Ole! It’s Tapas Time!

A full year has past since I had my very first Wine & Dine event. I’ve been hosting these events as a way to learn more about wine and food pairings. They have been fun and through them, we’ve made some very close and special friends. In celebration of the past year, the theme for this month’s Wine & Dine event is tapas and sangria.

The spread was incredible as always… and there was so much! We barely had enough room on the table for it all but we managed. My only regret was not getting a picture of everything. I was busy helping guests in my kitchen with final touches and greeting guests as they arrived that I didn’t get a chance to take pictures of all of the contributions to tonight’s dinner. Regardless, I do have quite a few recipes to share of dishes that graced our table. If you’re ever planning a Tapas party, these recipes will certainly represent Spanish cuisine. Overall, it was a fun night and everything made paired perfectly with the various sangrias I prepared.

To join in the fun, my fellow bloggers have submitted Tapas and Sangria recipes. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Melissa of Mrs. Sac’s Purple Kitchen! Melissa will be receiving a Spanish Tapas cookbook. Congratulations Melissa and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers and pictures of my Tapas event…

I made 3 different sangrias – a red wine w/mango acai berry juice, pineapple juice and coconut rum; a white wine w/guava nectar, coconut rum and ginger ale; and my Tropical Sangria:

Seafood Paella

shared at the event by Joelen
recipe adapted from here



Spanish Omelette
shared at the event by Ruby
recipe adapted from here


Shrimp Ceviche

shared at the event by Kurt
recipe from here


Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here


Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here


Dates Wrapped in Bacon
shared at the event by Fatima
recipe from here

Goat Cheese Baked in Tomato Sauce
shared at the event by John
recipe from here


Tarta de Santiago (Galician Almond Tart)
unpictured
shared at the event by Harv

Patatas Bravas
unpictured
shared at the event by Tricia

Coffee Flan

unpictured
shared at the event by Sue

Roasted Vegetable Canape (Canape de Escalivada)
submitted by Cate of Fresh From Cate’s Kitchen
(adapted from Delicioso! The Regional Cooking of Spain by Penelope Casas)

1 small eggplant
1 red bell pepper
1 green bell pepper
1 onion, skin removed
1 zucchini
2 tbsp olive oil
juice of one lemon
salt
pepper
1 1/2 tsp chopped fresh thyme
Flat-leaf parsley, for garnish

In a hot oven (450-500 F), roast the eggplant, bell peppers and onion (in a roasting pan) for about 10 minutes on each side, or until skin is blackened in places.
Let cool, then remove the skin and seeds from the eggplant and peppers.
Slice the onion, peppers, and eggplant into thin 1″-long strips.
Transfer to a bowl, and toss with olive oil, lemon juice, and thyme.
Season to taste with salt and pepper.
Slice the zucchini into thin slices.

Easy Shrimp Ceviche
submitted by Cara of Cara’s Cravings
from Boston, MA
original recipe


1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
juice from ~ 4 limes
juice from 2 lemons
1 cup minced red onion
1 jalapeno pepper, minced
1 cup chopped cilantro
1 cucumber, seeded, peeled, and diced

Cook the shrimp in boiling salted water for about 2 minutes (be careful not to overcook).
Remove to an ice bath to stop the cooking.
Drain the shrimp and roughly chop into smaller pieces.
Combine with lime and lemon juice and refrigerate for about 30-60 minutes.
Before serving, toss with remaining ingredients.
To make wonton cups, spray a muffin tin with nonstick cooking spray.
Press a wonton wrapper into each muffin cup, and lightly spray with olive oil.
Bake at 350 for about 5-7 minutes, until crispy.

Classic Sangria
Lauren of Lauren’s Kitchen from New Jersey
Melissa of Mrs. Sac’s Purple Kitchen from Murfreesboro, TN
recipe from Allrecipes.com

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry redwine
1 cup orange juice

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for
2 hours to develop the flavors.

2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Tropical Sangria

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.


Tropical Sangria
1 bottle of reisling wine (750 mL)
2 cups guava juice
1 cup diced mango
1 cup pineapple tidbits
1 cup sliced strawberries
1-2 shots of coconut rum

Mix all of the ingredients together and serve well-chilled or over ice.
Top with additional diced fruit.
(With my various sangria, I chopped up a few different fruits that my guests could add to their glass including diced pear, apple, orange, lime, and peaches.)


Seafood Paella

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Seafood Paella
shared at the event by Joelen
recipe adapted from here

3 tablespoons organic extra virgin olive oil

1 large head garlic (or 12 cloves), peeled and chopped
1 medium red onion, coarsely chopped
1 1/2 cups arborio rice
4 cups chicken or vegetable broth
2 cups dry white wine
1/4 teaspoon saffron threads
1 teaspoon paprika
1/2 teaspoon marjoram
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste
1/4 cup chopped roasted red peppers
1/4 cup chopped roasted tomatoes
1/4 cup julienned carrots (matchstick)
2 cups frozen green peas, cut into bite-size pieces
1/2 pound shrimp
1/2 pound calamari rings
1/2 pound sea scallops, halved
juice of 1/2 lemon
1/2 cup chopped fresh Italian parsley, to garnish

Ingredient Options: If you don’t care for mussels or any of the other seafood ingredients, simply substitute more of your favorite.

In a paella pan or large skillet, heat olive oil over medium heat and sauté garlic until soft, about 3 minutes. Add onion and cook for 3 minutes. Add rice and sauté for about 4 minutes or until rice becomes translucent, stirring frequently. Add 3 cups of the broth and 1 cup wine, saffron, paprika, marjoram, red pepper flakes and flakes and salt. Cover pan and reduce heat to simmer. Cook 15 minutes. Check occasionally, keeping moist with broth if needed. Add all seafood, peas, red peppers, carrots, roasted tomatoes and the remaining broth and wine. Squeeze lemon over entire dish and sprinkle with parsley. Serve straight from the pan.

Spanish Omelette

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Spanish Omelette
shared at the event by Ruby
recipe adapted from here

1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt
1/4 cup sliced green onions

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature.

Shrimp Ceviche

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Shrimp Ceviche
shared at the event by Kurt
recipe from here

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado.

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here

For the tapenade:

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine.
Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Mejillones a la Vinagreta

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here

2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.