In Spanish cuisine, tapas are appetisers or appetisers. They can be served hot (like patatas bravas, which are spicy potatoes) or cold (like chopitos, which are battered, fried young squid) and can be combined to create a whole meal. Tapas has developed into a refined dish in certain pubs and restaurants in Spain and other countries. These snacks are referred to as ‘bocas’ in various Central American nations. Botanas are similar meals in areas of Mexico.
If you keep reading, I will share my top 3 tapas recipes to make this the best Spanish culture meal of your life!
Chorizo tapas- recipe 1!
The smokey taste of the chorizo is accentuated in these tapas. They just need a drink of sherry, some bread, and some pieces of Manchego cheese. It requires just a short ingredient list and then only a few steps of instructions! Here is the list of ingredients you need in order to make this amazing chorizo dish;
Ingredient list;
For the chorizo in red wine;
Two tablespoons of olive oil
One sliced banana shallot
300g/1oz of chorizo, sliced diagonally into 2.5cm/1in slices, and 1 garlic clove, coarsely chopped
Red wine, 200ml/7fl oz, and two fresh bay leaves
For the prawns with the chorizo (optional)
Two tablespoons of olive oil
300g/11oz of chorizo, cut diagonally into ½cm/¼in thick slices, 2 garlic cloves, and a sprinkle of sea salt
Shelled eight medium-sized prawns in 50ml (2fl oz) of dry sherry
2–3 tablespoons of freshly cut flatleaf parsley
Step by step instruction guide for chorizo tapas;
Step 1
Heat a frying pan to medium heat, add the olive oil, shallot, and garlic, and cook for two to three minutes, or until the chorizo in red wine is tender.
Step 2
When the chorizo is crisp and the oil has been released, add it to the pan and fried it for one to two minutes.
Step 3
Cook the red wine and bay leaves until the liquid has reduced enough to just cover the chorizo.
Step 4
Heat a frying pan to medium heat, add the garlic and olive oil, and cook for one to two minutes to prepare the prawns with chorizo. Fry for an additional one to two minutes after adding the chorizo.
Step 5
Cook the prawns for two to three minutes, or until they are barely pink, after adding the sea salt.
Step 6
Deglaze the pan and add the dry sherry.
Step 7
Transfer to a platter and garnish with the parsley.
Garlic mushrooms- tapas recipe 2!
These mushrooms are so spicy and garlicky that you won’t want to stop eating them. White button mushrooms may be used to produce this recipe, but it’s more intriguing to experiment with portobellini, chestnut mushrooms, and other ingredients.
Ingredient list;
Two tablespoons of olive oil
500g/1lb 2oz of assorted mushrooms, larger ones cut in half or sliced; 4 garlic cloves, thinly sliced
Salt, freshly ground black pepper, and two tablespoons of sherry vinegar
Ingredient list to serve;
Pour in some olive oil and pinch with fiery paprika.
little handful of freshly chopped coriander or parsley
Step 1
In a large frying pan, heat the olive oil. Stirring continuously, add the garlic and cook for one minute.
Step 2
Add the mushrooms and keep cooking over high heat until they are slightly browned. If the heat is high enough, the mushrooms shouldn’t release much liquid, but if they do, keep cooking until the pan is dry.
Step 3
Add two tablespoons of the sherry vinegar after seasoning with salt and pepper; the pan should sizzle. Keep cooking until the liquid has mostly evaporated.
Step 4
Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley or coriander.
Patatas bravas- tapas recipe 3!
The third amazing tapas recipe is a quick, easy and delicious patatas bravas recipe! To make this amazing tapas, click on this link here!
For more recipes, articles and more just like this, click on this link here!
