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Sampling Spanish CuisineAppetizer Tapas PlattersPrintable Version Directions: Artfully arrange on large platters a variety of the following items...Serrano Ham (or prosciuto), Mexican or Spanish Chorizo sausage (sliced), Manchego cheese (or other hard sheep's milk cheese), Spanish Olives, Marinated Mushrooms, Garbanzo Beans, and Artichokes, Tomato Tapanade, roasted red peppers, Steamed Mussels and Saffron, and heads of roasted garlic, etc.,etc., etc. The following are a few recipes to get you started. Tomato Tapanade Printable Version Ingredients: Directions: Cut tomatoes in half lengthwise and squeeze to remove the juice and seeds. Pulse in food processor to small dice. Lightly pulse in onion, olives, capers, parsley, and oil. Adjust seasonings. Best if served the same day as preparing. Refrigerate until serving. Serve with crusty bread slices. Marinated Mushrooms, Garbanzo Beans, and Artichokes Printable Version Ingredients: Directions: In a large non-aluminum saucepan, heat the vinegar, oil, bay leaves, garlic, sugar, allspice, zest, and salt. Bring to a boil. Add mushrooms and simmer for 10 minutes. Let cool. In small separate bowls, pour some of the liquid over the artichokes and over the garbanzo beans. Sprinkle the cilantro and onions evenly over each of the mushrooms, artichokes, and garbanzo beans. Refrigerate, covered, for 24 to 48 hours before serving. Drain. Serve in individual bowls and garnish. Spanish Seafood Paella Printable Version Ingredients: Directions: You will need a Paella pan or other wide-shallow pan, 14-16 inches in diameter. Be sure to assemble all ingredients before beginning to cook, so you can quickly add the ingredients in the order desired to obtain you desired doneness. In a medium saucepan, combine the tomato, onion, stock, saffron, paprika, and bay leaf. Bring to a boil and reduce to a simmer for 5 minutes, while preheating paella pan. Heat the paella pan and oil over medium high heat. Add the rice and cook, stirring constantly until rice is golden brown. Add the stock mixture and reduce heat until simmering. Cook, uncovered, without stirring until rice is tender, about 15 minutes. Add more water if all the liquid is absorbed before rice is finished cooking. Begin adding the seafood and firm vegetables such as carrots, celery, and fennel. Add frozen peas and roasted peppers last. When rice is finished cooking, turn off the heat and let rest for 10 minutes before serving. Lightly toss. Sprinkle with fresh herbs. Spray with mist of olive oil to give everything a shine, if desired. Take paella dish directly to center of table for serving. Serves 8 - 12. |
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