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A Spanish Tradition - Your Terrific Party!
Traditional harvest recipe - Tuna tapas
In a pot of boiling water, cook whole potatoes, skins on. (Plan one per person.) Also add whole tomatoes to the boiling water for a few moments to loosen their skins. (Plan one small tomato per person.) When the potatoes are just fork-tender, drain them and let them rest. If the skins are "pretty" such as red or Yukon golds, leave the potato skins on. This is a rustic recipe, after all. In a frying pan, saute crushed garlic (one or more cloves) in olive oil, add finely chopped onion (less than 1/2 cup), 1/2 cup of chopped green pepper, and, if you wish, include a few bits of rosemary. Don't let this mix brown. It should be just softened. Chop and add the skinned tomatoes, cook until soft, add the potatoes (sliced into bite-size pieces) and simmer for a short while. Add a bit of sweet Spanish paprika. Salt to taste. Just before serving, add bite-sized pieces of fresh tuna, and simmer for two to three minutes. The tuna will cook, but won't dry out within that amount of time. Serve in small dishes with tomato bread and a side of olives.
In a pot of boiling water, cook whole potatoes, skins on. (Plan one per person.) Also add whole tomatoes to the boiling water for a few moments to loosen their skins. (Plan one small tomato per person.) When the potatoes are just fork-tender, drain them and let them rest. If the skins are "pretty" such as red or Yukon golds, leave the potato skins on. This is a rustic recipe, after all. In a frying pan, saute crushed garlic (one or more cloves) in olive oil, add finely chopped onion (less than 1/2 cup), 1/2 cup of chopped green pepper, and, if you wish, include a few bits of rosemary. Don't let this mix brown. It should be just softened. Chop and add the skinned tomatoes, cook until soft, add the potatoes (sliced into bite-size pieces) and simmer for a short while. Add a bit of sweet Spanish paprika. Salt to taste. Just before serving, add bite-sized pieces of fresh tuna, and simmer for two to three minutes. The tuna will cook, but won't dry out within that amount of time. Serve in small dishes with tomato bread and a side of olives.
Recipe for tomato bread: Thinly slice a baugette or French bread loaf. Drizzle olive oil on each piece and crush fresh tomato pulp into each piece. Sprinkle with salt, crushed garlic bits and herbs or cheese (your choice). Toast or broil until golden.
Harvest time offers lots of healthy, economical ingredients for traditional tapas.
Harvest time offers lots of healthy, economical ingredients for traditional tapas.
Tasty Tapas with Chorizo
Chorizo sausage is an authentic and tasty addition to these tapas recipes.
Chorizo stuffed mushrooms: Saute a small chopped onion in a little olive oil. Add about 1 cup of chorizo sausage, crumbling it as it cooks. In an oven-proof dish, assemble mushroom caps, (open side up). Drizzle them with a little olive oil, crushed garlic, and a bit of dry Spanish sherry. Fill each mushroom with the chorizo mixture, and bake or broil just to heat the mushrooms. Serve in small tapas dishes with slivers of fresh tomato or a sprig of rosemary for color.
Chorizo and Potatoes
Saute chopped onions, garlic and chorizo until the onions are soft and the chorizo is broken into small pieces. Add pre-cooked red or Yukon Gold potatoes, cut into bite-sized pieces. You may also add chopped red peppers, roasted peppers, cooked pinto beans or small pieces of tart apple.
Although this dish is tasty as it is, you can vary it by adding a splash of dry sherry and simmering for a minute or two. Serve on small tapas plates with a slice of tomato bread (recipe on this page).
Chorizo sausage is an authentic and tasty addition to these tapas recipes.
Chorizo stuffed mushrooms: Saute a small chopped onion in a little olive oil. Add about 1 cup of chorizo sausage, crumbling it as it cooks. In an oven-proof dish, assemble mushroom caps, (open side up). Drizzle them with a little olive oil, crushed garlic, and a bit of dry Spanish sherry. Fill each mushroom with the chorizo mixture, and bake or broil just to heat the mushrooms. Serve in small tapas dishes with slivers of fresh tomato or a sprig of rosemary for color.
Chorizo and Potatoes
Saute chopped onions, garlic and chorizo until the onions are soft and the chorizo is broken into small pieces. Add pre-cooked red or Yukon Gold potatoes, cut into bite-sized pieces. You may also add chopped red peppers, roasted peppers, cooked pinto beans or small pieces of tart apple.
Although this dish is tasty as it is, you can vary it by adding a splash of dry sherry and simmering for a minute or two. Serve on small tapas plates with a slice of tomato bread (recipe on this page).
