Tapas E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2019

Beschreibung

Bring an authentic taste of Spain to your table with this collection of more than 60 mouth-watering recipes for small plates to share.

Das E-Book Tapas wird angeboten von Ryland Peters & Small und wurde mit folgenden Begriffen kategorisiert:
Spanish food, food to share, sharing recipes, European sharing plates, bar food, small plates

Leseprobe

TAPAS and other Spanish plates to share

TAPAS and other Spanish plates to share

Designers Toni Kay and Paul Stradling

Editor Delphine Lawrance

Production Mai-Ling Collyer

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Originally published in the UK and the US in 2010. Revised edition first published in 2014.

This edition published in 2019

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

Ryland Peters & Small Inc.

341 E 116th St

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Julz Beresford, Maxine Clark, Ross Dobson, Clare Ferguson, Jennie Shapter, Linda Tubby and Ryland Peters & Small 2010, 2014, 2019

Design and photography © Ryland Peters & Small 2010, 2014, 2019

ISBN: 978-1-78879-077-2

E-ISBN: 978-1-78879-393-3

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication has been applied for.

Printed and bound in China

contents

introduction

meat and poultry

fish and seafood

vegetables

cheese and eggs

sources and index

credits

introduction

The word ‘tapas’ stems from the Spanish verb tapar, meaning ‘to cover’. Legend has it that the tapas tradition began when King Alfonso X of Castile recovered from an illness by drinking wine alongside small dishes in-between meals. He then made it illegal for taverns to serve wine to customers unless it was accompanied by a small snack or tapa. The word became a kind of loophole in the law to allow drinkers to consume alcohol.

Tapas have evolved in Spain by incorporating ingredients and influences from several different countries. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The influence of their presence remains today, especially in Andalusia. The discovery of the New World brought tomatoes, sweet and chilli peppers, corn, beans and potatoes. These were easy to grow thanks to Spain's temperate climate.

Tapas now enjoy worldwide appeal as they are a highly sociable way to eat, making them the perfect choice for sharing. The mouth-watering recipes included in this book are designed to be combined and many can be made ahead. Nearly all of the required ingredients are easily sourced, but should you have any difficulties, turn to the handy directory of suppliers on page 142. Mix and match the dishes as you please to create a meat-, seafood- or vegetable-orientated menu.

meat and poultry

chicken with garlic

pollo al ajillo

This flavoursome dish finds its way onto almost every tapas menu in Spain and varies only slightly. It’s so common, yet so simple to make. If you‘re unable to get hold of Brandy de Jerez, substitute it for Cognac or Armagnac.

8 chicken wings

1 teaspoon oak-smoked sweet Spanish paprika

1 tablespoon lemon juice

2 tablespoons olive oil

6 garlic cloves, coarsely crushed

150 ml/⅔ cup Brandy de Jerez

sea salt and freshly ground black pepper

SERVES 4

Put the chicken wings in a non-reactive bowl, then rub the paprika evenly over the skin. Add the lemon juice, cover and let marinate in the refrigerator for 2 hours.

Heat the oil in a heavy-based frying pan/skillet until smoking, add the chicken and brown on all sides. Reduce the heat, add the garlic and cook for a further 2 minutes. Add the brandy, tilt the pan/skillet to catch the flame and burn off the alcohol until the flames subside. Cover with a lid and simmer for 10 minutes. Add salt and pepper to taste, then serve.

catalan chickpea salad

ensalada catalana de garbanzos

This delicious, warm salad relies on just a handful of ingredients. With such a wonderful combination of flavours, you would never guess that it has a cooking time of just five minutes. You can forgo the pine nuts, but they do add a lovely bite to this salad.

3 tablespoons extra virgin olive oil

1 red onion, sliced

2 garlic cloves, chopped

200 g/8 oz. chorizo, sliced

2 bay leaves, bruised

2 tablespoons pine nuts, toasted in a dry frying pan/skillet (optional)

400 g/2 cups canned chickpeas, drained, reserving 2 tablespoons of their liquid

coarsely ground black pepper

1 small tomato, finely chopped, to serve

SERVES 4

Heat the oil in a frying pan/skillet, add the onion, garlic, chorizo and bay leaves and sauté over gentle heat for 5 minutes or until softened but not browned. Stir in the toasted pine nuts, if using, and chickpeas with their liquid. Heat until the flavours are combined, mashing a little with a fork.

Sprinkle with pepper and the chopped tomato and serve hot, warm or cool, but never chilled.

chorizo in red wine

chorizo al vino tinto

Chorizo comes in many different varieties. You can get smoked, unsmoked, fresh and cured. Spicy fresh chorizo, the size of regular breakfast sausages, works well in this recipe. Large quantities of paprika give the dish a rich colour and a pungent flavour. Each region of Spain has its own version – this one is simple and delicious.

1 tablespoon olive oil

300 g/10 oz. small, spicy fresh chorizo sausages, cut into 1-cm/½-inch slices

100 ml/½ cup red wine

crusty bread, to serve

SERVES 4

Put the oil in a heavy-based frying pan/skillet and heat until smoking. Add the chorizo and cook for 1 minute. Reduce the heat, add the wine and cook for 5 minutes. Transfer to a serving dish and set aside to develop the flavours. Serve warm with crusty bread.

pork and veal turnovers

empanadillas de carne

These small, savoury pies are great to serve alongside other tapas. They can be made days in advance and frozen, making them the perfect choice if you have a large group of guests to feed and you want to be free to entertain.

freshly squeezed juice of 1 lemon

100 g/1 stick butter

225 g/1½ cups plain/all-purpose flour

a pinch of sea salt

STUFFING

1 tablespoon olive oil

1 tablespoon finely grated onion

1 garlic clove, crushed

100 g/4 oz. minced/ground pork

100 g/4 oz. minced/ground veal

1 tablespoon tomato paste

1 tablespoon white wine

1 teaspoon dried oregano

1 teaspoon chopped fresh parsley

1 hard-boiled egg, mashed

2 eggs

sea salt and freshly ground white pepper

oil, for frying

a biscuit/cookie cutter, 8 cm/3 inches diameter

an electric deep-fryer (optional)

SERVES 4

To make the pastry, put the lemon juice, butter and 100 ml/½ cup water in a saucepan, heat until melted, then let cool. When cool, sift in the flour and salt and mix slowly. Knead on a floured surface until the mixture loses its stickiness. Wrap in clingfilm/plastic wrap and refrigerate for 2 hours.

Meanwhile, to make the stuffing, heat the oil in a frying pan/skillet. Add the onion, garlic, pork and veal and cook for 3 minutes. Add the tomato paste, wine, oregano and parsley, then cook for 5 minutes. Remove from the heat, season well and add the hard-boiled egg. Let cool, cover and chill.

Put the pastry on a floured surface and roll out to a 5-mm/⅛inch thickness. Cut into 8-cm/3-inch rounds with a biscuit/cookie cutter and spoon a heaped teaspoon of the stuffing into the centre of each round. Brush the edges with water and fold in half. Using your index fingers, push the edges together to create a rippled effect.

Fill a saucepan or deep-fryer one-third full of oil or to the manufacturer’s recommended level and heat to 195°C (380°F). Put the eggs in a bowl, add 2 tablespoons cold water and beat lightly. Working in batches, dip each turnover in the beaten egg mixture, deep-fry for 3 minutes until golden brown, then serve immediately.