5 Easy Spanish Tapas Recipes
Easy Tapas Recipes to cook at home
I love cooking Spanish food and find it prefect for entertaining. Tapas works for so many occasions because it is so versatile, lots of it can be prepared ahead of time to reduce last minute rushing and it can be as simple or elaborate as your budget allows.
If you have hard to feed friends with various diet restrictions you can plan a menu that includes something for everyone pretty easily. This is particularly true for vegetarians.
The following recipes have been collected over the years and I have made them many times. I have featured them here because they are easy to cook, are inexpensive, and most importantly for tapas, they look great.
The key to great tasting tapas
Making great tasting tapas is not that hard... the key is having the freshest, best quality ingredients you can get your hands on. For these recipes you will need the following basics:
Bottle of good quality Spanish olive oil
1 bunch of parsley
2-3 heads of fresh garlic
Sweet and hot paprika (get good quality Spanish varieties if you can)
Along with the recipes here you could serve green olives, Manchengo cheese, and grilled chorizo.
Add a white tablecloth, some colourful serving dishes and cool Spanish beats and you have all you need for a good night.
Broad Beans and Jamón
250gms of frozen broad beans shelled (can use fresh if in season)
175gms of Jamón or pancetta (often cheaper and more readily available)
1 medium spanish onion finely chopped
1 tablespoon Parsley finely chopped
1. Cook broad beans until just tender (usually 5 minutes)
2. Drain under cold water to stop cooking process
3. Fry onion in a little olive oil ( Spanish of course!) until soft
4. Add Jamón to onions and heat through, add parsley and stir
5. Transfer to serving bowl.
Tapas recipes from Australia
MoVida is a popular Spanish restaurant in Melbourne. So popular they now have 3 outlets
From the minute I picked this book up I had to buy it. It is packed with so many amazing recipes and it is beautiful to read and hold.
These will disappear in seconds
500 grams of small (uniform sized) button mushrooms
3 tablespoons olive oil
3 cloves of garlic chopped
juice of one lemon
1. Clean mushrooms
2. Fry garlic until lightly browned
3. Add mushrooms and saute until all oil has been absorbed
4. Turn down the heat and then allow the mushrooms to rest in the pan until some liquid had been released.
5. Reheat for 2-3 minutes on high till liquid is gone, sprinkle with parsley
6. Place in serving dish and serve with lemon slices
Ham and Cheese Empanadas
1 onion finely chopped
1 clove of garlic
180gms goat cheese
200gms sliced JamÃ³n or diced bacon
50 gms capers
1/2 teaspoon hot paprika
5 sheets of puff pastry
1. Preheat oven to 200 degrees Celsius
2. Cook onion until soft add garlic and cook for 1 min. Set aside to cool for 5 minutes
3. Mix cheese, ham or bacon, capers, paprika and onion and garlic
4. Using a glass or mug cut each pastry sheet into 4 circles
5. Place a heaped teaspoon of mix on the centre of each circle and fold in half.
6. Seal edges with a fork and brush with egg glaze
7. Bake in hot oven for 12-15 minutes or until lightly browned
Tapas were originally served in bars and were traditional salty to encourage bar patrons to purchase more drinks.
heavy on the garlic
10 chicken thigh fillets - skin on if preferred
12 cloves garlic sliced
150 ml white wine
1. Chop fillets into bite size pieces being careful to keep skin intact
2. Fry garlic slices until just browned, remove and drain
3. Cook chicken in same pan until skin is crispy and chicken cooked through
4. Place in a warmed bowl. Sprinkle with garlic slices and parsley
Watch some professionals making tapas - Head Chef Frank Camorra
This is an excerpt from the SBS Australia TV show Food Safaris
Tuna Stuffed Peppers
6 peppers - mixed colors is good but not essential
150gm goats cheese
250gm canned salmon or tuna
Parsley and garlic to taste (1-2 cloves)
1. Cut peppers in half roast and remove skin when cooled - this can be done the day before if needed.
2. Cut each half pepper into 3 strips and set aside
3. Drain canned fish and remove bones if using salmon. Mix in a blender or processor with cheese, garlic and parsley
4. Place a spoonful of fish mixture on each capsicum strip and roll. Place on plate as pictured.
5. Refrigerate for 1-3 hours before serving