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.

Dates Wrapped in Bacon

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.

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

6 slices very lean bacon,7 inches long,halved crosswise
12 pitted medjool dates
light brown sugar (optional)

Soak 12 tooth picks in water for 15 minutes; preheat oven to 500°; line a jelly roll with parchment paper.

Wrap each date with a piece of bacon and skewer with a toothpick; place seam side down on the baking sheet; sprinkle with brown sugar if desired.

Bake 6 minutes or until well browned; rotate and bake 2-4 minutes more until bacon is crisp; drain on paper towels; cool a bit and serve.