Above: Barcelona Tapas Bar
In Spain, most locals enjoy tapas with sherry or wine, as a snack to tide them over until dinner (usually eaten around 10 or 11 at night). Almost always served at bars, tapas are thought to have originally consisted of a slice of cheese or ham placed over a drink to keep out flies. (The word tapa comes from the verb tapere, “to cover.”) Over time, these savory bites expanded to include regional specialties—oily slices of salt cod from the Basque or fried croquettes from the sherry region of Cadiz—that patrons would enjoy on toothpicks or rounds of bread. Nowadays, some tapas displays are so expansive, they could easily (and often do) comprise a full meal.
This is why tapas are so perfect for entertaining. These savory nibbles make terrific hors d’oeuvres as well as small-plate buffets. To round out the offerings below, simply add bowls of Spanish olives, some Spanish cheeses, including buttery Manchego, and fresh orange wedges and grapes.
And here’s the best part: tapas improve with age, which means you can (and should) make them one or two days in advance. They also taste wonderful at room temperature, which is how they’re served in Spain. So once you lay out all the goodies (along with plenty of bread, small plates, napkins and toothpicks), you’re done! Imagine—when your guests arrive, you can kick back, relax and actually enjoy your own party!
A Tapas Menu
Your tapas offerings may include refined dishes, but they can also feature something as simple as a plate of olives. Consider assembling a platter of delectable ready-to-eat foods, which will save you time and still satisfy guests. Here are suggestions:
• Cured olives–niçoise, picholine, lucques (France), kalamata (Greece), and manzanilla (Spain), to name a few–are tasty party snacks. Gourmet and international markets offer the widest choices.
• Include a selection of cheeses. As with any cheese board, present a wide variety that ranges from soft to hard textures and from mild to strong flavors (for instance, goat cheese, Manchego, Parmigiano-Reggiano, and gorgonzola). Ask your cheese merchant for advice; he should steer you away from cheeses that might be popular but are not at peak quality, and encourage you to sample new varieties.
• Provide an assortment of cured hams and sausages, such as sopressata, prosciutto, and serrano ham.
• Offer a crudités medley to enjoy with tapas-style dips, such as Classic Tzatziki.
Spiced Almonds
Salty, sweet and laced with smoke—the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese.
Makes 12 servings, 1/4 cup each
Ingredients
1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds (see Tip)
Preparation
1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet.
3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.
TIP: Spanish Marcona almonds have recently become more popular and more available. They’re a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. Find them in specialty stores or online at tienda.com.
MAKE AHEAD TIP: Store in an airtight container for up to 1 week.
Spicy Lamb Meatballs
These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.
Makes 12 servings, 4 meatballs each
Ingredients
12 ounces ground lamb
12 ounces 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1 large egg white
1 cup minced onion, divided
6 cloves garlic, minced, divided
4 tablespoons chopped fresh mint, divided
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1/2 cup red wine
1/4 teaspoon cayenne pepper
1 28-ounce can crushed tomatoes
Preparation
1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3. Bake the meatballs for 10 minutes. Set aside.
4. Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
Serrano Ham with Crusty Tomato Bread
For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.
Makes 12 servings
Ingredients
12 plum tomatoes
4 tablespoons garlic oil (see Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Note)
Preparation
1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.
3. To serve tapas: Shortly before serving, preheat oven to 350°F.
4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.
Catalan Sauteed Polenta & Butter Beans
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.
Makes 4 servings, 1 1/2 cups each
Ingredients
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar
Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
Chickpeas with Mussels
When you think “mussels” you may not instantly think “chickpeas,” but the two are joined in tasteful union in this delicious, bistro-style dish. You’ll want some crusty bread to sop up the sauce.
Makes 2 servings
Ingredients
2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas, rinsed (3/4 cup)
8 cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 4-ounce jar chopped pimientos, rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry
2 pounds mussels, scrubbed and debearded (see Tip)
Preparation
1. Heat oil in a large saucepan over medium heat.
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
TIP: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Spanish "Tortilla"
Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it’s lower in calories, and if you use precooked diced potatoes, it’s faster too.
Makes 6 servings
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
A Spanish Wine Sampler List
Reds
Fra Guerau, Montsant ($12). Well-balanced blend whose bright fruit and crisp acidity goes well with plates of olives or a selection of cheeses.
Valdubón Cosecha, Ribera del Duero ($14). A great wine to serve with grilled foods, made solely from tempranillo with plenty of plummy fruit.
Morlanda Criança, Priorat ($48). A blend of garnacha, cariñena and cabernet sauvignon dominated by black cherry with hints of raisins and dates.
Whites
Segura Viudas Creu de Lavit, Penedès ($15). Made exclusively from Xarel-lo, a white grape used to make cava. With a nose full of citrus, this is the perfect aperitif wine.
Vionta Albariño, Rías Baixas ($18). A touch of green apple and dried herbs; perfect with seafood or grilled vegetables.
Segura Viudas Reserva Heredad, Cava ($20). Medium-bodied sparkler with faint notes of apple and peach; ideal match for most tapas.
Sources: Eating Well, Cooking Light and The Food Network..and salvadordalimuseum.org
Oh, just came across these Tapas plates from Salvador Dali Museum
http://www.salvadordalimuseum.org/store/product.php?productid=2906&cat=106&page=1
http://www.salvadordalimuseum.org/
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