Any Good Tapas Recipes Please?!
ThanksWww@FoodAQ@Com
Answers:
Yes, here is one of my favorites !.!.!.!.!.!. = )
Shrimp and Chorizo Tapas
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound hard chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes!. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes!. Add the garlic and cook, stirring, for 1 minute!. Add 1/4 cup of the sherry and cook for 1 minute!. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes!. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat!. Serve immediately, on small plates with any accumulated cooking juices spooned over the top!. Serve with lots of sliced bread for dipping!.Www@FoodAQ@Com
Shrimp and Chorizo Tapas
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound hard chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes!. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes!. Add the garlic and cook, stirring, for 1 minute!. Add 1/4 cup of the sherry and cook for 1 minute!. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes!. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat!. Serve immediately, on small plates with any accumulated cooking juices spooned over the top!. Serve with lots of sliced bread for dipping!.Www@FoodAQ@Com
TUNA TAPAS
1/3 c!. fresh bread crumbs
3 tbsp!. plus 3/4 c!. chicken stock
1/3 c!. dry white wine
1 can (1/2 oz!.) tuna water packed, drained
1 hard-boiled egg, chopped
1 raw egg, beaten
3 tbsp!. minced parsley
1 lg!. clove garlic, minced
1/4 tsp!. salt
Pinch of pepper
2 tbsp!. olive oil
In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper!.
Form tuna mixture into 1 1/2 inch balls and dust with flour!. Heat oil in large skillet!. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes!.
Add remaining 1/3 cup wine and 1/2 cup broth!. Cover reduce heat, simmer 30 minutes, adding broth as needed!. Serve hot from a chafing dish or at room temperature!. These tapas are good made into large patties and served for lunch or dinner!.
JMWww@FoodAQ@Com
1/3 c!. fresh bread crumbs
3 tbsp!. plus 3/4 c!. chicken stock
1/3 c!. dry white wine
1 can (1/2 oz!.) tuna water packed, drained
1 hard-boiled egg, chopped
1 raw egg, beaten
3 tbsp!. minced parsley
1 lg!. clove garlic, minced
1/4 tsp!. salt
Pinch of pepper
2 tbsp!. olive oil
In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper!.
Form tuna mixture into 1 1/2 inch balls and dust with flour!. Heat oil in large skillet!. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes!.
Add remaining 1/3 cup wine and 1/2 cup broth!. Cover reduce heat, simmer 30 minutes, adding broth as needed!. Serve hot from a chafing dish or at room temperature!. These tapas are good made into large patties and served for lunch or dinner!.
JMWww@FoodAQ@Com
See the link below for one that I have actually tried and like a lot!Www@FoodAQ@Com