommend you make them. If friends are coming over. Or for you and your significant other. Hands up if you're planning to make them! 🙆🏻♀️
Your container for aioli was wet and this is why you did not get the aioli right the first time! Small things but very important when making even the most simple dish!
The proper technique to emulsify (in general for many things) is to start the mixer then slowly stream in the oil while mixing. Whether it be a stick blender, blender, whisk or food processor.
@@spainrevealed No, or a little. It's pretty much simultaneous when you can start the light stream and the blender. The key is to let the mixture be able to absorb more oil and emulsifying it properly. The slow but steady stream lets it happen.
I sent this video to my wife. A few hours later she is back from the store and we are recreating this. She did a month long self tour of Spain a few years back. I have never been. We had been talking that Spain would probably be our next trip. My guess is that won't be happening anytime soon. Someday... I do like your videos and hope to one day try all the places and foods you talk about. Thanks
The bread the bread !!! Chorizo’s fat and cider dip, omg !!! We’ll be in Madrid for a week in 2 weeks. We have tons of addresses and ideas, thanks to both of you (I even wrote to the city pleading them to reward both of you… you deserve the city’s keys !!!)
Ah, this video was fun, and boosted my morale. I would have been in Spain right now for the 8th time if the world wasn't closed down. So I was kinda living vicariously through you, and you both did a grate job. I especially loved the pimientos de padron. They are my absolute favorite tapa (or whole meal), and I miss them so much. We can't get them in the US, that I'm aware of. I asked about them in a little Spanish market in our produce district, and they had never heard of them! So I'm drinking some cava and daydreaming about Spain. Muchas gracias! El ano proximo, yo espero. :-)
As Jams stated you can get shishito peppers here in the US. They taste very similar to the ones my wife had in Spain. There is also ant least one online source that I know of. I would post a link but I am not sure that is allowed.
I loved the pimientos de padron in Barcelona! My favorite tapas!! The tapas bar chef sprinkled a fine sea salt on them immediately after they came out of the fryer, then finished them with a sprinkle of course ground sea salt. The effect was amazing! They had a perfectly, delicious salty taste that was punctuated by little "bursts" of salty flavor bombs from the coarse grind. So good with pa amb tomaquet!
So, you've finally been to the store and you bought ....cider. Oh James, where did it all go wrong? 😂😂 I really enjoy your chef videos. The fun, the passion, the missing utensils and the small errors, show we can all do it. It all looked fabulous! Thanks guys. xx
haha - Paul. I have copied your quote about the fun, the passion etc. into my doc where I plan my videos. Because I think you captured exactly what I want to capture in these videos - the journey of learning and the fun!
@@spainrevealed So, the cheque's in the mail, yes? 😂😂 Keep it up my friend. We all love what you both do. Your videos are always interesting and entertaining, but during this difficult time they are a breath of fresh air.
I was looking forward to this video all week and you didn't disappoint. The recipes are easy to follow and all the tapas looked very tasty. I'm going to have a hard time finding an egg with a feather on it. LOL !!!! Your serving dishes are very attractive and the presentation makes you want to take an immediate bite. I want to make the Patatas soon. Thanks for taking the time to create this video and to inject, once again, your humor and liveliness to your cooking.
So glad you enjoyed it! A week is a lot of pressure! And yes, the feature is key LOL!!! (And I'm still working on my presentation... the gildas needed a white plate in retrospect)
@@spainrevealed I get that we tend to re-think our decisions in retrospect, but in the end, it still looked lovely and it was also educational (I didn't know it was named after "Gilda" the character by Rita Hayworth. Learned something new.
For the quantities in this recipe, I would add a 1/2 to a full teaspoon of dijon mustard as the mustard is the emuslifying agent that allows the liquid from the egg and lemon, and oil to bind together! I would mix the egg, lemon juice, salt, garlic and mustard first then slowly add the oil in a thin steady stream - for one whole egg (or ideally 2 yolks) you may need up to 1/2 cup olive oil.
Para que no se corte la mayonesa: Baja la velocidad de la turmix. No la inclines nunca, siempre vertical al principio. si se corta como las dos primeras veces NO LO TIRES, coge la botella de aceite y deja caer un hilito de aceite mientras bates y levantas suavemente varias veces y acabará ligando.
James. I make alioli and it never fails. Put an egg , garlic cloves, lemon juice (half lemon) and 200 ml of oil . Start blending from the bottom . Do not move till you see it emulsify . It doesn't take long . Then move upwards until all the oil is incorporated . It never fails. Never.
Spain Revealed - Yes but the difference is that I put all the ingredients from the start and I put more lemon juice . This way it never splits . Never .
James, the diameter of the recipient you use should be the same size as the 'batidora'. If not, it splits even if you don't move it until it's emulsified.
Para hacer aioli o mayonesa debes de emplear un vaso más delgado, casi tan delgado como el diametro de la turmix y así siempre te saldrá a la primera, cuanto menos espacio haya entre las parades del vaso y la turmix mejor te irá. procura que el huevo esté a temperatura ambiente, sácalo de la nevera unos minutos antes. Si quieres un aioli espeso añádele un trozo de patata cocida. Te lo dice un cocinero que tiene un bar de tapas.
Did something similar myself yesterday for the first time. Chorizo in red wine and garlic,calamari with lemon & garlic mayo with a selection of cold meats.Will try a few of yours next time.
Thanks for sharing more recipes! Next weekend, we are having a social distancing party with friends moving away. We are all foodies, and I'm going to make some of these for that! Thank you for keeping our spirits up during these hard times! Can't wait for this to be over so I can go to Madrid!
The video was lots of fun to watch! Thanks for sharing your kitchen with all of us. I did laugh pretty hard at the label on the olive oil bottle that said "This is not salt" as James emphatically said salt while holding it. I'm most looking forward to trying the almonds and the Gildas as I've never had the opportunity before. I just hope I can find quality ingredients at the store (especially for the anchovies). The others I've had and are all favorites. They make a good spread together for sure! When I've made chorizo a la sidra in the past, I've finished it in the oven for a low maintenance way to free up some stove space while making other dishes.
@@carlomfernandez Gracias a ti por el esfuerzo de poner esos detalles pequeños que hacen los videos buenísimos de James y Yoly aún más divertidos! Son como regalitos que hay que descubrir mientras miro.
Hi James! So I'm not sure if someone else has already told you in the comments, because I couldn't be a*sed to read all of'em lol but the emulsification doesn't always happen the way you do it because eggwhite is mostly water while oil is fat and they don't go well together. The egg itself is, however, an emulsifier, so it will stick together with the oil eventually if dealt with accordingly. Here's what you've got to do to emulsify the aglioli: always add the oil at the end, and add it very slowly. It's just like making mayonnaise. Add merely a few drops of oil while mixing constantly. When that is in, add a couple more drops, than add start drizzling it in slowly while continuing whisking. Good job with the tapas though, keep it up! :)
Emulsify is how you do mayonnaise: slowly and continuously but it can be fast only if you don’t change intensity and speed of the blender. Other way to get it right is to add the oil slowly and continuously. But good for you James: that is a hard one and you got it right. I am trying those soon at home: thanks!
I was googling to learn more about the alioli and found why you may be having the emulsion issue. Traditional alioli is garlic and oil ground slowly with a mortor and pestle. The addition of the egg is a contemporary short cut. Different from what you do, the recipes I viewed used only the yolk of the egg and seemed to get the emulsion easily. Give it a try!
Great demonstration, James! If alioli breaks or doesn't come together add about 1/2 teaspoon of water or lemon juice and blitz again, or start with just a yolk, or better yet, insert the stick blender BEFORE you add the oil.
You want to emulsify, add some mustard. It will bring together the water soluble and fat soluble components. Thank you for teaching me tapas at home! Now, I know what to make for my Aunt Gilda!
I’m definitely going to make these for our dear friends from Spain- as soon as we can socialize. Not sure where I’ll find those gorgeous anchovies and chorizo in the states but I’m going to try. Thanks for inspiring and sharing. You guys are my quarantine saviors.
Watched nearly all of you vids-thanks for the content. I actually found your channel after my first visit to San Sebastian in 2019. My wife and i had some great food, but would have been good to have found more restaurants in the old town, which you featured on another vid. Will just have to go back now! I'm going to host a small get together in a few weeks and would very welcome your thoughts on which pinchos to serve and especially what wine to serve. Thanks
If your Alioli doesn't emulsify - just add some more lemon juice to your mixture & continue mixing. It's lemon juicee that emulsifies the oil - but the proportions must be right.
You guys are great! Thanks for brightening up my stay-at-home Sunday in Seattle! Was curious about the Pablo knife, so followed the link. Oh, that's my knife! What's the story behind yours being called the Pablo knife?
haha - funny. A follower on Instagram generously reached out and told me my knife sucked and actually bought me the knife! And his name is Pablo. It will now forever be called Pablo's knife lol
@@spainrevealed her full name was Margarita Carmen Cansino Hayworth, her mother was Irish-American and her father emigrated with his parents to the USA from Seville. Cansino is a Sephardic Jewish family name. Her father was a flamenco dancer and she started her career dancing with him
I don't seem to be able to post a picture, so I'll link to a Facebook post if that is permissible. m.facebook.com/story.php?story_fbid=10157835085774485&id=771299484
Hi, folks. It looks all amazing and delicious but for the chorizos try to do them with sidra natural, if you can find it. It is much less swetter , and has an intense apple juice flavor that contrasts very well with the greasy chorizos. Y si le poneis un poquito de orujo al tiempo que la sidra, el sabor es de otro mundo. Seguid así, sois geniales. Mil bsss
@@spainrevealed Hi James, yes , better with blanco. It’s kind of a mix between chorizo a la sidra and chorizos al infierno, those are made by toasting them over some orujo burning on a small pottery dish until they are all browned and cooked. It’s typical of Asturias and Galicia, I think. So if you add a bit of orujo to the sidra it gives them a dryer spicer flavor. Están buenísimos así
I am from the land of the Original Alioli ( All i Oli = Ajo y Aceite). It would be nice to see a video in which you made the original recipe. It just takes Garlic and Olive oil smashed together carefully in a mortar.
James, why do you have to do these crazy delicious tapas now that I've started dieting....I guess I'll have a cheat day tomorrow...too delicious to pass. Haha
@@mitcoes las aceitunas rellenas tienen un agujero de entrada y otro de salida, fíjate en que tienen el agujero del pezon natural y que las pincha por un lado para esquivar el hueso
Is it the whole egg for the alioli or just the egg yolk? I'm always fearful of eating raw egg whites and I've never made a mayonnaise with egg whites, but maybe I'm missing out...
Hola James,es imposible que los pimientos sean de Padron,porque todabia no han empezado la recolecta,seran de Marruecos o puede que de Murcia. Vivo a 15 km de Padron y todabia no los hay. Padron es una localidad del sur de A Coruña,pero los mejores son de una aldea colindante,que pertenece al ayunyamiento de Padron,que se llama Herbon.
Muchos son de Murcia ,no están tan buenos como los gallegos ,pero están buenos,y se utiliza el nombre genérico de pimientos de padrón aunque sean murcianos,pero que no se enteren los turistas,hay que venderlos con ese nombre Padrón,hay que aprender de los italianos para saber venderse
