Recipezaar: Spanish,Lunch/Snacks recipes

Antipasti Di Tonno E Fagioli

Sat, 31 Jan 2004 20:00:20 -0500

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time. -- posted by "Pink Eyed" Jim Cortina

Chorizo, Egg and; Cheese Wraps

Tue, 29 Jun 2004 20:01:15 -0400

Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa. -- posted by ~Rita~

Vegetable Paella (Crock Pot)

Mon, 07 Feb 2005 19:58:59 -0500

From "The Best Slow Cooker Cookbook Ever" -- posted by Mercy

Spanish Quinoa

Tue, 01 Mar 2005 20:00:04 -0500

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa. -- posted by Vino Girl

Huevos Revueltos - With Prawns and Baby Spinach

Thu, 21 Jul 2005 11:14:12 -0400

A variation of a popular tapas dish from Seville, the southern Spanish city acknowledged as the birthplace of the tapas tradition. When Australian Vogue + Travel magazine writer Terry Durack ate at his favourite tapas bar, the house specialty cola de toro (bulls tail) was unavailable and he found that everyone was eating huevos revueltos acelgas y agulas which he described as a juicy, loose dish of scrambled eggs with silver beet and tiny elvers (baby eels). Now as an ingredient, tiny elvers are probably hard for most of us to track down! Terry Durack now makes his huevos revueltos with spinach and prawns. This is my adaptation of his recipe which I found in the August/September 2005 issue of Australian Vogue + Travel. He described the huevos revueltos he ate in Seville as divine. An apt description of this dish, and as an added bonus its a quick and easy one to whip up. If the list of ingredients appeals to you, you'll love this recipe. -- posted by bluemoon downunder

Eggplant (Aubergine) Punta Nero

Tue, 02 Aug 2005 11:23:11 -0400

A simple tapas with a presumptuous name. The recipe came out of my fevered and decadent imagination. I hope you like garlic because that predominates here. Be sure to salt lightly at step 1 and 3. You can taste and adjust seasoning before baking. You can leave out the shrimp and increase the nuts Serve this with an assertive dry red wine. -- posted by rangapeach

Spanish Potato Tortilla

Mon, 08 Aug 2005 22:39:55 -0400

Delicious luncheon dish or serve as part of tapas menu. I could eat the whole one on my own! -- posted by Wendys Kitchen

Cauliflower Gratin With Manchego and Almond Sauce

Wed, 10 Aug 2005 17:19:11 -0400

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling. MAKE AHEAD: The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking. -- posted by NcMysteryShopper

Mediterranean Grilled Chicken Breasts

Fri, 16 Dec 2005 15:05:16 -0500

This recipe is very easy and will save you time on weekdays. -- posted by Helen Marquez

Champinones Rellenos (Stuffed Mushrooms)

Tue, 14 Mar 2006 14:51:20 -0500

Another of my favorite tapas recipes. -- posted by Alan in SW Florida

Fried Gorgonzola Bites

Mon, 20 Mar 2006 14:47:24 -0500

Light, golden cube-shaped croquettes with a warm, silky Gorgonzola cheese center. This is served at Arola restaurant in Barcelona, Spain. Prepare ahead, these must chill 3 hours. -- posted by Sharon123

Basquadillas

Mon, 17 Apr 2006 16:35:32 -0400

A quesadilla from Basque - that more closely resembles an ultra thin crust pizza. The combination of roasted peppers and goat cheese accented with fresh herbs is just wonderful in this meal. I've enjoyed this several times but recently thought to post it as 'Zaar begins to celebrate spring. You can serve this a nice lunch or cut into smaller pieces as an appetizer. 245 calories, 8g fat -- posted by justcallmetoni

Best Cheese Cornbread

Wed, 26 Apr 2006 16:30:38 -0400

If you like cheesy, this is the recipe for you. Its very easy and only takes a few minutes to make. Its nothing like normal cornbread. I make this when I don't want a little snack or a meal this is perfect. I always make it for guests and they always ask for the recipe so I decided it was time to post it. -- posted by Juliansmommy!

Gazpacho Sandwich

Mon, 01 May 2006 19:31:19 -0400

I've been eating variations of this for ages...never realized it was a REAL recipe...until I saw it in the Better Home and Gardens Dieter's cookbook!! It's one of those recipes that you can get very creative with! Sub almost any of the items for your favorites! -- posted by katie in the UP

Potato Omelette (Tortilla De Patatas)

Mon, 15 May 2006 17:17:41 -0400

A Spanish Tapas recipe. I haven't yet made this so let me know how you go... Servings and cooking times are guesses. -- posted by Missy Wombat

Berenjenas De Almagro [aubergines from Almagro]

Mon, 15 May 2006 17:21:56 -0400

Feel like making tapas? Here's a good eggplant recipe. I haven't made it yet so let me know what you think. -- posted by Missy Wombat

Ensalada De Judias Verdes

Tue, 06 Jun 2006 22:34:40 -0400

My rendition of a Spanish salad I enjoyed in Washington, DC last year in a restaurant/tapas' bar called Jaleo. Drizzled with a light vinaigrette, this salad should be served with crusty artisan bread and a glass of wine and a few slices of manchego cheese for a light, yet delicious meal! Prepare this recipe with the freshest organic or homegrown green beans you can obtain! -- posted by Cookgirl

Garlic Shrimp Crostini

Mon, 03 Jul 2006 19:44:27 -0400

Sauteed garlic shrimp on cheese topped crostini. A Spanish Tapa! -- posted by KelBel

Caramelized Onion Frittata - With 3 More Variations

Mon, 17 Jul 2006 21:10:17 -0400

A Donna Hay recipe with the following variations - Pumpkin Frittata, Blue Cheese and Potato Frittata and Antipasto Frittata. -- posted by Ninna

Andalucian Gazpacho

Tue, 15 Aug 2006 19:33:00 -0400

Perfect for a really hot summer day or any time in the year really. ¡Que aproveche! -- posted by Chef #342503

The Shut Up, Sandi Quesadilla / Quesadillas

Thu, 07 Sep 2006 22:27:20 -0400

Ive been in major whine mode lately and this little gem was my husbands clever method of putting something besides complaints in my mouth. It was a roaring (so to speak) success! Or at least temporarily. It uses the lovely Dutch aged gouda cheese, something this puppy depends on. Not smoked and not the stuff you buy at most markets, but the genuine, aged a minimum of 1 year, article. Measurements are approximate. By the way, did you know that the Dutch pronounce gouda as "HOW-duh"? I almost titled this recipe "Gouda You Do", but I didn't want tomatoes thrown at me. (!) -- posted by Sandi (From CA)

Tortilla De Patatas. ( Spanish Potato Omelette)

Wed, 13 Sep 2006 20:25:39 -0400

The "secret" ingredient here is the baking powder, as that will make it rise. Normally we use left over chips for this omelette and you can add sausasges, mushrooms or even chicken. Use whatever leftovers you have in your fridge. This is eaten hot or cold. Nice either way. If you dont have any left over chips, just fry some and use. -- posted by Jane Gib

Spanish Potato Tortilla (Tortilla Española)

Mon, 25 Sep 2006 16:18:45 -0400

A Sarah Jay recipe. This would be a great time to use a kitchen toy - the mandoline! -- posted by evelyn/athens

Tuna and Goat Cheese Empanadillas

Wed, 03 Jan 2007 12:37:49 -0500

Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers. Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food. -- posted by Jordi Valles

Andalucian Gazpacho

Mon, 15 Jan 2007 20:08:58 -0500

If you've never experienced true gazpacho from Andalucia and you're a fan of fresh, bold flavours, you're really missing out! The key in this recipe is to use only the freshest, ripest, highest-quality vegetables you can find. Otherwise it'll be sour, overly tart, and unsatisfying. But it's well worth the effort, especially on a hot summer day. -- posted by Kai Hire

Spiced Olives

Mon, 29 Jan 2007 21:46:12 -0500

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea. -- posted by Elly in Canada

Spanish Spicy Chicken

Mon, 19 Feb 2007 23:41:56 -0500

I adapted this from a recipe for the tapa pinchitos morunos. It works excellently on chicken, but can be made with lamb or pork.This is a nice low fat meal, and very simple and quick to cook. time does not include marinade time -- posted by Lanfranchic

Tortilla De Patatas for 2

Thu, 05 Apr 2007 23:06:25 -0400

When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together. -- posted by Cookgirl

Double Decker Tomato Sandwiches

Tue, 10 Apr 2007 15:45:38 -0400

Double the pleasure! Adapted from Cooking With Paula(Deen) magazine. I don't eat bacon, so adapted this to suit my taste. Actually, you could make this without the bacon and it will still be good. Sometimes you could skip toasting the bread, and yep, it'll still be great. I hope you enjoy. -- posted by Sharon123

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Mon, 30 Apr 2007 18:13:26 -0400

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content. -- posted by French Tart

Spanish Scrambled Eggs With Pimenton and Asparagus

Wed, 02 May 2007 15:42:25 -0400

Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with! -- posted by French Tart

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Thu, 10 May 2007 15:26:48 -0400

Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain! -- posted by French Tart

Mme. Ricard's Titillating French Anchoïade

Thu, 10 May 2007 22:03:21 -0400

This has been posted in response to a personal request; it is taken from Alan Davidson's excellent book about Mediterranean Seafood, and is a local recipe from Aix-en-Provence, made by Mme Ricard! The serving suggestion for this Anchoïade, is rather romantic and very French - it should be served it says, surrounded by a profusion of local black olives, "en couronne d'un velours sombre et chatoyant"..... in a crown of titillating dark velvet! How wonderful, how very French! A superb recipe which is wonderful served on bread rolls, as suggested here! -- posted by French Tart

Spanish Egg Tortilla

Sat, 19 May 2007 21:56:24 -0400

A potato and egg omelet served at tapas bars. Posted for Zaar World Tour III. -- posted by cookiedog

Spicy Empanadas Tapas

Sat, 19 May 2007 21:58:38 -0400

Posted for Zaar World Tour III. These empanadas use a refrigerated pie crust for the pastry. -- posted by cookiedog

Sticks of Ham With Honey

Mon, 21 May 2007 14:59:00 -0400

So I went searching for interesting quick authentic (flavored, anyway) tapas recipes to test out. Did I find a winner! Great for any tapas party, but you have to tell people they can eat the stick! :) (A word of financial warning: jamon serrano is THE most expensive thing at my deli. You could substitute less expensive prosciutto, but the flavor is different.) -- posted by CraftScout

Breaded Beef Fillets With Garlic - Filetes Empanados, Con Ajo

Tue, 22 May 2007 16:41:31 -0400

Start with very thinly sliced round or top sirloin steaks and bread them with a bit of flour and garlic, then quickly fry in hot olive oil and in minutes you'll have a tasty dinner from Spain. -- posted by Annacia

Ensaladilla Rusa - Spanish Potato Salad

Tue, 22 May 2007 17:10:27 -0400

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We dont know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. From: Spanish Food -- posted by Annacia

Sizzling Spanish Garlic Prawns - Tapas Style

Tue, 22 May 2007 17:47:00 -0400

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best! -- posted by French Tart

Spanish Tomato Bread With Jamón Serrano

Wed, 23 May 2007 09:13:17 -0400

These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks, tapas or summer cocktail party. Jamón serrano is a Spanish ham & similar to prosciutto - which you could use instead. Try to use sun ripened (not cold frame) tomatoes - they really make a huge difference to this recipe! This recipe serves 10 to 12 people, with other accompaniments on offer. -- posted by French Tart

Flamenco Eggs

Thu, 24 May 2007 12:04:28 -0400

From Tapas, my idea of a good brunch. Posted for ZWT3 -- posted by Julie B's Hive

Real N'awlins Muffuletta

Mon, 28 May 2007 21:43:53 -0400

So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3 -- posted by Julie B's Hive

Salt and Pepper Gambas (Spanish-Style Shrimp)

Mon, 04 Jun 2007 21:27:41 -0400

A multicoloured array of peppercorns and chillies ground together adds fire to these deep-fried Spanish shrimp scented with ginger and garlic. -- posted by English_Rose

Serranitos (Spanish Sandwiches)

Sat, 09 Jun 2007 23:30:34 -0400

Serrano ham, grilled pork and garlic mayonnaise combine to make a tasty snack in this Spanish sandwich recipe. -- posted by English_Rose

Skewered Chorizo and Shrimps

Sat, 09 Jun 2007 23:30:39 -0400

Tasty tapas made with typically Spanish ingredients - great when served with a glass of amontillado or sherry... -- posted by English_Rose

Tangy and Fresh Pasta Sauce With Garden Vegetables

Tue, 19 Jun 2007 21:38:22 -0400

My fresh pasta sauce is great with any pasta but we like vermicelli. Any other fresh vegetables would be lovely additions. My family likes this dish served alongside fresh grilled tuna in the hot, humid Mississippi summertime. -- posted by Trinkets

Manchego Cheese With Spicy Pisto

Wed, 20 Jun 2007 16:28:51 -0400

For a tasty starter try this Mediterranean-inspired recipe for pan-fried cheese with a tomato sauce. -- posted by English_Rose

Chorizo, Tomato and Cannellini Bean Salad

Wed, 20 Jun 2007 21:49:09 -0400

This Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table. The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes. -- posted by English_Rose

Basque Piperade

Sun, 24 Jun 2007 22:24:10 -0400

This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish. -- posted by English_Rose

Patatas Bravas

Sun, 24 Jun 2007 22:25:24 -0400

For a tasty first course try this colourful version of a classic Spanish tapas dish, flavoured here with basil. -- posted by English_Rose

Zucchini Flan (Flan De Courgettes)

Sun, 15 Jul 2007 22:42:58 -0400

Delicious. -- posted by littleturtle

Real Spanish Gazpacho from Spain

Mon, 23 Jul 2007 23:14:47 -0400

Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe! -- posted by MumofJuan

Spanish Ajo Blanco (White Garlic & Almond Cold Soup)

Wed, 25 Jul 2007 20:35:12 -0400

Cold, cheap and tasty summer soup from Andalucia, one of the hottest places in the world. I'm posting this specially for Mirj, who's honored me rating my first recipe at zaar with 5 stars.Thanks Mirj, hope you like this in your hot Israeli nights !. -- posted by MumofJuan

Deviled Eggs With Olives

Wed, 01 Aug 2007 18:47:30 -0400

I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe. -- posted by packeyes

Rick Stein's Spaghetti Alla Carbonara

Thu, 09 Aug 2007 06:37:12 -0400

Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan. -- posted by Snowbunny Andorra

Spanish Omelette

Wed, 15 Aug 2007 15:19:52 -0400

Easy on effort and big on flavour, this glorious Spanish omelette is great for luch or a light midweek meal. -- posted by English_Rose

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Mon, 24 Sep 2007 20:14:50 -0400

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead. -- posted by French Tart

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Wed, 26 Sep 2007 17:25:07 -0400

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Paella Burgers

Tue, 02 Oct 2007 23:18:21 -0400

These sound wonderful! Courtesy of Olga Esquivel-Holman from Wichita, Kansas. Show: Food Network Challenge - Episode: Build A Better Burger III. -- posted by Manami

Spanish Escalivado Tostadas

Thu, 11 Oct 2007 00:00:02 -0400

When they roast vegetables like this in Spain they call it escalivada, a lovely name for this colourful mixture of eggplant, peppers, onions and zucchini that can be roasted in the oven or cooked on an indoor or outdoor grill. Use good extra virgin olive oilâpreferably from Spainâfor this dish. You can vary this by presenting it in a shallow ceramic bowl as part of an antipasto spread, tossing with pasta or serving over rice. -- posted by Olha

Chorizo Burger

Sun, 21 Oct 2007 00:27:50 -0400

Found this recipe tucked away in the back of the kitchen drawer. Do not remember where it came from. Spanish style burger made from beef and chorizo sausage, topped with caramelized onions and smoked red pepper ranch sauce and shavings of Manchego cheese served on over sized buns. These are 1/2 pound burgers for big eaters! -- posted by Chef Shadows

Mediterranean Tuna Salad

Wed, 31 Oct 2007 01:05:09 -0400

My version of a similar tuna salad offered at the deli counter at Whole Foods Market. -- posted by Susiecat too

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Tue, 27 Nov 2007 19:51:00 -0500

A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings! -- posted by French Tart

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp)

Sat, 01 Dec 2007 18:54:16 -0500

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls! -- posted by French Tart

Huevos Lorenzana

Mon, 11 Feb 2008 19:41:25 -0500

Plucked from my grandma's recipe box. A speciality of the Hotel de Cardenal, Toledo, Spain or so the old magazine clipping says. -- posted by Celticevergreen

Polenta Crackers

Tue, 04 Mar 2008 00:48:52 -0500

I love these crackers. They're nutty, flavorful, and are a perfect accompaniment to dips and spreads. Also, by simply changing the spices, you can make these to suit your tastes. I really enjoy Mrs. Dashes no salt seasoning blends. -- posted by Thedeath458

Tostada Con Tomate

Wed, 19 Mar 2008 01:01:20 -0400

Tostada con tomate, or toast with tomato, is a typical Andalusian breakfast item which I had for the first time in Jaén, Spain this past summer. To accompany it I drank a café cortado, or coffee with very little milk, and freshly squeezed orange juice -- a fairly typical combination. Tostada con tomate can be a tasty and simple breakfast, snack, or hors d'uvre. -- posted by Big Tastebuds, Tiny Kitchen

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Crispy Squid With Capers

Thu, 24 Apr 2008 13:13:27 -0400

Very easy addition to a tapas evening, or just on its own as a snack. The crispy capers themselves are quite lovely! Serve with garlic mayo and lemon wedges. To clean the squid, firstly remove the solid clear shaft running from the head to the end of the body. Pull the head away from the body slowly but firmly to remove the innards. Wash the body under running water - if there's any dark skin, this can usually be rubbed off, but dont worry to much if it sticks. Cut the head just below the eyes, retaining the tentacles, which can be used in the dish, but discard the rest of the head and innards. -- posted by Snowbunny Andorra

Prawn and Jamon Brochettas

Thu, 24 Apr 2008 13:14:21 -0400

Very simple and very tasty snack or addition to BBQ or tapas evening. If you can't get hold of serrano ham, you can replace with Parma ham or prosciutto. -- posted by Snowbunny Andorra

Escalivada

Tue, 29 Apr 2008 01:29:51 -0400

Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor. I have prepared them in the oven with good results. -- posted by English_Rose

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Spanish Burgers With Romesco and Manchego Cheese

Wed, 28 May 2008 02:10:46 -0400

These are Spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp Manchego cheese may just usurp Cheddar as the ultimate cheeseburger topping. You can prepare the Romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate the flavors. I saw this recipe being prepared on a local news station. It was prepared by Rick Rodgers, an author of more than 25 cookbooks. -- posted by Lainey6605

Antioxidant Powerhouse Fruit Salad, by Saulo

Fri, 08 Aug 2008 13:32:33 -0400

My wife and 5-year old daughter love this fruit salad! It's as delicious as healthy! All the fruits used are considered super foods, and are abundant in antioxidants. -- posted by Saulo

Provolone and Pancetta Stuffed Chicken Breasts

Mon, 18 Aug 2008 18:55:55 -0400

Be sure to use 8 oz. chicken breast halves to keep the stuffing inside! -- posted by KathyP53

Sopa Espanola (Spanish Soup)

Thu, 16 Oct 2008 00:16:23 -0400

This unusual recipe combines the best of Spain, from gazpacho to tapas. With the mix and matching of condiments and garnishes, this makes for a fun evening with friends and family. -- posted by Celticevergreen

Coquille St. Jacques

Thu, 23 Oct 2008 14:16:45 -0400

this is defintely the best way to enjoy fresh scallops, i have had it on my menu since march, do try!! -- posted by johnny cuddos

Leek, Butter Bean and Chorizo Gratin

Wed, 19 Nov 2008 14:42:17 -0500

A really easy, warming and tasty supper dish, that's low in fat. Fantastic with a glass of red wine! -- posted by Noo

Arguiñano's Arroz a La Cubana

Tue, 09 Dec 2008 21:24:14 -0500

I love this dish, but I don't know if I'm brave enough to try making it. I have a feeling this would make a great dish for those preggers cravings, because there are a lot of flavors on one plate. Translated from "Atrevete a cocinar" by Karlos Arguiñano. I don't know if this is authentic Cuban cuisine, so don't tell your friends that it is unless you're sure! I've always enjoyed this in the more southern reaches of Spain, and sometimes they include a plain, bun-less hotdog alongside the rice, egg and banana. Karlos Arguiñano doesn't use scales or measuring cups, really. But I'm trying to be a precise as possible for Recipezaar users. When I put 150 g he actually says to use an espresso-cup full, and where I put 100 ml (or 1 deciliter) he says to use half a tumbler glass full. A tbsp is a soup spoon, which is about 15-25 grams depending on if it's level or heaping. A skimmer is very handy for the egg frying and serving. The tomato sauce should be as basic as possible, with just a little garlic flavor. None of that marinara stuff. -- posted by Valeria

Spicy Tomato Chorizo

Thu, 01 Jan 2009 14:53:40 -0500

Spicy chorizo sausages and ripe tomatoes combine to tasty effect in this simple recipe for a Mediterranean-inspired appetizer. -- posted by English_Rose

Spanish Gilda

Sun, 11 Jan 2009 12:30:15 -0500

This is a delicious and so so so easy tipical spanish "tapa". Perfect for parties and picnics with a cooled glass of wine. In spain its eaten before lunch when people get out from work and go to bars with friends to have a healthy and mediterranean gilda with it´s correspondant glass of wine (or four). Taste the real flavour of spain on a single bite. -- posted by Chef #1121152

Spanish Baked Shrimp

Mon, 16 Feb 2009 01:37:28 -0500

Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein. -- posted by English_Rose

Stuffed Tomatoes

Mon, 16 Feb 2009 02:13:10 -0500

A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken salad would also be delicious here. Really nice accompaniment to a green salad or any sandwich or just by itself for lunch. -- posted by Ice Cool Kitty

Lentils With Chorizo & Red Wine

Mon, 23 Feb 2009 13:35:43 -0500

Give lentils a Spanish twist with this hearty one-pot dish. -- posted by English_Rose

Spanish Tomato Bread With Serrano Ham

Wed, 22 Apr 2009 12:41:46 -0400

A tasty looking Spanish recipe that would fit perfectly into a tapas menu. -- posted by Sarah_Jayne

Spanish Mushrooms and Eggs

Fri, 01 May 2009 03:09:55 -0400

Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good *meal* to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scrambled eggs, like I did, it was a bit much. If you eat them that way too, please titrate the garlic to your garlic-luvin' level. :o) -- posted by Debbie R.

Potato Croquetas With Saffron Aioli (Spain)

Tue, 05 May 2009 01:33:28 -0400

POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although its not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spains tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine. -- posted by UmmBinat

Outragously Thick Spanish Hot Chocolate With Churros

Tue, 05 May 2009 01:46:11 -0400

A decadent snack or dessert. -- posted by Scarlett516

Tomato and Vegetable Mix (Pisto Manchego)

Wed, 06 May 2009 00:49:59 -0400

Posted for ZWT5 from http://www.euroresidentes.com. Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. The site suggests making a sandwich of baguette, Spanish omelet, and Pisto manchego-served warm or cold. Sounds good to me. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favorite simple dish cooked and served all over Spain. If you want to add basil or oregano, the site suggests trying it. I am guessing at the number of servings as it does not say and it really depends upon whether you use it as a condiment or not. -- posted by WiGal

Spanish Tapas - Asparagus W/Orange and Lemon Sauce

Wed, 06 May 2009 13:30:38 -0400

Spanish tapas are smaller and multiple dishes served in one seating and is a wonderful chance at tasting more variety in one meal. I have more tapas listed. -- posted by Deantini

Spanish Tapas - Avocado Puree and Shrimp Cocktail

Wed, 06 May 2009 13:52:53 -0400

Spanish tapas -- posted by Deantini

Tortilla With Artichokes and Ham

Fri, 08 May 2009 01:21:06 -0400

Tortilla con Alcachofas- A spanish egg dish adapted from "Cooking from the Heart of Spain" Posted for ZWT5 -- posted by IngridH

Spanish Tortilla

Fri, 08 May 2009 01:42:19 -0400

This simple dish can be served as part of tapas or as a light lunch. -- posted by Midwest Maven

Spiced Spanish Almonds

Sat, 09 May 2009 00:56:36 -0400

Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time. -- posted by FloridaNative

Spanish Crab Tarts

Sat, 09 May 2009 12:15:43 -0400

Enterer for ZWT 5. Spanish tapas recipe. From the Canadian Food Network's 100 mile challenge (cook with ingredients from within 100 miles of your hometown) -- posted by Deantini

Habas Con Chorizo (Spanish Chorizo With Broad Beans)

Sat, 09 May 2009 12:18:18 -0400

A Spanish recipe served in tapas bars .From The Mediterranean Collection. -- posted by Pneuma

Almond Meatballs (Spain)

Wed, 10 Jun 2009 02:27:03 -0400

This recipe was found in the 2005 cookbook, The Best Recipes in the World. These are great as appetizers or served on a finger food buffet. -- posted by Sydney Mike

Smoky Chorizo With Mixed Peppers

Tue, 08 Sep 2009 12:40:07 -0400

With chorizo and mixed peppers, this tapas dish is bound to be popular. -- posted by English_Rose

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami

Recipezaar: Spanish,Lunch/Snacks recipes

Antipasti Di Tonno E Fagioli

Chorizo, Egg and; Cheese Wraps

Vegetable Paella (Crock Pot)

Spanish Quinoa

Huevos Revueltos - With Prawns and Baby Spinach

Eggplant (Aubergine) Punta Nero

Spanish Potato Tortilla

Cauliflower Gratin With Manchego and Almond Sauce

Mediterranean Grilled Chicken Breasts

Champinones Rellenos (Stuffed Mushrooms)

Fried Gorgonzola Bites

Basquadillas

Best Cheese Cornbread

Gazpacho Sandwich

Potato Omelette (Tortilla De Patatas)

Berenjenas De Almagro [aubergines from Almagro]

Ensalada De Judias Verdes

Garlic Shrimp Crostini

Caramelized Onion Frittata - With 3 More Variations

Andalucian Gazpacho

The  Shut Up, Sandi  Quesadilla / Quesadillas

Tortilla De Patatas. ( Spanish Potato Omelette)

Spanish Potato Tortilla (Tortilla Española)

Tuna and Goat Cheese Empanadillas

Andalucian Gazpacho

Spiced Olives

Spanish Spicy Chicken

Tortilla De Patatas for 2

Double Decker Tomato Sandwiches

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Spanish Scrambled Eggs With Pimenton and Asparagus

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Mme. Ricard's Titillating French Anchoïade

Spanish Egg Tortilla

Spicy Empanadas Tapas

Sticks of Ham With Honey

Breaded Beef Fillets With Garlic - Filetes Empanados, Con Ajo

Ensaladilla Rusa - Spanish Potato Salad

Sizzling Spanish Garlic Prawns - Tapas Style

Spanish Tomato Bread With Jamón Serrano

Flamenco Eggs

Real N'awlins Muffuletta

Salt and Pepper Gambas (Spanish-Style Shrimp)

Serranitos (Spanish Sandwiches)

Skewered Chorizo and Shrimps

Tangy and Fresh Pasta Sauce With Garden Vegetables

Manchego Cheese With Spicy Pisto

Chorizo, Tomato and Cannellini Bean Salad

Basque Piperade

Patatas Bravas

Zucchini Flan (Flan De Courgettes)

Real Spanish Gazpacho from Spain

Spanish Ajo Blanco (White Garlic & Almond Cold Soup)

Deviled Eggs With Olives

Rick Stein's Spaghetti Alla Carbonara

Spanish Omelette

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Paella Burgers

Spanish Escalivado Tostadas

Chorizo Burger

Mediterranean Tuna Salad

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp)

Huevos Lorenzana

Polenta Crackers

Tostada Con Tomate

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Crispy Squid With Capers

Prawn and Jamon Brochettas

Escalivada

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Spanish Burgers With Romesco and Manchego Cheese

Antioxidant Powerhouse Fruit Salad, by Saulo

Provolone and Pancetta Stuffed Chicken Breasts

Sopa Espanola (Spanish Soup)

Coquille St. Jacques

Leek, Butter Bean and Chorizo Gratin

Arguiñano's Arroz a La Cubana

The Shut Up, Sandi Quesadilla / Quesadillas