Recipe of Favorite Tapa Mediterraneo

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tapa mediterraneo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Tapa Mediterraneo is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Tapa Mediterraneo is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook tapa mediterraneo using 46 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Tapa Mediterraneo:

1. Make ready For the pickled veg:
2. Make ready shallot, sliced thin
3. Prepare garlic, sliced thin
4. Take water
5. Take sugar
6. Take champagne vinegar, or white wine vinegar
7. Take coriander seed in a sachet
8. Make ready peppercorn in a sachet
9. Take basil in a sachet
10. Get thyme in a sachet
11. Get For the pepper curls
12. Take ea fresno chili peppers as needed
13. Make ready ice water
14. Make ready Saffron rice chip
15. Get white rice, arborio or bomba preferred
16. Take water
17. Take saffron
18. Prepare salt
19. Prepare Separately, for the end: As needed boiling water
20. Take Mussel escabeche
21. Get mussels, cleaned and de-bearded
22. Take white wine for steaming
23. Get Scallop sofrito
24. Take scallop trim, fresh sweet scallops are best
25. Make ready shallots sliced thin
26. Prepare garlic, sliced thin
27. Make ready extra virgin olive oil from Spain
28. Get salt
29. Take Escabeche brine
30. Get Set 1:
31. Get water
32. Make ready sugar
33. Prepare champagne or white wine vinegar
34. Get fennel, sliced thinly
35. Prepare onion, sliced thinly
36. Prepare parsley stems
37. Get thai chili
38. Get orange zest
39. Prepare salt
40. Prepare Set 2:
41. Make ready garlic, chopped thin
42. Get saffron
43. Make ready lemon, sliced thin
44. Prepare salt
45. Prepare fennel sliced thin
46. Take As needed, extra virgin olive oil from Spain

Steps to make Tapa Mediterraneo:

1. Pickled vegetables, and red pepper curls: For the sachet, wrap all ingredients in cheesecloth and tie with twine
2. Heat the water, sugar, and vinegar to a boil and then pour over the rest of the ingredients. Store overnight. Then separate the sachet and discard. Reserve the pickles for service.
3. Cut the peppers in half length wise, and de-seed. With skin side down, trim the peppers by shaving off as much of the pepper as possible from the seed side/inside. Discarding all the ‘juicy’ part, and leaving a thin, mostly skin pepper. Slice the peppers very thin, as thin as possible. Place them in ice water and allow to chill for one hour. They should curl very tightly into nice shapes. Reserve for service, as garnish.
4. Saffron rice chip: Rinse the rice, and then bring to a boil in the measured amount of water. Reduce to medium heat then cook in a pot with the saffron and salt, covered for 30 minutes or until fully tender.
5. Transfer in small batches to a vitamix or high speed blender, a thermomix would work very well. Add a small amount of boiling water just enough to help the rice mix, and blend on high for 3 minutes each batch, until the rice is fully smooth and pureed. Transfer all the finished rice puree to a non-stick sautee pan.
6. Cook on low heat for 20-30 minutes, stirring frequently with a rubber spatula until very thick and dry. Do not allow it to get on the edges of the pan or it will dry and you will get solids in your rice puree. Once you have thickened the puree, spread on to a silpat or silicone mat. Acetate paper would work as well. Then dehydrate in an oven or commercial dehydrator at 120 degrees Fahrenheit for 2-3 hours, until fully dry and crispy. Fry at 350 degrees F until puffed and crispy, then dry on a p
7. Scallop sofrito: Sweat garlic and shallots in the olive oil from Spain, then add the scallop trim. Cook on low heat, slowly caramelizing. Cook for 8 hours, on a diffuser or very low heat, adding water as necessary to ensure it doesn’t burn but just slowly caramelizes. Once it is dark, and rich in flavor and color, puree completely smooth in a vitamix blender. Once smooth, pop the air out of the puree in a cryovac machine.
8. Transfer to a squeeze bottle or piping bag. Fill all your cleaned, brined mussels escabeche with the sofrito and reserve
9. Mussel escabeche: Steam the mussels.
10. Heat wine to a boil, then add cleaned mussels into the pot and cover with a lid. Cook until all mussels are cooked and opened fully. Drain into a perforated pan and cool in the refrigerator. Once cool, open the mussels and trim all of the gills and excess anatomy out to make room for the sofrito filling.
11. Escabeche brine: For preparation, add all ingredients of set 1 to a container, other than the water. Separately heat the water to a full boil and pour over the ingredients of set 1 and let it steep tasting frequently for about 5 minutes, making sure it doesn’t get too spicy. Then strain through a fine mesh sieve.
12. Pour the liquid from set 1, previously steeped, over the ingredients of set 2 and let steep in the refrigerator overnight. Then take this liquid and pour over your cleaned, shucked, steamed mussels. Then topping with Spanish extra virgin olive oil to cover, and reserve in the refrigerator overnight to marinade.
13. Building the tapa, and cilantro leaf garnish: As needed cilantro leaves, the small, perfect leaves, picked from the bunch.
14. To build the tapa, have all ingredients from the included recipes completed to perfection and ready for service.
15. Start with the saffron chip, as your base. Next add your mussels escabeche, that are stuffed with the scallop sofrito. About two per tapa are good, depending on size.
16. Then, add your pickled shallots and garlic, in a ratio of about 2 shallot and 1 garlic per mussel, depending on size. Next garnish with your beautiful red fresno pepper curls. Finally garnish with the fresh cilantro leaves, adding a beautiful green to our tapa. Serve on a bowl or dish of your choosing, I recommend something with a rice or grain as the base to help stabilize the tapa.

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