Gambas al Ajillo (Garlic Shrimp)*
6 tbsp. olive oil
4 cloves garlic, peeled
Pinch of crushed red pepper
24 large peeled shrimp
2 tbsp. sherry or white wine
Sprinkle each of smoked paprika and parsley

Heat garlic, pepper and olive oil in a sauté pan on medium high. Add shrimp and sherry and cook, turning every 3 minutes until pink. Add parsley and paprika and serve in shallow bowl with bread and toothpicks.
*Replace shrimp with canned or fresh mushroom caps or artichoke hearts for a veggie option!


Pan Con Tomate—sometimes called Pan a la Catalana (Catalan Tomato Bread)
1 baguette, sliced lengthwise
2 cloves of garlic, peeled and halved
2 tbsp. olive oil
2 ripe tomatoes or 2 canned whole tomatoes, drained

Toast bread until golden. Rub garlic cloves over cut surface of bread, and then drizzle with oil. Cut the tomatoes in half and rub on cut surface until coated with tomato juice and pulp. Slice each half into 6-8 pieces crosswise, and serve plain or topped with ham, anchovies, cheese, or sardines.


Chorizo al Vino (Chorizo in Wine)
1 lb. smoked Spanish Chorizo sausage, Kielbasa or andouille
3 c. red wine
½ tsp. smoked or regular paprika
1 bay leaf
Sprinkle of fresh or dried parsley

Cut sausages into thick round slices. Place in uncovered saucepan; add paprika, bay leaf and wine. Bring to a boil, and then simmer on low for 15-20 minutes until the wine reduces by about half and creates a thin sauce. Serve in bowl, topped with parsley and toothpicks.


Pinchos de Atún con Anchoas (Tuna and Anchovy Tapas)
8 oz. white tuna in oil or water, drained
¼ onion, minced
1 tbsp. red wine vinegar
¼ tsp. black pepper
¼ c. mayonnaise
12-15 jarred anchovies or capers
12-15 slices of baguette

Mix tuna with mayonnaise, onion, vinegar, and pepper. Mound on bread slices and top each with anchovy or capers.


Fruit and Nut Bark
12 oz. chocolate chips or chopped chocolate (milk or dark)
1 c. dried fruit (raisins, chopped apricots, craisins, blueberries, cherries, currants)
1 c. toasted nuts (I like sliced almonds, pine nuts or hazelnuts.)
2 tbsp. grated fresh orange peel

Place chocolate in microwave-safe bowl and cover with plastic wrap. Microwave at medium heat for 6 minutes or until chocolate is glossy.* Take out of oven and stir until smooth. Spread melted chocolate in a rectangular shape evenly over kitchen parchment or buttered aluminum foil. Press toasted nuts and dried fruit into chocolate, sprinkle with grated orange pressed lightly into chocolate bark. Chill until firm. Break into pieces to serve.
*My boat’s GE Profile microwave oven has a setting to melt chocolate without burning it. Check if yours does too!


2 bottles dry rosé wine
¼ c. brandy
¼ c. Cointreau or other orange liqueur
¼ c. orange or apple juice
1 each unpeeled orange, lemon and apple, thinly sliced
Optional: 2 tsp. rosewater

Combine all with fruit in a pitcher and stir. Pour in wine glasses over ice.


Lori Ross, a communication professional and food writer, has been power cruising and sailing with husband Jim Ellis for more than 30 years. She has fed crew and entertained family and friends on her boats since 1982. 

No Comments Yet

Comments are closed