4 Easy To Make Spanish Tapas Recipes

4 SIMPLE SPANISH TAPAS USING MUSHROOMS

Steps:

• Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once
• Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once
• Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature
• Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

4 EASY TO MAKE SPANISH TAPAS RECIPES

Steps:

• To make the Spanish spinach omelette on baguette, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together, reserve 10 oz fresh bagged spinach, cut 1 baguette into diagonal slices that are 1 inch thick, heat a large nonstick fry pan with a medum heat and add in 2 tbsp extra virgin olive oil, after 2 minutes start adding the spinach and mix with the olive oil so it easily wilts, add in batches to not over-crowd, once all the spinach has been added and it´s fully wilted, season with sea salt & black pepper, mix together and lower the fire to a low-medium heat, add in the egg mixture, give it a quick mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges, to ensure the eggs are not sticking to the pan, after 4 minutes it´s time to flip the tortilla, using a plate that is a little smaller than the pan, place it into the pan, place one hand over the plate and with the other hand flip the pan, slide the tortilla back into the pan to cook the other side, compact the tortilla through the outer edges to give it that classic rounded edge, after another 4 minutes remove the pan from the heat, transfer the tortilla into a dish or cutting board, cut into small triangular slices, add one slice of tortilla on top of each slice of baguette, top each one off with a toothpick with a cherry tomato
• To make the Manchego with rosemary and strawberry jam, cut a 7 oz block of Manchego cheese into 1/2 inch thick pieces, then cut each piece into small pieces that are about 1/2 inch thick, add the cut Manchego into a large bowl, drizzle in a generous tbsp of extra virgin olive oil and 1 1/2 tbsp of finely chopped fresh rosemary, toss together until well combined, add about a 1/4 cup of strawberry jam into a small bowl, add to a serving dish, add the coated slices of Manchego into the dish along with some toothpicks for easy eating
• To make the tuna salad on baguette, drain 2 cans of Spanish tuna in olive oil into a sieve with a bowl underneath, mix the tuna around and transfer into a large bowl, also add in 1/2 cup mayonnaise, shred in 1 large clove of garlic, add in 2 tbsp of finely chopped chives, 1 finely chopped tomato and season with sea salt & black pepper, mix together until well combined, cut 1 baguette into diagonal slices that are 1 inch thick, add the tuna salad over each slice of baguette, top each one off with a toothpick with a green Spanish olive
• To make the roasted potatoes with spicy aioli, cut 3 medium sized yukon gold potatoes into small 1/2 inch pieces, add them to a bowl, drizzle in a generous tbsp of extra virgin olive oil, season with sea salt & black pepper, toss together until well mixed, add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile make the spicy aioli, add in a generous 1/2 cup mayonnaise into a bowl, shred in 1 large clove of garlic, add in 1/2 tsp sweet smoked paprika, 1/2 tsp hot smoked paprika, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until you end up with a creamy sauce, transfer to a small bowl and into a serving dish, after 25 minutes remove the potatoes from the oven, add to the dish with the spicy aioli, sprinkle with freshly chopped parsley and add some toothpicks for easy eating