Not really a recipe this Wednesday but a list of stuff that you can serve if you want a Spanish tapas evening! And not much cooking involved, just opening cans, slicing and arranging on plates and in bowls:
- olives, both green and black – the classical Spanish green olive is stuffed with anchovies
- marinated anchovies – sometimes served on a small skewer with green olives (one of my favourite tapas but O usually thinks it’s too expensive)
- tortilla (Spanish potato omelette – I have forgotten to publish a recipe on this classic and simple Spanish dish – promise to do it soon!)
- jamón, chorizo, lomo and other Spanish cured meats
- lots of thick bread slices (baguette)
- tomato salad with tuna and olive oil
- Manchego cheese in slices (O usually cuts the cheese in triangles)
- paté on small toasts
- pickled artichokes or alcachofas revueltas
- boiled eggs – cut the eggs in half, remove the yolk and mix it with mayonnaise and tuna. Put the mix back in the egg halves.
- mushrooms – fry them (whole if small, otherwise in halves) in olive oil, garlic, white wine and parsley. Can be served cold.
- pickled and canned seafood, such as langostillos, mejillones en escabeche (pickled mussels), almejas (clams), berberechos (cockle)…
- Ensalada Rusa
This kind of dinner is all about the presentation! Get out all your small bowls and pretty serving plates and lay out the food. Serve with Spanish red wine / beer / clara (shandy / panaché, i.e beer with lemonade). ¡Buen provecho!