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    Tapas
    Tapas
    Tapas
    Ebook239 pages1 hour

    Tapas

    By Ryland Peters & Small

    ()

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    About this ebook

    Bring an authentic taste of Spain to your table with this collection of more than 60 mouth-watering recipes for small plates to share.
    LanguageEnglish
    PublisherRyland Peters & Small
    Release dateMar 12, 2019
    ISBN9781788793933
    Tapas

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      Book preview

      Tapas - Ryland Peters & Small

      introduction

      The word ‘tapas’ stems from the Spanish verb tapar, meaning ‘to cover’. Legend has it that the tapas tradition began when King Alfonso X of Castile recovered from an illness by drinking wine alongside small dishes in-between meals. He then made it illegal for taverns to serve wine to customers unless it was accompanied by a small snack or tapa. The word became a kind of loophole in the law to allow drinkers to consume alcohol.

      Tapas have evolved in Spain by incorporating ingredients and influences from several different countries. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The influence of their presence remains today, especially in Andalusia. The discovery of the New World brought tomatoes, sweet and chilli peppers, corn, beans and potatoes. These were easy to grow thanks to Spain's temperate climate.

      Tapas now enjoy worldwide appeal as they are a highly sociable way to eat, making them the perfect choice for sharing. The mouth-watering recipes included in this book are designed to be combined and many can be made ahead. Nearly all of the required ingredients are easily sourced, but should you have any difficulties, turn to the handy directory of suppliers on page 142. Mix and match the dishes as you please to create a meat-, seafood- or vegetable-orientated menu.

      meat and poultry

      chicken with garlic

      pollo al ajillo

      This flavoursome dish finds its way onto almost every tapas menu in Spain and varies only slightly. It’s so common, yet so simple to make. If you‘re unable to get hold of Brandy de Jerez, substitute it for Cognac or Armagnac.

      8 chicken wings

      1 teaspoon oak-smoked sweet Spanish paprika

      1 tablespoon lemon juice

      2 tablespoons olive oil

      6 garlic cloves, coarsely crushed

      150 ml/⅔ cup Brandy de Jerez

      sea salt and freshly ground black pepper

      SERVES 4

      Put the chicken wings in a non-reactive bowl, then rub the paprika evenly over the skin. Add the lemon juice, cover and let marinate in the refrigerator for 2 hours.

      Heat the oil in a heavy-based frying pan/skillet until smoking, add the chicken and brown on all sides. Reduce the heat, add the garlic and cook for a further 2 minutes. Add the brandy, tilt the pan/skillet to catch the flame and burn off the alcohol until the flames subside. Cover with a lid and simmer for 10 minutes. Add salt and pepper to taste, then serve.

      catalan chickpea salad

      ensalada catalana de garbanzos

      This delicious, warm salad relies on just a handful of ingredients. With such a wonderful combination of flavours, you would never guess that it has a cooking time of just five minutes. You can forgo the pine nuts, but they do add a lovely bite to this salad.

      3 tablespoons extra virgin olive oil

      1 red onion, sliced

      2 garlic cloves, chopped

      200 g/8 oz. chorizo, sliced

      2 bay leaves, bruised

      2 tablespoons pine nuts, toasted in a dry frying pan/skillet (optional)

      400 g/2 cups canned chickpeas, drained, reserving 2 tablespoons of their liquid

      coarsely ground black pepper

      1 small tomato, finely chopped, to serve

      SERVES 4

      Heat the oil in a frying pan/skillet, add the onion, garlic, chorizo and bay leaves and sauté over gentle heat for 5 minutes or until softened but not browned. Stir in the toasted pine nuts, if using, and chickpeas with their liquid. Heat until the flavours are combined, mashing a little with a fork.

      Sprinkle with pepper and the chopped tomato and serve hot, warm or cool, but never chilled.

      chorizo in red wine

      chorizo al vino tinto

      Chorizo comes in many different varieties. You can get smoked, unsmoked, fresh and cured. Spicy fresh chorizo, the size of regular breakfast sausages, works well in this recipe. Large quantities of paprika give the dish a rich colour and a pungent flavour. Each region of Spain has its own version – this one is simple and delicious.

      1 tablespoon olive oil

      300 g/10 oz. small, spicy fresh chorizo sausages, cut into 1-cm/½-inch slices

      100 ml/½ cup red wine

      crusty bread, to serve

      SERVES 4

      Put the oil in a heavy-based frying pan/skillet and heat until smoking. Add the chorizo and cook for 1 minute. Reduce the heat, add the wine and cook for 5 minutes. Transfer to a serving dish and set aside to develop the flavours. Serve warm with crusty bread.

      pork and veal turnovers

      empanadillas de carne

      These small, savoury pies are great to serve alongside other tapas. They can be made days in advance and frozen, making them the perfect choice if you have a large group of guests to feed and you want to be free to entertain.

      freshly squeezed juice of 1 lemon

      100 g/1 stick butter

      225 g/1½ cups plain/all-purpose flour

      a pinch of sea salt

      STUFFING

      1 tablespoon olive oil

      1 tablespoon finely grated onion

      1 garlic clove, crushed

      100 g/4 oz. minced/ground pork

      100 g/4 oz. minced/ground veal

      1 tablespoon tomato paste

      1 tablespoon white wine

      1 teaspoon dried oregano

      1 teaspoon chopped fresh parsley

      1 hard-boiled egg, mashed

      2 eggs

      sea salt and freshly ground white pepper

      oil, for frying

      a biscuit/cookie cutter, 8 cm/3 inches diameter

      an electric deep-fryer (optional)

      SERVES 4

      To make the pastry, put the lemon juice, butter and 100 ml/½ cup water in a saucepan, heat until melted, then let cool. When cool, sift in the flour and salt and mix slowly. Knead on a floured surface until the mixture loses its stickiness. Wrap in clingfilm/plastic wrap and refrigerate for 2 hours.

      Meanwhile, to make the stuffing, heat the oil in a frying pan/skillet. Add the onion, garlic, pork and veal and cook for 3 minutes. Add the tomato paste, wine, oregano and parsley, then cook for 5 minutes. Remove from the heat, season well and add the hard-boiled egg. Let cool, cover and chill.

      Put the pastry on a floured surface and roll out to a 5-mm/⅛inch thickness. Cut

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