25 BEST TAPAS RECIPE COLLECTION
Put down the wings and step away from the sliders because these tasty tapas recipes are here to impress. They don't just look good; they taste terrific too.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
USER FRIENDLY TAPAS
You didn't think I'd throw a tapas party and not make meatballs, did you? And like all my "User Friendly" meatball recipes, this is super easy, thanks to a stash of meatballs in your freezer. This recipe was tested in a Crockette, but you could easily use a larger crockpot. This is a tapa, so 4 meal sized servings of meatballs turns into 8 appetizer sized servings. Of course if you want to do this for dinner, just add some rice or pasta.
Provided by CraftScout
Categories Meat
Time 6h2m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put everything in your crockette/crockpot. Plug in/cook on low for 6-8 hours.
- Serve with toothpicks.
- This, of course, could be even easier by freezing the meatballs in the juice with the herbs.
Nutrition Facts : Calories 10.9, Fat 0.1, Sodium 163.5, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.5
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- Stuffed Fried Sardines. The traditional Galician preparation is to simply grill the freshly caught sardines over hot coals. Instead, cookbook author Janet Mendel fills the tender fish with a sweet-salty ham and raisin stuffing and fries them to make a crunchy starter that loves a crisp Albariño.
- Garlicky Shrimp with Olive Oil. At La Casa del Abuelo, a tiny taberna in Madrid, gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten.
- Open-Faced Crab Empanadas. Chef José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!
- Chicken Croquettes. Although crisp and creamy croquettes are made throughout much of Spain, cooks in Rioja's wine country are unique in using boiled or Serrano ham mixed with leftovers like roasted chicken, as in this recipe.
- Chorizo-Filled Dates Wrapped in Bacon. This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it — it's sweet, smoky, and savory, all in one bite.
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