I love eating Tapas, and although we have never traveled to Spain where Tapas originated we have enjoyed Tapas in different restaurants in the U.S. The word "tapas" is derived from the Spanish verb tapar, "to cover." Tapas are tempting morsels of food found in almost every bar in Spain. Usually accompanied with a glass of chilled wine, beer or sherry they are part of everyday life in Spain. A friend of ours, Cyd has a daughter and son-in-law who live in Spain and when Cyd travels to Madrid they enjoy the informal way of eating Tapas which is always accompanied by friendship and conversation. Cyd said the basics they enjoy in Tapas bars are; queso de cabra (goat cheese) queso de oveja (sheep cheese) with jamon (cured thinly sliced pork similar to prosciutto) apple or membrillo (quince spread) and baguette with wine or beer. Cyd and family also enjoy pan fried whole fresh boquerones (anchovies), pan fried little green peppers and of course olives for starters.
Tapas can be a wide variety of appetizers or snacks, such as; mixed olives and cheese, or warm chopitos (fried baby squid). Other ingredients often include; almonds, deviled eggs, cheese, meatballs with sauce, pickled items, empanadas, small bits of beef, deep fried battered chilies, chorizo sausage, little turnovers, prawns, mussels, fried potato discs, ham, pork seasoned with garlic and parsley, small omelette's, fritters, cured meats, garlic, olive oil, paprika, legumes, canned fish such as; tuna, anchovies, sardines and the list goes on and on.
The legend of tapas begins when King Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health the king ordered the taverns could only serve wine to customers if it was accompanied by a small snack or "tapas." Another story claims that while the king was traveling he stopped to rest in the town in the southern province of Cadiz and ordered a glass of sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. The king liked it and asked for a second glass of wine with a tapa or "cover" just like the first.
In Spain, dinner is usually served between 9 pm and 11 pm so there is a large gap of time between work and dinner. I personally don't think I could wait that long to eat dinner, we usually eat about 6:00! Spaniards will often go "bar hopping" to eat tapas in the time between finishing work and having dinner. Usually a small local cafe will serve between 8 to 12 different types of tapas.
I hope you enjoy the recipes listed below. Check out your local tapas bar and enjoy some little bites and a nice glass of wine or beer with some friends. Remember when frying, always make sure oil is hot and before making next batch make sure oil is heated back up to temperature so everything turns out nice and hot and crispy.
Spicy Crisp Potatoes (oh how I love potatoes)
8 large Russet potatoes, peeled and cut into 1-inch cubes
1 small onion, minced
4 cloves garlic, minced
salt and freshly ground black pepper
2 Tbl. Spanish paprika
1 Tbl. Tabasco
2 tsp. thyme, chopped
1 cup ketchup
1 cup mayonnaise
1/2 cup Italian parsley, chopped
1-2 cups olive oil, for frying
In a small skillet, heat a little olive oil and saute the onion and garlic until softened, but not browned. Remove from heat and add paprika, Tabasco and thyme, stirring to incorporate. Place this mixture in a large bowl with the ketchup and mayonnaise. Season with salt and pepper, taste and adjust seasonings. Sprinkle the potatoes with some salt and pepper. In a large saute pan fry the potatoes in 1 to 2 cups of olive oil until cooked and golden brown. Remove potatoes to paper towels to drain. Taste and adjust salt and pepper if needed. Mix the potatoes with the sauce immediately, place on large platter, sprinkle with parsley and serve warm. Delicious.
Olives with Citrus
2 cups green Spanish olives
2 cups black Spanish olives
4 tsp. orange zest
4 tsp. lemon zest
4 shallots, finely chopped
pinch of cinnamon
8 Tbl. white wine vinegar
10 Tbl. extra virgin olive oil
4 Tbl. fresh orange juice
1 1/2 Tbl. fresh mint, chopped
2 Tbl. fresh Italian parsley chopped
4 tsp. fennel seeds
4 tsp. cumin seeds
In a small saute pan dry roast the fennel and cumin seeds, constantly shaking until they begin to pop and you can smell the lovely fragrance. Remove and let seeds cool. Place the olives, both zests, shallots, cinnamon and roasted seeds in a bowl. In another bowl, whisk the olive oil, vinegar, orange juice, parsley and mint together. Taste and adjust flavorings. Pour vinaigrette over olives and toss well. Cover and chill for a day or two before serving. These go fast and are delicious. Serve with toothpicks if desired.
Savory Almonds
16 oz. whole almonds, blanched
sea salt
8 Tbl. olive oil (use Spanish olive oil if desired)
1 tsp. paprika
1 tsp. ground cumin
Preheat oven to 350 degrees. Place olive oil in shallow roasting pan and toss in almonds making sure they are evenly coated with oil. Spread nuts out in even layer on bottom of pan. Roast almonds for about 25 minutes or until lightly golden brown, making sure to toss during cooking time. Drain the almonds on paper towels and transfer to a bowl. Sprinkle with lots of sea salt, paprika and cumin, tossing to evenly coat. Serve either warm or cold (I like them warmed). Store in a covered container if there are any left.
Figs with Maytag Blue Cheese
12 figs, ripe
12 oz. Maytag blue cheese (my very favorite, or use a Spanish blue if desired)
extra virgin olive oil
grated lemon zest or orange zest
Slice the figs and arrange on a platter, place large chunks of blue cheese around the figs. Drizzle figs lightly with olive oil. Sprinkle on some zest.
Manchego Cheese - Deep Fried
8 oz. Manchego cheese
3 Tbl. all purpose flour
1 egg
1 tsp. water
1 1/2 cups fresh white bread crumbs
oil for frying
salt and freshly ground black pepper
Italian parsley, chopped rough
Hot sauce (optional) but I love it sprinkled on the cheese
Slice the cheese into about 1-inch thickness. In a zip-lock bag add the flour and season with salt and pepper. In a small bowl add egg and water and whisk together. Spread breadcrumbs on a flat plate. Toss the cheese pieces into the flour, shake off excess. Dip cheese into egg mixture. Then dip into breadcrumbs to coat on all sides. Place on platter and put in frig until ready to fry.
Add some oil into a skillet and heat to 375 degrees, or use a deep fryer. Place the cheese, just a few at a time into oil and fry for about 2 minutes turning once until cheese just melts and crumbs are turning golden brown. Remove with slotted spoon onto paper towels. Serve on platter sprinkled with parsley and add hot sauce if desired.
Crispy Shrimp Fritters (you can also use chopped clams)
1 lb. small shrimp, cleaned and peeled
3 cups all purpose flour
Tabasco, to taste
1 Tbl. Spanish paprika
1/4 cup Italian parsley, chopped
6 scallions, finely chopped (use green part too)
1/4 cup sweet pimento, chopped
salt and freshly ground black pepper
olive oil for frying
In a small saute pan, add some cold water and shrimp. Bring to a boil and cook for about 1 minute or until shrimp turn pink. Retain about 2 cups of the cooking water and let cool. Remove shrimp from water into ice bath to let shrimp cool. For the batter; combine in a bowl the flour, parsley, scallions, pimento, salt, pepper and start mixing in retained cooled cooking water (do not mix it all in at one time) you want the mixture to resemble a thicker pancake batter, mix in Tabasco. Cover and refrigerate in frig for 1 hour. Remove the shrimp from frig and chop finely. Remove batter from frig and gently stir in chopped shrimp, mixing well.
Pour olive oil into large skillet about 1 to 2 inches in depth. Add a heaping tablespoonful of batter to hot oil for each fritter and flatten a little (about 3 inches round). Fry on one side until golden, then flip and fry on other side. Lift fritters out to a ovenproof platter lined with paper towels. Keep fritters in warm (low temp) oven until all fritters are done. To serve; arrange on platter without paper towels and sprinkle with chopped parsley.
Spanish Tapas Omelet
4 large potatoes, peeled and cut into small cubes
2 Tbl. olive oil
6 scallions, sliced
2/3 cup grape tomatoes, halved
6 eggs
2 Tbl. heavy cream
salt and freshly ground black pepper
Tabasco sauce, to taste
3 Tbl. Italian parsley, chopped
1/2 cup Gruyere cheese, shredded
Cook potatoes in lightly salted boiling water until just tender. Drain and set aside. Preheat broiler. In medium skillet add oil and scallions and cook until soft. Add potatoes and cook for about 5 minutes. Smooth potatoes and scallions in skillet and top with tomatoes in even layer. Whisk the eggs with cream and add salt, pepper, Tabasco 1/4 cup cheese and parsley pour over potato mixture and cook for about 15 minutes until almost set. Place the skillet under the broiler and cook until top of omelet is golden browned. Remove and place 1/4 cheese on top, place back under broiler until bubbly. Remove and cool for about 15 minutes. Slide omelet out of skillet onto cutting board. Slice into wedges. You can either serve warmed or room temperature.
Clams in Tomato Garlic Sauce
1 onion, chopped
3 garlic cloves, finely chopped
1 lb. ruby red tomatoes, peeled and chopped
2 1/2 lbs. fresh clams (even better if you can dig you own at the beach)
2 cups dry white wine
4 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
3 Tbl. olive oil
Crusty bread, sliced in large pieces (for dipping up juice)
lemon wedges, sliced
Tabasco sauce, to taste
Heat olive oil in large saute pan. Add onion and cook until softened. Add garlic and cook until softened. Add tomatoes, and season with salt and pepper. Cook and mash the mixture for about 15 minutes until thickened, taste and add Tabasco sauce to taste.
Scrub clams under cold water. Place clams in large saute pan, add wine and bring to boil. Cover and cook over high for about 4 minutes or until clams have opened. Discard any clams that have not opened. Transfer clams to large deep platter. Add the wine clams were cooking in to the tomato sauce mixture, stirring and pour over clams. Sprinkle with parsley and add lemon wedges as garnish.
Fried Calamari (my hubby's favorite)
1 1/2 lb. squid cut into 1/2 inch rings, and tentacles
all purpose flour for coating
salt and freshly ground black pepper
4 Tbl. Italian parsley, chopped
dash of garlic powder
dash of paprika
oil for frying
lemon wedges (garnish)
Italian parsley sprigs, garnish
Garlic Aioli for dipping or
Marinara sauce for dipping
Clean the squid, cut into 1/2-inch rings and if tentacles are too large cut in half. Rinse and pat dry on paper towels. In a bowl, add flour, garlic, chopped parsley, salt and pepper. Dust squid with flour to lightly coat. Heat the oil to 375 degrees and add rings in batches so temperature of oil does not drop. Remember, to cook quickly so they do get tough. Fry for about 3 minutes until crisp and golden. Remove to paper towels to drain. Repeat until all calamari is cooked. To serve; place on platter with lemon wedges, parsley sprigs and in a small bowl add dipping sauce or sauces.
Fried Zucchini with Lemon Yogurt Sauce
2 lbs. small zucchini
4 tsp. paprika
salt and freshly ground black pepper
2 eggs
4 Tbl. milk
1/2 cup all purpose flour
1/4 cup yellow cornmeal
oil for frying
Sauce
1 cup Greek yogurt
3 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1 tsp. onion powder
1 tsp. garlic powder
1 Tbl. Italian parsley, finely chopped
salt and freshly ground black pepper to taste
Slice zucchini into 1/4 to 1/2 inch diagonal slices (do not peel). In a bowl add flour, cornmeal, salt, pepper and paprika. Add zucchini slices and toss to coat well, shaking off excess flour. Heat the oil in deep sided pan and heat to 375 degrees. Whisk egg and milk together in a bowl. Dip the zucchini slices into the egg/milk mixture the add to hot oil. Cook in batches for about 3 minutes, turning over until crisp and golden brown, do not overcrowd. Remove to paper towels to drain. Sprinkle with extra salt if desired.
For sauce; while the zucchini is cooking, drain the yogurt in a sieve into another bowl. Place drained yogurt into a bowl and whisk in other ingredients, taste and adjust seasonings. Place yogurt in center of platter and surround with zucchini slices. Sprinkle with chopped parsley and garnish with lemon wedges.
Salmon, Halibut Skewers with Chili Lime Sauce
1 lb. salmon fillet
1 lb. halibut fillet
1 cup sweet chili sauce
2 limes zested and juiced
2-inch piece fresh ginger, grated
drizzle of sesame oil
Fresh cilantro sprigs
small wooden skewers (soaked in water for about 30 minutes)
Cut fish into 1-inch pieces, season with salt and pepper. Alternately place a couple of pieces on skewers and brush with olive oil. Place on grill and grill until cooked through just a few minutes. For sauce; in a bowl add chili sauce, zest, juice, ginger and sesame oil, whisking until combined. Taste and adjust seasonings. Serve skewers on platter and bowl of sauce in middle and garnish with cilantro.
Grilled Pork Skewers
1 lb. pork, cut into 1-inch cubes
2 Tbl. fresh cilantro, finely chopped
2 Tbl. fish sauce
2 Tbl. brown sugar
1 Tbl. soy sauce
3 garlic cloves, finely minced
1/2 cup vegetable oil
1 tsp. red pepper flakes
wooden skewers (soak in cold water for about 30 minutes)
In a bowl mix cilantro, fish sauce, brown sugar, soy sauce, garlic, vegetable oil and pepper flakes. Add cubed pork. Let marinate covered for about 4 hours in frig. Heat grill and place meat on skewers. Note: if desired you can also add whole mushrooms, onions, red or green peppers to skewers. Grill until meat is cooked through and nicely browned.
Orange Shrimp
50 large shrimp, cleaned leaving on tail
3 large oranges
2 Tbl. olive oil
zest of 2 oranges
2 Tbl. fresh rosemary, finely minced
3 garlic cloves
In large bowl, zest (2) oranges and add to bowl. Squeeze all of the juice into bowl, add rosemary, garlic, olive oil and whisk together. Add shrimp and mix gently. Cover, place in frig and allow to marinate for 1 hour, stirring occasionally. Place shrimp on grill and grill about 2 minutes per side or until it turns pink. Remove and pile onto a serving bowl.
Tuna and Cannellini Bean Bruschetta (I've made this many times for caterings and it's so good)
1 (12 oz.) can albacore tuna, drained
1/2 small red onion, finely minced
4 Tbl. fresh lemon juice
zest of 1 lemon
4 Tbl. Italian parsley, chopped
2 Tbl. olive oil
2 garlic cloves
2 (15 oz) cans cannellini beans, rinsed and drained
salt and freshly ground black pepper
1/2 cup sun dried tomatoes packed in oil
Crusty Italian bread, sliced on diagonal about 1/2-inch thick (about 2 loaves)
Drain tuna and add to bowl, flaking with fork. Stir in onion, lemon juice, zest, parsley, olive oil, salt and pepper. In a food processor, add garlic and process until chopped, add beans and process until smooth. Add tomatoes, salt and pepper and pulse to mix. Scrape the bowl down. Heat broiler and arrange bread slices on baking sheets, broil for about 2 minutes or until lightly toasted. Spread each slice with scoop of bean puree and spoon on some tuna mixture. Simply delicioso!
Spanish Meatballs with Olives - I had this at a party in CA a number of years ago and changed up the recipe a little
2 lbs. ground pork
2 lbs. ground lamb or turkey
1 large onion, finely chopped
4 garlic cloves, minced
2 tsp. ground cumin
1/4 cup fresh cilantro, chopped
1 egg
4 Tbl. heavy cream
1 (14 oz.) can diced tomatoes, do no drain
1/4 cup Italian parsley, finely chopped
1/2 cup fresh white breadcrumbs
5 Tbl. sherry (remember, buy the good stuff)
2 tsp. sweet smoked paprika
1 tsp. sugar
2 cups green Spanish olives
salt and freshly ground black pepper
In a large bowl, add both meats, bread crumbs, onion, garlic, cumin, cilantro, parsley, salt, pepper, egg and cream. Mix with your hands until incorporated. Roll meatballs into small balls. You can either place on baking sheet in 350 degree oven covered with foil until cooked through or heat some olive oil in large saute pan and cook in batches (which is what I like to do) for about 10 minutes until golden brown. Remove with spoon and set aside.
Use the same pan meatballs were cooked in and add tomatoes, sherry, paprika and sugar, seasoning with salt and pepper. Bring to a boil then reduce heat to medium cooking for about 12 minutes. With an immersion blender blend the tomato mixture until smooth. Taste and adjust seasonings. Place the meatballs back into tomato mixture with olives and simmer for about 15 minutes, gently stirring meatballs a couple of times. Place in serving bowl, sprinkle with chopped parsley and serve with crusty Italian bread.
Serve your tapas with a nice glass of chilled white wine or a robust red wine.
Bon Appetit or as they say in Spain "Buen Provecho"
"He has made everything beautiful in its time. He has also set eternity in the hearts of men; yet they cannot fathom what God has done from beginning to end."
Ecclesiastes 3:11
