Tapas Salad Food

PATATAS BRAVAS WITH CHEAT GARLIC AIOLI

Steps:

• Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.
• Boil the fingerling potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.
• Carefully slice the potatoes in half lengthwise once they are cooled.
• Heat a cast iron pan with 3 tablespoons of olive oil until very hot. Work in batches (don't overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, paprika, and fresh thyme.
• Serve the potatoes immediately while still warm on a bed of fresh parsley, sprinkled with additional parsley and thyme. Serve with the aioli. Enjoy!

5 EASY TAPAS RECIPES

Steps:

• Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
• Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
• Sprinkle with parsley and red pepper flakes if using.
• Halve or quarter the mushrooms, depending on size.
• Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
• Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
• Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
• Bring cheese to room temperature. Place on platter with ham and anchovies.
• Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!

HOME

Steps:

• Method 1. Heat your oven to 220C/Fan 200/Gas 7. Put a baking tray on the top shelf to heat up. Cut the peppers into 1-2cm slices, discarding the seeds and white bits. Halve, peel and slice the onion so they're about the same width. Toss with 1 tbsp oil. Season. Tumble onto the warm tray. Roast for 10-15 mins or till a little charred around the edges. 2. Drain and rinse the beans. Tip into a pan and pour in enough water to cover. Simmer for 10 mins. 3. Peel the garlic. Add it to the beans after 5 mins. Drain the beans and garlic, keeping back a little of the water. 4. Purée in a food processor or blender with the cumin, the leaves from the thyme sprigs, 1 tbsp red wine vinegar, 3 tbsp of the bean water from the pan and a good pinch of salt and pepper. No food processor? Mash everything together with a potato masher. 5. Whisk the remaining vinegar with 1 tbsp olive oil. Season to taste. Toss the watercress through the dressing. 6. Spoon the butter bean purée on plates to create a bed for the salad. Drizzle a little oil over. Dust with paprika. Toss the roasted pepper and onions with the watercress and pile on top. Finish with a little more paprika and olive oil.

SIMPLE COLD SPANISH TAPAS

Steps:

• If you want to add some gazpacho to go alongside, I suggest making this first so it can chill.

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

TAPAS SALAD

Steps:

• Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
• Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
• Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
• This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.

4 CLASSIC SPANISH TAPAS USING POTATOES

Steps:

• Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
• Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
• Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
• Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

SEVILLA TAPAS SALAD

Steps:

• In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
• Season with salt and add parsley.
• Toss gently with a fork.
• Serve within 1 hour for the freshest taste.

SUMMER SPANISH SALAD - PIPIRRANA

Steps:

• Chop the onion in small cubes and soak in water.
• Chop the tomatoes, cucumber and pepper and place in a bowl.
• Drain the onions and add them to the rest of the vegetables.
• Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste and mix well.
• Add the dressing to the salad and mix well. Cover and refrigerate.
• Serve chilled with bread or rusks.

THE 25 BEST SPANISH TAPAS

Steps:

• Cut bacon into 1 inch pieces and fry in skillet over medium high heat. When brown and crisp, remove from skillet and set aside. While bacon is cooking, slice onions and garlic.
• Add onions and sauté in bacon fat. Cook until soft and translucent.
• Stir in garlic, smoked paprika and cumin powder. Sauté one minute.
• Mix in tomato sauce and then garbanzos. Sauté for a minute, then add in raisins.
• Stir in spinach and cook a few minutes until wilted. If your skillet cannot accommodate all raw spinach at once, you can add it in batches.
• Stir in bacon, serve in a dish, drizzle with a generous portion of olive oil and garnish with slivered almonds.

SPANISH-STYLE TAPAS SALAD

Steps:

• Whisk together the sherry, olive oil, garlic and paprika in a small bowl. Season with a little salt and pepper and set aside
• In a large bowl place the tomatoes, cucumber, shallots, and capers.
• Pour the dressing over and toss lightly
• Line individual bowls with lettuce or chicory leaves. Spoon a serving size into the center of each bowl and serve.