Does anyone have any good recipes for tapas?

3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe



Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8 servings



1/2 cup parsley leaves, a couple of handfuls

8 cloves garlic, cracked away from skins

1 pound chorizo sausage, casings removed

1/4 cup extra-virgin olive oil

1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces

Coarse salt and pepper

24 medium to large mushroom caps

1 cup dry sherry





Preheat a grill pan over medium high heat.



Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat.



Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.



To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.



Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.Does anyone have any good recipes for tapas?
Tapas is actually a variety of recipes... Tapas are essentially snacks but are often combined to make up a full meal. In some areas of Spain, mainly in Andalusia, they are often included in the price of drinks (beer, wine, not soft drinks or spirits) served in bars. In this case, they can amount to as little as a few olives, a piece of cheese, or something more substantial like a pork stew. However this is not generalized outside these areas.



Look below for some great ideas and recipiesDoes anyone have any good recipes for tapas?
When I was in Spain, one of my favorite tapas was patatas bravas. Here is a recipe:



5 large Potatoes

1 1/2 teaspoon Paprika

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Ground Cumin

2 Garlic Cloves -- mashed

Chilli Pepper or Cayenne pepper -- to taste

7/8 cup Tomate Frito/ Passata/ Tomato Sauce

3 tablespoons Mayonnaise

1 tablespoon White Wine Vinegar

Salt -- to taste



Peel the potatoes and then boil until cooked (about 10 min). Drain and then cut into cubes. Saut茅 in olive oil (preheated) on the pan until the potatoes are browned and crunchy.



In a separate bowl, mix the rest of the ingredients to make the sauce. Heat the sauce in a pan for 3 minutes, and serve the sauce separately for dipping. Sprinkle the potatoes with a bit of salt.



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I also like to make eggplant rolls. I don't have a real recipe for these, but generally one eggplant makes six or seven rolls. You look for long, thin eggplants and slice them thinly lengthwise into long, thin strips. Then you brush each strip with olive oil and bake them in the oven until they're soft.



While the eggplant are baking, I mix some fresh herbs and a dash of lemon juice into some soft recotta cheese. At the same time I re-hydrate (DRY, not oil-packed) sundried tomatoes by placing them in boiling water for about ten minutes. To prepare the dish, I spread the ricotta mixture along an eggplant strip and place a sundried tomato at the end. Then I roll it all up (starting from the tomato end) and use a toothpick to hold it together.Does anyone have any good recipes for tapas?
Simple Paella Recipe



This is the easier paella recipe you can find anywhere!



Serves: 6-8

Difficulty: Intermediate

Preparation time: 60-90 minutes

Ingredients

1/2 pint of oil

2 bowls of rice (1lb. 5 oz. approximately)

5 bowls of fish broth

1/2 lb. of shrimps

2 mid-sized squids

2 lb. of mussels or clams

1 green pepper

1 red pepper

1 small can of peas

1 small onion

2 tomatoes

Saffron

1 clove of garlic (optional)

Parsley

Salt

Preparation

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.



In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.



Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.



Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.



Let it cook about 20 minutes.



Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.



Serve it with some big clusters of lemon without peeling like decoration.



You can find more recipes on



http://www.smart-spanish-recipes.com/