Tapas of the Sea

Enjoy one of these delicious seafood-centric tapas!

Garlic Shrimp Tapas
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste
Chopped fresh parsley for garnish

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant. Add shrimp to the skillet and cook for 2-3 minutes, until pink and opaque. Sprinkle paprika, salt, and pepper over the shrimp. Stir well to coat evenly. Remove from heat and garnish with fresh parsley. Serve hot.

Spanish Calamari Rings
1 pound calamari rings
1 cup all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving

In a bowl, mix flour, paprika, salt, and pepper. Coat calamari rings in the flour mixture, shaking off excess.

In a deep skillet or fryer, heat vegetable oil to 350°F (180°C). Fry the calamari rings in batches for about 2-3 minutes, until golden brown. Remove from oil and drain on paper towels. Serve hot with lemon wedges.

Tuna Tartare
1/2 pound fresh tuna, diced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onions
Salt and pepper to taste
Toasted baguette slices for serving

In a bowl, combine diced tuna, soy sauce, sesame oil, lime juice, cilantro, and green onions. Season with salt and pepper to taste. Gently mix all the ingredients together. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serve the tuna tartare on toasted baguette slices as a tapas dish.