I’ve seen a bunch of you asking for quick and easy Spanish tapas recipes in the comments, so…

… ask and you shall receive!

Let’s explore the tastes of Spain, one tapa at a time – … now, grab on to your fork, because today we’ve got a real flavor bomb – duh. – … Bomba de la Barceloneta.

This chunky croquette comes from Barceloneta, the old fishing quarter in Barcelona. It’s basically a deep-fried mashed potato ball filled with spicy meat, topped with garlicy aioli and a smoky red sauce.

It was created as a comfort food for working-class locals, and over time, it became a classic in tapas bars all over the city and in Spain too.
It’s crunchy, creamy, and a little fiery – tastes like a hug… with a kick right after.

Ingredients:

• 3 big-er-ish potato
• 250 g minced meat – beef or pork or any – I used chicken
• 1 onion
• 1 tomato
• 2-3 eggs
• Breadcrumbs
• Oil for frying

⏱️ prep time: 30 minutes

• First, boil the potatoes with their skins on – it helps keep them from getting too watery.
  I have a confession to make here tho’ … 🤫
  Lately, I’m peeling and cutting up the potatoes into wedges before boiling them… It just saves so much time, but… the decision is yours.
• While the potato is boiling, let’s cut up the onions and the tomatoes into small pieces – as you know by now, I’m using my chopper. Put it in a pan with a dash of olive oil, and cook it around for a bit.
• Neeext, add the meat to the pan with the onions and tomatoes. Season it up with salt, pepper, and garlic – and whatever else you feel like.

• Once the potatoes are cooked, let them cool off and peel them – …you see, this is the long and kind of annoying step you can skip, if you peel them and cut them before… but again, whatever you feel like doing, it’s your kitchen.
• … now mash the potatoes up – but, DON’T TURN IT INTO A PUREE! We want some texture here, people!

• Neeext, add a small tablespoon of flour and like 5 tablespoons of beaten egg to the potatoes.
  Mix it.

• The meat should be ready by now…
• Internet magic: indeed, it is ready!
• Okay, neeext, mix the meat together with the mashed potatoes. Do a taste test now. If something is missing, please do me a favour and add some flavour to it now.

• Theeen… grab like a handful-ish-kind-of-sized portions and roll them into balls.
• Dip each ball into beaten egg first, then cover them well with breadcrumbs.

• Fiiinally, fry them in plenty of oil until golden and crispy – enough oil to cover at least halfway, but it’s even better if they’re fully swimming.

….And boom 💥 here’s your Bomba de la Barceloneta!

Alioli and Red Sauce recipe for Bomba de la Barceloneta

Ingredients:

• 1 tsp of smoked paprika powder
• 1/2 tsp of spicy paprika powder – or go full on if you like fire
• 1 tsp of flour
• 100 ml meat stock
• dash of olive oil

The red sauce traditionally served with Bomba de la Barceloneta is a smoky, spicy, tomato-based sauce – … but recipes can vary a bit depending on the bar or household.

The sauce I will give you is a simple version inspired by the traditional flavors. It captures that smoky, spicy vibe that complements the bomba perfectly.

• First, let’s heat up a dash of olive oil in a small pan.
• Add the smoked paprika, the spicy paprika powder, and the teaspoon of flour.
• Mix it together.
• Neeext, add the 100 ml meat stock, and let it simmer and thicken.

For the original sauce, combine tomato puree, smoked paprika, cayenne, salt, and pepper in a small pan. Warm it on medium until it’s heated through.
Maybe one day I will do it, and update this recipe with it…. Maybe.

Alioli…

… oh the alioli.

You can absolutely make your own… and then pass me the recipe – or you can do what I do, and just use Choví.
Why mess with perfection when Spain already did it for you in a bottle?

Zero shame, all flavor.

… And there it goes – Bomba de la Barceloneta

…crunchy, creamy flavor bombs.

And now, tell me – … you may receive a recipe again… – what is your favourite tapas when you are eating out in Spain?

Aaaanyways,

See you at the next one,

Noémi

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