Recipes

Spanish Quail with Pearl Onions and Pine Nuts

Spanish Quail with Pearl Onions and Pine Nuts

Codornices con Cebolletas y Piñones
This delightful preparation of quail is perfect for a tapa, but it's substantial enough to be a main course. Due to their petite size, I prefer to serve quail in individual casserole dishes for an elegant presentation.
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Ingredients

Servings: 4

Instructions

  • Begin by seasoning the quail with a pinch of salt.
  • Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the quail and cook, turning them once, until they are nicely browned on both sides.
  • Transfer the quail to a serving platter.
  • In the same casserole dish, add the pearl onions, carrots, and garlic.
  • Reduce the heat to low, cover, and cook until the onions become tender.
  • You can prepare this step in advance if needed.
  • Return the quail and any accumulated juices to the casserole dish.
  • Add the piquillo peppers, white wine, broth, pine nuts, parsley, thyme, bay leaf, and a dash of salt and pepper.
  • Cover and cook for an additional 15 to 20 minutes, or until the quail are just tender.
  • Transfer the quail to a warm serving platter or individual casserole dishes.
  • Continue to cook the sauce for an extra 1 to 2 minutes.
  • Remove the bay leaf, then pour the sauce over the quail.

Notes & Wine Advice

Serve this exquisite Spanish quail dish while it’s hot and flavorful.
This dish combines the rich flavors of quail with the sweetness of pearl onions and the nuttiness of pine nuts, making it a delightful Spanish culinary experience.
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Course; Quail
Cuisine; European / Spain

Black Olive Tapenade

Black Olive Tapenade

Pâté de Aceituna Negra
This Black Olive Tapenade, or Pâté de Aceituna Negra, is a versatile spread that can be used on bread rounds, served over goat cheese, or combined with other compatible ingredients of your choice. It's best when prepared in advance to allow the flavors to meld.
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Ingredients

Makes about 24 tapas

Instructions

  • Combine all the ingredients, except the bread and pimiento strips, in a medium bowl.
  • Mash the mixture lightly with a fork.
  • Cover it and refrigerate it for at least 2 hours, or overnight if you prefer, to allow the flavors to meld.
  • When you’re ready to serve, spread about ½ teaspoon of the tapenade over each bread slice.
  • Top each slice with a pimiento strip for a pop of color.
  • Serve your Black Olive Tapenade and enjoy!

Notes & Wine Advice

This tapenade is a delightful and flavorful addition to your tapas spread. The combination of black olives, capers, anchovies, and garlic creates a savory, briny spread that pairs wonderfully with crusty bread.
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Course; Side Dish / Tapas
Cuisine; European / Spain
Diets; Vegetarian

Roasted Vegetable and Strawberry Bruschetta

Roasted Vegetable and Strawberry Bruschetta

Tostas de Escalivada con Fresón
This innovative tapa, inspired by Chef Sergi Arola of La Broche restaurant in Madrid, takes roasted vegetables to a whole new level by incorporating strawberries instead of tomatoes. The result is a unique and refreshing treat that's sure to impress your party guests.
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Ingredients

Makes about 12 tapas

Instructions

  • Preheat your oven to 500°F.
  • Arrange the baby eggplant, red bell pepper, and onion in a roasting pan.
  • Roast them for about 20 minutes, turning the eggplant and pepper once.
  • Let them cool, then peel the pepper, core it, and remove the seeds.
  • Peel the eggplant, cut it in half lengthwise, and remove most of the seeds.
  • While the vegetables are still warm, coarsely chop the pepper, eggplant, and onion and transfer them to a medium bowl.
  • Gently fold in the sliced strawberries, finely chopped olives, parsley, mashed garlic, balsamic vinegar, and 2 teaspoons of olive oil.
  • Cover the mixture and refrigerate it for at least 2 hours, or overnight if you prefer, to allow the flavors to meld.
  • Preheat your oven to 350°F.
  • Remove the strawberry and vegetable mixture from the refrigerator.
  • Place the bread slices on a baking sheet and bake them until they become crisp but not browned.
  • Brush the bread slices with a little olive oil, then spread 1 tablespoon of the topping on each slice.
  • Place an anchovy diagonally across the top and position a caper on either side.

Notes & Wine Advice

Serve your Roasted Vegetable and Strawberry Bruschetta at room temperature.
Enjoy this wonderfully creative and refreshing tapa that combines the earthiness of roasted vegetables with the sweetness of strawberries. It’s sure to be a hit at your next gathering!
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Course; Bread / Fruit / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Garlicky Egg and Mushroom Canapé

Garlicky Egg and Mushroom Canapé

Pincho de Revuelto de Seta
This Pincho de Revuelto de Seta is a vegetarian delight, featuring garlicky scrambled eggs on bread, a common and hearty tapa from the northern regions of Spain. This particular recipe, inspired by the Basque city of Vitoria, is sure to please your taste buds.
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Equipment

  • small skillet

Ingredients

Makes 8 to 12 tapas

Instructions

  • Half-fill a skillet with hot water that is slightly larger than the one in which the eggs will cook.
  • Bring it to a boil over high heat, then reduce the heat to maintain a low simmer.
  • In a small bowl, lightly beat the eggs, milk, salt, and pepper.
  • Heat the olive oil in a small skillet over high heat.
  • Add the chopped mushrooms and cook for about 1 minute.
  • Stir in the finely chopped parsley and cook for a few seconds, then remove the skillet from the heat.
  • Add the beaten egg mixture and place the skillet in the larger skillet filled with hot water.
  • Stir constantly with a wooden spoon until the eggs are set but still soft.
  • You can prepare this ahead if desired.
  • Spoon the mixture onto each bread slice.

Notes & Wine Advice

Serve your Garlicky Egg and Mushroom Canapé at room temperature.
Enjoy this delectable vegetarian tapa with the rich and hearty flavors of eggs, mushrooms, and garlic on crusty bread. It’s a delightful addition to any tapas menu.
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Course; Eggs / Tapas / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Toasted Garlic and Tomato Bread

Toasted Garlic and Tomato Bread

Pa Amb Tomàquet
A regional specialty from Barcelona, Pa Amb Tomàquet, has found its way into the hearts of Spaniards throughout the country. The best way to enjoy it is with thick slices of Catalan country bread, toasted to perfection and served warm.
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Ingredients

Makes 4 servings

  • 5 tablespoons extra-virgin olive oil
  • 4 garlic cloves mashed in a garlic press or mortar
  • 4 ¾-inch slices round country bread or baguette bread
  • 1 very ripe medium tomato

Instructions

  • Preheat your oven to 350°F.
  • In a small bowl, combine the extra-virgin olive oil and the mashed garlic.
  • Place the bread slices on a baking sheet and toast them until they become lightly crisp.
  • Keep the oven on.
  • Cut the tomato in half crosswise, and gently squeeze each half to extract the seeds.
  • Brush the toasted bread with the garlic and olive oil mixture and rub it well with the ripe tomato.
  • Repeat the process for the other side of the bread.
  • (You can prepare this ahead if you wish. )
  • Toast the bread again in the oven until it becomes perfectly crisp.
  • Serve your Pa Amb Tomàquet while it’s still warm.

Notes & Wine Advice

Enjoy this iconic Catalan dish as a delightful appetizer or snack, and savor the combination of garlic, tomato, and olive oil on crusty bread.
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Course; Appetizer / Bread / Snack / Tapas
Cuisine; European / Spain

Spicy Beef Empanadillas

Spicy Beef Empanadillas

The recipe for these empanadillas filled with seasoned ground beef, featuring a kick of crushed dried red peppers, hails from the heart of Santiago de Compostela at Bar Coruña. You can enjoy them either hot or cold, making them a versatile and flavorful addition to your menu.
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Ingredients

Yields about 40 delectable tapas

Instructions

  • Begin by preparing the empanada dough.
  • Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create equally sized rounds.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the finely chopped onion, minced garlic, and finely chopped green bell pepper.
  • Cook and stir until the vegetables become tender, which should take about 8 minutes.
  • Add the ground beef and cook, stirring, until it’s browned.
  • Season with salt and pepper.
  • Stir in the tomato paste, water, white wine, and crushed red chili pepper.
  • Cover and let it simmer for an additional 10 minutes.
  • Allow the filling to cool.
  • Place about 1 tablespoon of the filling in the center of each dough round.
  • Fold over and press the edges with a fork to seal.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat, or for the best results, use a deep fryer set to 375°F.
  • To check if the oil is ready, toss in a cube of bread; it should quickly brown.
  • Carefully place the filled empanadillas in the hot oil, turning them once, and fry until they achieve a light golden brown color, which typically takes about 2 minutes.
  • Retrieve them with a slotted spoon and let them drain on paper towels.

Notes & Wine Advice

Serve these delectable spicy beef empanadillas while they’re still hot.
Enjoy your revamped Spicy Beef Empanadillas, whether you serve them hot or cold, at your next gathering!
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Course; Beef
Cuisine; European / Spain

Tomato and Tuna Stuffed Baked Pockets

Tomato and Tuna Stuffed Baked Pockets

These delightful baked pockets are perfect for your party spread. Filled with a savory mixture of tuna and featuring the exceptional quality of Spanish tuna, they’re a true crowd-pleaser.
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Ingredients

Yields approximately 40 delectable tapas

Instructions

  • Start by preparing the pocket dough.
  • Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create evenly sized rounds.
  • Preheat your oven to 350°F.
  • In a medium skillet, heat the olive oil over medium heat.
  • Add the finely chopped onion, minced garlic, and diced green bell pepper.
  • Cook and stir until the vegetables become tender and soften, which should take about 8 minutes.
  • Stir in the chopped tomatoes, cooked peas, flaked tuna, and finely chopped hard-boiled egg.
  • Continue to cook until the tomatoes are absorbed into the mixture.
  • Allow the filling to cool.
  • Place approximately 1 tablespoon of the filling in the center of each dough round.
  • Pull up the sides and pinch to seal the pockets.
  • Brush the tops with the beaten egg for a lovely golden finish.
  • Arrange the prepared pockets on a lightly greased cookie sheet and bake in the preheated oven for about 15 minutes, or until they achieve a deep golden color.

Notes & Wine Advice

Serve these mouthwatering pockets while they’re hot or at room temperature.
Enjoy your homemade Tomato and Tuna Stuffed Baked Pockets as a delightful addition to your party menu!
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Course; Fish
Cuisine; European / Spain

Savory Veal and Chorizo Pockets

Savory Veal and Chorizo Pockets

Indulge in the exquisite flavors of Spanish veal enhanced by the bold and smoky chorizo in these savory turnovers. These delightful pockets are a guaranteed hit at any tapas gathering.
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Ingredients

Prepare in advance: 3 hours / Yields approximately 40 mouthwatering tapas

  • 1 batch of Homemade Pocket Dough or empanada dough
  • Veal and Chorizo Filling
  • 1 tablespoon of high-quality olive oil
  • 1 medium-sized onion finely chopped (about 2/3 cup)
  • 1 clove of garlic finely minced
  • 1/4 pound 2 links of chorizo, finely chopped
  • 1 pound of ground veal
  • 3 tablespoons of tomato paste
  • 1/4 cup of dry white wine
  • 1 red bell pepper finely diced
  • 1 tablespoon of freshly chopped flat-leaf parsley
  • 1 tablespoon of finely chopped green olives preferably Spanish
  • A pinch of kosher or sea salt
  • Freshly ground black pepper to taste
  • Olive oil for frying

Instructions

  • Begin by preparing the pocket dough.
  • Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create equally sized rounds.
  • Now, let’s create the flavorful filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the finely chopped onion and minced garlic, and sauté them until the onion becomes soft and translucent, which should take about 5 minutes.
  • Add the finely chopped chorizo and continue to cook, stirring, for approximately 5 more minutes.
  • Increase the heat to high, introduce the ground veal, and cook while stirring until the veal is lightly browned.
  • Stir in the tomato paste, white wine, diced red bell pepper, parsley, green olives, salt, and pepper.
  • Reduce the heat to low and allow the mixture to simmer until the meat is fully cooked and the sauce is well blended, typically around 20 minutes.
  • Spoon approximately 1 tablespoon of the filling into the center of each dough round.
  • Fold the dough over the filling, shaping it into a half-moon shape, and use a fork to firmly seal the edges.
  • In a medium skillet, heat at least 1 inch of olive oil over medium-high heat, or for the best results, use a deep fryer set to 375°F.
  • To check if the oil is ready, toss in a cube of bread; it should quickly brown.
  • Carefully place the filled pockets in the hot oil, turning them once, and fry until they achieve a light golden brown color, typically about 2 minutes.
  • Retrieve them with a slotted spoon and let them drain on paper towels.
  • Serve these mouthwatering pockets while they’re still hot.

Notes & Wine Advice

Enjoy your homemade Savory Veal and Chorizo Pockets as a tantalizing treat at your next tapas gathering!
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Course; Pork / Veal
Cuisine; European / Spain

Savory Tuna, Peas, and Bell Pepper Pockets

Savory Tuna, Peas, and Bell Pepper Pockets

These pockets filled with a delectable combination of tuna, peas, and green bell pepper are perfect for any party. You can prepare them in advance and keep them refrigerated until it’s time to bake, making them a convenient and tasty choice for your gatherings.
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Ingredients

Yields approximately 40 delightful bites / Prepare in advance: 3 hours

Instructions

  • Start by preparing the pocket dough.
  • Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create evenly sized rounds.
  • Now, let’s create the flavorful filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Add the chopped onion, minced garlic, and diced green bell pepper.
  • Cook and stir until the vegetables become tender and soften, which should take about 8 minutes.
  • Season with salt and pepper.
  • Stir in the finely chopped tomatoes, reduce the heat to low, and cook until they become soft and release their juices, which usually takes 2 to 3 minutes more.
  • Add the cooked peas, flaked tuna, and chopped hard-boiled egg.
  • Continue to cook and stir for an additional 2 minutes.
  • Allow the filling to cool.
  • Spoon approximately 1 tablespoon of the filling into the center of each dough round.
  • Fold the dough over the filling, forming a half-moon shape, and seal the edges securely with the prongs of a fork.
  • In a medium skillet, heat at least 1 inch of olive oil over medium-high heat, or for the best results, use a deep fryer set to 375°F.
  • To check if the oil is ready, toss in a cube of bread; it should quickly brown.
  • Carefully place the filled pockets in the hot oil, turning them once, and fry until they achieve a light golden brown color, which typically takes about 2 minutes.
  • Retrieve them with a slotted spoon and let them drain on paper towels.

Notes & Wine Advice

Serve these delectable savory pockets while they’re still piping hot.
Enjoy your homemade Savory Tuna, Peas, and Bell Pepper Pockets as a crowd-pleasing treat at your next gathering!
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Course; Fish / Tapas
Cuisine; European / Spain