I'd like some authentic Spanish dinner or tapas recipe ideas.?

My neices' fiance' is coming here from El Puerto de Santa Maria, Cadiz, Spain. I'd like to make a nice meal for them. Can anyone give me some good recipes with ingredients I can find locally? (Ridgefield, CT) . Thank you.I'd like some authentic Spanish dinner or tapas recipe ideas.?
This site has many paella recipes to choose from. If the recipe calls for long, med or short grain rice, use arborio rice instead. It makes the best paella.



http://www.buyspain.com/all_recipes.htm



POTATOES WITH PEPPERS AND CHORIZO



2 lb medium boiling potatoes, peeled

1/2 cup extra-virgin olive oil

1/2 teaspoon salt

2 fresh jalape帽o chiles

1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips

1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips

1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)

3/4 cup dry white wine



Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saut茅 potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.

Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

Cooks' note:

Onion and peppers can be cut into strips and chorizo can be chopped 1 day ahead and chilled separately in sealed plastic bags.



Makes 12 servings (as part of tapas buffet).



HOT PEPPER AND GARLIC SHRIMP

2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined

10 large garlic cloves, thinly sliced

1/4 teaspoon dried hot red pepper flakes

1/2 teaspoon fine sea salt

1/3 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

Accompaniment: lemon wedges



Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and saut茅, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.



Makes 12 servings (as part of tapas buffet).





TORTA DEL CASAR WITH SHERRY SYRUP

Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Xim茅nez 鈥?the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.

6-ounce wedge Torta del Casar, room temperature

1/4 cup Pedro Xim茅nez Sherry or Spanish cream Sherry

1 tablespoon sugar

Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates. Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.

Makes 6 servings.





SALT COD IN TOMATO GARLIC CONFIT

The Spanish eat salt cod often and, given the excellence of their cod, it's no wonder 鈥?the dried fish is snowy white, delicate, and, once rehydrated, tender enough to eat raw. Though you can't get the same thing here, the salt cod from the Spanish specialty store La Tienda is very good (they sell lomo 鈥?the center cut 鈥?which we prefer over the chewy, skinny end pieces), and its turnover is high, so there's no concern that the fish has been sitting on the shelves too long.



1 lb center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces

8 large garlic cloves, peeled

1/3 cup extra-virgin olive oil

4 (14-oz) cans diced tomatoes, drained

1/4 teaspoon sugar

6 tablespoons mayonnaise

1/4 cup cr猫me fra卯che

1 tablespoon water



Soak and poach cod:

Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.

Make confit and cook fish:

Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour. Mash garlic cloves into sauce and add salt and pepper to taste.Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce. Preheat broiler. Whisk together mayonnaise, cr猫me fra卯che, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes. Cooks' notes:

鈥?Brands of salt cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.

鈥?Confit can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before using.



Makes 12 servings (as part of tapas buffet).
wrap some dates in bacon (about 1/2 strip bacon per date) put in oven safe dish, bake at 350 until bacon is cooked.I'd like some authentic Spanish dinner or tapas recipe ideas.?
delicious and simple is guava paste served with manchego cheese. Cut the cheese in triangles and spread a small amount of guava paste on top.
Here is a site with a bunch of authentic Spanish recipes



http://www.tienda.com/recipes/recipes.ht鈥?/a>I'd like some authentic Spanish dinner or tapas recipe ideas.?
CHORIZO AND POTATO SPANISH TORTILLA BITES



1 bunch scallions

2 tablespoons extra-virgin olive oil

2 medium onions, chopped (1 1/2 cups)

4 garlic cloves, finely chopped

1 1/4 teaspoons salt

1/2 teaspoon black pepper

6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice

1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice

9 large eggs

3/4 cup sour cream

5 oz Manchego or white Cheddar, coarsely grated (2 cups)





Put oven rack in middle position and preheat oven to 400掳F. Lightly oil a 13- by 9-inch baking pan or dish.



Finely chop white and green parts of scallions and reserve separately.



Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.



Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.



CREAM CHEESE FLAN



1 1/2 cups sugar

1 cup water, divided



1 8-ounce package cream cheese, room temperature

1 14-ounce can sweetened condensed milk

5 large eggs

1 large egg yolk

1 cup canned evaporated milk

1 teaspoon vanilla extract

Pinch of salt



Preheat oven to 350掳F. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.



Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.



Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.