I don’t know how many calories these babies have and I don’t care.
After doing some Saturday morning errands and a bit of grocery shopping the other day, Nog & I stopped in for a tapa at one of our favourite bars, Bodeguita Romero. Everyone there knows about the cancer so, as I hadn’t been there in a few months, a full health update was required by the bar staff and Pedro Romero, the owner. After that was taken care of we tried something new on the menu – these really fabulous prawns wrapped in crispy fried potato threads. Then Pedro gave us a free sample of another new tapa they are trying out (see below). Little brie-filled pastries, kind of like spring rolls. The one on the left has spinach and the other one leeks. Also very nice.
All of this reminded me that I have been neglecting my Sevilla Tapas site, which still needs a lot of work done on it. So that is going to be one of my projects this week. In between yoga and breathing and walking and healing…
casa azahar 
Oh My God those prawns look fantastic. We used to have a dim sum place that would do something similar with wonton wrap strips, but they dont do it anymore.
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wow – I would KILL for one of those (not sure what I’d kill, an ant maybe……)
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I have some earwirgs you could kill… one which crawled on me in my BEDROOM last night!
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That all looks very good, I have to say that the brie filled pastries attract me more, largely because I am such a sucker for really fat-filled cheeses. Brie is great, triple cream brie with mushrooms and garlic is even better.
I don’t know. Isn’t wrapping shrimp up in anything sort of gilding the lily?
As a person who lives in the middle of the continent, I tend to look at sea food and want it presented as purely as possible, since it is such a rare and valuable thing — especially if it has never been frozen. Shrimp is great, frozen shrimp are very good. But a shrimp that came out of the ocean and got thrown into a pot of boiling water and served immediately — oh, I could rhapsodize.
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Those shrimp-ey things look lovely!
Cooked Brie is… I just don’t go for it, myself. I LOVE (room temp) Brie with sprigs of mint on bread. Mmmmm….
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Prawns in crispy potato? Ooohhhhhhhhh! I want! I want!
TRiG.
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Prawns in crispy potato? Ooohhhhhhhhh! I want! I want!
TRiG.<drool>
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Apparently, he’ll take 4- 2 with drool. 🙂
Does ‘a lot of work’ mean you get to try new places? If so, I want your job!
Cheers!
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wow, they look great!
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BTW, I noticed your copyright logo on the pics, are you aware of the Creative Commons?
http://thetyee.ca/Mediacheck/2009/07/06/Produser/
It might be useful to you.
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I’ll take 2 of the prawn doo-dahs as well please waiter!
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The prawns look really good. One of my favorite things is coconut prawns. I will kill bugs for them.
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“Does ‘a lot of work’ mean you get to try new places? If so, I want your job!”
Unfortunately not, zoomer. Financial constraints and all that. Nog is still able to treat us to the occasional tapa snack out, but we no longer go out for the kinds of meals that would make for a good new tapa bar entry on the Sevilla Tapas website. But there is still plenty of work to do getting all the places mapped and proper reviews written. And then I have to do the same over on the Spanish version! I have to admit I get a bit overwhelmed just thinking about it, but taking it slowly over the summer should see it pretty much completed by September.
The first place I ever tried this dish was at Yebra. Since then I’ve noticed more and more bars featuring them, but I have to say that the best I’ve had so far are these ones.
Oh, and thanks for that Creative Commons link. Will look at it in more detail mañana… time for bed!
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Those shrimp and the brie rolls are the *definition* of FoodPorn! Lovely idea, might see if I can do something similar. 🙂
Glad to hear you can still go out sometimes, and here’s to the day when you and Nog can resume your tasty research!
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Yeah, we can manage a tapa treat for about 5-6 euros – one tapa and two drinks. It’s just nice to get out for awhile. And then I get to take a photo for Sevilla Tapas on Twitter, to keep the interest up.
Have got a list of new places to check out, which I may start doing one tapa at a time, just to get some new pages going. Can always add to them later. 🙂
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