Serrano Mushrooms and Clams Tapas from Tapas y Tintos

The Chef: Fernando Andres

The Restaurant: Tapas y Tintos

The Dish: Champinones Serranos (Mushroom Tapa) and Almejas del Grao (Clams Tapa)

Ingredients for Champinones Serranos:

2 Tbs of extra virgin olive oil

2 large portobello mushrooms

1 Tbs of chopped onion

1 tsp of chopped garlic

2 oz of dry-cured serrano ham, cut in cubes

2 oz of manchego cheese, cut in cubes

salt, to taste

Method of Preparation:

-In a hot pan, add a little extra virgin olive oil and saute portobello mushrooms.

-In another hot pan, sauté chopped onion, garlic and dry-cured ham, known as jamon serrano in Spanish. Next, add manchego cheese and mix it this all together. You can season with a pinch of salt.

To Plate:

Serve the sautéed mushrooms and top it with the ham and cheese mix. Garnish with chopped parsley.

Ingredients for Almejas del Grao:

2 Tbs of extra virgin olive oil

1 tsp of chopped onion

1 Tbs of chopped garlic

1 tomato, cut in small cubes

12 clams

1/4 cup of white wine

1 Tbs of fish stock

Method of Preparation:

-First, in a little extra virgin olive oil saute chopped onion, garlic and tomato.

-Then, add the clams, and pour in white wine and fish stock. At home, you can make fish stock with fish bouillon. Make sure to cover the clams and cook until the sauce reduces and the clams open. Always toss out any clams that do not open.

To Plate:

Simply garnish the clams with fresh parsley.

Serving Suggestion: White Wine

Note: Take a printed copy of the recipe to the restaurant and receive a complimentary beer or glass of house wine. (Valid with the purchase of an entree, one month from the air date.)

FOR MORE INFORMATION:Tapas y Tintos 3535 NE 2nd AvenueMiami, FL 33137(305)