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Tapas

Recipes

Andalusian Baked Eggs
Huevos A La Flamenca
1 onion, finely chopped 2 garlic cloves, finely chopped 2 tablespoons olive oil 1 lb/465 g can Italian whole peeled tomatoes, coarsely chopped 1 cup diced Serrano ham or Proscuitto 2 chorizo
Baby Squid In Its Own Ink
Calamares En Su Tinta
1 lb/500 g baby squid, plus ink sacs from 2 large squid ½ cup/4 fl oz/125 ml dry red wine Olive oil 1 onion, finely chopped 1 garlic clove, finely chopped or pressed 1 tablespoon flour 1
Basque-Style Cod With Green Peas
Merluza Con Guisantes
½ cup/4 fl oz/125 ml olive oil 20 small fillets of cod or similar fish Seasoned flour Juice of 1 lemon ½ cup/2 oz/60 g finely chopped onion 2 tablespoons flour 5 to 7 oz (150 to 200 g) can
Chicken Salad
2 ¼ to 3 ¼ Ib/1 to 1.5 kg whole roast chicken 4 sticks celery, finely diced 1 apple, peeled and diced 2 red bell peppers (capsicums), seeds and inner membrane removed, finely diced 1
Clams In Piquant Tomato Sauce
Almejas Al Diablo
1 onion, finely chopped 2 garlic cloves, finely chopped or pressed Olive oil 8 oz/250 g can Italian tomatoes, minced 1 or 2 red chilies, seeds removed 2 bay leaves ¼ cup/ ½ oz/15 g finely
Crab Salad In The Shell
Ensalada De Cangrejo
8 cooked medium-size blue swimmer crabs (about ¼ lb/250 g), or equal weight cooked crabmeat 2 medium onions, finely diced 2 celery stalks, finely diced 4 green chilies, seeded and finely diced
Deep Fried Squid
Calamares A La Romana
2 ¼ lb/1 kg fresh squid, cleaned Flour for dredging 4 eggs mixed with 2 cups/16 fl oz/500 ml water Breadcrumbs Oil for
Fish Puffs
Bunuelos De Pescado
1 lb/500 g potatoes, peeled and boiled 8 oz/250 g steamed cod, boned 1 garlic clove, finely chopped or pressed 1 tablespoon chopped parsley Pinch each of salt and pepper 4 egg yolks Oil for
Fish Rolls
Rollo De Lenguado
¼ cup/2 oz/60 g butter 1 onion, finely chopped 3 oz/100 g shrimp (prawns), very finely chopped 1 tablespoon Spanish brandy ½ cup/2 oz/60 g fresh breadcrumbs 2 tablespoons fresh cream 1
Garlic Shrimp ( Prawns )
Gambas Al Ajillo
2 ¼ lb/1 kg shrimp (prawns), peeled and deveined 8 garlic cloves, finely chopped 4 red chilies, seeded and chopped Olive oil Coarse
Kidneys In Sherry Sauce
Rinones Al Jerez
2 veal or lambs kidneys 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or pressed 1 ½ tablespoons chopped parsley 1 tablespoon flour 1 cup/8 fl oz/250 ml
Lamb’s Liver Mallorcan Style
Higado Mallorquin
1 lamb's liver 1 cup/8 fl oz/250 ml olive oil 2 large potatoes, peeled and cut into ½ in (1 cm) dice 1 eggplant (aubergine), skin on, cut into ½ in (1 cm) dice 2 garlic cloves, coarsely
Marinated Raw Tuna
Atun Crudo
8 oz/250 g yellow fin tuna or fresh snapper, bream, kingfish or ocean trout 1 cup/8 fl oz/250 ml fresh lime juice 1 ½ cups/12 fl oz/375 ml canned unsweetened coconut milk 1 tablespoon chopped
Mixed Seafood Vinaigrette
Salpicon
1 cup/8 fl oz/250 ml olive oil Juice of 1 lemon ⅓ cup/2 ½ fl oz/80 ml white wine vinegar ½ cup/2 oz/60 g finely chopped onion 2 bell peppers (capsicums), roasted, peeled, seeded and cut
Mussels In Rum Sauce
Mejillones Con Salsa De Ron
48 mussels, scrubbed and bearded 1 qt/1 L fresh cream 2 teaspoons finely chopped thyme 2 teaspoons finely chopped basil 2 teaspoons finely chopped oregano ½ cup/4 fl oz/125 ml dark rum 3
Octopus Galician Style
Pulpo A La Gallega
4 ½ lb/2 kg tenderized baby octopus 2 qt/2 L water 1 onion, peeled 1 bay leaf 6 black peppercorns 1 cup/8 fl oz/250 ml olive oil 1 tablespoon hot paprika, or a mixture of paprika and chili
Olive And Oven-dried Tomato Bread
Pan De Olivas Y Tomates Secados
Makes 1 large loaf ⅓ oz/10 g fresh yeast 1 cup/8 fl oz/250 ml lukewarm water 14 oz/400 g all purpose (plain) flour 3 oz/100 g wholewheat (wholemeal) flour ½ cup/2 oz/60 g pitted and
Oven Dried Tomatoes
Tomates Secados Al Horno
4 ½ lb/2 kg cherry tomatoes about 1 in (2.5 cm) in diameter, halved 24 garlic cloves, peeled 10 g finely chopped fresh thyme Sea salt Black pepper 40 fresh basil leaves 1 qt/1 L olive oil,
Pig’s Trotters In Vinaigrette Sauce
Manos De Cerdo En Escabeche
6 pig’s trotters, split in half lengthwise 1 ham bone, or 2 bacon bones 1 medium onion, peeled and quartered 1 carrot 2 bay leaves 2 garlic cloves, peeled 6 black peppercorns
Quail In Cognac Sauce
Codornices En Salsa De Conac
½ cup/4 fl oz/125 ml olive oil 8 strips lean bacon 8 quail 1 cup/4 oz/125 g onion, finely chopped 3 garlic cloves, finely chopped or pressed ½ cup/4 fl oz/125 ml Spanish brandy or cognac 2
Scallops With Pimiento
Vieiras Con Pimiento
2 red bell peppers (capsicums), roasted, seeded and cut into strips 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 24 scallops on the half shell 24 teaspoons dry white
Seafood Croquettes
Croquetas De Pescado
7 tablespoons butter 1 cup/4 oz/125 g all purpose (plain) flour 1 cup/8 fl oz/250 ml milk ½ cup/4 fl oz/125 ml white wine Salt and freshly ground pepper 2 teaspoons hot paprika 10 oz/300 g
Shrimp ( Prawns ) In Sherry Sauce
Gambas Al Jerez
2 tablespoons butter 1 lb/500 g shrimp (prawns), peeled 1 tablespoon flour 2 tablespoons Dijon mustard ¼ cup/2 fl oz/60 ml dry sherry ¾ cup/6 fl oz/175 ml fresh cream ¾ cup/6 fl oz/175 ml
Spanish Flag
Bandera Espanol
6 red and 6 yellow bell peppers (capsicum), roasted and cut into 3 x 2 inn.5 x 5 cm rectangles 10 oz/300g salami, thinly sliced 10 oz/300g chorizo, thinly sliced 7 oz/200g black olives 7
Spanish Omelette
Tortilla Espanola
Spanish olive oil 5 potatoes, peeled and thinly sliced 2 large onions, thinly sliced 15 eggs Salt
Squid In Spicy Red Sauce
Calamares Pica Pica
2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or pressed 8 oz/250 g finely diced squid tentacles and wings 1 tablespoon flour ½ cup/4 fl oz/125 ml dry red
Stuffed Artichokes
Alcachofas Rellenas
8 artichokes Olive oil ½ cup/2 oz/60 g minced onion 8 oz/250 g ground (minced) lean pork 3 oz/100 g ground (minced) ham ½ cup/2 oz/60 g breadcrumbs 2 tablespoons chopped parsley Salt and
Stuffed Eggplant ( Aubergine )
Berenjenas Rellenas
4 small to medium eggplants (aubergines) ¼ cup/2 fl oz/60 ml Spanish olive oil 1 large onion, finely chopped 6 garlic cloves, finely chopped 1 celery stalk, finely chopped 1 red bell pepper
Stuffed Mushrooms
Champinones Rellenos
¼ cup/2 fl oz/60 ml olive oil 1 ½ teaspoons finely chopped garlic 32 X 2 in (5 cm) size button mushrooms, stalks removed 1 tablespoon finely chopped onion ¼ cup/1 oz/30 g minced tocino or bacon
Stuffed Sardines
Sardinas Rellenos
2 tablespoons breadcrumbs 2 tablespoons olive oil 2 teaspoons finely chopped garlic 1 tablespoon chopped parsley freshly Ground black pepper 1 lb/500 g fresh sardines, cleaned and boned 2
Tongue With Capers
Lengua Con Alcaparras
1 sheep's tongue 1 tablespoon olive oil ½ cup/2 oz/60 g finely chopped onion 1 tablespoon flour ¾ cup/6 fl oz/175 ml white wine 1 tablespoon chopped parsley Salt and freshly ground pepper 2
Tripe
Callos
1 lb/500 g tripe 3 oz/100 g fresh or canned tomato 1 onion, quartered 16 garlic cloves, peeled 10 black peppercorns 2 whole cloves 2 bay leaves 2 sprigs parsley Pinch of aromatic herb
Tuna In Vinaigrette Marinade
Escabeche De Atun
1 cup/8 fl oz/250 ml olive oil ½ cup/4 fl oz/125 ml red wine vinegar ½ cup/4 oz/125 ml finely chopped onion 1 teaspoon hot paprika Juice of ½ lemon Salt and freshly ground pepper 1 lb/500 g
White Beans With Blood Sausage
Judias Blancas Con Morcilla
8 oz/250 g dried white beans, soaked overnight 2 oz/50 g salt pork, diced 2 bay leaves Olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 2 oz/50 g blood sausage, chopped 1

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