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Tapas are made for sharing


 

 

 

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Tapas are made for sharing


 

 

 

 Whiskey and Salmon Festival in Bushmills Cookery demo  Zarzuela de Mariscos is an amazing shellfish and seafood stew from the Catalan coastal region of Spain.  it's bolde,  Rustic, and intensely flavorful.  Serves: 4 Main Course  Ingredients  200 gms Medium Shrimp with Shells  100 gms Manila Clams  300 gms Mussels  400 gms mixed fish Salmon. Cod or Monkfish  150gms  Almonds  150 ml  Dry White Wine  Large pinch of Saffron  ¼ Cup Extra Virgin Olive Oil  1 lt Fish Stock (I made shrimp stock from saved shells, clam juice would work as well)  3 Bay Leaves  1 Large Onion, diced  ½ Teaspoon Sea Salt  1 Red Bell Pepper, stemmed, seeded and diced  5 Cloves Garlic, minced  1 Tablespoons Fresh Rosemary, chopped  1 Tablespoon Fresh thyme  400gms of canned tomatoes (or by all means use peeled and diced fresh tomatoes if they’re in season)  1 Tablespoon Tomato Paste  ½ Teaspoon Freshly Ground Black Pepper  1 Lemon  ¼ tablespoon Chopped Fresh Flat Leaf Parsley  A Few Teaspoons of Spanish Smoked Paprika  Method  Peel the shrimp, reserving the shells for stock. Also rinse the clams in colld water and scrub and de-beard the mussels. Set aside in the refrigerator.  Blend the almonds in a blender or food processor into a fine meal. Don’t go too crazy or the flour will separate and get oily. Set aside.  Add the saffron to the white wine to allow it to bloom.  Heat the fish stock (or bottled clam juice) to a simmer and add the shrimp shells and bay leaves. Leave stock on a very low simmer, covered, as you prepare the rest of the dish.   heat a saucepan to medium and add the olive oil, onions, peppers, and salt. Saute until the vegetables start to become tender (about 8 minutes).  Add the garlic and herbs. Continue to saute until the garlic is cooked.  Deglaze the pan with the wine a few minutes, then add the tomatoes, the tomato paste, the black pepper. Pour in most of the stock, making sure there is room in the pan for the shellfish. Bring to a simmer and allow to simmer for about 5 minutes.  Add the shrimp next, and stir in the almond meal.  Fry in a separate pan the Salmon, Cod and Monkfish   Add the mussels and clams. Continue to simmer until the shrimp are pink and cooked and the mussels and clams open up. It’ll only take a few minutes.  Remove from heat and squeeze in the juice of the lemon.  Plate in shallow bowls and garnish with parsley and a dusting of paprika.                                                                

Whiskey and Salmon Festival in Bushmills Cookery demo

Zarzuela de Mariscos is an amazing shellfish and seafood stew from the Catalan coastal region of Spain.  it's bolde,  Rustic, and intensely flavorful.

Serves: 4 Main Course

Ingredients

200 gms Medium Shrimp with Shells

100 gms Manila Clams

300 gms Mussels

400 gms mixed fish Salmon. Cod or Monkfish

150gms  Almonds

150 ml  Dry White Wine

Large pinch of Saffron

¼ Cup Extra Virgin Olive Oil

1 lt Fish Stock (I made shrimp stock from saved shells, clam juice would work as well)

3 Bay Leaves

1 Large Onion, diced

½ Teaspoon Sea Salt

1 Red Bell Pepper, stemmed, seeded and diced

5 Cloves Garlic, minced

1 Tablespoons Fresh Rosemary, chopped

1 Tablespoon Fresh thyme

400gms of canned tomatoes (or by all means use peeled and diced fresh tomatoes if they’re in season)

1 Tablespoon Tomato Paste

½ Teaspoon Freshly Ground Black Pepper

1 Lemon

¼ tablespoon Chopped Fresh Flat Leaf Parsley

A Few Teaspoons of Spanish Smoked Paprika

Method

Peel the shrimp, reserving the shells for stock. Also rinse the clams in colld water and scrub and de-beard the mussels. Set aside in the refrigerator.

Blend the almonds in a blender or food processor into a fine meal. Don’t go too crazy or the flour will separate and get oily. Set aside.

Add the saffron to the white wine to allow it to bloom.

Heat the fish stock (or bottled clam juice) to a simmer and add the shrimp shells and bay leaves. Leave stock on a very low simmer, covered, as you prepare the rest of the dish.

 heat a saucepan to medium and add the olive oil, onions, peppers, and salt. Saute until the vegetables start to become tender (about 8 minutes).

Add the garlic and herbs. Continue to saute until the garlic is cooked.

Deglaze the pan with the wine a few minutes, then add the tomatoes, the tomato paste, the black pepper. Pour in most of the stock, making sure there is room in the pan for the shellfish. Bring to a simmer and allow to simmer for about 5 minutes.

Add the shrimp next, and stir in the almond meal.

Fry in a separate pan the Salmon, Cod and Monkfish

Add the mussels and clams. Continue to simmer until the shrimp are pink and cooked and the mussels and clams open up. It’ll only take a few minutes.

Remove from heat and squeeze in the juice of the lemon.

Plate in shallow bowls and garnish with parsley and a dusting of paprika.

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fully licensed restaurant

AWARD WINNING RESTAURANT 2015 and 2016

Trudy and Sean Brolly opened the Restaurant in 2015 after following long careers in Catering and Trudy bringing her love and passion of Spanish cooking to Ireland after spending 19 years in Spain. Also with Sean's interest in Wines and Sherries they make a great team.

Quality restaurant on the north coast of Ireland close to the Giant's Causeway in the seaside town of Portrush. With a great selection of wines and local beers . Serving fresh local seafood and freshly prepared dishes using locally sourced produce. In a relaxed and friendly atmosphere. Also accommodating vegetarian, vegan and gluten free dietary requirements. Childrens menu available.

Lunch at Ocho tapas

3 TAPAS FOR £9.95

Dinner at Ocho tapas

OCHO TAPAS menu A la carte

Early bird 3 Tapas £10.95

Check out our daily specials

Great selection for vegetarians and Gluten free

Cocktails @ OCHO

Children's menu £5.95

 


 

Oops I dropped the Pie . Magazine shot for "yes Chef "

 Ballinteer Quails eggs with Morcilla Pintxos

Ballinteer Quails eggs with Morcilla Pintxos

 Call now to book your Class. for groups of 6 and More  .  

Call now to book your Class. for groups of 6 and More  .  

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About Ocho tapas BISTRO


COME SHARE SOME TAPAS

About Ocho tapas BISTRO


COME SHARE SOME TAPAS

After another long lunch in Southern Spain we decided to bring a taste of Spain to the North Coast. We have chosen some of our favourite Spanish dishes to offer a taste of sunshine. Spanish Tapas had a humble beginning as barmen used to place a piece of bread on the wine glass to keep it cool and fresh.  Today it is one of the most inventive ways to enjoy a selection of food. We have chosen a selection to suit all tastes. 
 

Join us for a glass of wine and a tapa and bring a little sunshine to your day.

View the full menu →

View our lunch menu →

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History of Tapas


History of Tapas


A BRIEF HISTORY OF TAPAS

The word Tapa means Lid in Spanish, it is thought that this originally referred to a piece of bread that was placed on top of a glass of sherry to keep the flies away.
This was often served with a slice of cheese or ham and so the tradition began.Today the range of Tapas dishes are astounding and reflects the diversity of ingredients in Spain. At Ocho we source most of our raw ingredients locally but some ingredients such as Morcilla, Jamon Serrano and Padron Peppers can only be sourced in southern Spain and Sobrasada which is from Mallorca.

 WHAT ARE TAPAS?

In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated cuisine. Patrons of tapas can order many different tapas and combine them to make a full meal, we recommend 3 or 4 per person. The dishes will not arrive to the table at the same time to give you time to share, talk and relax. If you would like your Tapas to arrive at the same time please advise us and we will be glad to accommodate you. 

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