Barrexta

Barretxa means “mixed” in Catalan. In Spain The classic aperitivo is served on Sundays right before lunch, people get together drink beer or vermouth with these platters full of preserved seafood, potato chips and olives in terraces, standing bars or close to the beach. all is drizzled with the Espinaler sauce which is elaborated with high quality ingredients. Made with vinegar-based, red paprika and spices. The best aperitif sauce in the world. they have been making it since 1950.

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A little history about Espinaler:

The Espinaler was born in 1896, when Miquel Riera i Prat settled in Vilassar de Mar (Barcelona), from a country house near the Espinal bridge (Argentona – Barcelona) and opened the Tavern Espinaler, where he offered the “drop” of wine and the “mix” to the villagers. The Tavern was the typical kind of Mediterranean establishment: small, cosy and with a rustic family air, which has been maintained over the years from generation to generation. In 1907, thanks to the work of Miquel Riera i Prat, the Espinaler achieved a licence to open the tobacconist’s, which gave a significant drive to the family business.

During the Spanish Civil War in the 1930s, Francisca Riera i Fornells, the founder’s daughter, took over the business. These were very tough years for the business, as Francisca was a widow and had four children when the Civil War broke out.

The founder’s grandson, Joan Tapias i Riera, started the change of business: he brought in a very high quality vermouth, something very new at the time, a vermouth which, with the years and thanks to the determination of the Tapias family, has become one of the best-known products of the Espinaler. Little by little the range of products for hors d’oeuvres broadened and Joan Tapias introduced top-quality Galician preserves: white clams, cockles, mussels, tuna…

In 1952, Ventureta Roldós (Joan Tapias’s wife) created the formula for Espinaler Sauce: a combination of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere.

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6 ea Kennebec potatoes crispy (linked recipe)    

2 ea anxoas don bocarte    

2 ea boquerones    

3 ea artichoke confit in quarts    

3 ea piparras    

2 tbsp olive mix    

1 oz canned Tuna    

2 tbsp salsa espinaler

Put  all the ingredients on a plate make it look good, drizzle with the salsa espinaler and serve.