You’ll easily find the usual top Spanish tapas in bars all around the country, for example olives, Manchego cheese, tostadas con tomate (grated or scratched tomato on Spanish bread), pinxtos (Basque-style, mini sandwiches) or a plate of Spanish bravas (fried potato with spicy tomato sauce). Spain’s tapas are a gourmet exploration in itself and the 5 recipes below will provide the perfect accompaniment to drinks before a meal.
- Heat olive oil in a frying pan large enough to hold mushrooms.
- Add garlic then the mushrooms, tops down, and gently saute until browned but not cooked through, about 2 minutes.
- Remove mushrooms. Add onion and tocino or bacon to the pan and saute for 2-3 minutes. Pour off any excess liquid.
- Add parsley, remove from heat and let it cool.
- Add eggs and breadcrumbs and mix well.
- Stuff mushroom caps with mixture and top each with parmesan cheese.
- Broil (grill) or bake in an oven preheated to 450°F (230°C/Gas 9) until cheese is browned and mushrooms are cooked through. Serve at once.
Spicy hard-boiled eggs
- In a large frypan, warm oil over medium heat.
- Fry garlic, ginger and onion until onion is transparent.
- Add ground spices and chilli and cook for another 2 minutes, stirring constantly.
- Remove from heat and allow to cool.
- Blend onion-spice mixture in a food processor with coconut cream.
- Return mixture to pan and bring to a boil. Add eggs, reduce heat to low and simmer for 30 minutes stirring occasionally.
- Serve garnished with coriander sprigs.
Cheese marinated in tarragon and garlic
- Combine olive oil, vinegar, chopped tarragon, pepper and garlic in a jar with a tight-fitting lid and let it stand for one week.
- Strain oil and pour over cheese in a bowl.
- Cover and marinate for 2 days.
- Serve garnished with tarragon sprigs and red pepper strips.
This recipe will produce about 40-50 meatballs if you make them about 1 inch (2.5cms) in diameter. When served as tapas, they are traditionally accompanied by garlic mayonnaise or reheated in a simple tomato sauce.
- In a bowl, combine all of the ingredients except the flour, mixing thoroughly. Let stand for 30 minutes to allow flavours to blend.
- In a frying pan, eat enough oil to cover the meatballs. The oil is ready when it reaches 350°f (180°C) on a deep frying thermometer.
- Roll meatballs in flour.
- Deep-fry, turning once, until cooked through.
- Drain on paper towel and serve immediately.
- Heat 2 tablespoons of olive oil over medium heat in an oven-proof frying pan about 8 inches (20cms) wide with sloping sides about 2 inches (5cms) deep.
- Sauté onion and mushrooms for about 5 minutes.
- Meanwhile, in a bowl, beat the eggs with salt and pepper.
- Transfer onions and mushrooms to a strainer lined with paper towel and drain thoroughly, then add to eggs.
- Wipe pan, return to medium heat, add remaining 1 tablespoon of olive oil and heat until smoking.
- Add egg mixture and stir away from pan bottom 5 or 6 times.
- Cook until tortilla is set two-thirds of the way through, shaking pan to make sure eggs don’t stick.
- Place a large plate over pan and invert tortilla onto it.
- Slide tortilla back into pan, uncooked side down and cook until set through.
- Cut into serving pieces