Delicious tapas recipes

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.

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:

1. Pour the red wine, club soda and lemon juice into a tall pitcher.
2. Place the sectioned fruit into the pitcher and refrigerate overnight.
3. 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:

1. In a large skillet on stovetop, heat olive oil, butter and then saut? the mushrooms, shaking the pan for about two minutes.
2. Chop the chorizo and cilantro and mix together with pressed garlic.
3. Lower the heat and stuff the mixture into the mushroom caps evenly.
4. Continue to cook, add the wine, salt and pepper to taste and mix well.
5. 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:

1. In a mixing bowl, combine the tuna, olive oil, wine vinegar and scallions. Mix well.
2. Chill in the refrigerator for an hour.
3. 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:

1. 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.
2. Chill for at least one hour. Chill the shrimp on a platter.
3. 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:

1. Arrange peeled oranges on a plate. Crumble cheese over oranges and add crushed walnuts.
2. Add olive oil and lemon juice; toss.
3. Chill for 1/2 hour and serve cold.