Tuna, Pepper and Pine Nuts

A tapa from the Mediterranean coast of Spain

INGREDIENTS

3    tablespoons pine nuts

3    tablespoons olive oil

1    medium white onion, diced to ½ inch

1    large tomato, coarsely chopped

1    cup roasted red bell pepper, cut to ½  inch

1    can (8 ounces) chunk style tuna, packed in oil*

METHOD

In a large skillet over medium heat, add the pine nuts and toast them until golden brown, shaking the pan, for about 2 minutes. Transfer to a plate.

Add the olive oil to the pan and cook the chopped onions, stirring occasionally, for 4 to 5 minutes until just tender. Add the tomato and red pepper and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer to a large serving bowl and allow it to cool.

When cooled to room temperature, add chunks of the tuna and the pine nuts to the bowl and stir gently to combine. Season to taste and serve. Best served with a glass of Rose’ wine.

*NOTE: Two 5 ounce cans will work as well

Adapted from a recipe in Food and Wine  magazine

Barbecued Mini Ribs

INGREDIENTS
1   sheet pork baby back ribs
6   tablespoons sweet Sherry or Marsala
1   tablespoon tomato paste
1   teaspoon soy sauce
½  teaspoon Tabasco or Sriracha sauce
1   tablespoon brown sugar
1   tablespoon all-purpose flour

METHOD

Separate the ribs into single-bone pieces and set aside. Mix all the other ingredients in a medium bowl and whisk them well to combine. Dredge each rib in the sauce and either barbeque them over a medium fire or broil them in the oven leaving 5 to 6 inches below the heat and using lower heat. In either case cook them about 15 minutes, turning them occasionally, until they are cooked through and browned well. A little blackening won’t hurt, either.

The source for this recipe (Spain.Recipes.Com) said to separate the ribs and then cut them in half widthwise with a cleaver. I tried and almost ruined my cleaver. If you want half-ribs, have your butcher cut the whole rack of ribs in half before you take them home.

Shrimp in Sherry

INGREDIENTS
2    pounds medium shrimp, uncooked
2    tablespoons olive oil
¼   cup finely chopped onion
2    cloves garlic, minced
¼   cup dry Sherry wine
1    tablespoons tomato paste
½   teaspoon dried thyme
2    tablespoons cream or half-and-half
      chopped flat leaf parsley for garnish

METHOD

Peel the shrimp leaving the tails intact. In a large skillet, heat the olive oil over medium heat and add the o nion and garlic. Cook for 4 to 5 minutes until tender and add the shrimp. Stir-fry for a few minutes and add the sherry, tomato paste, thyme and cream. Stir to mix the ingredients and then cook, stirring occasionally, until the shrimp are pink. Divide evenly to serving plates and add some of the pan juices to each. Garnish and serve.

Adapted from a recipe in Spain Gourmet Tour magazine

Butter Beans with Chorizo

INGREDIENTS
1    7 ounce chorizo sausage, uncooked
1    tablespoon olive oil
5    ounces ham, chopped small
1    can (15 ounces) butter beans, rinsed, drained
¼   cup chicken broth

METHOD

Skin the chorizo and chop into small bits. In a medium skillet over medium heat, add the olive oil, sausage and diced ham. Cook slowly for 5 to 6 minutes, breaking up the sausage with a wooden spoon. When thoroughly browned, drain the fat off and return the meat to the skillet. Add the beans and broth, bring to a boil, reduce heat and cook for 3 to 4 minutes to heat the beans. Serve on small plates when hot.

Butter Beans And Mushrooms

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped
2    cloves garlic, minced
½   green bell pepper, minced
½   cup fresh parsley. Chopped
¼   teaspoon red pepper flakes
1    teaspoon dried thyme
1    cup fresh oyster mushrooms *
1    can (15 ounces) butter beans, drained, rinsed
1    teaspoon sweet paprika

METHOD

Heat the olive oil over medium-high heat and add the onions, garlic, bell pepper, parsley, red pepper flakes and thyme. Cook for 5 to 6 minutes until the onion is softened and translucent. Place the beans and paprika into a medium sauce pan and add the onion mixture, ¼ cup of liquid (chicken broth or mushroom liquid) and the mushrooms. Cook for 8 to 10 minutes until the mushrooms are softened. Remove from the heat and serve.

*NOTE: If you cannot find fresh oyster mushrooms but have dried ones, use about ½ cup of the dried in a small sauce pan. Add 1 cup of water, bring to a boil, take off the heat and let them steep for 10 to 15 minutes. Add ¼ cup of the water to the beans with the mushrooms.

Adapted from a recipe in Spain Gourmet Tour magazine

Mushrooms Ajillo

INGREDIENTS
2    tablespoons olive oil
2    cups mushrooms wiped and quartered
3    cloves garlic, minced
¼   cup dry Sherry
1    tablespoon lemon juice
¼   teaspoon red pepper flakes
½   teaspoon paprika
1    tablespoon butter

METHOD

In a large skillet, heat the olive oil over medium-high heat and add the mushrooms. Cook the mushrooms, stirring constantly, for 2 to 3 minutes. Reduce heat to medium and add the garlic, sherry, pepper flakes and paprika. Cook for 5 minutes or until the garlic and mushrooms are tender. Remove from the heat and add the butter, stirring it in  as it melts. Remove to a serving dish or to small plates and serve.

Shrimp Deviled Eggs

 INGREDIENTS
4    hard-boiled eggs
8    medium, cooked shrimp
1    tablespoon tomato paste
2    tablespoons mayonnaise
      sweet paprika for garnish

METHOD

To hard boil the eggs, place them into a sauce pan with cold water to cover and bring to a boil. Boil for 10 minutes, drain and cover with cold water until cold enough to handle.

Remove the tails and any veins from the shrimp and mince them very fine. Place in to a medium bowl and add the tomato paste and mayonnaise. Peel each egg and cut in half length-wise. Remove half of the yolk into the bowl, reserving the remainder. Mix the contents of the bowl, mashing the yolks, and taste. Add salt, pepper or more egg yolk to your taste.

Place a teaspoon sized portion into each egg half, more or less, and sprinkle with paprika. Place onto a serving dish and serve immediately.

Based on a recipe in About.com

Red Peppers and Anchovies

The roasted red peppers take away most of the saltiness of the anchovies and the garlic adds another interesting flavor. Try one or two both ways and you will see. 

INGREDIENTS
1    jar (7 ounces) roasted red peppers
1    can (2 ounces) anchovies
1    tablespoon olive oil (optional)
1    large clove garlic, sliced thin (optional)

METHOD

Carefully remove the slices of roasted red pepper from the jar onto a large cutting board and pat dry with a paper towel. Flatten each piece and, where possible, cut into 1 ½ inch squares. Any leftovers can be returned to the jar, refrigerated, and used elsewhere.

Remove the anchovy fillets from the can and place one fillet on each red pepper square. Roll up the pepper square with the anchovy inside and secure with a toothpick.

If using the optional garlic slices, cook them in a small skillet with the olive oil over medium heat, turning once, until they are golden brown on both sides. Place one garlic slice onto each anchovy before rolling up the pepper slices.

 

Marinated Fish

INGREDIENTS
½   teaspoon dried oregano
1    tablespoon lemon juice
1    tablespoon Sherry vinegar
½   cup dry white table wine
½   teaspoon paprika
2    bay leaves
1    tablespoon capers, rinsed, drained
2    thin fillets of mild fish, like tilapia, cut to 2 inch squares

METHOD

In a medium bowl, mix all ingredients except the fish and stir well to combine. A sealable plasic bag will also work for this recipe. Add the fish and turn to fully coat with the marinade. Place into the refrigerator overnight.

The next day, remove the bay leaves and empty the bowl or bag into a medium skillet over medium heat and fry the fish for about 5 to 6 minutes, turning over once.at about 3 minutes. Carefully remove to a serving plate and pour a small amount of the pan juices over the fish. Serve at once.

Potatoes and Sausage

The correct way to make this recipe as tapas would be to use regular potatoes and cut them into 1 inch cubes and also use Spanish chorizo sausage. The following recipe is Americanized, although the potatoes used herein did come from Peru and were brought to the new world by Spanish explorers.
 
INGREDIENTS
½    pound fingerling potatoes, yellow, pink. purple
½    pound smoked sausage
1     tablespoon olive oil
1     teaspoon paprika

METHOD

Wash the potatoes and cut them into ¼ inch wide coins. Steam them for 6 to 7 minutes until tender and set aside. Cut the sausage into ¼ inch coins and fry them until browned on both sides. Combine with the potatoes.

In a microwave bowl, combine the olive oil and paprika and cook on high for 25 seconds. Remove and stir to combine into a consistent sauce. Pour over the mixed potatoes and sausage and serve.

Spanish Potatoes

A tapas recipe for 4 servings
 
INGREDIENTS
2    tablespoons olive oil
1    pound small red potatoes
1    medium onion, halved and sliced
1    green bell pepper, seeded, cut to ¼ inch strips
1    teaspoon chili powder
1    teaspoon Dijon style mustard
1    can (15 ounces) diced tomatoes, drained
1    cup vegetable or chicken broth
      chopped parsley for garnish

METHOD

In a large skillet, heat the olive oil over medium heat and add the sliced onions. Cook for 3 to 4 minutes, stirring, and add the potatoes. Cook for 3 to 4 minutes more.

Add the pepper strips, chili powder and mustard, Mix well and cook for 2 to 3 minutes. Add the tomatoes and broth, reduce the heat, cover and simmer for 20 to 25 minutes until the potatoes are done. Transfer to a warm serving dish, garnish and serve.

Chickpeas and Spinach

A tapas recipe for 6 to 8 servings
 
INGREDIENTS
1    package (10 ounces) frozen. chopped spinach
2    cans (15 ounces) garbanzo beans, drained, rinsed
1    red bell pepper, seeded, diced small
1    tablespoon chopped chives
1    lemon, juiced, strained
1/3   cup olive oil

METHOD

Thaw the frozen spinach and add to a large sauce pan over medium-low heat. Add the drained and rinsed chickpeas (garbanzo beans), diced bell pepper, chives, lemon juice and olive oil. As it heats up, stir the mixture to break apart the gobs of spinach and mix in the lemon juice.

Alternatively, mix off the heat and refrigerate the portion you are not using and heat the rest in the microwave or stove top.