Any Good Tapas Recipes Please?

ThanksAny Good Tapas Recipes Please?
Yes, here is one of my favorites ...... = )



Shrimp and Chorizo Tapas



1 tablespoon, plus 1/4 cup Spanish olive oil

1 pound hard chorizo, sliced on the diagonal into 1/2-inch slices

1 1/2 cups thinly sliced onion

1 tablespoon minced garlic

1/2 cup dry (fino) sherry

1 tablespoon Spanish paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/2 pounds peeled and deveined raw medium shrimp

3 tablespoons lemon juice

2 tablespoons minced parsley leaves

Crusty bread, for serving



In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Serve with lots of sliced bread for dipping.Any Good Tapas Recipes Please?
TUNA TAPAS



1/3 c. fresh bread crumbs

3 tbsp. plus 3/4 c. chicken stock

1/3 c. dry white wine

1 can (1/2 oz.) tuna water packed, drained

1 hard-boiled egg, chopped

1 raw egg, beaten

3 tbsp. minced parsley

1 lg. clove garlic, minced

1/4 tsp. salt

Pinch of pepper

2 tbsp. olive oil



In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper.

Form tuna mixture into 1 1/2 inch balls and dust with flour. Heat oil in large skillet. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes.



Add remaining 1/3 cup wine and 1/2 cup broth. Cover reduce heat, simmer 30 minutes, adding broth as needed. Serve hot from a chafing dish or at room temperature. These tapas are good made into large patties and served for lunch or dinner.



JMAny Good Tapas Recipes Please?
See the link below for one that I have actually tried and like a lot!