Recipes

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

Octopus and Alioli Potato Chips

Octopus and Alioli Potato Chips

Octopus is a beloved staple in Galicia, and you’ll find it in every bar in the region. I first encountered this tapa in Santiago de Compostela at a bar frequented by local university students.
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Ingredients

Yields 6 to 8 Servings

  • 1/2 recipe of Garlic Sauce alioli
  • 1/4 pound of cleaned octopus
  • 1 medium potato peeled and thinly sliced
  • Olive oil for frying
  • 1 garlic clove thinly sliced
  • 1 tablespoon of ground hot paprika such as Spanish smoked paprika
  • 2 teaspoons of ground sweet paprika such as Spanish smoked paprika
  • Kosher salt or sea salt

Instructions

  • Start by preparing the garlic sauce.
  • To tenderize the octopus, you can follow the traditional method by throwing it with force into the kitchen sink at least 10 times.
  • Next, bring a large saucepan of water to a boil over high heat.
  • Submerge the octopus in the boiling water and immediately remove it.
  • Repeat this process two more times.
  • Afterward, return the octopus to the pot, reduce the heat to low, cover, and simmer until it becomes tender, which can take anywhere from 1 3/4 to 3 hours.
  • Once the octopus is tender, cut the body into slices and the tentacles into thin medallions, and set them aside.
  • In a small skillet, heat at least 1/2 inch of oil over medium-high heat (or even better, use a deep fryer set at 375°F or 190°C).
  • To prevent sticking, add the potato slices to the hot oil one at a time.
  • Season the potatoes with salt.
  • Cook the potato slices, turning them occasionally, until they become golden.
  • Use a slotted spoon to transfer the fried potato slices to paper towels to drain any excess oil.
  • To assemble the tapa, place a dollop of garlic sauce on each potato chip.
  • Then, top each chip with a garlic slice and a slice of octopus.
  • Season with both the hot and sweet paprikas and a pinch of salt.

Notes & Wine Advice

Serve your Octopus and Alioli Potato Chips while they’re hot.
Enjoy this flavorful Galician-inspired tapa!
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Course; Fish
Cuisine; European / Spain

Bravas-Style Spicy Potatoes

Bravas-Style Spicy Potatoes

For many years, Bar Las Bravas in Madrid claimed to be the originator of this classic tapa consisting of fried potatoes with a spicy tomato sauce. They were so successful that they even patented the dish, which is now proudly displayed at the bar. Some enjoy serving these potatoes with a drizzle of garlic sauce, alioli.
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Ingredients

Yields 4 Servings

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the diced potatoes and fry them until they are well browned on all sides.
  • Season the potatoes with salt and pepper.
  • Cover the skillet, reduce the heat to low, and cook until the potatoes are tender, which should take about 20 minutes.
  • In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and garlic and sauté, stirring, until the onion becomes soft and transparent, which should take about 3 minutes.
  • Stir in the tomato sauce, white wine, parsley, crushed chili pepper, hot sauce, and season with salt and pepper.
  • Cook, stirring occasionally, for about 20 minutes until the sauce thickens.
  • Lightly coat the fried potatoes with the tomato sauce.
  • If desired, drizzle them with garlic sauce (alioli).
  • Serve your Bravas-Style Spicy Potatoes while they’re hot.

Notes & Wine Advice

Enjoy your deliciously spicy and flavorful potato tapa!
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Course; Vegetables
Cuisine; European / Spain
Diets; Vegetarian

Garlic and Chile-Infused Mushroom Medley

Garlic and Chile-Infused Mushroom Medley

Champiñones al Ajillo
Spanish garlic sauce, known as alioli, is adored and used to enhance the flavors of various dishes, including vegetables, seafood, and poultry. It pairs exceptionally well with the subtle taste of mushrooms, with a hint of spice from dried red chili pepper.
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Ingredients

Yields 4 to 6 Servings

  • 3 tablespoons of olive oil
  • 3 garlic cloves finely chopped
  • 1 1/2 teaspoons of all-purpose flour
  • 1 cup of beef broth chicken broth, or water
  • 1/2 dried red chili pepper seeded and cut into 3 pieces
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 2 teaspoons of fresh lemon juice
  • 1/2 pound of small whole or medium (halved) mushrooms, rinsed and trimmed

Instructions

  • In a medium skillet, heat 2 tablespoons of the olive oil over medium heat.
  • Add the finely chopped garlic and cook until it becomes lightly golden and fragrant.
  • Lower the heat if necessary to prevent the garlic from browning.
  • Stir in the flour and cook for about 1 minute until it absorbs the oil.
  • Gradually pour in the beef broth (or chicken broth or water), stirring continuously.
  • Add the chile pepper, 1 tablespoon of the chopped parsley, and the lemon juice.
  • Continue to cook until the sauce becomes smooth and thickened.
  • In another medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  • Add the mushrooms and cook while stirring until they turn lightly browned.
  • Transfer the mushrooms to the garlic sauce and let them simmer for 5 minutes.
  • Sprinkle the dish with the remaining 1 tablespoon of chopped parsley and serve it while it’s hot.

Notes & Wine Advice

Enjoy your Garlic and Chile-Infused Mushroom Medley with the bold flavors of Spanish alioli!
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Course; Sauce
Cuisine; European / Spain

Segovian-Style Bacon and Mushroom Medley

Segovian-Style Bacon and Mushroom Medley

The province of Segovia is renowned for its succulent suckling pigs, and it’s no surprise that this regional mushroom recipe features the delightful addition of bacon.
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Ingredients

Yields 4 Servings

  • 1/4 cup of small cubes 1/4 inch of slab bacon
  • 1 garlic clove finely chopped
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • 1/2 pound of mushrooms rinsed, trimmed, and halved or quartered
  • 1/4 cup of dry white wine
  • Salt
  • Freshly ground black pepper

Instructions

  • In a medium skillet, place the small cubes of bacon and heat over medium heat.
  • Cook and stir until the bacon begins to brown.
  • Add the finely chopped garlic, parsley, and the prepared mushrooms to the skillet.
  • Continue to cook and stir for about 2 minutes more.
  • Stir in the dry white wine, season with salt and freshly ground black pepper, and increase the heat to high.
  • Cook, stirring occasionally, until the liquid has evaporated.

Notes & Wine Advice

Serve your Segovian-Style Bacon and Mushroom Medley while it’s hot, and savor the rich flavors of this regional delight.
Enjoy your delicious Segovian-inspired dish!
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Course; Bacon / Vegetables
Cuisine; European / Spain