Two great recipes by Gambas, which will truly bring a Spanish vibe to your kitchen.

Crab croquetas

Crab Croquetas by Gambas

  • 500 gr. Crab meat picked
  • 200 gr. Plain flour sieved
  • 200 gr. Butter
  • 1L whole milk
  • 2 cloves garlic diced finely
  • 1 white onion diced finely
  • Tarragon chopped
  • Nutmeg whole (for grating)
  • White peppercorns whole (for grating)
  • Salt
  • For the pane (crumbing)
  • Flour
  • Eggs
  • Breadcrumbs (panko is best)

Melt the butter and cook the garlic and the onion until golden. Add the flour to the pan, mix it and cook it through well

Once it's cooked (nobody likes the flavour of raw flour) add the crab meat, the tarragon, the nutmeg, ground  white pepper corns, chilli flakes (optional) and 

Start adding the milk (always warm milk) little by little and don't stop to mix it. 

Once you add all the milk and you got a nice texture season and taste and put it all in a tray and keep it in the fridge until next day.

Shape the bechamel and pane the croquetas.

To pane place the shaped croquetas into the flour, dust off, then into egg, shake off (but make sure they are well coated) and then into the crumb (make sure well coated into the crumb) then leave to rest for a minimum of 4 hours before being used 

Seafood Paella for 4 people

Seafood Paella by Gambas

  • 400 gr. Bomba rice
  • 1200 gr. Fish stock, well seasoned
  • Extra virgin olive oil
  • 300g Sofrito; 2 peppers (mixed colour), 2 onions, 4 garlic cloves, small tin tomato frito
  • 40g Tomato frito or nora paste. 
  • 15g Sweet pimento or sweet paprika
  • 100g Baby cuttlefish or squid
  • 100g Mussels 
  • 100g small prawns 
  • 3 strings Saffron

Cover the bottom of the paella pan with the oil.

Cook the baby cuttlefish for about a minute, season gently.

Add the sofrito. Cook it for about 2 minutes, stirring regularly.

Add the nora paste, saffron and the sweet paprika. 

Immediately after add the rice and cook it for a couple of minutes, gently season. 

Add the stock (it has to be warm), make sure all the rice is regularly scattered and leave it. Do not touch it again! (add larger prawns here and smaller ones later on)

Once you start seeing the rice from the stock add the mussels and the smaller prawns or fish.

Wait until all the stock is evaporated and you can smell the “socarrat”, then turn the gas off and leave it resting 10 minutes with a j-cloth or tea towel over the top  before serve it.

Garnish with rosemary and lemon wedges. 

About the author

Gambas is the sister restaurant to Bristol institution Bravas. 

Their menu is made up of signature and popular dishes that they have enjoyed on their trips to Spain. They also have a daily changing specials menu made up of seasonal plates, market fresh fish & shellfish. While their restaurant is closed right now, they're part of the Season + Taste group which has now launched an online store selling essential provisions such as bread, flour, eggs, milk and coffee from Bakers & Co.

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