Tapas and a Clara

“When we arrive at Isla Graciosa we’ll have to get some tapas and a Clara”
A Clara? I asked curiously.
It is a drink that is typical of Spain and consists of beer and lemon soda, Spain’s equivalent to a Shandy Inga told me.
Inga who is one of the bloggers behind the travel blog Borte Best was an inspiring travel companion on my trip to Lanzarote, she had a lot of knowledge about Spain and not least, she knew the language so a nice interpreter when I met some language issues.
As a foodie I’m not hard to ask when it comes to eating.
We sat down at one of the bars in the small village on the little Island and among our orders was deep-fried Gueldes which is an anchovy-like fish typical of Lanzarote. Served with a little lemon it crunched like sun, sea and childhood memories. My mum used to fry up tiny fish as a snack when I was younger
Tiny fried fish is something I know from my childhood, my mum used to fry up tiny fish as a snack when I was younger. Now that I am back from Lanzarote I had to make this again to keep some traditions alive for kids.

Out shopping I cam across these tiny anschovies cleaned without the heads and stomach content, and since my children are a product of these times I thought that these fish were perfect.

I enjoyed my little tapas
You need
Tiny anchovies
flour
salt
pepper
oil for frying
Heat the oil in fryer or in drying pan
Use the amount of anchovies you want and dip them in a mixture of flour, salt and pepper. make sure that all the little fish gets a nice coating of flour and dust the off a little before frying. fry the fish in the oil untill they are nice and golden.

Remove the finished fish and let them drain on paper towels.

Serve with some lemon and a Clara 🙂

Foto: Inga Ragnhild Holst

Paella

Paella is one of my favorite spanish dishes and after this summers vacation buying ready made ones, I had to try to make this myself of course.
I made this dish twice in one week, the family is in shock, one and the same dish three times in such a short time. There are minute differences, one is made on the grill and the other on the stove with a few differences in ingredients.
Two different paellas using what I had available at the time.
The recipe below is how I have interpreted the various recipes I’ve found on the net,
4 servings
12 chicken clubs
1 finely chopped small onion
1 large carrot diced
2 cloves crushed garlic
2 roasted peppers
2 peeled chopped tomatoes
1-2 tbspolive oil for frying
3.5 dl Paella rice
Pinch of saffron soaked in 1 tbsp hot water
5 dl ckicken stock
3 dl white wine
Adjust the amount of liquid, depending on how much the rice soak up.
200 g peas
12 small squids
1 1 kg mussels
12 large raw shrimp
12 slices chorizo sausages
4 langoustines
Start off by giving the chicken a sizzle.
Saute the onions, carrots and minced garlic
Chop the roasted bell peppers and add that to the pan with
the chopped tomatoes.
Then add the rice
and the saffron, stir and lett it cook a bit.
Next you pour in half the wine and stockSå har du i haalvparten av hvitvin og kraft, let this boil in a bit and add the rest of the fluids and the peas.
Then I added the squids,
and lastly the rest of the ingredients.
Then I covered the pan and let it simmer on medium heat untill it was done, a sure sign that it is finished is that the mussles open up.
Enjoy your dish:)