This is a great tapas recipe using the ingredients from the Try the World box for Spain! This recipe can also be found in the Try the World Spain Culture Guide.
3 cloves minced garlic
1/2 cup Oleum Hispania extra-virgin olive oil
2 bay leaves
1/4 cup red wine vinegar
Zest of 1 orange
1 tsp El Avion paprika
1 sprig of Oregano (1/2 tbsp of dried)
Drained Espinaler tuna or mussels
Baguette or other toasted crunchy bread
In a saucepan over medium heat, sauté garlic in Oleum Hispania extra-virgin olive oil for 30 seconds. Add bay leaves (be careful: leaves may pop) and cook for 30 seconds more. Remove the leaves from the heat and whisk in red wine vinegar, the orange zest, paprika, oregano, and salt. Cool to room temperature, then transfer to a bowl and add tuna or mussels. Marinate for 2 hours, then serve on toasted baguette slices with arugula and oregano.
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