Summer Recipes: Quick and Easy Tapas
For a taste of Spain on a hot summer day, try these simple tapas
Jun 5, 2009
Tapas have long been part of the cuisine and social life of Spain and are getting more and more popular all over the world. But you don’t need to go to a tapas bar to enjoy these tasty little appetizers. The following recipes are easy to prepare at home and add instant flair to any gathering. So turn on some Spanish guitar music, pour yourself a glass of red wine (save the rest of the bottle for the sangria), and get ready to travel to sunny Spain without going farther than your backyard patio.
Sangria
- 1 750-ml bottle red wine, preferably Rioja
- 3 cups apple juice
- 1 navel orange, sliced thinly
Mix in a pitcher and serve cold.
Marinated Mushrooms
- 1/2 kg button mushrooms, halved or quartered
- 1/4 cup olive oil
- 4 large garlic cloves, mashed to a pulp with a good pinch of coarse salt
- 1/4 cup lemon juice
- 2 tbsp chopped fresh flat-leaf parsley
In a large skillet, heat the olive oil over medium heat. Add the mashed garlic and cook until fragrant, stirring constantly. Add the mushrooms and cook, stirring frequently, for about 2-4 minutes or until they start to soften. Remove from the heat and stir in the lemon juice and parsley. Let stand for at least half an hour before serving.
Spanish Style Chicken Salad
- 1 large supermarket rotisserie chicken breast, diced
- 1 (quantity) jar of roasted red peppers, diced, or roasted red pepper antipasto
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
Mix all ingredients and let rest for at least half an hour. Serve with slices of crusty bread.
Pica-pica Plate
The term pica-pica has its roots in the Spanish verb picar, which means to bite or nibble. Arrange an assortment of the following items on a brightly coloured or earthenware plate, with cocktail forks or toothpicks on the side.
- Canned white tuna in oil, cut into chunks
- Green pimiento olives
- Cocktail onions
- Artichoke hearts
- Manchego or other Spanish cheese, cubed
- Chorizo sausage, sliced and fried lightly in oil
- Roasted red peppers
Prawns with Garlic Mayonnaise
Use precooked, peeled prawns from the freezer section of the supermarket to cut down on prep time. Thaw the prawns under running water and keep them cold until ready to serve. The mayonnaise can be made ahead and kept in the fridge until right before serving.
Using a wire whisk, or food processor, whip together:
- 2 egg yolks
- 2 tsp garlic, mashed to a pulp with a pinch of rough salt
- 1/2 tsp. Dijon mustard
Gradually add 1/2 cup olive oil, stirring briskly until thick. Stir in lemon juice to taste, about 1 or 2 tbsp.
If you are leery about using raw egg yolks, mix the garlic, mustard and lemon juice into a cup of bottled mayonnaise.
 |
 |
