Our favorite recipes from Madrid’s celebrated small plate, cocktail hour cuisine.
They are all super easy to prepare and they’re all both interesting and flavorful.
Ingredients
- 1/4 c honey
- 4 sprigs fresh thyme
- 1/2 tsp dried lavender
- 2 pints fresh figs
- Goat cheese
Preparation
- Preheat oven to 425
- Heat honey over very low heat until it’s thin and liquid.
- Add lavender and thyme
- Quarter the figs and place them on a baking sheet lined with parchment paper
- Fill each one with a spoonful of goat cheese and roast for 12 min or until soft
- Drizzle with infused honey and serve. A crusty rustic bread makes a nice accompaniment
Ingredients
- 2 1/2 c raw almonds
- 1 Tbsp coarse sea salt
- 1/2 tsp smoked paprika
- 1-2 Tbsp olive oil
Preparation
- Preheat oven to 400
- Spread almonds on ungreased baking sheet
- Toast for about 7 min until they turn golden, stirring occasionally
- Make sure they don’t burn
- Grind salt and paprika in a food processor to make a powder
- Drizzle the warm nuts with oil and toss with salt/ paprika mix to coat
- Serve warm or at room temp
Ingredients
- 1/2 lb pitted olives
- 1 red onion peeled and minced
- 1 clove garlic peeled and minced
- 2 slices Serrano ham chopped
- 2 Tbsp flat leaf parsley chopped
- Pinch of cayenne
- 2 Tbsp olive oil
- 1/2 c flour
- 1 lg egg beaten
- 1/2 c bread crumbs
- Olive oil for frying
Preparation
- Place all of the filling ingredients in a food processor and pulse until it’s a creamy, smooth paste
- Using either a pastry bag or a ziplock bag with a small corner cut off, fill each olive with the paste
- Dredge each olive in flour then egg then breadcrumbs
- Fry the olives in batches in the olive oil until golden
- Set them on paper towels to whisk off the extra oil
- Serve warm or hot
Ingredients
- 1/2 c olive oil
- 2 Tbsp butter
- 1 head of garlic, peeled and minced
- 10 cherry tomatoes, halved
- 2 Tbsp dry white wine
- 2 c artichoke hearts
- Freshly ground pepper and salt to taste
Preparation
- Heat oil and butter in a skillet
- Add garlic
- Heat on med-low for 2 min, stirring constantly
- Add tomatoes
- Stir constantly for 2 more min
- Add wine. 2 min
- Add artichoke hearts and sauté for 5 min
- Add salt and pepper to taste
- Serve hot or warm with rustic bread
Ingredients
- 2 lbs potatoes, peeled, rinsed and sliced
- 8 lg eggs
- 1 onion, sliced thin
- Salt and pepper to taste
- Olive oil to fry
Preparation
- Salt the potato slices and toss
- Heat 1/2 inch olive oil in a skillet on med- low
- Add the potatoes making sure that the oil covers them
- Heat for 20 min
- Beat the eggs
- In a separate pan caramelize the onion slices, stirring frequently about 10- 15 min
- Remove the potatoes with a slotted spoon to drain off excess oil
- Let them cool for a few min. and add to the beaten eggs
- Once the onions are caramelized, drain the oil and add them to the potato and egg mixture
- Let it sit for 20 min
- Using the same potato skillet, drain all of the remaining oil and pour in the egg mix
- Let it heat in a low – med flame for 8 min
- Use a plate to flip it and cook the other side for 8 min. It should brown on the outside
- Flip onto a plate and serve
Ingredients
- 1 lb 2 oz baby squid
- 3 cloves garlic, minced
- Handful of flat leaf parsley, finely chopped
- 1 lemon, wedged
- Olive oil
- Salt to taste
Preparation
- Pat the squid to remove excess liquid
- Dry fry in a large skillet to evaporate any remaining liquid
- Drizzle olive oil over the squid
- Once the squid starts to brown add garlic
- Add extra oil if needed and add parsley
- Once the parsley begins to crisp, remove from heat
- Serve with lemon wedges and rustic bread
Ingredients
- 4 Tbsp olive oil
- 4 cloves garlic minced
- 1 lb baby eels, cleaned
- 3/4 c white wine
- Salt to taste
- Pinch of dried chili pepper flakes
Preparation
- Heat the oil in a large skillet
- Add garlic and baby eels and sauté until they no longer look raw
- Add salt, wine and chili flakes
Simmer until the wine evaporates and eels are opaque - Serve with rustic bread
Enjoy your tapas!
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