Spanish Tapas Recipes
Spain is famous for its tapas.
Spanish tapas are snacks and starters that every bar will have a selection of in glass display refrigerators for the customer to choose from. Tapas recipes are different depending on which region of Spain you are in, but all are delicious.
It is customary to have a glass of beer washed down with a tapa, a tiny portion of which is served in a saucer is similar small dish with a beverage in a Spanish bar. Most are not finger foods and so are served with a tiny fork, or a larger plate for a group of customers with be served with several forks.
The Spanish are quite happy to share the same plate with friends, unlike anywhere else in the world where you wouldn't dream of sharing a plate a food, even if you did have your own fork. A tapas fork is no bigger than a teaspoon, encouraging the eater to only partake of small mouthfuls.
Spanish tapas are not main meals, they are snacks to be eaten throughout the day. Despite the volume of cerveca , or Spanish lager, the average Spaniard consumes throughout the day, it is rare to see a Spaniard drunk, because the constant consumption of tapas prevents the alcohol from doing too much damage. The liver breaks down alcohol easier when it has some foods to work on too.
Tapas Recipes - Papatas Bravas
Ingredients for 2 people
- 1 / 2 kg (1lb) of potatoes
- 4 tablespoons mayonnaise
- 3 tablespoons ketchup
Wash and cut potatoes
Fry 10 min. in a small frying pan
with a little olive oil
While the potatoes are frying, prepare the sauce.
Mix 4 tablespoons of mayonnaise with 3 tablespoons ketchup.
Drain the potatoes well, and pour the sauce mixture over them.
Pour mixture over potatoes when they are ready.
Patatas Bravas with Chorizo
Chorizo - a type of spicy sausage
Patatas Bravas with Chorizo
Patatas Bravas with Chorizo
- 1 kg (2 lbs) potatoes
- plenty of oil for frying
- salt for the sauce:
- 40 ml olive oil
- 1 large onion
- 2 cloves garlic
- 100g (¼ lb) chorizo
- 500g (1 lb) tomatoes
- Quarter teaspoon of Chilli powder (optional)
- 1 teaspoon vinegar
Wash, peel and cut the potatoes into cubes. Put to one side..
Chop the onion, crush garlic and chop the chorizo. Heat oil and fry these ingredients for 10 minutes over medium heat. Add the tomato, tabasco, chilli, vinegar and salt. Cover and stand for 10 minutes. Set aside.
Fry the potato cubes until golden brown. Drain oil and seasoning. Serve the potatoes covered with sauce.
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Ensaladilla Rusa video
Ensaladilla Rusa - Russian Salad
This is one of my favorite tapas recipes.
It is absolutely delicious when you feel like a snack, and of course it is so easy to make and keep in the fridge to be eaten anytime.
16 oz potatoes, boiled
1 large carrot, boiled and then diced
5 tablespoons cooked green peas
1/2 chopped onion, cooked
4 oz cooked green beans, chopped
1 hard-boiled egg, grated or chopped
5 fl. oz mayonnaise
1 small can tuna, drained Freshly ground black pepper, to taste
In a large bowl, mash the potatoes, add in the mayonnaise and mix well.
Then add the vegetables, grated egg and tuna.
Refrigerate for two hours, then serve.
Russian salad is a Spanish tapas dish that can be decorated to look gorgeous for table presentation.
It is common to find it being served in Spanish tapas bar with a slice or two of barra de pan , long French-loaf style sticks of freshly cooked bread much favored by all countries bordering the Mediterranean.
Albondigas (meatballs) with sauce and patatas bravas
Spanish Tapas - Albondigas
Barra de Pan - Bread served with all Spanish Tapas
Tapas Recipes - Albondigas (Meatballs)
Meatballs in Sauce
Ingredients for Meatballs in Sauce (for 2 persons):
• 1lb of minced meat (half pork and half beef or veal)
• 1 large onion
• 1lb of potatoes
• 1/4lb of peas
• 4 cloves garlic
• 250 ml chicken broth (1 glass)
• 125 ml white wine (half glass)
• 1 large egg
• 1 tablespoon chopped fresh parsley and a little more for dusting
• 1 tablespoon breadcrumbs
• some saffron (a third of a small spoon with food coloring)
• 1 bay leaf
• 8 tablespoons olive oil
• Olive oil for frying
• Wheat flour
• salt and freshly ground black pepper
- Take about a quarter of the onion and one of the garlic cloves and blanch in boiling water for 2 minutes. Drain, run under cold water, and set aside.
- Heat the oil in a deep, wide pan. While it is heating, finely chop the remaining onion and garlic, and add to the pan with a bay leaf and 1 teaspoon of salt and cook over a low heat.
- Now, take the onion and garlic you set aside and chop into tiny pieces, as small as you can possibly make them. Put them into a large bowl and add the parsley (if no fresh parsley is available, add a pinch of dried parsley). Add the minced meat, egg, breadcrumbs and several turns of the pepper mill.Use a fork to mix the mixture well and ensure the ingredients are evenly spread out.
- Prepare another bowl with flour and take out another clean plate as you now need to shape the meatballs.
- Moisten your hands with water and with a spoon in one hand take some of the mixture and shape it into a ball of about 4" diameter, then place it on clean plate.
- Continue this process until all the meat mixture is used up - you should get about 12 - 14 balls.
- Prepare your chicken stock (if you were using a stock cube, now is the time to prepare it).
- Put fresh oil on to heat in a deep frying pan - sunflower oil will do. When hot, add your meatballs and fry until golden. Remove, drain and reserve on a plate.
- By now, thevegetables you were slowly frying should be changing color. Add 1 tablespoon of flour and mix well. Let it cook in for about 1 minute, then add the white wine and turn up the heat.
- Next add your meatballs back into the mix and let the wine reduce a bit. The add the chicken stock and cook on high for 5 more minutes.
- In a fresh frying pan with no oil, put in the saffron over a high heat for a few second, then place the saffron in a mortar and grind down to dust. This really brings the color out. Then add a spoonful of the sauce to the mortar to ensure none of the saffron is left behind.,and add the whole lot to the sauce.
- Finally add the peas and let it cook for another 10 minutes until the peas are tender.
Tapas Recipes - Eggplant (aubergine) Tortilla
Tortilla de Berenjena (eggplant)
50g Iberian Ham
100g parmesan cheese
Slice the eggplant into thin slices, then beat the eggs with a little salt and pepper. Heat the oil in a medium sized non-stick fry pan. While its heating, chop the ham into fine strips, grate the cheese, finely chop the onions and chop the pepper . Once the oil is hot, add the eggs, the grated cheese, the eggplant and a layer of ham, onion and pepper. Lastly add the cheese and simmer over a low heat for 15 minutes.
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