Your favourite tapas dishes to make at home?
Discussion
I want to make Mrs F a home made tapas meal for her birthday, as one of her favourite places to go is a local tapas joint.
What are your favourite tapas bits to do at home? I'm definitely going to do patatas bravas and I think I'm going to do some whole grilled sardines.
One thing I really want to do is try and recreate a dish that the local restaurant does which is called Alubias Salteadas (sautéed beans) which is white beans in a garlicky, creamy sauce. I was hoping it would be a common dish but can't find anything online that looks similar (sauce wise) so will just have to play about with that!
What are your favourite tapas bits to do at home? I'm definitely going to do patatas bravas and I think I'm going to do some whole grilled sardines.
One thing I really want to do is try and recreate a dish that the local restaurant does which is called Alubias Salteadas (sautéed beans) which is white beans in a garlicky, creamy sauce. I was hoping it would be a common dish but can't find anything online that looks similar (sauce wise) so will just have to play about with that!
Albondigas with a really smoky chilli sauce is a favourite
Calamares with aioli made from roast garlic so its not pepper hot but really deep garlic flavour
Pamboli
Good quality Serano and manchego
Not sure what they're called but salt cod croquettes
Chorizo cooked in red wine (not a personal favourite)
Chorizo and chickpeas
I always do a paella as well which is OTT for two but when we have a get together I've normally got half a dozen hungry Spaniards to feed!
Calamares with aioli made from roast garlic so its not pepper hot but really deep garlic flavour
Pamboli
Good quality Serano and manchego
Not sure what they're called but salt cod croquettes
Chorizo cooked in red wine (not a personal favourite)
Chorizo and chickpeas
I always do a paella as well which is OTT for two but when we have a get together I've normally got half a dozen hungry Spaniards to feed!
1st. Prawn and Ham brochettes.
Take a shelled king prawn. Wrap it in jamon serrano, and put a toothpick through it. Chuck it into a frying pan with hot olive oil. Grate some black pepper on while they are cooking.
For two of you, I would suggest 6 brochettes. Serve hot.
2nd.
Olive sticks. (ETA) These are apparently known as "Gildas".
These are assembled on a toothpick.
You can choose your own ingredients for these. Put an olive on a toothpick. Next, push on half an anchovy. Finally, put on a small piece of japeleno pepper. You may need to play with these ingredients. If you get it right, you wil experience a series of taste explosions. First, you will taste the olive, then the anchovy will kick in, and finally the heat of the japaleno will hit you.
I use the japalenos from Waitrose, and I use about a third of a piece for each brochette.
You can use lots of other stuff instead of the anchovies and japalenoes.
The wife has just called me to dinner, so I will post a few more later.
Take a shelled king prawn. Wrap it in jamon serrano, and put a toothpick through it. Chuck it into a frying pan with hot olive oil. Grate some black pepper on while they are cooking.
For two of you, I would suggest 6 brochettes. Serve hot.
2nd.
Olive sticks. (ETA) These are apparently known as "Gildas".
These are assembled on a toothpick.
You can choose your own ingredients for these. Put an olive on a toothpick. Next, push on half an anchovy. Finally, put on a small piece of japeleno pepper. You may need to play with these ingredients. If you get it right, you wil experience a series of taste explosions. First, you will taste the olive, then the anchovy will kick in, and finally the heat of the japaleno will hit you.
I use the japalenos from Waitrose, and I use about a third of a piece for each brochette.
You can use lots of other stuff instead of the anchovies and japalenoes.
The wife has just called me to dinner, so I will post a few more later.
Edited by don4l on Saturday 4th July 20:00
Slice of toasted rustic bread rubbed with a cut tomato and topped with Iberico ham.
Deep fried chicken wings finished with whatever flavours you like.
A little cone of salted crisps doused in sherry vinegar and paprika.
Cockles smothered in white pepper and sherry vinegar.
Aubergine tapenade on bread.
Prawn pil-pil, heavy on the evil small chillis.
Steak and onions on a bit of bread.
Deep fried chicken wings finished with whatever flavours you like.
A little cone of salted crisps doused in sherry vinegar and paprika.
Cockles smothered in white pepper and sherry vinegar.
Aubergine tapenade on bread.
Prawn pil-pil, heavy on the evil small chillis.
Steak and onions on a bit of bread.
Some more.
This one tastes much, much better than it looks on paper.
Take a tin of tuna chunks. (180gr - 130gr drained)
Mash it up.
Take half an onion, and chop it up into very small pieces. (A blender will probably do this if you don't overdo it).
Add some lemon juice (half a squeezed lemon), mayonnaise, and some ground black pepper.
Taste the mixture and decide if you want more pepper.
Put the mixture into the fridge for at least an hour.
While the mixture is chilling take a stick of french bread. Cut 6-8 slices and half toast them on one side.
Let the bread cool down.
When you are ready to serve, just spoon a lump of the tuna mixture onto each piece of bread.
Lay an anchovy over each tapa and serve. If you don't like anchovies, you can add a little bit of salt instead.
These instructions look horribly complicated - so here is a simplified version.
Tin of tuna, Half an onion, juice of half a lemon, some black pepper.
Mash it all up and chill.
Spread on top of some half toasted french bread.
Serve with an anchovy, or a bit of salt.
Next up is an Andalusian speciality.
Jamon con salmerejo.
1) Take a tomato, and score it with a sharp knife. Do four cuts from the top to the bottom.
Place the tomato into a saucepan of boiling water for about 60 seconds. Take tomato out and pull skin off.
Cut the tomato into cubes and put it into the blender. Add a tablespoon of good olive oil, a tsp of wine vinegar and a third of a clove of garlic. Blitz it and taste! Dip your finger in and taste. Add salt as required.
If you would like a thicker sauce, you could add breadcrumbs made from one or two slices of white bread.
2) Some slices of jamon Iberico, or jamon seranno.
3) Some very thin half toasted bread.
Serve with the sauce in a bowl, the jamon on a plate, and the half toasts in a basket.
Finally, here is the king of Spanish tapas.
Garlic mushrooms.
Fry a clove of garlic and a bit of onion in olive oil for a few minutes(until the onions are translucent).
If you have the time, leave this to rest for 24 hours.
Re-heat and add a pinch of paprika, chilli powder, salt and pepper.
Add button mushrooms, and cook them.
Serve on a small piece of french bread with a toothpick through the mushroom and bread.
This one tastes much, much better than it looks on paper.
Take a tin of tuna chunks. (180gr - 130gr drained)
Mash it up.
Take half an onion, and chop it up into very small pieces. (A blender will probably do this if you don't overdo it).
Add some lemon juice (half a squeezed lemon), mayonnaise, and some ground black pepper.
Taste the mixture and decide if you want more pepper.
Put the mixture into the fridge for at least an hour.
While the mixture is chilling take a stick of french bread. Cut 6-8 slices and half toast them on one side.
Let the bread cool down.
When you are ready to serve, just spoon a lump of the tuna mixture onto each piece of bread.
Lay an anchovy over each tapa and serve. If you don't like anchovies, you can add a little bit of salt instead.
These instructions look horribly complicated - so here is a simplified version.
Tin of tuna, Half an onion, juice of half a lemon, some black pepper.
Mash it all up and chill.
Spread on top of some half toasted french bread.
Serve with an anchovy, or a bit of salt.
======================================
Next up is an Andalusian speciality.
Jamon con salmerejo.
1) Take a tomato, and score it with a sharp knife. Do four cuts from the top to the bottom.
Place the tomato into a saucepan of boiling water for about 60 seconds. Take tomato out and pull skin off.
Cut the tomato into cubes and put it into the blender. Add a tablespoon of good olive oil, a tsp of wine vinegar and a third of a clove of garlic. Blitz it and taste! Dip your finger in and taste. Add salt as required.
If you would like a thicker sauce, you could add breadcrumbs made from one or two slices of white bread.
2) Some slices of jamon Iberico, or jamon seranno.
3) Some very thin half toasted bread.
Serve with the sauce in a bowl, the jamon on a plate, and the half toasts in a basket.
================================================
Finally, here is the king of Spanish tapas.
Garlic mushrooms.
Fry a clove of garlic and a bit of onion in olive oil for a few minutes(until the onions are translucent).
If you have the time, leave this to rest for 24 hours.
Re-heat and add a pinch of paprika, chilli powder, salt and pepper.
Add button mushrooms, and cook them.
Serve on a small piece of french bread with a toothpick through the mushroom and bread.
Pimientos de Padron - you can buy the peppers on line. Fry off in plenty of olive oil, drain, liberally sprinkle with rock salt. Done.
Gambas a la plancha - good quality prawns griddled. I add garlic and lemon.
Pan con Ajo y Tomate - lightly toasted bread (french stick will do). Uncooked garlic and tomatoes in the middle of the table. Rub the toast with the garlic. Halve a decent sized tomato and rub the bread with that. Sprinkle of salt and a dash of olive oil if you like. Do all this at the table rather than prepping in advance.
Grilled mahon cheese is also very nice.
Gambas a la plancha - good quality prawns griddled. I add garlic and lemon.
Pan con Ajo y Tomate - lightly toasted bread (french stick will do). Uncooked garlic and tomatoes in the middle of the table. Rub the toast with the garlic. Halve a decent sized tomato and rub the bread with that. Sprinkle of salt and a dash of olive oil if you like. Do all this at the table rather than prepping in advance.
Grilled mahon cheese is also very nice.
We did Tapas for our housewarming a few years ago, there were quite a few people but as we had downsized and were tight for space in the kitchen it was easy to prepare most things in advance and just keep sending more stuff out.
The menu we gave our guests is below, I really like them all but my favourites are Pulpo a la Gallega, Chorizo en Cidre, Pimientos de Padron, Calamares Fritos and Albondigas.
Spanish English
Patatas Bravas Potatoes & sauce
Chorizo en Cidre Sausage in Cider
Albondigas Meatballs tomato sauce
Pulpo a la Gallega Octopus
Calamares Fritos Fried Squid
Gambas Garlic prawns
Tortilla Espanola Spanish omelette
Costillas Pork Ribs
Pollo Naranja Chicken Wings
Bacalaos Salt Cod Fritters
Croquetas Ham Croquettes
Champinones Relleno Stuffed mushrooms
Berenjenas Tapas Grilled Aubergines
Pimientos de Padron Peppers
Almendras Valencia Almonds
Alubias con Vinagreta White Beans
Aceitunas Olives
Jamon Iberico Ham
Salchicon Salami
Boquerones Anchovies
Alioli Garlic mayonnaise
Pan Bread
Manchego Cheese
The menu we gave our guests is below, I really like them all but my favourites are Pulpo a la Gallega, Chorizo en Cidre, Pimientos de Padron, Calamares Fritos and Albondigas.
Spanish English
Patatas Bravas Potatoes & sauce
Chorizo en Cidre Sausage in Cider
Albondigas Meatballs tomato sauce
Pulpo a la Gallega Octopus
Calamares Fritos Fried Squid
Gambas Garlic prawns
Tortilla Espanola Spanish omelette
Costillas Pork Ribs
Pollo Naranja Chicken Wings
Bacalaos Salt Cod Fritters
Croquetas Ham Croquettes
Champinones Relleno Stuffed mushrooms
Berenjenas Tapas Grilled Aubergines
Pimientos de Padron Peppers
Almendras Valencia Almonds
Alubias con Vinagreta White Beans
Aceitunas Olives
Jamon Iberico Ham
Salchicon Salami
Boquerones Anchovies
Alioli Garlic mayonnaise
Pan Bread
Manchego Cheese
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