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Sautéed Frogs' Legs

(Ancas de Rana Salteadas)

From Penelope Casas, Tapas

Serves: 6-8


  • 1.5 lbs. small-medium frogs' legs (about 10-12 pairs), separated if pairs are joined
  • salt
  • flour for dusting
  • 4 tbs. olive oil
  • 1/4 c. minced cured ham
  • 12 cloves garlic, minced
  • 1 dried red chili pepper, seeded, crumbled, or 1/2 tsp. crushed red pepper
  • 1 medium tomato, skinned, finely chopped
  • 1 tbs. minced parsley


  1. Dry frogs' legs well. Sprinkle with salt, dust with flour. Heat oil in skillet and lightly brown the legs quickly.
  2. Add ham, garlic, and chili pepper and sauté for another minute or two.
  3. Stir in tomato and more salt if necessary. Cook 3 minutes more. Sprinkle with parsley and serve.


Keywords: Spanish, Tapas, Frog.