Delicious tapas recipes
By Catalogs Editorial Staff
The next time you host a party, try some of these delicious tapas recipes.
Tapas are Spanish appetizers that are served before a meal or at parties. Tapas food has become a trend at many American restaurants and bars because they go well with drinks, wine, sherry and beer.
Tapas are easier to make than a full course meal and range from simple cubes of cheese to garlic shrimp. Combine with a pitcher of Sangria and you’ve got a party on your hands.
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Below are some easy, delicious tapas recipes to try:
Remember, set out tapas on tables and let guests help themselves, buffet-style.
Sangria
Ingredients:
1 bottle red wine
1/2 bottle club soda
1 cup lemon juice
2 oranges cut into sections
2 peaches cut into sections
Sugar to taste, and ice
Directions:
- Pour the red wine, club soda and lemon juice into a tall pitcher.
- Place the sectioned fruit into the pitcher and refrigerate overnight.
- Serve cold in tall glasses.
Chorizo and Mushroom Tapas
Ingredients:
1 Tbsp. olive oil
2 Tbsp. butter
3/4 pound small button or portabella mushroom caps
1/4 cup chopped chorizo
2 cloves garlic, peeled and pressed through sieve
2 Tbsp. chopped, fresh parsley or cilantro
1/4 cup dry white wine
Salt and pepper to taste
Directions:
- In a large skillet on stovetop, heat olive oil, butter and then saut? the mushrooms, shaking the pan for about two minutes.
- Chop the chorizo and cilantro and mix together with pressed garlic.
- Lower the heat and stuff the mixture into the mushroom caps evenly.
- Continue to cook, add the wine, salt and pepper to taste and mix well.
- Continue cooking until wine evaporates. Transfer to a dish and sprinkle with chopped the parsley and cilantro. Serve hot. ~
Tuna and Scallion Tapas
Ingredients:
14-ounce can of tuna in water or olive oil, drained well
4 Tbsp. olive oil
2 Tbsp.wine vinegar
2 Tbsp. finely chopped green scallions
Salt and pepper to taste
Wheat crackers
Directions:
- In a mixing bowl, combine the tuna, olive oil, wine vinegar and scallions. Mix well.
- Chill in the refrigerator for an hour.
- Serve on wheat crackers.
Cooked Jumbo Shrimp With Tomato and Pepper Dip
Ingredients:
1 pound cooked jumbo shrimp, shelled
1 clove garlic, pressed
2 Tbsp. chopped onions
1/2 can crushed tomatoes
3 Tbsp. chopped red bell pepper
1 Tbsp. chopped fresh cilantro
1 Tbsp. red wine vinegar
1/2 tsp. tabasco sauce
1/2 cup olive oil
Salt and pepper to taste
Directions:
- In a food processor combine all the ingredients except the olive oil and shrimp. Blend until smooth. Add the olive oil in a thin stream and blend further until smooth. Put mixture in large bowl.
- Chill for at least one hour. Chill the shrimp on a platter.
- Serve the dip and shrimp cold.
Blood Orange and Blue Cheese Tapas
Ingredients:
1/2 cup crumpled blue cheese
1/4 cup crushed walnuts
2 blood or regular oranges peeled, pith removed
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
Directions:
- Arrange peeled oranges on a plate. Crumble cheese over oranges and add crushed walnuts.
- Add olive oil and lemon juice; toss.
- Chill for 1/2 hour and serve cold.
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