Adams Media - The 50 Best Tapas Recipes. Tasty, Fresh, and Easy to Make!

Avon, Massachusetts The word tapas usually refers to a variety of appetizers or small plates that are served in Spain at tapas bars, cafes, and restaurants. Or, they can be in the style of Spain but served in any country. But tapas also refers to many different styles of cuisine served in appetizer portions. In some cases there are family-style portions, served on one platter for individuals to help themselves. The portion sizes are smaller than ordinary recipes, since tapas are meant to be served with a lot of other tapas. So if a recipe serves 4, and there are a total of twelve finished hors doeuvres, that means you should make about five separate recipes that serve four people to mix and match if you intend to feed them satisfactorily.

And portion sizes of recipes like paella, rice, or soup are smaller than they would be if you were to rely on the recipe as an entre. These fifty tapas recipes are designed to be part of a tasting menu of a variety of different recipes. Keep that in mind if you want to feed four people for dinner! There are also recipes for drinks, including sangria, and for sweets that can be served at the end or combined to form a tapas dessert menu. So you can mix and match tastes and textures to create your own unique tapas menu. Enjoy! Fried Potatoes Brava The traditional patatas bravas eaten often in Madrid and all around Spain features a tangy tomato sauce. This version lets you pick your own dipping sauce depending on what you crave.

Serves 4 Ingredients 1 pound russet potatoes 2 cups extra-virgin olive oil Salt to taste Dipping sauce of your choice

1. Peel the potatoes and cut them into 1-inch chunks. If you wont be frying them right away, save them in water so they dont turn brown. Be sure to drain and blot them dry before frying so they wont splatter.
2. Heat the olive oil in a deep, heavy-bottom pot or a deep fryer to 275F. Check with a candy thermometer for correct temperature.
3. Carefully lower the potato chunks (blotted dry) into the olive oil with a slotted spoon and poach them for about 10 minutes.

   This is to precook them, so they shouldnt turn golden in color yet. Drain the poached potatoes on paper towels and set aside.

4. Raise the temperature of the olive oil to 350F. Carefully lower the poached potatoes into the olive oil again and fry them until they are crisp and golden brown. Drain the potatoes and sprinkle them with salt.

Alternate Potato Prep Poaching the potatoes ahead of time in water and then frying them to a crisp when it is serving time is a good way to plan ahead. Alternate Potato Prep Poaching the potatoes ahead of time in water and then frying them to a crisp when it is serving time is a good way to plan ahead.

Simply cook the potato chunks in boiling water until tender, but not falling apart, about 8 minutes. Drain them and reserve them until ready to serve. At service time heat 2 cups of olive oil to 350F and then crisp the potatoes in the oil for about 6 minutes. Drain, salt, and serve. Stuffed Piquillo Peppers A great make-ahead dish that bursts with sweetness instead of spice. The peppers are a specialty item so it may take some effort to find them.

If you dont succeed, roasted red peppers can take their place. Serves 4 Ingredients cup soft, mild goat cheese cup softened cream cheese cup cooked crabmeat 1 tablespoon chopped fresh parsley Salt to taste 12 piquillo peppers, roasted and canned from Spain 1 lemon wedge 1 tablespoon extra-virgin olive oil

1. In a mixing bowl, combine the goat cheese and cream cheese with a wooden spoon until well blended.
2. Add the crabmeat to the cheeses and stir it in gently. Stir in the parsley and season with salt to taste. Set filling aside.
3. Drain the peppers of excess juices.

   Spoon filling into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish. Refrigerate it at this point if serving later.

4. Preheat the oven to 350F. Bring the stuffed peppers to room temperature if they have been refrigerated.
5. Squeeze the lemon over the peppers and drizzle them with the olive oil. Bake for 10 to 15 minutes until heated through.

   Serve warm.

Sweet and Spicy Mango Chutney A wonderfully simple passed plate can be comprised of toast points and this piquant chutney. Fresh mango serves as a perfect backdrop for the spices and seasonings. Makes 1 to 2 cups Ingredients cup sugar cup white wine vinegar 2 mangoes 1 garlic clove, peeled small green pepper small onion 2 tablespoons grated fresh ginger teaspoon white pepper teaspoon ground cinnamon teaspoon ground cumin Pinch ground cloves

1. Combine the sugar and vinegar in a nonreactive (stainless steel or Pyrex) saucepan and heat over low until sugar dissolves.
2. Peel and dice the mangoes, mince the garlic, and chop the green pepper and onion.
3. Turn the heat up and simmer, stirring occasionally, for 30 minutes.
4. Remove from heat and refrigerate in a covered container.

Coconut Curry Sauce Here is a good sauce to serve with Indian food. Coconut Curry Sauce Here is a good sauce to serve with Indian food.

Heat 1 chopped shallot, 1 can coconut milk (unsweetened), 1 teaspoon curry powder, and cup chicken broth to a boil. Add cup diced apple and cup diced banana, turn down the heat, and simmer until apples are tender. Pure in a blender, return to pot, reduce until thickened, and season with salt and white pepper. Italian Pizzettas This recipe is enough for two pizzettas, each serving three as a component in a tapas selection. Serves 6 Ingredients package yeast 3 tablespoons warm water teaspoon sugar 1 cups flour, plus more for kneading 1 tablespoon olive oil cup cool water teaspoon salt 1 tablespoon cornmeal cup tomato sauce 1 tablespoon chopped garlic 2 cups mozzarella cheese, diced 1 teaspoon fresh oregano, chopped

1. Combine yeast with the warm water, sugar, and cup flour. Let sit 10 minutes.

   Add olive oil, cool water, salt, and cup flour and combine with a wooden spoon. Add remaining flour and mix to form dough.

2. Knead dough on a floured board for 5 minutes, adding flour as needed to prevent sticking.
3. Let dough rise covered in an oiled bowl for 1 hour in a warm place. Punch down dough and divide in half.
4. Preheat oven to 475F.
5. Preheat oven to 475F.

   Roll or stretch the dough into 6-inch circles on a lightly floured surface. Place the circles onto a cornmeal-dusted baking sheet.

6. Spread the tomato sauce over the surface of the dough using a ladle or spoon. Leave a 1-inch border. Dot the tomato sauce with chopped garlic, then scatter the cheese evenly over it.

French Crpes Crepes are a canvas to which you can add any number of fillings or toppings from savory to sweet. French Crpes Crepes are a canvas to which you can add any number of fillings or toppings from savory to sweet.

Try them brushed with melted butter, sprinkled with sugar, drizzled with liqueur, and folded in quarters. Makes about 16

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