Penelope Casas - 1,000 Spanish Recipes

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Banderillas are a separate class of tapas, consisting of marinated fish, meat, olives, vegetables, and other ingredients skewered together with a toothpick. They are very easy to prepare, and you can mix and match any ingredients you want to create different taste sensations. It is important that you put everything on the toothpick in your mouth at once so the flavors will blend. Banderillas derived their name from their resemblance to the colorful, ornamental darts used in bullfighting.

Makes 1 tapa

Here are four examples of typical Spanish banderillas simple bite-size ingredient stacks to serve with drinks or at parties, usually skewered on toothpicks. Ingredients can be added or omitted according to personal preference. Each combination creates a different taste. Experiment to see which you like best.

• 1 pitted green olive (with or without pimiento), preferably Spanish
• One (-inch) crosswise slice dill or cornichon pickle
• One (-inch) piece (jarred) piquillo pepper or pimiento
• One (-inch) chunk canned or jarred white or light meat tuna, drained

• 1 cooked shrimp, shelled and deveined
• One (2-inch) cooked asparagus tip
• , to taste

• 1 wedge small hard-boiled egg
• 1 rolled anchovy fillet, with or without capers
• 1 pitted black olive, preferably Spanish
• , to taste

• small hard-boiled egg, cut crosswise and trimmed at the bottom to sit flat
• 1 small cooked shrimp, shelled and deveined
• One (-inch) square piece Serrano (Spanish cured mountain) ham or prosciutto, cut from a slice inch thick
• , to taste
• Parsley, for garnish

For each of these tapas, add the ingredients to a skewer in the order they are listed and garnish as directed. Increase the ingredient amounts for the number of tapas you want to serve. They are usually served at room temperature.

Picada

Makes enough to dress 20 banderillas

The recipe for this picada sauce comes from Tito of the Bar Cascabel in Madrid, which specializes in banderillas . Picada a finely chopped mixture of garlic, parsley, pickle, and oil adds an interesting flavor to just about any banderilla you can think of. Picada sauce should be made in a food processor and processed until as smooth as possible.

• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3 garlic cloves, finely chopped
• 2 tablespoons dill or cornichon pickle, finely chopped
• 3 tablespoons olive oil

Place the parsley, garlic, and pickle in a food processor and process until smooth. With the motor running, gradually add the oil. Process until as smooth as possible. Serve at room temperature, or store up to 5 days in a covered container in the refrigerator and bring to room temperature to serve.

Aceitunas Negras con Mojo

Makes 6 to 8 servings

Though most Spanish olives that find their way to the United States are green, black olives are more frequently used for tapas in Spain. This well-seasoned marinade enhances their flavor with a recipe that calls for cumin, reflecting a Moorish influence.

Prepare at Least 10 Days in Advance

• One (7-ounce) jar black olives, preferably Spanish, drained
• 5 garlic cloves, lightly smashed
• teaspoon ground hot paprika, such as Spanish smoked
• 1 tablespoon ground bittersweet paprika, such as Spanish smoked
• 1 teaspoon dried oregano
• 2 sprigs thyme
• teaspoon ground cumin
• One (2-inch) strip orange peel (orange part only)
• 2 sprigs parsley
• 2 tablespoons extra-virgin olive oil