Say Hola To Spanish Cuisine

Simple And Savory Dishes From The Latest Culinary Superpower

(CBS) 
Coca with Candied Red Peppers
Coca con Pimientos Rojos Caramelizados

2 tablespoons olive oil, plus more for brushing the coca
1 medium-size white onion, quartered and thinly sliced
4 cups thinly sliced drained roasted peppers in oil (from four 14- to 16-ounce jars)
5 tablespoons granulated sugar
2 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar
coarse salt (kosher or sea)
all-purpose flour, for dusting the rolling pin
1 pound store-bought pizza dough, thawed if frozen
confectioners’ sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low, and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.

2. Place an oven rack in the center of the oven and preheat the oven to 450°F. Lightly brush a 17- by 11-inch baking sheet with olive oil.

3. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Transfer it to the oiled baking sheet and brush it with olive oil. Spread the filling evenly on top.

4. Bake the coca on the center rack until it is light golden and baked through, 18 to 20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (I use sturdy kitchen scissors for this), dust it very lightly with confectioners’ sugar, and serve at once. Makes 1 large coca; serves 12 as a tapa.

Grilled Shrimp with Pepper Confetti
Brochetas de Gamba con Vinagreta

For the Basque vinaigrette:
1/3 cup minced red bell pepper
1/4 cup finely minced green bell pepper
1/4 cup minced white onion
1 medium-size garlic clove, minced
1/4 cup light olive oil
3 tablespoons best-quality white wine vinegar

For the shrimp:
1 teaspoon olive oil, plus more for brushing the shrimp
2 slices best-quality bacon
24 large shrimp, peeled and deveined, tails left on
coarse salt (kosher or sea)

1. Make the Basque Vinaigrette: Place the red and green peppers, onion, garlic, olive oil, and vinegar in a bowl and stir to mix. Let stand for 30 minutes.

2. Prepare the shrimp: Heat the olive oil in a small skillet over medium heat. Add the bacon and cook until it is crisp and has rendered its fat, 3 to 5 minutes. Drain the bacon on paper towels. When cool enough to handle, finely crumble the bacon.

3. Soak 6 bamboo skewers in water for 30 minutes. Light the grill and preheat it to medium-high, or preheat the broiler.

4. Thread 4 shrimp on each skewer, brush them lightly with olive oil, and sprinkle salt over them. Grill or broil the shrimp until just cooked through, about 2 minutes per side, taking care not to overcook them. (The shrimp can also be seared on a griddle.)

5. Arrange the skewered shrimp on a serving plate, spoon the vinaigrette over them, and sprinkle the bacon on top.

Serves 6 as a tapa, 3 as a light main course.