You are planning a social evening with good friends and don't yet know what to serve with the wine or beer. How about, for example, delicious snacks that taste like sun and vacation and bring a Mediterranean flair to the table? You are welcome to serve up the small delicacies of tapas from Spanish cuisine, which are served there accompanied by a drink and are not only a Mediterranean delicacy, but also a synonym for joie de vivre, warmth, conviviality and enjoyment. Tapas come in many variations, all of which please the palate and definitely bring the taste of Spain to the table. We have put together appetizing tapas recipes for you that can be made in no time and will delight you.
Piquillos, Patatas Bravas, Croquetas, Pimentos de Padrón, Albóndigas are the perfect finger food that can be served cold or warm, vegetarian or with meat. The delicious tapas are mini versions of traditional Spanish dishes that are...hearty snacksoften enjoyed as a start to the night. We offer you selected delicious tapas recipes that have something for every taste.
When it comes to tapas classics, you can't just ignore the tortilla de patatas. The potato tortilla, the famous omelette with potatoes, is easy to prepare and very tasty.
PotatoTortilla
Ingredients:
300g potatoes
1 onion
olive oil
5 large eggs
Salt
black pepper
optional: oregano, basil, chili flakes
Preparation:
Peel the potatoes and cut them into thin slices. Peel and finely chop the onion. Put 2 tablespoons of oil in a small pan and fry the onions and sliced potatoes over medium heat. Reduce heat to low. Cook for 25-30 minutes or until the onions turn golden and the potato slices are cooked through. Whisk the eggs in a bowl and season with salt and pepper. As soon as the potatoes are cooked, remove the pan from the heat and carefully pour in the egg mixture. Cook the potato tortilla over low heat for another 20 minutes. Using a plate, turn the tortilla over and fry for another 5 minutes until it has a golden crust. Place the tortilla on a large platter, portion and serve hot.
potatoprepare bravas
Here is another popular vegetarian tapas recipe that is easy to prepare and tastes incredibly delicious. The patatas bravas arespicy potato pieces, which everyone probably orders as soon as they enter a Spanish restaurant for the first time. Nice and crispy and served with a spicy and spicy sauce, they are a real treat for the palate.
Ingredients:
5 potatoes
1 onion
1-2 cloves of garlic
Chili powder
1 teaspoon paprika powder
2-3 THE Tomatenpüree
1 tsp cornstarch
Apple cider vinegar
olive oil
Salt
Zucker
Water
Wash the potatoes thoroughly and boil them in salted water. Chop the onion and garlic and sauté in a pan over medium heat. After a few minutes, sprinkle with paprika and stir well. Then add the tomato puree, salt, sugar and some chili powder. Mix the cornstarch with a little water in a small bowl and pour the mixture into the pan. Simmer for a few minutes, stirring constantly, and add a dash of apple cider vinegar. At the end you should have a homogeneous sauce. After cooking, drain the potatoes well. Peel them, dice them into bite-sized pieces and fry them in a pan with a little olive oil. Finally, let the crispy potatoes drain the excess fat on a sheet of kitchen paper. Serve them in a large bowl with snack skewers or toothpicks and top with the tomato sauce.
Gazpachoprepare
Another classic of Spanish cuisine is the cold vegetable soup gazpacho, which is served straight from the refrigerator in small glasses on warm days. For this purpose, the crunchy, fresh ingredients are not cooked, but simply mixed and seasoned with aromatic spices. Served with plenty of delicious bread with a beautiful crust, gazpacho is a perfect main course and a real summer hit. For thetasty cold soupyou need the following ingredients:
6 tomatoes, cut into pieces
1/2 large cucumber peeled, seeded and cut into pieces
1 green pepper, cut into pieces
2 cloves of garlic, crushed
1 cup of water
1/3 cup extra virgin olive oil
2 EL Sherryessig
Salt
Hot sauce of your choice
Tapas recipes like the Gaspacho Soup are quick and easy to prepare without any effort. Add all ingredients to the food processor and blend until smooth. Salt the cold tomato soup and put it in the refrigerator. Serve the soup with a spicy sauce of your choice.
Stuffed eggplants
If you would like to prepare tapas recipes vegetarian or vegan, our next suggestion for stuffed eggplant rolls might be just the thing for you. Healthy, delicious and filling, they are great finger food that you just can't get enough of.
Ingredients:
3 eggplants
50 g Quinoa
1 carrot
1 route Beth
olive oil
1-2 tbsp rapeseed oil
1 tbsp apple cider vinegar
Salt and pepper
Preparation:
Wash the eggplants, remove the stems and cut the eggplants lengthways into thin slices. Place the eggplant slices on a well-oiled baking tray and season with salt and pepper. Bake them in the oven for about 20 minutes. In the meantime, cook the quinoa in a small pot of boiling salted water for 20 minutes. Drain the quinoa and briefly run it under cold water. Peel and grate the beetroot and carrot and then mix with the cooked quinoa. Sprinkle with rapeseed oil and apple cider vinegar. Serve the eggplant with small, freshly baked rolls.
Hashsimply prepared
Picadillo is a typical, delicious appetizer of Spain and Latin America, prepared with minced meat, potatoes, cumin, pepper, tomato sauce, green olives and raisins. The sweet raisins create a pleasant contrast to the other vegetables and spices in this dish.
Ingredients:
olive oil
2 onions
1 red pepper, cut into pieces
green olives
3-4 cloves of garlic
450 g ground beef
ground cumin
Oregano
Cinnamon (to taste)
Salt and pepper
2-3 tomatoes
5 tbsp capers
5 EL Rosinen
fresh coriander
Chili, finely chopped (optional)
preparation:
Put some olive oil in a large pan and fry the onions and red pepper. Cook vegetables over medium heat for about 15 minutes. As soon as the onions become translucent, add the minced meat as well as the cumin, cinnamon, garlic, pepper, salt and chili. Continue cooking until the meat is cooked through. Then grate the tomatoes and add them to the frying pan. Let them cook for 10 minutes. Finally add the pitted olives, capers and raisins. Stir and cook for another 10 minutes. Remove the pan from the heat and garnish with fresh cilantro.
Tuna empanadas
The filling empanadas are small bites with meat, fish and/or vegetables and are absolute gourmets. They are very popular in Spain and Argentina. The filled dumplings can be served warm or cold and can be prepared in the oven or fried. Below we would like to offer you the recipe for dumplings with tuna filling. Here are the ingredients for the dough:
500 g Flour
160 g kalte Butter
170 ml cold water
Salt
For the filling:
3 x 150g cans of tuna
green olives, cut into pieces
1-2 small onions
1 No
Canned tomatoes
Paprika
1-2 tbsp milk
To prepare the dough for the empanadas, stir together the flour, butter and salt in a bowl. Pour in some water and work into a homogeneous dough. Cover the bowl and chill. Peel the onions and chop them finely. Fry them in a pan and add the crumbled tuna and pureed tomatoes. Season with salt and pepper, add paprika and cook over medium heat for 15 to 20 minutes or until the liquid has evaporated. Allow the filling to cool before filling the empanadas. Meanwhile, preheat oven to 190°C.
After 2 hours, take the dough out of the fridge and divide it into two. Roll out the halves thinly on the worktop and cut circles about 9 cm in diameter out of them. Place a small amount of the filling on each circle and fold it over. Press the edges of the dough circle with the fork. Then place the empanadas on a baking sheet lined with baking paper. Brush the delicious tapas with beaten egg yolk diluted with a little milk. Bake the dumplings for 10 to 15 minutes
Fried onesSeafood with Romesco sauce
If you like seafood, you can try the following simple tapas recipe for fried calamari and squid with romesco sauce. The crispy fried seafood tastes simply delicious with the sauce made from ground almonds, breadcrumbs and garlic.
700g squid or baby calamari, sliced
50 g Flour
vegetable oil
For the Romesco sauce:
75 g ground almonds
15g breadcrumbs
2 minced garlic cloves
12 mild Peppadew peppers, drained
1 ½ tsp sweet smoked paprika powder
lemon juice
2 tbsp red wine vinegar
80 ml olive oil
Mix the ground almonds with the breadcrumbs to form a homogeneous mixture. Add the remaining ingredients one at a time and finally the olive oil. Pour the resulting paste into a bowl and sprinkle with paprika powder. Fill a deep pan two-thirds full with vegetable oil and heat it until a piece of bread browns for about 40 seconds. Now roll the seafood in flour that you have previously seasoned well. Put the calamari rings and the squid pieces in the hot fat and fry them for 2-3 minutes until golden brown. Drain on kitchen paper, sprinkle with sea salt and serve with Romesco.
Tapas pinchos recipes
The tasty pinchos, also known as pintxos, are crispy baked baguette slices with various toppings, which are usually served with small wooden skewers. With our next recipe you can undoubtedly bring Spanish flair to your plate and serve up delicious and attractive appetizers.
12 cherry tomatoes
1 tbsp olive oil
2 chorizo or other type of sausage, sliced
1 baguette, thinly sliced
12 small cooked shrimp, peeled
fresh parsley and oregano for garnish
For the pepper mayonnaise:
3 THE Mayonnaise
1 garlic clove, crushed
1/2 tsp smoked paprika powder
1 tbsp lemon juice
preparation:
Preheat oven to 180 degrees. Place tomatoes on a baking sheet, season with sea salt and black pepper and drizzle with oil. Bake for 12-15 minutes and set aside. For the spicy mayonnaise, mix all the ingredients together and season to taste. Set aside. Heat a grill pan over medium-high heat. Lightly grill the chorizo and baguette slices for 1-2 minutes per side. Then spread some mayonnaise on each baguette slice and top each with a piece of chorizo, shrimp, parsley and oregano. Finish with a roasted cherry tomato and secure everything with the toothpick.
