Does anyone have any good recipes for tapas?

Potato %26amp; Shrimp Tapas



1 lb. small red potatoes, washed %26amp; quartered (_not_ peeled)

1/2 lb. large shrimp, shelled %26amp; deveined

4 cloves garlic, mashed

2 tsp. dried red pepper flakes

1/4 C. extra-virgin olive oil

salt to taste



Put potatoes in a large ovenproof baking dish, toss with olive oil, pepper %26amp; garlic. Bake at 450o F until potatoes are soft and slightly browned. Toss in shrimp and bake an additional 5 minutes, until shrimp are pink. Add salt to taste and serve hot.Does anyone have any good recipes for tapas?
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.
Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif such as sherry.Does anyone have any good recipes for tapas?
Grilled Sausage Tapas

Course : Tapas



Serves: 8

Ingredients:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fully cooked smoked sausage -- cut into 1-1/2 inch

-- pieces

1/2 pound fully cooked bratwurst -- cut into 1-1/2 inch

-- pieces

1/2 pound fully cooked thuringer or summer sausage -- cut into 1-1/2 inch

-- pieces

10 pineapple chunks -- drained

1 red delicious apple -- cut into wedges

1 summer squash/zucchini -- cut into 1 inch

-- pieces

2 small onions -- parboiled, cut into

-- wedges

4 firm plum or cherry tomatoes -- halved

4 medium to 6 md whole mushrooms

1 small green and red bell pepper -- cut into 1-1/2 inch

-- squares

lemon pepper marinade/sauce

3/4 cup olive oil

3 tablespoons red wine vinegar

1/3 cup fresh lemon juice

2 teaspoons grated lemon rind

1 clove garlic -- minced

2 tablespoons sugar

1/2 teaspoon thyme

1/4 teaspoon fresh ground pepper

1/2 teaspoon salt





Preparation:

In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot.
For tapas is really simple. Get a small plate, put in there a small portion of potatoes or rice another small portion of whatever meat you like. Put the plate over a glass of beer.

there you go! a tapaDoes anyone have any good recipes for tapas?
heres a good 1 put a cup of milk some flour and some sugar stir it up add some more flour put themm in the oven 4, 10 minutes and eat em yum yum

there cookies by the way my famous cookies called s*** cookies
If you want easy finger type food, here is my favorite that i had in barcelona!



Ingredients:



Whole fresh Asparagus

Proscuitto or thin cured ham





Boil the whole asparagus for 15 minutes until tender, yet firm.

Remove from water, allow to cool on a plate or rack.

Refrigerate if needed.

Wrap one procuitto or cured ham around the asparagus. Serve chilled



Another way is to use bacon if you cannot find proscuitto.

Instead of boiling the asparagus, wrap the bacon on the asparagus. Use toothpick to hold if needed.

Grill 15 minutes on the BBQ, turning over frequently so bacon doesn't burn.



Served room temperature or hot.
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.
Ingredients



2 red peppers

2 green peppers

1 ts garlic puree

4 fl olive oil

1 a lemon; juice of

1 seasoning



Instructions



1 Finely chop the herbs, melt the butter and when it foams add the prawns

for one minute only! Remove from the heat and add the herbs and the lemon

juice. Serve hot.