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Tapas! |
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#1 |
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Forum Member
Join Date: Feb 2008
Posts: 712
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Tapas!
Anyone got any good spanish tapas recipies??
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#2 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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Not brilliantly helpful sorry.....but M+S do a very good Tapas book for £3 one of their little square ones.
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#3 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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A couple of easy ones I've recreated - toast small rounds of wholemeal baguette while sauteeing a mixture of mushrooms in olive oil and garlic then spread them onto the the toast; grill asparagus dipped in olive oil and balsamic vinegar then wrap in smoked salmon or cured spanish ham; marinade a mixture of black and green olives in olive oil, garlic and crushed chilli flakes; make small meatballs with beef mince, garlic, breadcrumbs, oregano, paprika and black pepper; do cheats empanadas with tuna, tomatoes and olives using small pitta breads...probably others I've forgotten too!
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#4 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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I do tapas all the time. Loads of recipes on line. Here are just some examples of the stuff you can do.
Patatas brava - just google for good recipe. Broadbeans and chorizo - fry off some onions until soft, add chorizo and broadbeans and red wine. Cook until red wine has reduced by about half. Spanish omlette (spelling ?), slice onions and potatoes, sweat in frying pan with olive oil until soft. Add about 6 beaten eggs. Cook until omlette has set and then finish off the top under a hot grill. Prawns pil pil - add olive oil to cover the base of small, shallow oven proof dishes. Add chopped garlic and chillis to taste. Top up with passata. Add one star anise per dish, a sprinkle of sugar, and a twist of salt and pepper. Add prawns. Cook in very hot oven until bubbling and the sides of the dish are starting to char. Make a white loaf and for a genuine Spanish flavour add a tablespoon of fennel seeds into the mix. |
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#5 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
Spanish omlette (spelling ?), slice onions and potatoes, sweat in frying pan with olive oil until soft. Add about 6 beaten eggs. Cook until omlette has set and then finish off the top under a hot grill.
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#6 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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These tomato and feta bites are lovely (more meze than tapas, but still!)
http://www.bbcgoodfood.com/recipes/2...ta-pesto-bites I also make this butter bean and spinach dish: Open a tin of butter beans, roast some ripe medium sized tomatoes with oregano, garlic and olive oil, mash them and take out the skins, fry with some chopped shallots and some more oregano, add butter beans, add some spinach and wilt. Season to taste. Also some spanakopita: http://www.bbcgoodfood.com/recipes/7488/spanakopita |
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#7 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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Quote:
A proper Spanish omelette is not finished off under a hot grill. What you do is you flip the omelette in the pan, and continue to cook. The best way to do this is placing a plate over the pan, flipping, then remove the plate and slide the omelette back in.
a. it makes it easier to finish it without breaking it. b. it makes no difference to the taste. |
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#8 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
This is true, BUT :
a. it makes it easier to finish it without breaking it. b. it makes no difference to the taste. Must be all the years of practice as I have eaten them all my life
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#9 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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My favourite tapas is octopus in an onion and red wine marmalade. It was most delicious.
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#10 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
My favourite tapas is octopus in an onion and red wine marmalade. It was most delicious.
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#11 |
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Forum Member
Join Date: Oct 2008
Posts: 1,706
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Mmm, tapas
![]() Anything with chorizo or some lovely meatballs. I too do a spanish omlette under the grill - I doubt very much the tapas police are losing any sleep
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#12 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
I too do a spanish omlette under the grill - I doubt very much the tapas police are losing any sleep ![]()
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#13 |
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Forum Member
Join Date: Feb 2008
Posts: 712
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HI,
yeah I am doing spanish tapas but will keep the others in mind for future reference! some good ideas there thanks. My menu so far was... Fresh bread with homemade garlic mayonaise Olives and Serrano Ham Salad of butter bean, tomato and Red onion topped with fried chorizo Spanish Omelette Chorizo fried with black pepper and red wine Patatas Bravas Paella Garlic Prawns Meatballs Garlic mushrooms with manchego cheese. |
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#14 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
HI,
yeah I am doing spanish tapas but will keep the others in mind for future reference! some good ideas there thanks. My menu so far was... Fresh bread with homemade garlic mayonaise Olives and Serrano Ham Salad of butter bean, tomato and Red onion topped with fried chorizo Spanish Omelette Chorizo fried with black pepper and red wine Patatas Bravas Paella Garlic Prawns Meatballs Garlic mushrooms with manchego cheese. |
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#15 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Quote:
Don't think this is very authentic though. Where did you eat this?
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#16 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
Ibiza Old Town. Presumably Ibecencan? Spanish menu. I don't do Menus in English when abroad.
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#17 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I thought the OP wanted to know about Spanish tapas? Oh well, we shall just call them tapas with an English twist.
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#18 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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Quote:
Hi CMK, when I was in Gibraltar I remember the incredible lamb Pinchitos the local bars would serve. I don't suppose you know how they are made. I've seen some recipes online but I wondered if there was a recipe peculiar to Gib? I tasted similar lamb kebabs in Tangier so maybe the bars in Gib use Morrocan cooks?
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#19 |
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Inactive Member
Join Date: May 2009
Location: Stockbroker Belt
Posts: 607
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Really like Pimentos Del Padron.... just pray you don't get a real hot one!!
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#20 |
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Forum Member
Join Date: Apr 2008
Posts: 538
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I have just decided what I am having for dinner tonight. I am off out for tapas!! And I will be having the delicious pinchitos mentioned earlier.
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#21 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
As far as I know, they are Moroccan pinchitos we tend to have here. I could find out exactly what goes into them. In the local market, there are a couple of Moroccan butchers who prepare them in their delicious marinade, ready for us to bung them on the barbecue.
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#22 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
Really like Pimentos Del Padron.... just pray you don't get a real hot one!!
I've just come back from a week in Lanzarote. Pimientos de Padron on every menu over there, they are ten a penny! |
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#23 |
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Forum Member
Join Date: Nov 2006
Posts: 4,307
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You can't have tapas without boquerones (anchovies). Not the nasty tinned in olive oil variety though.
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#24 |
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Forum Member
Join Date: Oct 2006
Posts: 8,406
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Boquerones are fantastic!
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#25 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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I like chopitos.... miniature squids, battered and cooked whole. YUM !
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Must be all the years of practice as I have eaten them all my life