Tag Archives: Spain

Fingerfood, Pork, Spain

Chorizo and wine

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Chorizo and wine is another of our favourite tapas. The word tapas comes from tapa, meaning to cover. At first, this is what tapas were – a slice of ham or bread placed on a glass of sherry in a tavern to keep flies out of the glass. These salty complimentary morsels also promoted thirst and hopefully more drink sales. Tapas have evolved since then are now often the main reason for visiting a tavern.

Seriously, I can’t think of anything better than nibbling on this delicious meaty snack as I enjoy a glass of wine… as the sun sets… in a gorgeous location… with friends.

Ingredients

2 chorizo sausages, sliced on the diagonal
2 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup dry sherry
1/2 teaspoon chicken stock powder
1 teaspoon sweet paprika
1 bay leaf
2 tablespoons of parsley, chopped

Method

Heat a non-stick pan and cook the chorizo slices until browning slightly (you do not need to add oil to the pan). Remove the chorizo from the pan (keep the fat from the chorizo).

Heat the pan with chorizo fat, add the garlic to the pan and cook gently to soften, but do not burn.

Add paprika and cook for 30 seconds. Add the wine and the bay leaf and simmer until liquid has reduced a little. Add the chicken stock powder and the sherry and simmer until reduced and thickening.

Return the chorizo to the pan, add the parsley and toss to coat well.

Serve hot.

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Fingerfood, Pork, Spain

Albondigas – Spanish Meatballs

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Albondigas are Spanish meatballs that are often served as tapas. Tapas are small dishes of savoury food, more often than not, served with drinks. In 2019 we visited Spain. One of the things I was looking forward to the most was tapas. I couldn’t wait to try some… and I wasn’t disappointed!

Albondigas can be made with beef, veal or pork (or a mix with all three meats). Serve them as tapas, entree or as a main meal with rice or pasta.

Ingredients

200g mince pork

100g chorizo, finely chopped

2 cloves garlic, crushed

1/2 stp sweet paprika

1 sprig of thyme

1/4 cup fine bread crumbs

1 egg

Pinch of salt

Black pepper

For the sauce

2 teaspoons olive oil

1/2 small onion, finely chopped

2 cloves of garlic

1 teaspoon smoked paprika

1 bay leave

1/2 cup dry sherry

1/2 cup chicken stock

1 can of tomatoes, crushed or diced

Fresh parsley

Salt & pepper to taste

Method

Fry the onion, garlic and chorizo for a few minutes. Place the chorizo, onion and garlic in a bowl, add the pork mince, paprika, thyme, bread crumbs, and egg, and mix well using your hands. Take spoonfuls and roll into small, smooth meatballs, about 2cm diameter (use wet hands).

Heat oil in a non-stick pan and fry the balls in batches until golden brown. Remove from pan.

For the sauce

Use the same pan that you cooked the meatballs in. Remove excess oil from the pan but leave a little in the pan to use for the sauce.

Heat the pan and sauté the onion and garlic for a minute, add the paprika and cook for a minute. Add chicken stock, bay leaf and tomatoes. Bring to the boil, reduce heat and simmer for 10 minutes. Add the meatball and parsley. Gently heat until the meatballs are hot and cooked through.

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Spanish Meatballs
Fingerfood, Spain, vegetarian

Spicy Herb Olives

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Spain is renown for its tapas. Tapas meaning ‘small Spanish savoury dish’, is typically served with drinks at a bar. When we visited Spain in 2019 we gorged on tapas and these spicy olives are just one of our favourites, and just one of the tapas recipes I will share with you.

I have hosted dinner parties where I have served tapas. These dinner parties were a hit. A taste of Spain was the theme and many dishes were served at the same time, allowing people to try lots of different tastes and textures. Tapas such as spicy olives, potato tortilla, meatballs, chorizo in wine, stuffed peppers, grilled eggplant, chickpeas and spinach create good variety and a balanced meal.

This recipe is simple, and easily dresses up ordinary olives making them a taste sensation!

Ingredients

1 – 2 tablespoons Olive oil

2 garlic cloves

2 teaspoon of chopped thyme

1 teaspoon of chopped rosemary

1/2 teaspoon ground cumin

1 – 2 chilli, finely chopped

1/2 teaspoon cracked black pepper

1 cup of mixed olives

Method

Heat oil in a small pan, then add the remaining ingredients and heat gently. Serve warm.

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