Toasting with Tapas!
Tapas was a unanimous choice for Spain. The main course was not too easy. Between Tristan and Inigo, the choices ranged from Paella, Callos Madrilena and Cazuela.
Garlic and Onion Boys
Beef and potatoes
After the decision was made to make Cazuela with cod and clams, Epicurious Kids jumped right into prepping their tapas. They wanted to make a Gambas al Ajillo, Salpicao and Setas con Ajo y Vino Blanco.
Peeling prawns with pride
Spicing up the beef
Tristan started marinating the pieces of beef cut against the grain. Inigo kept reminding Tristan to cut the meat on a bias against the grain to keep it tender. Of course, he know this already. In between snappy remarks, the mini chefs focused on the three tapas dishes that needed different preparations and required different cooking time.
Onions for the Cazuela
Gambas Ajillo a la Inigo
The Gambas took the least amount of time, while the beef salpicao needed to marinate for as long as possible before cooking. Garlic was everywhere, and the delicious smell of the sizzling bulb was wafting through the kitchen. Right after the tapas were served, the cod and clams Cazuela was an easy feat. Inigo added some spinach to the recipe of potatoes and green peas to add more oomph to the dish. And it was delish!
Tasty tapas
Cazuela
Epicurious Kids 