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Tapas recipes. Three Interesting and Easy Spanish Tapas Recipes Bread with Tomatoes

Who knows the tastiest Spanish tapas! With the five easy recipes below, you can now set up a tapas bar in your own home and invite guests over to surprise them with Spanish dishes.

Cheese cone with mousse from Doctor's sausage

“I have been preparing these tapas for many years, but despite this, they remain modern and continue to delight and surprise our guests. We didn’t come up with any toppings for them! And in Moscow, we decided to stir up the taste memory of our new friends by adding "Doctor's" sausage to the list of ingredients. It was nice to see the smiles on their faces!” comments Adrian Ketglas.

INGREDIENTS

(4 servings)

For the mousse from the "Doctor's" sausage:

150 ml cream with 38% fat

50 g white bread

salt, pepper to taste

For horn:

15 g butter

10 g powdered sugar

10 g parmesan or similar cheese, finely grated

15 g egg white

For garnish:

2 small tomatoes

100 g parmesan or similar cheese

Cooking method

Mousse from "Doctor's" sausage

Cut off the crusts from the bread and soak it in 50 g of cream. Cut the sausage into small pieces. Grind sausage and soaked bread in a blender, gradually pouring in the remaining cream. Add salt and pepper. Put the mousse in a pastry bag.

Let the butter soften at room temperature. Then add the rest of the ingredients and knead the dough for 5 minutes until completely smooth. Spread the dough on a silicone sheet in a thin layer in the form of circles using a round mold in the form of a frame and bake on a baking sheet in an oven preheated to 180 ° C for 2 minutes. Then, using a metal cone mold, quickly roll the circles of dough into horns and leave to cool.

Make tomato concasse. To do this, scald them with boiling water, cool with ice water, peel, cut into 4 parts, remove the seeds, and cut the flesh into small cubes. Cut the cheese into the same small cubes as the tomato.

Put 1 coffee spoon of garnish into the cone, and put the mousse from the "Doctor's" sausage on top. You can decorate the horn with flower petals. Put the horns in glasses filled with coarse salt.

Comment

The horns should be crunchy, so keep them in a dry place and serve immediately after stuffing. Well, at least half an hour later!

Marinated salmon and potatoes in saffron allioli with orange oil

INGREDIENTS

(4 servings)

2 large potatoes

120 g salmon fillet

8 strands of saffron

2 egg yolks

1 garlic clove

60 ml Virgen olive oil

2 oranges

2 tbsp white wine

150 g sugar

Optional:

a sprig of fresh dill and a few small leaves of arugula

Cooking

Salmon. Mix salt and sugar, roll fish in them. Place in a bowl and refrigerate for 6 hours. Then rinse with water and set aside.

Peel potatoes and cut into small cubes. Boil in salted water until almost done (al dente). Postpone.

Allioli sauce with saffron. Place saffron in white wine and bring to a boil. Strain. Remove the saffron threads, pour out the wine. Place the egg yolks, saffron strands and finely chopped garlic clove in a bowl. Constantly and intensively whisking the mixture, pour 50 ml of olive oil into it in a thin stream. Get a homogeneous sauce - alloli. Salt, pepper and set aside.

Orange oil. Squeeze the juice from two oranges, pour it into a pan and reduce by half over high heat. When the juice has cooled slightly, stir it vigorously with the remaining olive oil.

Toss the potatoes with the aloli sauce and arrange on a plate. Top with thinly sliced ​​salmon and drizzle with orange oil. You can decorate the dish with a small sprig of fresh dill or arugula leaves - they will bring freshness and color contrast to it.

Comment

These tapas can be served either cold or warm. When choosing the latter option, make sure that the salmon is at room temperature, and the temperature of the potatoes does not exceed 60 ° C, otherwise the aloli will turn into an omelet.

Green pea cream soup with 100% Iberico de Bellota ham Cinco jotas and mozzarella

“This green creamy soup can be made all year round with frozen peas! But still, cooking this dish from tender freshly picked peas is a special pleasure. It can be served both cold and hot. To turn cream soup into tapas, it is enough to serve it in small bowls. And how pleasing to the eye is its rich green color when served in glasses or piles!”

INGREDIENTS

(4 servings)

For soup:

500 g green peas

500 ml chicken broth

100 ml low fat cream

1 garlic clove, finely chopped

1 stem lemongrass

1 sprig fresh thyme

salt, pepper to taste

For garnish:

12 mini mozzarella balls

70g 100% Iberico de Bellota ham Cinco jotas, thinly sliced

20 g pitted black olives

4 lime wedges, peeled

40 g fresh green peas, peeled

2 tbsp olive oil

4 fresh mint leaves

Cooking

Bring chicken broth to a boil, add lemongrass, thyme and garlic, simmer for 5 minutes. Then pour in the peas and cook over low heat for another 10 minutes. Pour in the cream and after 3 minutes remove from heat, season with salt and pepper.

Remove sprigs of thyme and lemongrass. Using a blender, make the mass homogeneous. Then rub it through a very fine sieve. So that the soup does not lose its rich green color, you need to immediately cool it.

Finely chop the black olives and separately the jamon. Lay them out individually on paper towels and dry at room temperature.

Brush mozzarella balls with olive oil, salt and pepper. Cut each lime wedge into 6 pieces.

If you are serving this dish in plates, you should first place mini-mozzarella balls on the bottom, sprinkle them with dried olives and jamon. Then put slices of jamon and fresh peas cut in half. And finally, lime slices and mint leaves. Then the soup is poured in.

Comment

“If you decide to serve creamy pea soup in stacks, I suggest skewering the mozzarella and jamon with skewers or toothpicks to make them easier to eat.”

Veal cheeks with beetroot and mushroom puree

“These tapas are always served hot, as they are generally a typical autumn/winter dish.”

INGREDIENTS

(4 servings)

For cheeks

2 veal cheeks

1 carrot

half an onion

2 garlic cloves

300 g celery root

1 bay leaf

1 tbsp olive oil

2 Jamaican (allspice) peppercorns

100 ml red wine

10 g finely chopped green onion

250 g beef broth

salt, pepper to taste

For mushroom puree:

1 large potato

250 g assorted mushrooms

1 coffee cup cream

1 garlic clove

salt, pepper to taste

For beets:

1 medium beetroot

1 tbsp white balsamic vinegar

salt, pepper to taste

For decoration (optional):

a few leaves of young beets

powder from sublimated (dried) beets

Cooking

Veal cheeks. Cut vegetables into medium cubes. Heat the olive oil in a saucepan and sauté the vegetables. Put the veal cheeks in a saucepan, pour in the red wine, then the broth.

Add bay leaf, allspice and paprika. Salt, pepper. Cook over low heat for 3 hours. After that, take out the cheeks. Evaporate the broth with vegetables by half over high heat, and then chop with a blender and rub through a sieve. Add chopped green onions. Get the sauce.

Caramelize the veal cheeks in the sauce. To do this, you first need to dry them for 10 minutes in an oven at a temperature of 180 ° C. Then take out the cheeks, pour over the sauce and put back in the oven at the same temperature for 4 minutes. Repeat the last operation three more times.

Mushroom puree. Boil a potato in its skin in salted water (30 minutes), peel. Heat the olive oil in a frying pan, fry the mushrooms and finely chopped garlic clove in it. Set aside 50 g of mushrooms. Warm cream slightly. Grind 200 g of mushrooms with potatoes and cream in a blender, then rub through a medium sieve to obtain a gentle and homogeneous puree.

Beet. Unpeeled whole beets wrapped in foil and baked in the oven for 2 hours at 180 °. Then take out the beets, cool, peel and cut into small cubes. Drizzle with white balsamic vinegar, salt and pepper

Put mushroom puree on a plate, on top - half a veal cheek, and on it - beets and some mushrooms (out of 50 g set aside). Garnish with young beetroot leaves or dried beetroot powder.

Tapas are all kinds of small snacks from meat, fish, vegetables, bread and other products in their various combinations. A dish of Spanish cuisine, signature tapas are served in many drinking establishments.

Spicy tapas with traditional Spanish chorizo ​​sausages and dried jamon are especially colorful. And in the home version in your kitchen, far from Spain, and due to sanctions and from a number of Spanish products, you can experiment with cooking original versions of popular tapas with spicy peanuts and Extremadura rolls.

I took a cut of raw bacon and grilled it in the oven, or you can take ready-made bacon, jamon or ham, etc. Soft cheese is desirable sheep, but simple cottage cheese or soft cream will do.

Prepare the ingredients according to the list:

For the spicy peanut filling, sauté chopped garlic and pieces of hot pepper in olive oil.
Season with coarse salt.

Add peanuts and fry everything together so that nothing burns!

Then grind this mass to the desired degree with a blender.
For example, so that one part of the peanut turns into a paste, and the other part remains whole nuts.

For an egg and nut filling that echoes the filling of Extremadura rolls, boil hard boiled eggs.

Peel and grate the cooled eggs. Combine with chopped walnuts and soft cheese. Stir, salt to taste.

Prepare the meat ingredient. If you took not ready, but raw bacon, then lay its slices on a baking sheet in one layer.

Bake in the oven on the "grill" mode until browned and fully cooked. You can just fry in a pan, just on a baking sheet at once a larger amount fits.

Wrap different types of fillings with meat slices, if necessary, secure with skewers. Serve the rest of the toppings on slices of fresh or toasted bread.

Tapas are ready!

Bon appetit and interesting culinary experiments!

The best tapas recipes. Tapas - several recipes that allow you to vary the infinity of ingredients to create delicious snacks that you can snack on before the main dishes. Spain has a large variety of tapas, an important part of the gastronomy of places like Andalusia or the Basque Country.

We offer you some simple tapas recipes. We hope you enjoy them.

Mushroom tapas recipe

The recipe for tapas made with champignons with ham and cheese is an excellent choice with which you can become an experienced tapas cook.

Ingredients:

  • 14 champignons,
  • semi cured cheese,
  • 2 cloves of garlic
  • 2-3 slices of ham
  • 6 walnuts,
  • Olive oil,
  • Salt,
  • Finely chopped parsley.

How to cook tapas:

Fabulous mushroom tapas recipe with ham and cheese. This tapa is very popular especially in Andalusia and is known in some places as "Tio Pepe". This tapas is a real treat and requires simple ingredients.

Wash the mushrooms very well, cut off the roots and save. Then stuff each mushroom with a piece of cheese, salt, add a little oil and put in the oven for 10 minutes at 180°C.

While the champignons are baking in the oven, finely chop the ham and champignon roots, pour into a frying pan and pour into a little olive oil, fry.

Take the champignons out of the oven and oven, and in each put a little of this toasted mixture, sprinkle parsley on top and tapas, "Tio Pepe" can be served.

Tapas recipe with smoked sausage

With this fabulous smoked chorizo ​​tapas recipe, you can make some delicious appetizers for special parties with your loved ones.

Ingredients:

  • 1 sheet of puff pastry
  • 1 smoked sausage
  • 1 egg.

How to cook tapas with smoked sausage:
Delicious puff pastry appetizers with smoked sausage.

Roll out a sheet of puff pastry on the countertop, and use a glass to cut it into circles.

For each circle of dough that turned out, put a circle of smoked sausage, as thick as you wish; then wrap the puff pastry in bags.

Then beat an egg and coat each packet, place everything on an oven tray and bake at 200°C for 15 minutes and enjoy this wonderful smoked sausage tapas recipe.

Salmon tapas recipe

By following the steps of this recipe, we will teach you how to cook extraordinary salmon tapas.

Ingredients:

  • 200 g smoked salmon,
  • 6 boiled and peeled eggs,
  • 8 small peppers
  • 8 large shrimp, peeled
  • Mayonnaise,
  • 16 slices of toast
  • Some ketchup.

Cooking:

In boiled eggs, first separate the egg whites from the egg yolks; and cut the yolks into small pieces.
Finely chop egg whites, smoked salmon, peppers.

Then put in a cup: egg whites, salmon, peppers and mix everything; add a few tablespoons of mayonnaise and ketchup.

Spread this mixture on slices of toast, put a little mayonnaise on top and put a large shrimp, peeled and cooked already in advance, on top. A creative and delicious salmon tapas recipe is ready.

Tapas recipe with anchovies and artichokes

Ingredients:

  • 12 artichoke seeds
  • 60 g ham,
  • Olive oil
  • 25 anchovies,
  • Salt,
  • 2 red bell peppers,
  • Vinegar.

Cooking:

Slice red bell peppers into strips and save.

Artichoke hearts, cooked in advance, open slightly and put chopped ham inside.
Then cut the anchovies into thin strips and place them on top of the artichokes.

Put the pepper strips that you have set aside in the center of the plate, on top of the artichokes; and sprinkle on top of the juice, based on olive oil, salt and vinegar.
Enjoy this delicious anchovy tapas recipe

Tapas recipe with caramelized onions

The perfect tapas recipe with caramelized onions, a way to make a very original onion, for the best tapas.

Ingredients:

  • 4 large onions
  • Olive oil,
  • Sugar 5 spoons,
  • Wine vinegar.

Cooking:

Peel the onions and cut into thin strips. Place a frying pan on the fire, pour in a little olive oil, the entire bottom of the frying pan should be covered with oil.

At first, keep the heat on medium until the onion becomes slightly transparent and decreases, it is important to stir the contents of the pan periodically so that the onion does not burn. Sprinkle with a little salt.

Later, when the onion becomes translucent, sprinkle it with sugar and stir until the onion caramelizes. Reduce heat slightly and leave for another ten minutes. The onion will turn golden and lose all the water.
At the end, drizzle the caramelized onion with a dash of vinegar, this will give it a sweet and sour taste.