Here are some authentic Spanish tapas:

In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce.

3/4 pound small shrimp in their shells
Salt
Paprika, preferably Spanish
4 tablespoons olive oil
4 garlic cloves, sliced
1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
1 tablespoon dry white wine (vermouth is fine)
2 tablespoons minced parsley

Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.

Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings.

-- "Tapas and More Great Dishes of Spain" by Janet Mendel

**************************************************************************************************

1 lb dried chickpeas
2 lb potatoes - diced and fried (see step 4)
1 lb cooked beef or pork - (preferably roasted) and diced
olive oil - 4 TBS
1 small glass (4 oz) dry white wine
2 tomatoes - chopped
1 onion - finely chopped
1 green pepper - chopped
3 cloves garlic - diced
thyme
pinch of cumin
1 bay leaf
2 or 3 threads saffron
flatleaf parsley
black peppercorns
paprika - 1 teasp
salt

1) Soak the chickpeas ovenight in cold water. Add the drained chickpeas with the meat to a saucepan of cold, salted water and bring to the boil. Put lid on pot and simmer for about 1 hour. Once all is tender, remove the meat and chickpeas from the pot and keep the liquid.

2) Put garlic, peppercorns, saffron, salt, cumin and paprika together in a mortar and crush.

3) Fry the chopped onion, tomatoes and pepper together in a frying pan with a little oil, and add to it the mixture from the mortar.

4) Dice and brown the potatoes in another pan in some oil.

5) When onion-pepper mixture is almost cooked, add the wine, parsley, bay leaf, thyme, chickpeas and meat and 1 1/2 - 2 cups of the liquid from step one. Bring to the boil and simmer for 15 minutes. There should be some sauce below.

6) Add the fried potatoes to the pot 5 - 10 minutes before stew pot is ready. Garnish servings with chopped parsley.

Sources : adapted from "The Best of Canary Island Cookery" and "Cooking in the Canary Islands"

************************************************************************************

1 lb dried chickpeas
1/4 lb diced smoked pork or 1/2 lb meaty pork ribs
1 onion - chopped
1/2 head garlic - peeled and chopped
tomato sauce or pur- about 4 oz or 1/4 cup
1 teasp paprika
2 TBS olive oil
1 bay leaf
salt

1) Soak chickpeas overnight. Next day drain and cook in salted water together with pork.

2) Add onion, garlic, tomato puré, paprika, bay leaf and oil to pot. Simmer until tender.

3) Remove any bones and season with salt.
**************************************************************

Seen in every tapas bar in Spain.

Four or more servings:

1 1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 lb tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar)
2 boiled eggs
2 TBS mayonnaise (I used 3 heaping)
1 TBS mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all

1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

SharonCb

Here's a photo of the ensaladilla rusa as served in a tapa for three in a local Canary Island restaurant:

{{gwi:1554359}}

And here's another dish that is always seen in a tapas bar:

Ingredients for 4 servings:

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.

SharonCb

Thanks everyone. I see a Tapas party in my future.
The Garlic Shrimp and Ensalada Rusa are calling my name and I love the pics.

Jude

Here's a couple more tapas recipes plus a gazapacho recipe (cold Spanish tomato soup) and some recipes for sangria...

GAZPACHO

Makes 6 servings

Ingredients:

3 medium ripe tomatoes (about 2 pounds), seeded
and cut into chunks
1 large cucumber, peeled, cut in half lengthwise,
seeded, and cut into 1-inch pieces
1 medium red bell pepper, seeded
and cut into 1-inch pieces
1 stalk scallion, white and green parts, cut into 1-inch
pieces
1 clove garlic (1 clove is plenty in this dish)
a good drizzle extra virgin olive oil
1 Tbsp red wine vinegar
½ cup tomato juice
½ tsp red pepper flakes
Salt
freshly ground black pepper

Directions

Combine the tomatoes, cucumber, bell pepper, scallion, and garlic in a food processor or blender and process until semi-smooth.

Add the vinegar, tomato juice, pepper flakes and continue processing just until thoroughly combined with the vegetable puree.

Transfer the soup to a bowl and season with salt and pepper to taste.

Refrigerate until thoroughly chilled. Check the seasonings before serving.

Serve in chilled bowls with a table set with condiments

Condiments, etc. to have at the table for self serve:

-- Tabasco sauce or similar hot sauce

-- finely diced vegetable mix (Roma tomatoes, red onion, green and
red peppers, celery and cucumber.

-- avocado, diced

-- herbed croutons

-- chopped cilantro

-- sour cream (or, better yet, sour cream whipped with fresh basil)

-- salt and pepper

ENSALADILLA RUSA
Spanish Potato Salad

Serves 4

Ingredients

3 medium potatoes
1 large carrot, diced
¼ cup shelled green peas
2/3 cup green beans
½ medium onion, chopped
1 small red bell pepper, chopped
4 small cocktail gherkins, sliced
2 tablespoons baby capers
12 whole anchovy-stuffed olives
1 large hard-cooked egg, sliced thin
2/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Chopped fresh parsley, to garnish

Directions

In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender.

Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter.

Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices.

In a separate bowl, thoroughly combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss.

Garnish with chopped parsley and refrigerate.

Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor.

ARTICHOKE RICE CAKES WITH MANCHEGO

Serves 6

Ingredients

1 large globe artichoke
2 oz butter
1 small onion, finely chopped
1 clove garlic, finely chopped
4 oz rice
2 cups hot chicken stock
2 oz grated fresh Parmesan cheese
5 oz manchego cheese, very finely diced
3-4 tablespoon fine corn meal
olive oil, for frying
salt and ground black pepper
fresh flat leaf parsley, to garnish

Directions

Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely.

Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened.

Stir in the rice and cook for about 1 minute.

Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes.

Season well, and then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.

Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, and then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.

Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown.

Drain on kitchen paper and serve hot, garnished with flat leaf parsley.

PATATAS BRAVAS

Serves 4

Ingredients

3 tablespoons olive oil
4 large Russet potatoes, peeled,
and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 ½ tablespoons Spanish paprika
¼ teaspoon Tabasco Sauce
¼ teaspoon ground thyme
½ cup (4 fl. oz) Ketchup
½ cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

Directions

The Brava sauce

In a saucepan, heat 3 tablespoons olive oil over medium heat.

Add the onion and garlic and sauté until the onion is soft.

Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise.

Season with salt and pepper to taste. Set aside.

The potatoes

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt).

Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Continued

Getting it all together

Mix the potatoes with the sauce immediately before serving to ensure that the potatoes retain their crispness.

Garnish with chopped parsley and serve warm.

TORTILLA OR SPANISH OMELETTE
(neither name is what you think it is)

Serves 4

Ingredients

½ pint olive oil
5 medium baking potatoes, peeled, sliced
and lightly sprinkled with salt
½ medium yellow onion, chopped
3 cloves garlic, minced
5 large eggs
Salt

Directions

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.

Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.

Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelet away from the hand holding the plate (so as not to burn your hand with any escaping oil).

Add 1 tablespoon oil to the pan and slide the omelet back into the skillet on its uncooked side. Cook until completely set.

Allow the omelet to cool, and then cut it into wedges.

Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

Basic Sangria Recipe

Makes 4 glasses

Ingredients

3 ¼ cups dry red wine
1 tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup club soda

Directions

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight.

Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

White Sangria

Makes 8 glasses

Ingredients

Apple juice, for ice cubes
1 ¼ cups water
1 small bunch fresh mint
½ cup sugar
3 sticks cinnamon
3 ¼ cups dry white wine
2 medium peaches, peeled, pitted and sliced
2 small pears, cut into chunks
2 medium oranges, sliced crosswise
2 small lemons, sliced crosswise
3 cups sparkling apple cider
Mint leaves, to garnish (optional)

Directions

To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve.

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks. Transfer the remaining mixture to a large serving bowl.

Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight.

Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.

Garnish with fresh mint leaves, if desired.

Peach and Orange Sangria

Makes 6 glasses

Ingredients

3 ¼ cups dry white wine
1/3 cup sugar
1/3 cup Triple Sec
1/3 cup peach-flavored brandy
2 medium peaches, peeled and sliced
2 medium oranges, sliced thin and crosswise
1 cup sparkling orange soda
1 cup ginger ale

Directions

In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.

Immediately before serving, mix in the orange soda and ginger ale.

Serve over Ice.

* Lemons and cherries may be added too, for an additional splash of color.

Fruity Sangria

Makes 18 glasses

Ingredients

8 cups dry red wine
8 cups apple juice
1 small grapefruit, cut into eights
1 medium orange, sliced thin crosswise
1 medium lemon, sliced thin crosswise , seeded
1 small pear, diced
1 medium apple, diced

Directions

Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.

The following day, add the orange and lemon slices to the wine. Refrigerate for a further 3 hours.

Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully.

Mix well and serve over ice.

Joe

I love Tapas. Here are a few of my favourites.

Home Cookin Chapter: Recipes From Thibeault's Table

Spanish Tapa - Garlic Shrimp
============================

6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
salt
2 Tablespoons minced parsley

Italian or French Bread cut into cubes

Heat the oil, garlic and red pepper flakes in a large, shallow pan.
When the garlic just begins to turn golden, add the shrimp and cook
over high heat for about 3 minutes, stirring constantly. Add the broth
and lemon juice.

If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.

Goes great with a nice dry white wine, dry sherry, or Martini

Note: Use more chicken broth and lemon juice if you like more sauce
to dip the bread into.

Home Cookin Chapter: Recipes From Thibeault's Table

Spanish Tortilla (Potato Omelette)
==================================

Although a tortilla can be served for breakfast, it is quite often served as a Spanish Tapa or small appetizer with a glass of wine. It is equally good served hot or at room temperature.

Most recipes that I have seen for Tortillas call for cooking the omelette on top of the stove. I find that it turns out better if you bake it in a cake pan in the oven.

(This recipe makes two Tortillas)

At least 4 large baking potatoes or 5 or 6 smaller ones

1 small onion

12 eggs

olive oil

salt

pepper
. Heat oven to 350°

Peel and cut potatoes into 1/8 to 1/4 inch slices.

Heat one or two frying pans and saute the potato slices in olive
slowly, until almost tender. Add salt and pepper.

Cut onion in half and slice thinly. Add onion to the potato mixture
and continue to saute until the onions and the potatoes are tender. I
like the onions and potatoes to start to turn a bit golden.

Add a couple of teaspoons of olive oil or butter to two cake pans.
Place in oven to heat.

Beat up eggs and season with salt and pepper.

Gently toss the potato mixture into eggs. Pour mixture into the two
heated cake pans.

Bake for approximately 15 minutes or until eggs are set and the
omelette is golden and puffy.

For breakfast cut into wedges and serve Can be served with a salsa
as well.

As an appetizer, cut into small squares and serve with a nice Spanish
Red Rioja.

Home Cookin Chapter: Recipes From Thibeault's Table

Chorizo with Wine and Pimientos
===============================
Source: Pelelope Casas - The Foods and Wines of Spain.

1 pound Chorizo Sausage cut into 1/4 inch slices
4 Tablespoons dry red wine
2 medium pimientos (preferably homemade) cut into strips
2 tablespoons chopped parsley
2 cloves garlic minced
. Place the Chorizo slices in a large skillet and saute until lightly
browned. Pour off some of the fat and deglaze the pan with the wine.
Add the pimiento, parsley and garlic. Arrange this mixture in the
center of a large, wide piece of foil. Place in a baking dish of an
appropirate size and tightly close the foil, leaving a large airpocket
about the chorizo. Place in a 350°F oven and bake for 15 minutes.
Present at the table in the foil, then slit the foil to serve. This
may also be made in individual portions if it is to be served as a
first course.

Note: I usually serve this as part of a selection of Tapas in the
living room with good Italian or French baguette.

Home Cookin Chapter: Recipes From Thibeault's Table

Mushrooms And Pimientos In Puff Pastry
======================================
The Foods and Wines of Spain

1 package puff pastry
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated Parmesan cheese

Heat the oil in a skillet and saute the onion and garlic until onion is
wilted. Add the pimiento and cook for a minute, then the mushrooms,
chili pepper, salt, and pepper and saute until mushrooms are softened.
Remove from the heat and stir in cheese.

Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch
circles and place 1 teaspoon of filling on half of the circles. Moisten
the edges with water, cover with the remaining pastry circles, and
press with the tines of a fork to seal.

I prefer to make them triangle shape,by cutting the pastry into 2 1/2
inches squares, add filling on one half and then folding over corner to
form a triangle.

(May be prepared ahead and refrigerated) Place on a dampened cookie
sheet and bake at 425 F on the upper rack of the oven for 7 to 10
minutes or until golden.

( To cut down on work you could make this appetizer in a larger size
and Bake for about 20 minutes.) Then cut into wedges.

Here are a couple more:

Ham Croquettes

"Croquetas" - croquettes are small, lightly breaded and fried sort of fritter. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. They are creamy and smooth and very tasty. The best part is you can make the dough ahead of time and freeze it. Then, take the croquetas out of the freezer and pop them into the frying pan.
Prep Time: 3 hours, 15 minutes
Cook Time: 25 minutes
Ingredients:
1/2 cup chicken broth
8 tbsp olive oil
3/4 cup flour
1 1/2 cups milk
1/2 tsp nutmeg
dash of ground pepper
1/2 cup very finely hand-minced ham
2 eggs, lightly beaten with 2 teaspoons water
bread crumbs for coating
olive oil for frying
Preparation:
Serves about 6 as an appetizer.

Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.

Heat the olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, a little salt, nutmeg and pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.

Add the minced ham and continue to cook for about 10-15 minutes on low heat, stirring often, until the sauce reaches the boiling point. Remove from heat. Taste and adjust seasoning if necessary.

Allow to cool, then refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.

TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time.

Form and Fry the Croquettes
Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.

Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

If you are not going to serve immediately, you may place the croquettes in a warm oven (200 degrees) for up to 30 minutes.

If you prefer, you can use a deep-fryer to fry the croquettes. Be sure not to over-cook them!

Variation

If you want variety or simply do not eat ham, substitute 1/2 cup finely minced, cooked chicken for the ham.

Banderillas

These easy tapas called Banderillas get their name from the barbed darts used during a bullfight! Fortunately, these banderillas aren't dangerous and are a very simple-to-prepare tapa. They require no cooking! Basically, if you can open a jar and skewer the ingredients on a toothpick, you can make banderillas! The trick is to make them colorful, with flavors that complement each other and excite your pallet.

Buy jars of these ingredients and keep them on hand in your kitchen for those times when unexpected guests arrive or you receive a last-minute invitation.

Prep Time: 5 minutes
Ingredients:
1 box round toothpicks
1 jar gherkin pickles
1 jar cocktail onions
1 jar green olives (pitted & stuffed with pimento, garlic or anchovies)
1 can anchovies
1 can chunk white tuna in oil
1 can or jar artichoke hearts in water or oil, cut in halves
1 jar banana wax peppers or pepperoncini
Preparation:
NOTE: You will not need ALL of the above ingredients! We recommend that you choose 3-4 different ingredients to slide onto a toothpick. Pick items that you think will go well together. Lay each one on a plate until you have a nice, colorful presentation.

Traditional banderillas are made with the pickle, onion, olive and tuna skewered onto the toothpick, however, you can mix and match the ingredients listed above.

Be careful to choose peppers such as the suggested Banana Wax Peppers or Pepperoncini and not a hot pepper, such as Jalapeño. Hot, spicey peppers will over-power the rest of the ingredients.

You can also use cubes of ham, cheese, salami, shrimp, roasted red peppers, pickled artichokes and other pickled foods - just about anything that can be skewered on a toothpick.

I saw a number of tapas that I love on this already, but my favorite is not here yet. Bacon Wrapped Dates. Our favorite tapes restaurant serves them with a red pepper cream sauce that I have been unable to duplicate, but the dates themselves are very easy. Just wrap a half slice of hickory smoked bacon around a pitted date. Use a toothpick to hold the bacon if needed. I have made them both fried in a pan and baked in the oven and they come out wonderful both ways. I thought it sounded like a terrible combination before I tried it, but the sweet date wrapped in savory, salty bacon is addictive. If anyone has a good recipe for red pepper cream sauce I would love to have it.

Joanne

Funny you should ask about tapas recipes. One of the culinary classes I took last year required us to plan a restaurant - I chose to do a Tapas restaurant. SharonCB was a HUGE help - she gave me tons of ideas, recipes, and pictures.

Here is the menu that I planned:

La Bodega (the name of the restaurant)

Whether it's a sunny late afternoon or a cool evening, tapas is a wonderful way to sit back, enjoy some Spanish wine (or sherry), and feast on a myriad of flavors in the Spanish tradition.

Menu

Appetizers

Albondigas con salsa picante
Meatballs in a spicy tomato sauce

Tortilla Española
The classic Spanish potato omelette

Calamares Fritos
Deep-fried calamari

Jamón, Queso y Chorizo con Pan
Ham, cheese, and chorizo with bread

Entrees

Paella a la Valenciana
Seafood, chicken, chorizo, jamón & rice

Atún a la Parilla
Grilled tuna steak with balsamic vinegar

Entrecote al Pimienta
Sirloin in a green peppercorn sauce

Camarones al Ajillo
Grilled garlic shrimp

Platos de Verduras
A Plate of todays vegetables

**all entrees served with seasonal vegetables or salad

Soups & Salads

Gazpacho Andaluz
The classic cold soup

Castilian Garlic Soup
A wonderful, hearty soup

Ensalada Mixta a la Espanola -
Spanish-style mixed salad

Esqueixada
Salted cod salad with tomato and onion

Red Onion and Orange Salad with a Raspberry Vinaigrette
A tangy and refreshing chilled salad

Desserts & Coffees

Flan de Almendras
Almond Flan - The National dessert of Spain

Torta de Santiago
Delicious Almond Cake in the Santiago style

Cameros Cheese and Apple Pastries with Honey Ice Cream Cheese pastries topped with baked apple slices, with homemade honey ice cream.

Espresso
Rich coffee

Café Cortado
Espresso with a touch of milk

Café con Leche
Espresso & steamed milk

Café Carajillo
Espresso & Spanish brandy

La Bodega

Featuring Spanish Flamenco dancers every Fri. and Sat. evening from 7-9 p.m.

Full bar. Happy hour daily from 5-7 p.m. with featured daily specials.

Here are some of the recipes I used:

CASTILIAN GARLIC SOUP

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Servings: 4

Ingredients:
3 cups water
4 plump garlic cloves, peeled
3-inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (mild, bittersweet or spicy-hot)
Salt
4 eggs

Preparation:
Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.

Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

MEATBALLS IN TOMATO SAUCE

Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.

Serves: 4

2 Tblsp. of olive oil
8 oz. ground beef
1 cup (2 oz.) fresh white breadcrumbs
2 Tblsp. grated Manchego or Parmesan cheese
1 Tblsp. tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 tsp. chopped fresh thyme
1/2 tsp. turmeric
Salt and pepper, to taste
2 cups (16 oz.) canned plum tomatoes, chopped
2 Tblsp. red wine
2 tsp. chopped fresh basil leaves
2 tsp. chopped fresh rosemary

Preparation
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.

TORTA DE SANTIAGO

1 cup sugar
1/4 tsp. grated lemon zest
1/2 lb. Marcona almonds, finely ground
7 eggs, separated
1/4 tsp. cinnamon
1 cup whipping cream
1/4 tsp. sugar
1 tsp. brandy
1/4 cup chopped almonds for garnish

Preparation:
Cream 1 cup sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8-inch layer pans and bake at 350° F. for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.

To make topping, whip cream, 1/4 teaspoon sugar, and brandy until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.

This restaurant, the Lazy Goat, has a great menu for ideas, particularly in the "Graze and Nibble" area.
I don't have recipes, but most of the menu is fairly easy to duplicate.

Here is a link that might be useful: Lazy Goat

Some more photos taken in tapas bars here in Spain.

There are usually several little fishy dishes offered in a typical tapas bar. They include anchovies in oil (boquerones), octopus (pulpo), deep fried squid (calamares), mussels in spicy sauce (mejillones), as well as small pieces of white fish, squid or tuna in mayonnaise or a vinaigrette. Another standard item is little meatballs in gravy. Also stuffed hardboiled eggs, halved and displayed on lettuce. A single tapa serving is usually served in a little boat-shaped dish along with a piece of crusty bread and a small glass of wine.

If you need any recipes of the above I will have them in a couple of days when I get my computer back from the repair shop. :-)

SharonCb

Pat, I like your menu and that you created a real Tapas Menu and didn't add just any appetizer. I hate how so many restaurants claim to have a Tapas Bar or Menu and all they have are appetizers that are not Spanish related.

Sharon, If I had a Tapas Bar like that in my neighbourhood I'd be eating at it often. Everything looks so good.

Here is another recipe I had forgot about. I haven't made these recently but they are so good.

Home Cookin Chapter: Recipes From Thibeault's Table

Marinated Mussels
=================

The Foods and Wines of Spain

1/2 cup olive oil
3 tablespoons red wine vinegar
1 minced garlic clove
1 teaspoon small capers
1 tablespoon minced onion
1 tablespoon minced homemade pimiento
1 tablespoon minced parsley
salt
Freshly ground black pepper
2 dozen mussels
1 slice lemon
. Mix the oil, vinegar, capers,garlic, onion, pimiento,parsley, salt,
and pepper in a bowl; set aside. Scrub the mussels well, removing the
beards. Discard any that do not close tightly. Place 1 cup of water
in a skillet with the lemon slice. Remove the mussels and bring to a
boil. Remove the mussels as they open; cool. Remove the mussel meat
from the shells and add to the bowl with the marinade. Cover and
refrigerate overnight. Reserve half the mussel shells, clean them well,
and place them in a plastic bag in the refrigerator. Before serving,
place the mussels in their shells and spoon a small amount of the
marinade over each.

Great thread! I'm bookmarking it.

I have lots of tapas recipes on my blog Simple Spanish Food. I focus mainly on easy, mostly healthy dishes, with lots of options for vegetarians, vegans, and people on low-cholesterol diets. This is still a relatively unknown side of Spanish cooking, but one that's gaining popularity.

My wife's family lives in Spain, so we go at least once a year. We're always trying new tapas, especially in Madrid, though we usually take a short trip to another city (Cordoba for the patio shows, Granada, etc.) I also spend a lot of time in the kitchen with Esperanza, my mother-in-law, learning Spanish home cooking. Many of the recipes I use are hers.

Please check it out if you're interested!

Thanks.

Bill

Here is a link that might be useful: Simple Spanish Food