Tapas On The Trail Recipes
THE 25 BEST SPANISH TAPAS
This great collection of Spanish Tapas Recipes feature an array of great small plates for you to enjoy. We love this espinacas con garbanzos:
Provided by GypsyPlate
Categories Appetizer Recipes
Number Of Ingredients 11
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.
SALSA MEATBALL TAPAS
Provided by Food Network
Categories appetizer
Time 15m
Yield 12 servings, 2 topped crackers each
Number Of Ingredients 6
Steps:
- HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives.
- TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
- Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices.
- Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese.
- Nutrition Information Per Serving: 130 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 490 mg Sodium, 8 g Carbohydrate, 1 g Dietary Fiber, 2 g Sugars, 5 g Protein
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50 BEST SPANISH TAPAS RECIPES - SPANISH SABORES
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- Tortilla de Patatas. This is pretty much the quintessential tapa: a Spanish omelet that’s often served at room temperature and accompanied by crusty bread.
- Pan con Tomate. Before I lived in Spain, I never would’ve thought to put grated tomatoes on toast. But this combo is a staple of the Spanish diet, and now it seems like the most natural thing in the world.
- Spanish olives. At Spanish bars, one of the most common tapas is also the simplest: a dish of olives. But these aren’t just any old olives from a jar—they’re often locally grown, incredibly juicy and flavorful, and sometimes marinated in herbs or garlic.
- Spanish Cheese and Cured Meats. Showcase some of the country’s best products by creating your own Spanish charcuterie board. You can never go wrong with the basics: Manchego and jamón ibérico.
- Croquetas de Jamón. There’s nothing quite as comforting as biting into a crispy croqueta and tasting the rich and creamy filling within. Croquetas de jamón are the most classic version: croquettes filled with homemade béchamel and pieces of cured Serrano ham.
- Huevos Rotos. If you want a filling and indulgent tapa, you can’t go wrong with huevos rotos. The basic elements are deep-fried potatoes and runny fried eggs, but it’s common to add Iberian ham, chorizo, or vegetables.
- Gilda. This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn’t require any cooking—just some skewering skills. The classic version consists of an anchovy, a pickled pepper, and an olive impaled on a toothpick, but you can always try other combos.
- Pisto. Spanish pisto is often compared to French ratatouille. It’s a classic combination of various vegetables and tomatoes, cooked until all their flavors meld together.
- Pimientos de Padrón. This might be my all-time favorite vegetarian (and vegan) tapa. Padrón peppers are easy to make, healthy, indulgent (salt and olive oil galore), and exciting all at the same time.
- Espinacas con Garbanzos. This is a super traditional tapa that also happens to be vegan. It’s a simple combination of spinach, chickpeas, and spices (our recipe also adds tomatoes and almonds for extra flavor).
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