Tapas Dishes

In pre 19th-century Spain, tapas meals were offered to weary travellers stopping for a room at the Inn. Since few innkeepers could write and few travellers read, guests were offered a sample of the dishes available. A try before you buy kind of thing. The word "tapas" is derived from the Spanish verb tapar "to cover", think "top" or "lid" This was a practical measure meant to prevent fruit flies from hovering near the much-needed refreshments. I have enjoyed many tapas dishes, even unwittingly some meat based dishes. 
On this page, I will be mentioning some vegetarian and pescatarian options that I have tried, and then made myself at home. Only the easy-to-make Tapas will make the cut! If you have any to suggest that I try, please do mention them in the comments below

Spanish Beans with Peppers Tapas

  1. Onion = 1 large
  2. Garlic gloves = 3 cloves
  3. Dulce Paprika = 1tsp
  4. Sherry vinegar = 15ml
  5. Butter beans =  400g jar drained and rinsed
  6. Salt and Pepper
  7. Tomatoes or passata  =  1 tin
  8. Jar of roasted peppers = 1 jar (slice into thin strips if they haven't been already, use kitchen towel to absorb most of the oil)
  9. Vegetable stock = 250ml

  • Heat oil in a pain
  • Add the chopped onion and garlic and mix until translucent
  • Add the Dulce Paprika 
  • Add the Sherry vinegar
  • Mix together
  • Add the tomato sauce and simmer for 5 minutes
  • Add some salt and black pepper
  • Add the rinsed and drained Butter beans. Stir lightly and simmer for 10 mins until all the flavours are absorbed, and the beans have softened. 
  • Add the stock and let the dish simmer for 15mins
  • Add the jar or roasted peppers
  • Simmer for 5 more mins
  • Serve with warm bread

Bacalao a la Baenense Tapas

  1. Onion = 1 large
  2. Garlic gloves = 3 cloves
  3. Red pepper = 1
  4. Large potatoes = 2 Peeled and thickly sliced 
  5. Dulce Paprika = 1tsp
  6. Salt and Pepper 
  7. Tomatoes = 1 tin
  8. Cold water = 600ml
  9. Cod fillets (can be thawed frozen fillets)
  10. Parsley (fresh)

  • Heat oil in a pain
  • Add the chopped onion and garlic and mix until translucent
  • Add the pepper
  • Add the Dulce Paprika
  • Add the tomato sauce and simmer for 5 minutes
  • Add some salt and black pepper
  • Add the thickly spliced potatoes 
  • Add 600mls of water
  • After simmering for 20 minutes, lay the cod pieces on the top
  • Cover the pain and simmer for 5 minutes, ensuring that they are cooked through
  • Serve topped with parsley

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