Delicious Tapas Recipes

Ingredients

• 1/4 c honey
• 4 sprigs fresh thyme
• 1/2 tsp dried lavender
• 2 pints fresh figs
• Goat cheese

Preparation

1. Preheat oven to 425
2. Heat honey over very low heat until it’s thin and liquid.
3. Add lavender and thyme
4. Quarter the figs and place them on a baking sheet lined with parchment paper
5. Fill each one with a spoonful of goat cheese and roast for 12 min or until soft
6. 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

1. Preheat oven to 400
2. Spread almonds on ungreased baking sheet
3. Toast for about 7 min until they turn golden, stirring occasionally
4. Make sure they don’t burn
5. Grind salt and paprika in a food processor to make a powder
6. Drizzle the warm nuts with oil and toss with salt/ paprika mix to coat
7. 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

1. Place all of the filling ingredients in a food processor and pulse until it’s a creamy, smooth paste
2. Using either a pastry bag or a ziplock bag with a small corner cut off, fill each olive with the paste
3. Dredge each olive in flour then egg then breadcrumbs
4. Fry the olives in batches in the olive oil until golden
5. Set them on paper towels to whisk off the extra oil
6. 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

1. Heat oil and butter in a skillet
2. Add garlic
3. Heat on med-low for 2 min, stirring constantly
4. Add tomatoes
5. Stir constantly for 2 more min
6. Add wine. 2 min
7. Add artichoke hearts and sauté for 5 min
8. Add salt and pepper to taste
9. 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

1. Salt the potato slices and toss
2. Heat 1/2 inch olive oil in a skillet on med- low
3. Add the potatoes making sure that the oil covers them
4. Heat for 20 min
5. Beat the eggs
6. In a separate pan caramelize the onion slices, stirring frequently about 10- 15 min
7. Remove the potatoes with a slotted spoon to drain off excess oil
8. Let them cool for a few min. and add to the beaten eggs
9. Once the onions are caramelized, drain the oil and add them to the potato and egg mixture
10. Let it sit for 20 min
11. Using the same potato skillet, drain all of the remaining oil and pour in the egg mix
12. Let it heat in a low – med flame for 8 min
13. Use a plate to flip it and cook the other side for 8 min. It should brown on the outside
14. 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

1. Pat the squid to remove excess liquid
2. Dry fry in a large skillet to evaporate any remaining liquid
3. Drizzle olive oil over the squid
4. Once the squid starts to brown add garlic
5. Add extra oil if needed and add parsley
6. Once the parsley begins to crisp, remove from heat
7. 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

1. Heat the oil in a large skillet
2. Add garlic and baby eels and sauté until they no longer look raw
3. Add salt, wine and chili flakes
   Simmer until the wine evaporates and eels are opaque
4. Serve with rustic bread