Potato and Seafood Skewers
PINCHO DE PATATA, HUEVO, ATÚN Y GAMBAThis delectable banderilla of potato, egg, tuna, and shrimp reaches its peak of flavor when allowed to meld overnight in the refrigerator. Optionally served with a delightful onion-and-oil dressing, this tapa is a perfect blend of textures and tastes.
Ingrediënten
MAKES 8 TAPAS (4 SERVINGS)
- 2 small potatoes
- Kosher or sea salt
- 8 small shrimp
- 3 tablespoons extra-virgin olive oil
- 1 slice onion separated into rings
- 1 large hard-boiled egg cut into 8 slices
- One 7-ounce can white or light meat tuna, drained and separated into ½-inch chunks
- 8 ½-inch pieces onion, such as Vidalia or other sweet onion
- Mayonnaise mayonesa, to taste
- Finely chopped fresh flat-leaf parsley for garnish
Instructies
- Place the potatoes in a small saucepan with enough cold water to cover, and add salt.
- Cover and bring to a simmer over low heat.
- Cook for about 20 minutes or until tender when pierced with a knife.
- Drain and let cool slightly.
- Peel and cut each potato into 4 (¼-inch) slices.
- Set aside.
- Meanwhile, sprinkle the shrimp with salt.
- Bring a small saucepan of water to a boil over high heat.
- Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
- Drain and let cool.
- Remove the shell and the vein.
- In a serving dish just large enough to hold the 8 potato slices, add the oil and spread to coat the bottom.
- Sprinkle with salt and arrange the onion rings in the dish, placing the potato slices over the onions.
- Top each potato with a slice of egg and a chunk of tuna.
- On each toothpick, add 2 pieces of onion and top with 1 shrimp.
- Attach the toothpick to the potato-egg-tuna layer.
- Dab with mayonnaise and sprinkle with parsley.
Notes / Tips / Wine Advice:
Serve at room temperature or refrigerate for up to 24 hours. Bring to room temperature before serving. Enjoy this flavorful and visually appealing tapa!
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