Spanish Bombs ( tapa)

 

The exact origin of this Spanish tapa is uncertain, although many point to the beach bars (chiringuitos) of Barceloneta as its birthplace.

Bombas (that's the original name) are a fried potato dough that encases a meaty core, drizzled with various sauces, typically a garlic mayonnaise (similar to alioli) and a spicy one. There was a time when bars in Barcelona competed to offer the spiciest bomba, challenging customers to eat them in one bite without blinking, often leading to excessive spiciness that overshadowed the tapa. In the following recipe, there is some spice, but it's manageable.

The name comes from the hot sauce but also because its shape, similar to ancient bombs.

INGREDIENTS:

For Garlic Lactonesa (pseudo-alioli):

• 1/2 cup sunflower oil (100 ml)
• 1/4 cup whole milk (50 ml)
• 2 garlic cloves
• 1/2 teaspoon salt
• Lemon juice

For Spicy Sauce (ma non tropo, adjust to your preferences):

• 1 tablespoon extra virgin olive oil
• 1 teaspoon spicy paprika
• 1/2 tablespoon white wheat flour
• 1 cup (200 ml) chicken or beef broth

For the Bombs:

• 400 grams (0.9 lb) potatoes
• 100 grams (3.5 oz) minced meat (pork or pork/beef, as per preference)
• 1/2 cup white wine (100 ml)
• 1 onion
• 1 garlic clove
• 1 egg
• 1 tablespoon white wheat flour
• Salt
• Ground black pepper
• Extra virgin olive oil

For Frying:

• Sunflower oil
• 1 egg
• White wheat flour
• Breadcrumbs
• Salt

1. Prepare Pseudo Alioli:

In a blender, combine milk, sunflower oil, salt, and peeled garlic cloves without the green germ. Blend at the bottom until the sauce thickens. Lift the blender and move it up and down to crush the garlic thoroughly. Taste, adjust salt, and add lemon juice if desired. Set aside.

2. Make Spicy Sauce:

Heat olive oil in a pan, and when it's hot (almost smoking), remove it from the heat.

Add white flour, working it to toast well (it will turn brown).

Pour in the spicy paprika and add chicken or beef broth, stirring well.

 Return to heat, stirring constantly over low heat until it thickens, but not too much.

3. Prepare the Bombs:

In a pan with a dash of olive oil, fry finely chopped onion and garlic (without the germ) until the onion is translucent.

Add minced meat and fry until well-cooked, seasoning with salt and pepper.

Pour in the wine and let it evaporate for enhanced flavor.

4. Prepare Potato Dough:

Boil potatoes with the skin. Once cooked, let them cool and peel. Mash with a fork or use a potato ricer.

Add a beaten egg and a tablespoon of white flour. When you have a homogeneous paste, mix it with the meat. If it's too liquid, add a bit more flour, but cautiously.

5. Give shape to the Bombs and Fry:

Make balls the size of a walnut or slightly larger. Roll them in white flour, then in beaten egg, and finally in breadcrumbs.

Fry them one by one in not too hot sunflower oil until golden brown.

6. Serve:

Serve the bombs first with the spicy sauce and then drizzle with alioli. 

A crafted tapa you'll always want to repeat.