Shrimp in Garlic Sauce

1/2 to 3/4 lb. small shrimp, shelled
coarse salt
8 TB olive oil
3 large cloves garlic, peeled, coarse chopped
1 dried red chili pepper, stem and seeds removed, sliced in half
1/2 t. paprika or 1/4 t. smoked paprika (or to taste)
1 TB minced parsley

Preheat oven to 375F. Dry shrimp and sprinkle with salt on both sides. Let sit at room temp for 10 minutes. Place oil, garlic, and chili peppers in an earthenware au gratin dish and heat in oven until garlic is just golden - do not overcook. Add shrimp, toss in oil and return to oven to cook 5-10 minutes until just done, stirring several times. Sprinkle with paprika, parsley and a little more salt. Serve immediately with good bread for dipping in the sauce.

Serves 4.

Source: Tapas by Penelope Casas

Banderillas

wooden or decorative toothpicks
manchego or other cheeses, cubed
olives, drained and patted dry
pickled onions, peppers, cauliflower and other pickled vegetables
cured ham, salami, and other cooked meats
cubed fresh pineapple

Skewer pieces of the ingredients, 2 or 3 to each pick, in flavors that go well together. Set on a tray with pick ends straight up so they whole pick can be picked up.

Roasted Red Pepper Spread

1 (7 ounce) jar roasted red peppers, drained and diced
3/4 pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm with toast points.

Tyler Florence had a recent show on some - the food network website is so horribly slow that I just googled tyler florence tapa recipe. Googling it takes you right to the recipes and is a little quicker.

Linda I usually look at the Spanish recipe forums or recipe sites if I want to find a T & T authentic recipe.
And if I want good tapas I know where to go here on the island.
But here are some recipes I've tried and collected, along with photos of how some are served in tapas bars here:

Russian Salad - Ensaladilla Rusa
===========================
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.

__________________________________________________________________________

Stewed Chickpeas - Garbanzos Estofados
====================================

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 puré - 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.

Serve in small round earthenware bowls as a tapa.

_________________________________________________________________________

Grilled Shrimp with Romesco Sauce
==================================

Romesco is a Catalan pepper sauce which is truly sensational, particularly with grilled fish and shellfish.
But it can accompany any grilled meat or poultry or, thinned with a bit of water, serve as a dressing for veggies or salads.

Large, unpeeled jumbo shrimp (prawns)
3 ripe medium tomatoes
1 head of garlic
2 tablespoons paprika, preferably Spanish
1 toasted chili pepper, seeds removed or dried pepper flakes to taste
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 slice country style bread, toasted
1 tablespoon parsley
2/3 cup olive oil
1 teaspoon salt
1 tablespoon vinegar
Freshly ground pepper

Roast the tomatoes and garlic in a hot oven (400 degrees) until the tomatoes' skins split, about 15 minutes. Remove.

Skin the tomatoes, cut them in half and remove seeds. Skin all the garlic cloves.

Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread, parsley and part of the olive oil into a food processor.
Process until you have a smooth puree. Beat in the remaining oil, salt, vinegar and pepper. The sauce should be the consistency of thick cream.
If too thick, thin with a little water or white wine.

The romesco sauce can be made in advance. Bring it to room temperature before servng. Makes enough for 3 to 4 dozen shrimp.

Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with coarse salt. They will need only a minute or two on each side. Serve with the sauce.

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

Piquillo Peppers Stuffed with Cod (Pimientos de Piquillo)
===============================================
2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers)
200 grams/7 oz salt cod,(bacalao) soaked for 24 hours or any cooked white fish
3 cloves garlic chopped
1 TBS onion, minced
2 TBS olive oil
1 1/2 TBS flour
200 ml/7 fl oz (3/4 cup + 1 TBS) milk
salt & pepper to taste
grating of nutmeg
150 ml/1/4 pint (2/3 cup) cream
pinch of cayenne
1 teasp vinegar

Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the soaked codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.)
Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate.

Serves 6 as a tapa, 2 or 3 as a first course.
Source: 'Tapas and More Great Dishes From Spain'
Janet Mendel 1997
_________________________________________________________________

In Spanish tapa bars and restaurants, these are usually prepared in individual ramekins and served sizzling hot.
Eaten with a fork and a small crusty bread.

Sizzling Garlic Prawns (Gambas al Ajillo)
=============================

Also sometimes called 'Gambas al Pil Pil'.
For 1 individual serving:

3 TBS olive oil
1 clove of garlic, sliced finely
1 piece of chili pepper, sliced into rings
10 peeled raw prawns
pinch of paprika
bread
parsley (optional)

1) Put the oil, garlic and chili in a small flameproof ramekin. Put it on the heat until oil is quite hot.
2) Add the prawns and paprika and cook just until the prawns turn pink and curl slightly.
3) Serve immediately, while still sizzling, accompanied by bread and topped optionally with a bit of chopped parsley.

As seen in a tapas bar, serving for 4 people.
­­­­­­­­­­­­­­­­­­­_____________________________________________________________________

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

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.
____________________________________________________________

Ropa Vieja (Beef or Pork Stew)
===============================

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.

Serve in small dishes for a tapa.

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

Baked Spanish Goats' Cheese: Serve triangles or wedges on plate, topped with palm syrup and mojo sauces.

Breaded fried whole mushrooms served with a cranberry sauce in the centre of the table where everyone dips in with their fork.

A tapa of tuna croquettes and Russian Salad for 3 people.

Pimientos de Padron: tiny padron peppers quickly fried and served with seasalt as a starter tapa.

Deep fried battered calamari rings - a typical tapa

A delicious potato and scrambled egg mixture called Huevos Al Estampido, said to be a favourite of the Spanish king Juan Carlos.

Fry potatoes cut into chips. When crisp, add 1 egg per person and pieces of chorizo. Mix and turn until all is just cooked but still moist and soft.

SharonCb

Linda - this one is very popular with my group. Serve it with some great crusty bread to sop up that flavored oil

Alexa

Tapas Sausage, Shrimp and Peppers

1 lb Chorizo
1 lb (or more) shrimp shelled and deveined
olive oil
2 Red Peppers
splash sherry vinegar
parsley, roughly chopped

Preparation:
Chop sausage into bite size chunks. Put olive oil into a frypan and fry sausage on high heat, letting the fat from the sausage come out into the oil. Cut the red peppers into bite size squares. Turn the sausage and add the peppers and shrimp to the pan. Add a splash of good vinegar and the parsley and then give everything a final toss. Serve on a warm plate.

Wow, those recipes look amazing Sharon. Those stuffed peppers look particularly lovely.

Here's a recipe I love for Chicken Kebabs with a Moroccan dipping sauce:

Serves 6
- 3 Meyer lemons, or 1 large orange and 1 regular lemon
- 2 tablespoons extra-virgin olive oil, plus cup, plus oil for brushing
- 2 teaspoons minced garlic
- ½ teaspoon dried oregano
- 12 fresh bay leaves (omit if not available)
- 1 large skinless, boneless whole chicken breast (about 1 pound), cut into 1-inch cubes
- 2 large sweet onions, each cut into 12 wedges
- 2 green onions, (white and green parts) coarsely chopped
- 2 tablespoons each chopped fresh basil, cilantro, and flat-leaf parsley
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon grated orange zest
- 1 pinch each cayenne pepper, allspice, ground cumin, and cinnamon
- Kosher salt and freshly ground pepper
Wine pairing: Sauvignon Blanc
Using a vegetable peeler, peel twelve ½-inch-wide strips of zest from the top to the bottom of 2 of the lemons and set aside. (If using a mixture of oranges and lemons, peel zest from the orange.). Juice all 3 lemons (or the orange and lemon) into a measuring cup; you should have ½ cup.
In a large bowl, combine ¼ cup of the juice, the 2 tablespoons olive oil, 1 teaspoon of the garlic, the oregano, and bay leaves. Add the chicken, lemon strips, and onions and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.
Preheat a gas grill to medium-high. Soak twelve 8-inch bamboo skewers in water to cover for 20 minutes.
In a food processor, combine the remaining ¼ cup juice, remaining 1 teaspoon garlic, the green onions, basil, cilantro, parsley, tarragon, orange zest, cayenne, allspice, cumin, and cinnamon. Process until smooth. With the machine running, gradually add the remaining ½ cup olive oil in a slow, steady stream until thoroughly incorporated.
Thread the chicken on the skewers, alternating with the lemon strips, bay leaves, and onion pieces. Brush lightly with olive oil. Sprinkle with salt and pepper. Place in the center of the grill, cover, and cook, turning once or twice, until opaque throughout, 5 to 8 minutes. Divide among 6 small plates. Serve the sauce in small bowls alongside

AM

Thanks....knew I could count on you all!