Tapas (also known as “montaditos” or “pinchos/pintxos”) are small bites or snacks eaten in Spain usually between meals and accompanied by a drink. They are served in cafes and bars all over Spain. They are similar to appetizers or finger foods. They can be very simple or very elaborate. Common tapas dishes include the famous tortilla española (Spanish omelette), croquetas, jamon serrano, albondigas (meatballs), bacon-wrapped dates or figs, even marinaded olives and almonds. There are many different stories as to how the tradition of eating tapas began.  One says a piece of jamon serrano was used to cover (“tapar”) a glass of sherry as a way to protect the drink from getting dirty.

Tapas links…

Spain Recipes

About Spanish Food

Tapas Recipes

Doris’ Gazpacho

1 medium cucumber, peeled

1 red pepper, seeds removed

1 lb tomatoes, peeled and seeded

4 slices of bread (crusts removed)

1 clove of garlic

salt

olive oil (I use 6-7 tablespoons)

vinegar (I use 3-4 tablespoons)

Puree the cucumber, red pepper, tomatoes and garlic in a food processor.  Add olive oil, vinegar and salt to taste.  Add the 4 slices of bread and puree.  Add water for desired consistency.

Heloisa’s Olive & Red Pepper Bread

Serves 4-6

2 red bell peppers, halved and seeded

3 garlic cloves

2 tsp capers, drained, rinsed and halved

4 tbsp chopped fresh parsley

1 tbsp lemon juice

1 tsp ground cumin

2 tsp sugar

½ c black olives, pitted and chopped

1 french bread

2 tbsp olive oil

Preheat broiler to high. Place the bell pepper halves, skin-side up, in a single layer on a baking sheet. Cook under the hot broiler for 8-10 minutes or until the skin is blackened and blistered all orver. Using tongs, transfer to a plastic bag, then tie the top and let cool. When cool enough to handle peel off skin.

Finely chop 1 of the garlic cloves. Place in a food processor or blender with the bell pepper halves, capers, parsley, lemon juice, cumin, and sugar and process until smooth. Scrape the mixture into a bowl and stir in the olives.

Cut off and discard the crusty ends of the bread, then cut the bread into ½ inch slices. Toast the slices on both sides. Cut the remaining garlic cloves in half, then rub the cut sides all over the toast. Brush the toast with the olive oil.

Spoon the bell pepper mixture onto the toasted bread and place on serving platter. Serve immediately.