Tapas Recipes
Tapas Recipes from Gourmet Foodplaza
  
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Tapas Recipes - Eight Savory Spanish Appetizer Recipes
Margarita Recipes
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Tapas Recipes - Eight Savory Spanish Appetizer Recipes
View our article on: Tapas, Spanish Appetizers That Delight


These Tapas Recipes should provide enough food to act as dinner for 6 to 8 people
 
Roasted Almonds with Cayenne and Cumin
These Spanish Style almonds pack a pleasantly spicy punch
 
2
 cups whole blanched almonds
1/2
 tsp cayenne
1/2
 tsp paprika
1
 tsp cumin
2
 tbsp melted butter
2
 tbsp olive oil
1
 tbsp sea salt
   
Pre-heated oven to 300F. Toss almonds with the other ingredients. Place in a single layer on a baking sheet. Roast almonds until golden brown, about 15 to 20 minutes. Allow to cool before serving. Makes 2 cups
Roasted Almonds with Cayenne and Cumin
 
Seasoned Jalapeno Chilies
3
 tbsp lemon pepper
3
 tbsp coarse salt
1
 cup canned jalapeno chilies, drained
1
 small onion, peeled and thinly sliced into rings
   
Combine lemon pepper and salt. Place in the center of a serving plate and arrange chilies and onion rings
Seasoned Jalapeno Chilies
 
Prawns with Garlic and Chilies
This classic tapas features the wonderful flavors of garlic and chili
 
1/4
 cups olive oil
3
 garlic cloves, thinly sliced
1/2
 tsp crushed chilies, or to taste
24
 medium prawns, peeled if desired
2
 tbsp chopped fresh parsley or cilantro
*
 salt
   
Heat the oil in a skillet over medium heat. Add garlic and chilies and cook, stirring, until garlic is golden brown. Add prawns and cook until cooked through, about 3-4 minutes. Sprinkle with parsley or cilantro and salt and serve
Prawns with Garlic and Chilies
 
Baby Potatoes with Saffron Mayonnaise
A little saffron goes along way in these easy to make bites. Potatoes and mayonnaise can be made ahead,
stored in the fridge, and combined later in the day when needed.
 
8-10
 baby red or white potatoes, cut in half small parsley sprigs for garnish
*
 small parsley sprigs for garnish
 
For the mayonnaise topping, combine
1
 garlic clove, crushed
1/2
 tsp saffron stepped in 1 tbsp hot water 5 minutes
1/2
 cup mayonnaise
*
 salt and pepper to taste
1
 tbsp chopped fresh Italian parsley
   
 
Boil potatoes in water until tender. Crush garlic. Steep saffron. Combine garlic and saffron with parsley and mayonnaise. Serve in bowl along potatoes garnished with more parsley.
 
Saused Oysters
 
24
 large fresh oysters in half shell
1/3
 cup fresh lemon juice
1/3
 cup fresh lime juice
1
 tbsp orange juice
1/2
 tsp dried oregano
1/4
 tsp dried marjoram
3
 black peppercorns
2
 cloves garlic
1
 bay leaf
1/3
 cup olive oil
1/3
 cup dry white wine
6
 canned small chilies, finely chopped
1
 onion, peeled and finely chopped
1
 tbsp chopped fresh parsley
1
 tbsp chopped fresh coriander
*
 crushed ice
Saused Oysters
Remove the oysters from their shells and set aside. Clean shells and reserve.

Place lemon, lime and orange juices, oregano, marjoram, peppercorns and garlic in a saucepan and gently bring to the boil. Remove from heat immediately and cool slightly.

Heat oil in a skillet and lightly sauté oysters. Drain on absorbent paper.

Combine wine, chilies and onion in a bowl. Add warm lemon and lime mixture and oysters, and stir gently. Cover and allow to marinate in the refrigerator for 3 hours or overnight.

To serve: Spoon oyster mixture into reserved shells, sprinkle with parsley and coriander and place shells on a bed of crushed ice.
 
Spiced Chorizo Sausage with Figs
This dish features an intriguing blend of spicy, sweet and sour flavors.
 
4
 chorizo sausages (1 lb) cut into 1 inch pieces
8-10
 dried figs, halved
1
 small onion, halved and thinly sliced
1
 tbsp olive oil
1/2
 cup red wine
1/4
 cup sugar
1/2
 cup red wine vinegar
1
 stick cinnamon
*
 pinch ground cloves
   
Spiced Chorizo Sausage with Figs
Heat the oil in a skillet and lightly brown the chorizo. Add remaining ingredients and gently simmer 30 minutes. Note: This dish can be made in advance and preheated just before serving
 
Marinated Green and Black Olives
1
 cup whole black olives
1
 cup whole green olives
2
 cloves garlic, crushed
1
 tsp ground cumin
1/2
 tsp crushed chili flakes
2
 tsp grated lemon zest
2
 tsp dried oregano
*
 olive oil
 
Marinated Green and Black Olives
 Combine all the ingredients except olive oil, in a bowl. Add enough olive oil to cover olives. Toss well to continue. Cover and refrigerate for at least one day. Bring to room temperature before serving.
 
Spinach Empanadas
This dish features an intriguing blend of spicy, sweet and sour flavors.
 
1/4
 cup raisins, soaked in warm water, 15 minutes and drained
2
 tbsp olive oil
2
 garlic cloves, thickly sliced
4
 anchovies
1/4
 cup pine nuts
1
 large egg
300
 gram package frozen chopped spinach,
*
 thawed and squeezed of its moisture
*
 salt and pepper to taste
*
 375-450 gram pkg. frozen puff pastry, thawed
*
 egg wash (1 large beaten egg mixed with 2 tsp water)
   
Spinach Empanadas
Place the first six ingredients into a food processor and blend until smooth. Place in a bowl and mix the spinach and salt and pepper to taste.

Roll out puff to about a 1/8-inch thickness. With a 3-inch round cookie cutter, cut dough into rounds. Place a heaping teaspoon of filling in the center of each round. Brush edges with egg wash, and then fold over and seal by pinching the edges.

Place on a nonstick baking mat or non-stick baking sheet, leaving an inch space between them to allow the puff pastry to expand. (Empanadas can be made to this point, covered, stored in the fridge, and baked later). Bake in a preheated 350 F Oven until puffed and golden, about 15-20 minutes.

Note: The weight of the brands of ready to use puff pastry vary.
 
Sangria
Although sherry is a classic drink to serve with tapas, sangria, a fruit flavored wine drink, delights   equally well
 
2
 bottles of red wine
1/2
 cup sugar
1/2
 cup lemon juice
2
 oz orange liqueur
1/4
 oz brandy
2
 oranges, thinly sliced
2
 lemons, thinly sliced
   
Sangria
Combine first five ingredients in a pitcher or bowl set and chill well. Add fruit slices before serving. Makes eight, 6-7 oz glasses


Featured Books on Tapas
Tapas : The Little Dishes of Spain
Tapas: The Essential Kitchen Series
Tapas Fantasticas: Appetizers with a Spanish Flair
New Tapas: Today's Best Bar Food from Spain
Tapas : The Little
Dishes of Spain 
Tapas: The Essential
Kitchen Series 
Tapas Fantasticas:
Spanish Flair
New Tapas:
Today's Best Bar Food
 
Featured Products for a Tapas
Tapas Y Vino
Tapas Plates
Quattro Tray
 
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