Recipes

Fresh Ham with Orange-Walnut Glaze

Fresh Ham with Orange-Walnut Glaze

The delightful combination of sweet orange marmalade and walnuts enhances the savory goodness of fresh ham.
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Equipment

  • Small saucepan

Ingredients

Serves: 6

  • 3/4 cup orange marmalade preferably imported English
  • 1 tablespoon raisins
  • 2 pitted prunes finely chopped
  • 1/4 cup chopped walnut pieces
  • 3 tablespoons fresh orange juice
  • 1 tablespoon water
  • 6 slices of fresh ham approximately 1/4 inch thick

Instructions

  • In a small saucepan, combine 1/4 cup of the orange marmalade with the raisins and prunes.
  • Heat the mixture over low heat, stirring occasionally, until it comes to a simmer.
  • Cover the saucepan and let it simmer for about 10 minutes.
  • Remove the cover and continue to simmer for an additional 5 minutes, stirring occasionally.
  • Allow the mixture to cool.
  • Stir in the remaining 1/2 cup of orange marmalade, the chopped walnuts, fresh orange juice, and water.
  • Arrange the slices of fresh ham in an attractive manner on a serving platter and place the orange-walnut glaze in a small serving bowl.

Notes & Wine Advice

Serve this delectable dish at room temperature to savor the harmonious blend of flavors.
Note: This tapa is perfect for sharing with friends and family, and it’s a delightful balance of sweet and savory that will be sure to impress your guests. Enjoy!
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Course; Fruit / Nuts / Pork / Tapas
Cuisine; European / Spain

Chorizo and Apples in Hard Cider Glaze

Chorizo and Apples in Hard Cider Glaze

Hard cider, known as Sidra, is a beloved beverage in Asturias, and it also adds a unique twist to their culinary creations. Apple orchards are abundant in the region, and cider often finds its way into many Asturian dishes. For this delightful tapa, we recommend using the hard cider readily available in U.S. liquor stores. The delightful sweetness of apple slices perfectly complements the robust flavors of chorizo sausage.
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Ingredients

Serves: 4

  • 1/2 pound 4 links chorizo sausage
  • 2 apples peeled, cored, and sliced into 1/2-inch pieces
  • 1 cup hard cider

Instructions

  • In a small skillet, combine the chorizo, apple slices, and 1/2 cup of hard cider.
  • Place it over high heat and bring to a boil.
  • Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes.
  • As the liquid begins to evaporate, gradually add the remaining 1 1/2 cups of hard cider.
  • Slice the chorizo, and serve it alongside the apples and the delicious cider glaze.

Notes & Wine Advice

Serve this delightful dish while it’s hot, and enjoy the combination of flavors and textures.
You can also serve this as an appetizer or tapa for sharing with friends and family. It’s a perfect blend of sweet and savory that’s sure to please your taste buds.
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Course; Fruit / Pork / Tapas
Cuisine; European / Spain

Chorizo Lollipops

Chorizo Lollipops

Chupa Chups de Chorizo
This fun and unique tapa features chorizo pieces speared on a stick like lollipops, then coated with caramelized sugar. It's a delightful creation from master chef Jaume Sole, owner of Els Fogons de Can Llaudes Restaurant in Catalunya.
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Ingredients

  • Yields 16 Tapas
  • 3 ounces 1.5 links chorizo, skin removed and cut into 3/8-inch slices
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 long-loaf baguette bread

Instructions

  • Thread one slice of chorizo vertically onto each of the 16 (4- to 6-inch) skewers, resembling lollipops.
  • In a heavy small saucepan, combine the sugar and water.
  • Cook over medium heat, stirring occasionally, until the sugar dissolves.
  • Increase the heat to medium-high and cook, without stirring, until the mixture turns a light amber color.
  • Occasionally brush down the sides of the pan with a wet pastry brush and swirl the pan, which takes about 6 more minutes.
  • Remove from heat.
  • Quickly dip each chorizo lollipop into the caramelized sugar and place the skewer end in the bread at an angle, taking care not to drip the hot sugar onto your hands.
  • Let them cool and snap off any sugar drippings.
  • Arrange the bread on a tray and serve.

Notes & Wine Advice

Enjoy these delightful chorizo lollipops at your next gathering!
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Course; Pork / Tapas
Cuisine; European / Spain

Garlic Pork Ribs

Garlic Pork Ribs

In this Spanish dish, pork, a popular meat in Spain, is cooked with another beloved ingredient – garlic.
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Ingredients

Yields 4 Servings

Instructions

  • Cut the pork into individual ribs, then slice each rib crosswise into 2-inch pieces.
  • Heat the olive oil in a deep earthenware casserole dish or Dutch oven over medium heat.
  • Add the pork ribs and cook, turning occasionally, until they’re browned on all sides.
  • Reduce the heat to low, add the broth and bay leaf, cover, and simmer for about 45 minutes.
  • Uncover and cook until most of the broth has evaporated.
  • Remove some of the excess fat, leaving about 2 tablespoons in the sauce, and discard the rest.
  • In a mortar or mini-processor, mash the garlic, parsley, salt, and pepper.
  • Stir this garlic mixture into the ribs, cover, and let it sit for 2 minutes.
  • (You can prepare the ribs in advance, but don’t add the garlic mixture until the last minute.
  • ) Remove the bay leaf.
  • If you’re using an earthenware dish, serve the garlic pork ribs hot in the dish, or transfer them to a platter.

Notes & Wine Advice

Enjoy this flavorful Spanish dish!
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Course; Pork / Tapas
Cuisine; European / Spain

Chorizo in White Wine Sauce

Chorizo in White Wine Sauce

The wine adds a special depth of flavor to the chorizo in this simple and delicious dish.
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Ingredients

Yields 4 Servings

  • 1 pound 8 links of chorizo
  • 2 cups of dry white wine

Instructions

  • Place the chorizo links and white wine in a shallow earthenware casserole dish or Dutch oven.
  • Use a fork to prick the chorizo links.
  • Bring the wine to a boil over high heat.
  • Reduce the heat to low and simmer, stirring occasionally, until the wine is absorbed and reduced slightly, and the chorizo is cooked through, which should take about 10 minutes.

Notes & Wine Advice

If you’re using an earthenware dish, serve the chorizo hot in the dish. Alternatively, transfer it to a platter and cut the chorizo into chunks for serving.
Enjoy this flavorful Spanish dish!
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Course; Pork / Tapas
Cuisine; European / Spain

Marinated Pork Loin in Olive Oil

Marinated Pork Loin in Olive Oil

This recipe for pork, cooked and then preserved in an oil marinade, is one of the local specialties. Each slice of pork is cut into 1/4-inch strips and then drizzled with the flavorful marinade.
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Ingredients

Yields 6 Servings

  • 1/4 pound of lean boneless pork loin cut into 1-inch-thick slices
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 1 cup plus 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of fresh lemon juice
  • 1 1/2 teaspoons of finely chopped fresh thyme or 1/4 teaspoon of dried thyme
  • 3/4 teaspoon of finely chopped fresh rosemary or 1/8 teaspoon of dried rosemary
  • 4 garlic cloves lightly smashed

Instructions

  • Season the pork slices with salt and pepper.
  • In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat.
  • Add the pork and cook, turning once, until both sides are nicely browned.
  • Reduce the heat to medium and continue cooking until the pork is no longer pink in the center but remains juicy, which should take about 3 to 5 minutes more.
  • Be careful not to overcook it.
  • Transfer the cooked pork to a shallow earthenware casserole dish that can accommodate the slices snugly.
  • Add the remaining 1 cup of olive oil to the casserole dish, ensuring that it just covers the pork.
  • Depending on the size of your dish, you may need a little more or less oil.
  • In a small bowl, combine the lemon juice, thyme, rosemary, garlic, salt, and pepper, then drizzle this mixture over the pork.
  • Shake the dish a couple of times to distribute the marinade evenly.
  • Cover the casserole with foil and let it marinate in the refrigerator for 24 hours.
  • Remove the pork from the marinade and cut the slices on the bias into 1/4-inch strips.
  • Drizzle the pork strips with the remaining marinade.
  • Serve the marinated pork chilled or at room temperature.

Notes & Wine Advice

Enjoy this delightful Spanish tapa!
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Course; Pork / Tapas
Cuisine; European / Spain

Moorish-Style Pork Skewers

Moorish-Style Pork Skewers

These Moorish-style miniature pork kabobs, heavily seasoned with cumin and paprika, are a beloved Spanish tapa. One of the best versions I’ve ever tasted was from Bar Espuela on Plaza Santa Ana in Madrid, crafted by Hamed de Melilla, the self-proclaimed “Shish Kabob King.”
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Equipment

  • medium bowl

Ingredients

Yields 4 Servings

  • 6 tablespoons of olive oil
  • 1/2 teaspoon of dried thyme
  • 3/4 teaspoon of ground cumin
  • 1/2 teaspoon of ground bittersweet paprika such as Spanish smoked paprika
  • 1 teaspoon of crushed red pepper
  • 1 bay leaf crumbled
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 1 pound of lean pork cut into 3/4- to 1-inch pieces

Instructions

  • In a medium bowl, combine all the ingredients.
  • Cover the bowl and let the pork marinate in the refrigerator overnight, stirring occasionally.
  • Preheat the broiler and place the broiler rack about 6 inches from the heat source.
  • You can also cover the broiler pan with foil for easier cleanup.
  • Thread the marinated pork pieces onto small skewers and arrange them on the broiler pan.
  • Broil the pork until it’s browned but still juicy, basting with the marinade and turning the skewers as needed.

Notes & Wine Advice

Serve your Moorish-Style Pork Skewers hot.
Enjoy these flavorful and aromatic Spanish tapas!
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Course; Pork / Tapas
Cuisine; European / Spain

Grilled Asparagus with Brie

Grilled Asparagus with Brie

Espárragos con Brie a la Parrilla
This elegant tapa can be assembled in just a few minutes.
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Ingredients

Yields 6 Servings

  • 30 very thin cooked asparagus rinsed and trimmed
  • 6 thin slices of Brie cheese rind removed
  • Grated aged Manchego or Parmesan cheese
  • 3/4 teaspoon of ground sweet paprika such as Spanish smoked paprika
  • Extra-virgin olive oil for drizzling

Instructions

  • Preheat the broiler and position the broiler rack about 6 inches from the heat source.
  • You can also cover the broiler pan with foil for easier cleanup if desired.
  • Arrange the asparagus on the broiler pan in groups of five, with their bottom ends together and their tips fanning out.
  • Place one slice of Brie cheese across the center of each asparagus fan.
  • Sprinkle the grated cheese and paprika over the asparagus and drizzle them with a bit of olive oil.
  • Broil the asparagus until the cheese is melted, which should take about 1 minute.
  • Be careful not to brown it.
  • Carefully transfer the asparagus to individual serving plates while maintaining the fan shape.

Notes & Wine Advice

Serve your Grilled Asparagus with Brie hot.
Enjoy this elegant and easy-to-make tapa!
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Course; Cheese / Tapas / Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Crispy Onion Rings

Crispy Onion Rings

Yellow Spanish onions work best for this recipe, and these crispy onion rings are especially popular with children.
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Ingredients

Yields 4 to 5 Servings

  • 1/2 cup of milk
  • 2 large eggs
  • 1 large Spanish yellow onion, peeled, cut into 1/2-inch slices, and separated into rings
  • All-purpose flour for dredging
  • Kosher salt or sea salt
  • Olive oil for frying

Instructions

  • In a medium bowl, whisk together the milk and eggs.
  • Add the onion rings to the mixture and let them sit for about 10 minutes.
  • In a small, shallow bowl, combine the all-purpose flour and a pinch of salt.
  • Remove the onion rings from the milk-egg mixture and coat them in the flour mixture.
  • Place the coated onion rings on a platter and let them sit for another 10 minutes.
  • In a medium skillet, heat at least 1/2 inch of olive oil over medium-high heat (or even better, use a deep fryer set at 365°F or 185°C) until a cube of bread turns light brown in about 60 seconds.
  • Place the coated onion rings in the hot oil in a single layer (you may need to cook them in batches to avoid overcrowding).
  • Fry the onion rings, turning them once, until they become golden brown.
  • Use a slotted offset spatula to transfer the fried onion rings to paper towels to drain.

Notes & Wine Advice

Serve your Crispy Onion Rings while they’re hot, and enjoy this delicious snack or side dish.
These crispy onion rings are sure to be a hit with kids and adults alike!
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Course; Tapas / Vegetables
Cuisine; European / Spain

Figs and Soft Cheese with Ham

Figs and Soft Cheese with Ham

Brevas con Jamón y Torta de la Serena This tapa harmoniously combines three of the most common ingredients found in the region of Extremadura: figs, soft sheep’s milk cheese (Torta de la Serena), and ham. It’s a delightful combination.
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Ingredients

Yields 8 Servings

  • 8 figs halved
  • 16 small pieces of Torta de la Serena or Brie cheese softened with the rind removed
  • 8 very thin slices of Serrano ham or prosciutto cut in half
  • Balsamic vinegar

Instructions

  • Take each piece of ham and place it on top of a halved fig.
  • On each piece of ham, add one piece of softened cheese.
  • Secure the combination with a toothpick.
  • Sprinkle the assembled figs, ham, and cheese with a drizzle of balsamic vinegar.

Notes & Wine Advice

Serve your Figs and Soft Cheese with Ham at room temperature and savor the delightful combination of flavors from Extremadura.
Enjoy this exquisite and easy-to-make tapa!
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Course; Cheese / Fruit / Pork / Tapas
Cuisine; European / Spain