Host a Tapas Party

Tapas  is the name of a wide variety of Spanish appetizers, or snacks. These are served either cold or warm depending on the item.

 With a few bottles of wine or a pitcher of Sangria (see recipe below) you can throw a tapas party that is quick and easy. 

Olives stuffed with garlic cloves are perfect right out of the bottle.

ROASTED ALMONDS

1/3 pound blanched whole almonds
1 teaspoon peanut oil
1 1/2 teaspoons coarse salt

Heat oven to 300 degrees. Spread almonds in one layer in a roasting pan and roast in oven for 22 minutes. Remove, mix with oil, then mix with salt. Spread on a towel to cool, 15-20 minutes. These are best when eaten within a few hours.

Red Peppers Stuffed with Tuna Salad1 jar roasted peppers

2 cans of oil packed tuna

Drain tuna and mix with a little mayonaise
Salt and pepper to taste. Drain peppers and stuff with tuna salad. Serve at room temperature.

STUFFED NEW POTATOES

1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions

Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell,reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Garnish each potato with parsley. Yield: 12 stuffed potatoes.

Tortilla espanola makes 8-10 servings as an appetizer.

Ingredients:

• 1 lb shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 2-3 oz of dry sherry
• 1/4 cup virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 Baguette

Preparation:

This garlic shrimp recipe, makes 4 servings as an appetizer.

In a heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Burnt garlic tastes bitter so watch the pan! Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir briskly until the shrimp turn pink and curl – about 3 minutes. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.



Try Pinchos Moruños