Recipes

Chorizo and Bread Skewers

Chorizo and Bread Skewers

PINCHO DE CHORIZO
Spain's renowned chorizo, a sausage bursting with rich flavors, takes center stage in this simple yet delectable tapa. Paired with a bread cube, this combination is a classic addition to any tapas spread.
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Ingredients

MAKES 8 TAPAS (4 SERVINGS)

  • 1 teaspoon olive oil
  • ¼ pound 2 links chorizo, each cut into 4 pieces
  • 1 tablespoon dry red or white wine
  • 1 ½-inch slice long-loaf (baguette) bread, cut into quarters

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Add the chorizo pieces and cook, stirring, until browned on all sides.
  • Pour in the wine and continue cooking, stirring gently, until the wine is absorbed.
  • On each toothpick, thread 1 piece of chorizo, followed by 1 piece of bread.

Notes & Wine Advice

Serve the skewers hot and savor the delightful combination of chorizo and bread. Enjoy this effortlessly delicious tapa!
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Course; Bread / Pork / Tapas
Cuisine; European / Spain

Potato and Seafood Skewers

Potato and Seafood Skewers

PINCHO DE PATATA, HUEVO, ATÚN Y GAMBA
This delectable banderilla of potato, egg, tuna, and shrimp reaches its peak of flavor when allowed to meld overnight in the refrigerator. Optionally served with a delightful onion-and-oil dressing, this tapa is a perfect blend of textures and tastes.
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Ingredients

MAKES 8 TAPAS (4 SERVINGS)

Instructions

  • Place the potatoes in a small saucepan with enough cold water to cover, and add salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 20 minutes or until tender when pierced with a knife.
  • Drain and let cool slightly.
  • Peel and cut each potato into 4 (¼-inch) slices.
  • Set aside.
  • Meanwhile, sprinkle the shrimp with salt.
  • Bring a small saucepan of water to a boil over high heat.
  • Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
  • Drain and let cool.
  • Remove the shell and the vein.
  • In a serving dish just large enough to hold the 8 potato slices, add the oil and spread to coat the bottom.
  • Sprinkle with salt and arrange the onion rings in the dish, placing the potato slices over the onions.
  • Top each potato with a slice of egg and a chunk of tuna.
  • On each toothpick, add 2 pieces of onion and top with 1 shrimp.
  • Attach the toothpick to the potato-egg-tuna layer.
  • Dab with mayonnaise and sprinkle with parsley.

Notes & Wine Advice

Serve at room temperature or refrigerate for up to 24 hours. Bring to room temperature before serving. Enjoy this flavorful and visually appealing tapa!
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Course; Fish / Tapas
Cuisine; European / Spain

Herbed Marinated Green Olives

Herbed Marinated Green Olives

Celebrate the Spanish love for olives with this appetizing recipe that elevates the flavor of green olives through the infusion of garlic, thyme, rosemary, and oregano.
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Ingredients

SERVES 6 TO 8 / PREPARE AT LEAST 3 DAYS IN ADVANCE

Instructions

  • Combine all the ingredients in a glass jar with a tight-fitting lid, add water to cover, and shake well.
  • Allow the mixture to marinate in the refrigerator for at least 3 days.
  • Discard the bay leaves.

Notes & Wine Advice

Serve the marinated green olives cold or at room temperature. Enjoy the flavorful infusion!
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Course; Tapas
Cuisine; European / Spain
Diets; Vegetarian

Spanish Paprika Olives

Spanish Paprika Olives

Embrace the essence of Spanish cuisine with this delightful fusion of olives and pimentón. As key players in countless Spanish dishes, they seize the spotlight alongside an ensemble of spices and herbs commonly found in Spanish kitchens. These olives age gracefully in the refrigerator, continually enhancing their flavors.
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Ingredients

SERVES 4 / PREPARE AT LEAST 3 DAYS IN ADVANCE

Instructions

  • Combine all the ingredients in a glass jar with a secure lid and shake thoroughly.
  • Allow the mixture to marinate in the refrigerator for at least 3 days.

Notes & Wine Advice

Serve the spiced olives cold or at room temperature. Enjoy!
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Course; Tapas
Cuisine; European / Spain
Diets; Vegetarian

Spiced Spanish Olives with Garlic and Paprika

Spiced Spanish Olives with Garlic and Paprika

In the realm of Spanish cuisine, olives and pimentón (paprika) reign supreme, infusing a myriad of dishes with their robust flavors. This recipe places them front and center, complemented by an array of spices and herbs commonly found in Spanish kitchens. These delectable olives only improve with time, making them a perfect make-ahead treat that can be stored in the refrigerator for weeks.
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Ingredients

SERVES 4 / PREPARE AT LEAST 3 DAYS IN ADVANCE

Instructions

  • Combine all the ingredients in a glass jar with a secure lid and shake thoroughly.
  • Allow the mixture to marinate in the refrigerator for at least 3 days

Notes & Wine Advice

Serve the spiced olives cold or at room temperature. Enjoy!
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Course; Tapas
Cuisine; European / Spain
Diets; Vegetarian

Vibrant Beet Elegance

Vibrant Beet Elegance

Experience the natural beauty of beets in this refreshing salad, enhanced with onions, red wine vinegar, and presented on a bed of crisp lettuce.
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Ingredients

SERVES 4:

Instructions

  • Begin the beet transformation by placing them in a medium saucepan with cold water to cover.
  • Simmer over low heat, covered, for about 1 hour or until they yield to a knife’s gentle pierce.
  • Replenish the water if needed.
  • Once tender, drain and let them cool before peeling and slicing into ¼-inch slices.
  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper, creating a flavorful elixir.
  • In a serving dish, arrange half of the beet slices, seasoning with salt, pepper, and slivered onions.
  • Drizzle half of the dressing over this colorful layer.
  • Repeat for a second delightful stratum.
  • Let the salad chill in the refrigerator for 30 minutes, achieving the perfect coolness without losing the vibrant flavors.
  • Line a serving platter with crisp lettuce leaves, gracefully spoon the beet ensemble over them, and savor this visual and culinary delight.
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Course; Salad
Cuisine; European / Spain

Blue Cheese Bliss in Endive Cups

Blue Cheese Bliss in Endive Cups

Transform ordinary endives into a delightful tapas experience with this recipe that combines the cuplike leaves with a luscious blue cheese mixture. Perfect for hand-held indulgence or as an elegant addition to your table.
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Ingredients

SERVES 4 TO 6

Instructions

  • In a medium bowl, achieve blue cheese perfection by mashing it with a spoon until smooth.
  • Introduce the mayonnaise to the mix, ensuring a harmonious blend.
  • Spread 2 teaspoons of the decadent cheese mixture on the green end of each endive leaf.
  • Arrange 4 to 6 leaves on individual salad plates, with the green tips gracefully facing outward.
  • Sprinkle a touch of freshness with finely chopped parsley, enhancing both the visual appeal and the flavor profile.

Notes & Wine Advice

Serve these blue cheese-filled endive cups at room temperature, inviting everyone to savor the delightful fusion of textures and tastes.
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Course; Cheese / Salad
Cuisine; European / Spain

Pomegranate Elegance with Cabbage Symphony

Pomegranate Elegance with Cabbage Symphony

Celebrate the rich history of Spain with a salad that pays homage to the conquest of Granada in 1492, featuring the iconic pomegranate in a delightful union with crisp cabbage.
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Ingredients

SERVES 4:

Instructions

  • In a small bowl, whisk together extra-virgin olive oil, wine vinegar, finely chopped garlic, Dijon mustard, scallions, salt, and pepper, creating a harmonious dressing.
  • In a symphony of textures, add the finely shredded green cabbage and the jewel-like pomegranate seeds to the bowl.
  • Toss the ingredients together, ensuring each piece is coated in the flavorful dressing.
  • Let this exquisite ensemble marinate at room temperature, allowing the flavors to intermingle and create a taste symphony.

Notes & Wine Advice

Serve this pomegranate-infused cabbage delight, a testament to the culinary treasures inspired by Spanish history.
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Course; Fruit / Salad
Cuisine; European / Spain

Watercress and Carrot Harmony with Anchovy Elegance

Watercress and Carrot Harmony with Anchovy Elegance

Experience the culinary artistry of Chef José Barcena from New York’s renowned San Martín Restaurant with this exquisite salad, where the bold essence of anchovies takes center stage.
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Ingredients

SERVES 4:

Instructions

  • On individual salad plates, create a visual masterpiece: arrange watercress, covering half the plate with stems towards the center.
  • On the other half, artfully fan out the carrot strips, covering the watercress stems.
  • Let’s craft the dressing: whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, finely chopped anchovies, capers, onion, salt, black pepper, sour pickle, tomato, and fresh parsley in a small bowl.
  • Pour this exquisite dressing over the salad, marrying the crispness of watercress with the delicate allure of carrots.

Notes & Wine Advice

Serve this culinary symphony at room temperature, savoring the anchovy-infused elegance.
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Course; Salad
Cuisine; European / Spain

Moorish-Infused Andalucian Salad

Moorish-Infused Andalucian Salad

Transport your taste buds to Andalucia with this vibrant salad, where the Moorish influence shines through the distinctive blend of cumin and paprika.
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Equipment

  • Food processor

Ingredients

Instructions

  • In a blender or food processor, combine tomatoes, cumin, mashed garlic, paprika, and 2 tablespoons of olive oil.
  • Blend until smooth.
  • Add the remaining 4 tablespoons of oil, red wine vinegar, salt, and pepper.
  • Blend until well incorporated.
  • Wash and dry the escarole, tearing it into bite-sized pieces.
  • Arrange the escarole on individual salad plates.
  • Spoon the flavorful dressing over the escarole.
  • Garnish with black olives and hard-boiled eggs.

Notes & Wine Advice

Serve this refreshing salad at room temperature, savoring the fusion of Mediterranean flavors.
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Course; Salad
Cuisine; European / Spain