Spanish Wine and Tapas
A Spanish tapas menu is the perfect choice for casual entertaining. The dishes are satisfying, easy to serve, and best of all can be made in advance so everyone gets to relax and enjoy ~ even the host!
No authentic tapas party would be complete without a Spanish wine and Campo Viejo 2006 Crianza is an affordable and versatile choice.
Its aromas of black fruit and vanilla, bright cherry flavor and velvety mouthfeel make a nice accompaniment to all three of the make-ahead tapas recipes below.
Chorizo and Garlic Mushrooms
1 tablespoon olive oil
1 small onion diced
3 cloves garlic chopped
8 ounces chorizo sausage, removed from casing and diced
8 ounces mushrooms sliced
3 tablespoons dry sherry
1/4 teaspoon hot chili flakes
1 tablespoon chopped parsley
Salt and pepper
Toasted baguette slices
In medium skillet, heat oil on medium-high heat and stir in onions and garlic for 2 minutes. Add chorizo and cook for about 3 minutes, or until it‚s cooked through. Add mushrooms, sherry, chili flakes, and salt and pepper.
Cover and simmer over medium heat for about 7 minutes or until most of the liquid is evaporated and the mushrooms are browned. Stir occasionally. Stir in parsley and add salt and pepper to taste.
Serve on toasted baguette slices.
Note: Can be made a day ahead and served warm or at room temperature.
Makes 8 appetizer servings
Chickpea and Pimento Salad
2 15-ounce cans unsalted chickpeas, drained and rinsed
1 jar Spanish pimento peppers diced
2 garlic cloves minced
1/4 cup shallots minced
2/3 cup extra-virgin olive oil
6 tablespoons sherry or red wine vinegar
1 teaspoon coarse salt
Freshly ground pepper
3 tablespoons chopped parsley
Mix chickpeas, pimento peppers, garlic and shallots in a large bowl. Combine olive oil, vinegar, and salt in medium bowl or jar. Before serving, whisk or shake oil mixture and pour over chickpea mixture. Stir and add pepper and salt to taste. Garnish with parsley.
Note: This simple and fresh salad can be made up to six hours ahead, covered and chilled. Toss with dressing shortly before serving.
Makes 6 to 8 appetizer servings
Tortilla de Patatas (Potato Omelet w/ Garlic & Cheese)
1/2 cup olive oil
1 medium baking potato, peeled, sliced and lightly sprinkled with salt and pepper
1 medium yellow onion chopped
3 cloves garlic minced
1 cup manchego cheese
2 tablespoons chopped fresh parsley, plus extra to garnish (optional)
Salt and freshly ground pepper to taste
Heat olive oil in a 9-inch skillet on medium heat and add the potato slices carefully. Cook for about 5 minutes, turning slices frequently to prevent browning. Try to keep slices separated so they do not stick together.
Add onions and garlic to the potatoes and cook for about 3 minutes until the onions have softened. Drain into a colander, leaving the remaining oil in the pan (about 3 tablespoons).
In a large bowl, whisk the eggs and add the cheese, parsley, and salt and pepper. Add the potatoes to the egg mixture.
Heat the oil back on medium and pour egg-coated potatoes to the hot skillet, spreading the potatoes evenly.
Lower the heat to medium low and continue to cook the omelet until half-set about 4-5 minutes. Shake the pan frequently to prevent sticking to the skillet and allow any uncooked egg to run underneath.
Using a wide spatula, confidently flip the omelet in the skillet or invert onto a plate and slide carefully back into skillet. Cook until set for about 3-4 minutes, using a fork to test if it comes out clean.
Cut into wedges and garnish with parsley.
Note: Can be made a day ahead served at room temperature or warm. For a variation, try adding mushrooms, tomatoes or chorizo sausage.
Makes 6 appetizer servings
Photos & recipes courtesy Campo Viejo