Tapas recipes. Three interesting and simple Spanish tapas recipes Tapas recipe with smoked sausage

Best Recipes tapas. Tapas - several recipes that allow you to vary the infinity of ingredients to create delicious snacks, which you can snack on before the main course. In Spain a large number of a variety of tapas, this is an important part of the gastronomy of places like Andalusia or the Basque Country.

We offer you several recipes for simple tapas. We hope you enjoy them.

Tapas recipe with champignons

This mushroom, ham and cheese tapas recipe is a great choice that will help you become an expert tapas cook.

Ingredients:

• 14 champignons,
• Semi-cured cheese
• 2 cloves of garlic,
• 2-3 slices of ham,
• 6 walnuts,
• Olive oil,
• Salt,
• Finely chopped parsley.

How to prepare tapas:

A fabulous recipe for champignon tapas with ham and cheese. This tapa is very popular primarily in Andalusia, and is known in some places as "Tio Pepe". This tapas is a real delight and requires simple ingredients.

Wash the mushrooms very well, cut off the roots and save. Then stuff each champignon with a piece of cheese, add salt, add a little butter and put in the oven for 10 minutes at 180°C.

While the champignons are baking in the oven, finely chop the ham and champignon roots, pour into a frying pan and add a little olive oil, and fry.

Remove the champignons from the oven and oven, and put a little of this fried mixture into each, sprinkle parsley on top and tapas, "Tio Pepe" can be served.

Tapas recipe with smoked sausage

With this fabulous tapas recipe... smoked sausage"chorizo", you can prepare some delicious appetizers, for example for special parties with loved ones.

Ingredients:

• 1 sheet puff pastry,
• 1 smoked sausage,
• 1 egg.

How to make tapas with smoked sausage:
Delicious snacks made from puff pastry with smoked sausage.

Roll out a sheet of puff pastry on the countertop and use a glass to cut it into circles.

For each circle of dough that turns out, place a circle of smoked sausage, as thick as you wish; then wrap puff pastry in bags.

Then beat the egg and coat each bag, place everything on an oven tray and bake at 200°C for 15 minutes and you can enjoy this wonderful smoked sausage tapas recipe.

Salmon tapas recipe

By following the steps of this recipe, we will teach you how to make extraordinary salmon tapas.

Ingredients:

• 200 g smoked salmon,
• 6 boiled and peeled eggs,
• 8 small peppers,
• 8 large shrimp, peeled
• Mayonnaise,
• 16 slices of toast,
• A little ketchup.

Preparation:

IN boiled eggs First separate the egg whites from the egg yolks; and cut the yolks into small pieces.
Finely chop egg whites, smoked salmon, peppers.

Then put in a cup: egg whites, salmon, peppers and mix everything; add a few spoons of mayonnaise and ketchup.

Spread this mixture onto slices of toast, drip a little mayonnaise on top and place a large peeled and pre-cooked shrimp on top. Creative and delicious recipe Tapas with salmon is ready.

Tapas recipe with anchovies and artichokes

Ingredients:

• 12 artichoke seeds,
• 60 g ham,
• Olive oil
• 25 anchovies,
• Salt,
• 2 red bell peppers,
• Vinegar.

Preparation:

Cut the red bell peppers into strips and save.

Open the artichoke hearts, cooked in advance, slightly and place the chopped ham inside.
Then cut the anchovies into thin ribbons and place them on the artichokes.

Place the pepper ribbons that have been set aside in the center of the plate on top of the artichokes; and sprinkle juice on top, based on olive oil, salt and vinegar.
Enjoy this sophisticated anchovy tapas recipe

Tapas recipe with caramelized onions

The perfect tapas recipe with caramelized onions, a way to prepare very original onions, for the best tapas.

Ingredients:

• 4 large onions,
• Olive oil,
• Sugar 5 spoons,
• Wine vinegar.

Preparation:

Peel the onions and cut into thin strips. Place a frying pan on the fire, pour in a little olive oil, the entire bottom of the frying pan should be covered with oil.

First, keep the heat on medium until the onion becomes slightly transparent and has reduced, it is important to stir the contents of the pan periodically so that the onion does not burn. Sprinkle with a little salt.

Later, when the onion becomes transparent, sprinkle it with sugar and stir to caramelize the onion. Reduce heat slightly and leave for another ten minutes. The onions will turn golden and lose all their water.
Finally, pour a splash of vinegar over the caramelized onions, this will give them a sweet and sour flavor.

Tapas are small hot or cold snacks served with beer, wine or cider. In Spain they are eaten at every turn, most often in the evenings, moving from one tapas bar to another.

There are different versions of the origin of tapas. According to one of them, Alfonso X, King of Castile and Leon (1221-1284), ordered tavern owners to serve drinks only with snacks so that tavern visitors would not get too drunk and retain their human appearance. And the innkeepers began to serve the obligatory snacks, making them very small.

Also in Spain, there was an old tradition of covering a glass of wine with a piece of bread, for example, with sausage on top. This is how the Spaniards protected their booze from insects. Perhaps this is where the name of the mini-snacks comes from: tapa means “lid” in Spanish, and tapas means plural from this word.

Absolutely any snack can be called tapas, it can be olives, bruschetta with jamon, sandwiches with complex fillings and sauce, anything strung on skewers. Tortillas (the Spanish version of an omelet or scrambled eggs) are very popular as snacks; tapas are even made in pots. In general, any dish for one or two bites can be called tapas.

We present tapas recipes that you can easily prepare at home.

Spanish tortilla

• 115 g fried potatoes
• 1 egg
• Salt and pepper
• Olive oil

Step 1. Heat pre-fried potatoes in a frying pan.

Step 2. Separately, thoroughly beat the egg with salt and pepper.

Step 3. Then mix the egg with the potatoes and stir.

Step 4. Pour the resulting mixture into a pre-heated frying pan with oil and fry on both sides.

Beef tapas

Recipe by Viktor Lobzin, chef at PaPaella cafe

• 100 g beef tenderloin
• 100 g bell pepper
• 1 tooth garlic
• 1 chili pepper cube (5×5 mm)
• 1 piece of bread
• 30 g salad mix
• Salt and pepper

For the sauce:

• 100 g parsley
• 10 g manchego cheese
• 10 g roasted almonds
• 10 ml olive masala

Step 1. Salt and pepper the meat and fry until medium rare. Cool, cut into thin slices.

Step 2. Cut the bell pepper into small cubes, fry, add finely chopped garlic, chili pepper and fry a little more.

Step 3. Prepare the sauce - puree all ingredients in a blender until smooth.

Step 4. Toast the bread in a dry frying pan on both sides until crispy.

Step 5. Assemble the tapas: place the pepper on the bread, then slice the tenderloin. Dot the sauce with bold dots, decorate with lettuce leaves on top.

Gambas Al Ahie

Recipe by Svetlana Yugay, chef of the restaurant “Pub Lo Picasso”

Photo: Press service of the restaurant Pub Lo Picasso

• 12 large shrimp
• 1 g garlic
• 3 g fennel
• 1 g parsley
• 2 ml olive oil
• 15 g chili pepper
• 1 g salt
• 1 g ground black pepper
• 25 ml dry white wine
• 1 g watercress
• 1 g flower salt

Step 1. Fry tiger shrimps on olive oil with the addition of thinly sliced ​​garlic and finely chopped fennel, then evaporate with wine.

Step 2. When serving, garnish with chili peppers, parsley, watercress and pre-grilled bon baguette.

Tapas are all kinds of small snacks made from meat, fish, vegetables, bread and other products in various combinations. A dish of Spanish cuisine, many drinking establishments serve signature tapas.

Spicy tapas with traditional Spanish chorizo ​​sausages and raw-cured jamon are especially colorful in taste. And in the home version, in your kitchen, far from Spain, and due to sanctions, from a number of Spanish products, you can experiment with preparing original versions of the popular tapas with spicy peanuts and Extremaduran rolls.

I took sliced ​​raw bacon and grilled it in the oven, but you can also use ready-made bacon, jamon or ham, etc. Soft sheep cheese is preferable, but simple cottage cheese or soft cream cheese will also work.

Prepare the ingredients according to the list:

For the spicy peanut filling, simmer chopped garlic and hot pepper pieces in olive oil.
Season with coarse salt.

Add peanuts and fry everything together so that nothing burns!

Then grind this mass to the desired degree using a blender.
For example, so that one part of the peanuts turns into paste, and the other part remains whole nuts.

For an egg-nut filling that echoes the filling of Extremaduran rolls, hard-boil the eggs.

Peel and grate the cooled eggs. Combine with chopped walnuts and soft cheese. Stir and add salt to taste.

Prepare the meat ingredient. If you took raw bacon rather than cooked bacon, place the slices on a baking sheet in one layer.

Bake in the oven on the grill setting until browned and completely cooked. You can simply fry it in a frying pan; it’s just that the baking sheet can accommodate more at once.

Wrap different types of fillings with meat slices, secure with skewers if necessary. Serve remaining portions of toppings on slices of fresh or toasted bread.

Tapas are ready!

Bon appetit and interesting culinary experiments!

Who knows about the most delicious Spanish tapas! With the help of five simple recipes outlined below, you can now set up a tapas bar right at home, and also invite guests, surprising them with Spanish dishes.

Cheese cone with Doktorskaya sausage mousse

“I have been preparing these tapas for many years, but despite this, they remain modern and continue to delight and surprise our guests. We couldn’t come up with so many fillings for them! And in Moscow, we decided to stir up the taste memory of our new friends by adding “Doctor’s” sausage to the list of ingredients. It was nice to see the smiles on their faces!” comments Adrian Ketglas.

INGREDIENTS

(4 servings)

For the Doctor's sausage mousse:

150 ml cream 38% fat

50 g white bread

salt, pepper to taste

For the horn:

15 g butter

10 g powdered sugar

10 g parmesan or similar cheese, finely grated

15 g egg white

For garnish:

2 small tomatoes

100 g Parmesan or similar cheese

Cooking method

Mousse from Doctor's sausage

Cut off the crusts from the bread and soak it in 50 g of cream. Cut the sausage into small pieces. Grind the sausage and soaked bread in a blender, gradually pouring in the remaining cream. Add salt and pepper. Place the mousse into a pastry bag.

Give butter soften at room temperature. Then add the remaining ingredients and knead the dough for 5 minutes until completely smooth. Spread the dough onto a silicone sheet in a thin layer in the shape of circles using a round frame-shaped mold and bake on a baking sheet in an oven preheated to 180°C for 2 minutes. Then, using a metal cone mold, quickly roll the dough circles into cones and leave to cool.

Make a tomato concasse. To do this, scald them with boiling water, cool them with ice water, peel them, cut them into 4 parts, remove the seeds, and cut the pulp into small cubes. Cut the cheese into the same small cubes as the tomato.

Place 1 coffee spoon of the garnish in the cone, and put the Doctor’s sausage mousse on top. You can decorate the horn with flower petals. Place the cones in glasses filled with coarse salt.

A comment

The cones should be crispy, so keep them in a dry place and once filled, serve immediately. Well, or no later than in half an hour!

Marinated salmon and potatoes in saffron alioli with orange oil

INGREDIENTS

(4 servings)

2 large potatoes

120 g salmon fillet

8 strands of saffron

2 egg yolks

1 clove of garlic

60 ml Virgen olive oil

2 oranges

2 tbsp white wine

150 g sugar

Optional:

a sprig of fresh dill and a few small arugula leaves

Preparation

Salmon. Mix salt and sugar and roll fish in them. Place in a bowl and refrigerate for 6 hours. Then rinse with water and set aside.

Peel the potatoes and cut into small cubes. Cook in salted water until almost done (al dente). Set aside.

Aglioli sauce with saffron. Place saffron in white wine and bring to a boil. Strain. Remove the saffron threads and pour out the wine. Place the yolks, saffron threads and finely chopped garlic cloves in a bowl. Constantly and intensively whisking the mixture, pour 50 ml of olive oil into it in a thin stream. You will get a homogeneous sauce - alioli. Season with salt and pepper and set aside.

Orange oil. Squeeze the juice from two oranges, pour it into a frying pan and reduce by half over high heat. When the juice has cooled slightly, stir it vigorously with the remaining olive oil.

Toss the potatoes with the alioli sauce and place on a plate. Top with thinly sliced ​​salmon pieces and drizzle with orange oil. You can decorate the dish with a small sprig of fresh dill or arugula leaves - they will add freshness and color contrast to it.

A comment

These tapas can be served either cold or warm. When choosing the latter option, make sure that the salmon is at room temperature and the temperature of the potatoes does not exceed 60 °C, otherwise the alioli will turn into an omelette.

Creamy green pea soup with 100% Ibérico de Bellota jamon “Cinco jotas” and mozzarella

“This creamy green soup can be made all year round with frozen peas! But still, preparing this dish from tender, freshly picked peas is a special pleasure. It can be served either cold or hot. To turn cream soup into tapas, just serve it in small plates. And how pleasing to the eye its rich green color is when served in glasses or shot glasses!”

INGREDIENTS

(4 servings)

For the soup:

500 g green peas

500 ml chicken broth

100 ml low-fat cream

1 clove garlic, finely chopped

1 stem lemongrass

1 sprig fresh thyme

salt, pepper to taste

For garnish:

12 mini mozzarella balls

70 g 100% Ibérico de bellota jamon "Cinco jotas", thinly sliced

20 g pitted black olives

4 lime wedges, zested

40 g fresh green peas, peeled

2 tbsp olive oil

4 fresh mint leaves

Preparation

Chicken bouillon bring to a boil, add lemongrass, thyme and garlic, simmer for 5 minutes. Then add the peas and cook over low heat for another 10 minutes. Pour in the cream and after 3 minutes remove from heat, add salt and pepper.

Remove the thyme and lemongrass sprigs. Using a blender, make the mixture homogeneous. Then rub it through a very fine sieve. To prevent the soup from losing its rich green color, you need to cool it immediately.

Finely chop the black olives and separate the jamon. Place them individually on paper towels and dry at room temperature.

Brush the mozzarella balls with olive oil, salt and pepper. Cut each lime wedge into 6 pieces.

If you are serving this dish in bowls, first place mini mozzarella balls on the bottom and sprinkle them with dried olives and jamon. Then add slices of jamon and fresh peas cut in half. And finally, lime slices and mint leaves. Then the soup is poured in.

A comment

“If you decide to serve the cream of pea soup in shot glasses, I suggest pricking the mozzarella and jamón onto skewers or toothpicks for easier eating.”

Veal cheeks with beets and mushroom puree

“These tapas are always served hot, as they are a typical autumn-winter dish.”

INGREDIENTS

(4 servings)

For cheeks

2 veal cheeks

1 carrot

half an onion

2 cloves garlic

300 g celery root

1 bay leaf

1 tbsp olive oil

2 grains of Jamaican (allspice) pepper

100 ml red wine

10 g finely chopped green onions

250 g beef broth

salt, pepper to taste

For mushroom puree:

1 large potato

250 g assorted mushrooms

1 cup of coffee cream

1 clove of garlic

salt, pepper to taste

For beets:

1 medium beet

1 tbsp white balsamic vinegar

salt, pepper to taste

For decoration (optional):

a few young beet leaves

freeze-dried beet powder

Preparation

Veal cheeks. Cut vegetables into medium cubes. Heat olive oil in a saucepan and sauté vegetables. Place the veal cheeks in the pan, pour in the red wine, then the broth.

Add bay leaf, allspice and paprika. Salt and pepper. Cook over low heat for 3 hours. After this, remove the cheeks. Reduce the broth with vegetables by half over high heat, then chop with a blender and rub through a sieve. Add chopped green onions. You will get sauce.

Caramelize veal cheeks in sauce. To do this, you first need to dry them for 10 minutes in the oven at 180 °C. Then remove the cheeks, pour the sauce over them and put them back in the oven at the same temperature for 4 minutes. Repeat the last operation three more times.

Mushroom puree. Boil potatoes in their skins in salted water (30 minutes), peel. Heat olive oil in a frying pan, fry mushrooms and finely chopped garlic cloves. Set aside 50 g of mushrooms. Warm the cream slightly. Grind 200 g of mushrooms with potatoes and cream in a blender, then rub through a medium sieve to obtain a soft and homogeneous puree.

Beet. Wrap unpeeled whole beets in foil and bake in the oven for 2 hours at 180°. Then remove the beets, cool, peel and cut into small cubes. Drizzle with white balsamic vinegar, salt and pepper

Place on a plate mushroom puree, on top - half a veal cheek, and on it - beets and some mushrooms (from the 50 g set aside). You can decorate with young beet leaves or dried beet powder.

Tapas are a snack to accompany an alcoholic drink. But it's not that simple. Tapas reflects the whole philosophy, lifestyle, and habits of the native Spaniard. Let's figure out what tapas can be called, how it is prepared, eaten and what to drink with it.

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A "cover" to manners, or the philosophy of tapas

Tapas is translated from Spanish as “lid”. Where does this snack get its name from? Several versions are known about this. According to one of the most popular, King Philip III banned the serving of alcoholic drinks in taverns without snacks, so that people would get drunk less and behave decently. The snack was simply placed on a mug with a drink. According to another, more prosaic version, vessels with drinks were covered with bread or ham to prevent flies from swarming in the heat.

Later appeared in Spanish and the concept of tapear, which literally means going with friends from one bar to another for multiple drinks, good food and plenty of conversation. This scheme is still in effect today. In one evening, a Madrid office worker can visit 3-5 bars.

Light snacks are conducive to informal conversation and leisurely relaxation. They served on a common plate, without cutlery, one bite size. No embarrassment, manners or protocol.

Russian salad or fried squid - what's on the plate?

Any dish can serve as tapas, be it chips or a saucer of snails. Every bar or restaurant has its own signature recipe tapas. And the Spanish housewife can easily put together a snack from what she has in her refrigerator. What is most often served as tapas?

• or chorizo;
• a plate of olives;
• grilled vegetables;
• fried potatoes with sauce;
• squid, mussels or anchovies;
• Ensaladilla rusa - Russian salad (like our winter one);
• small sandwiches or canapés;
• small portions national dishes, For example, .

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Particularly popular pintxos - a mini sandwich with various ingredients, for convenience, pinned on a skewer.

Yulia, Moscow:

“During our trip to Spain, we found the largest variety of pintxos in the north. In the towns there, on every corner they do nothing but cut and stick whatever their heart desires on toothpicks. Pintxos costs about 4 euros. 3-5 pieces for me personally replaced a full lunch. Of course, you won’t be so full every day, but for a snack on a hot afternoon with a glass of beer, it’s just the thing.”

Chefs from tiny eateries and fashionable restaurants regularly compete in the art of preparing tapas at tapas competitions and festivals that take place in every Spanish province. The manner of serving tapas, by the way, differs not only in different parts of Spain, but even in establishments neighboring each other.

One tapa (snack portion) is always small, 3-5 small pieces. Depending on the size of the group, tapas can be ordered in different sizes. Tapas designed for a large group of friends are called raciones.

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Cooking tapas - here are a couple of recipes

Fried shrimp with garlic

For 15 large shrimp - 100 ml olive oil, 4-6 cloves of garlic, 1 chili, 2-3 sprigs of parsley, salt, 1 tsp. brandy.

Marinate peeled shrimp in olive oil, garlic cloves, salt and chili pepper. Then heat a frying pan with plenty of oil, quickly fry the shrimp and add a little brandy. After a minute, remove from heat, serve in the oil in which the shrimp were fried, sprinkled with chopped parsley.

Bread with tomatoes

Grill the bread slices or toast them in the oven. While hot, rub them with a clove of garlic and tomato pulp, cutting the tomato in half. Season with salt and olive oil.

Irina, Ulyanovsk:

“After traveling around Catalonia, I spent a long time looking for a cookbook with recipes for those same sandwiches with a variety of ingredients. I came across the book “Tapas” by the famous Spanish chef Adrian Quetglas. The theme of snacks is covered even more widely than I expected. These are not just recipes, but an interesting culinary journey.”

What to drink with tapas?

In the bar tapas are ordered with low alcohol with a light taste. When drinking, it is important for a Spaniard to feel not only the taste of the drink, but also the taste of the food.

flickr.com/kphua

Traditional drinks for tapas:

• cider;
• sherry;
• table white wine;
• cava - Spanish sparkling wine;
• vermouth;
• beer.

Of course, you can order tapas and a soft drink, or eat a portion just to satisfy your hunger. No one will look at you askance for this.

Until recently, tapas were served free of charge with drinks, but today In most establishments, appetizers must be ordered separately. The establishment reserves the right to treat the client as a thank you for a large order or frequent visits.

flickr.com/thomaaas

Tapas bar - Spanish atmosphere

You can taste the most delicious tapas and immerse yourself in the atmosphere of Spanish ease in tapas bars. There are many such establishments today in both Barcelona and Madrid. These are usually small, noisy and smoky places where tapas are eaten right at the bar. Here There is no menu, and the entire assortment is simply presented in the window. It is not customary to sit here sedately, so the tapas bar has a minimum number of tables.

Since each tapas bar has its own rules and etiquette, in order not to get into trouble, you should ask the waiter to help you with your choice. You can simply point with your finger what you want to order, how much and mention how much you are willing to spend on it. The cook or waiter will definitely offer you the best and most delicious food.

One of the oldest bars in Barcelona - Quimet & Quimet on Poeta Cabanyes 25. Small family run place serving tapas... traditional recipes Spanish cuisine.

flickr.com/victorsnk

Denis, St. Petersburg:

“We came here specifically after reading rave reviews from tourists. It was not all in vain! A small bar with an amazing atmosphere, original food and fast service. A portion of three tapas costs about 2.5 euros. I recommend trying the beans with cod and shrimp with red pepper.”

In Madrid it is worth visiting De 1911 at Plazuela de San Ginés 5. The name of the tapas bar includes the year it was founded, and that says a lot.

Feel the atmosphere of Spain in Moscow available in the following establishments: El Basco, Cork Wine and Tapas Bar, Tapa Rillas, Tapas Marbella.