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Tasty Thursdays: Tapas

I love tapas and go to tapas bars every so often, especially in the summer.

What are tapas? Tapas are canapes or appetizers or small snacks that originated in Spain. They can be served hot or cold. There are tapas bars all over Spain and now all over the U.S.

I found a tapas restaurant near the London Eye and was surprised to see oxtail tapas. Of course, I had to try it. I was not disappointed.

Oxtail tapas

Whenever I have friends over, I usually make several different tapas. Two of my favorites are Prawns and Bacon and Ceviche. Tapas pretty simple to make and always go very quickly. Here are the recipe for both, courtesy of spain-recipes.com:

Prawns and Bacon Tapas

Ingredients

  • 5 oz jamon or thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 lemons, quartered

Preparation

Cut the bacon (or jamon, if using it) into pieces, which you will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part of the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze the juice of the lemon and garnish with lemon wedges. Serve immediately.

 

Ceviche Tapas

Ingredients

  • 1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned
  • Juice of 3 limes
  • 1-2 fresh red chillies, seeded and very finely chopped
  • 1 tablespoon olive oil
  • Salt

For the garnish

  • 4 large firm tomatoes, peeled, seeded and diced
  • 1 ripe advocado, peeled and diced
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 2 tablespoon fresh coriander leaves

Preparation

Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.

Mix all the garnish ingredients, except the coriander, together. Set aside.

Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the refrigerator for 15-30 minutes more.

To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.

 

Enjoy!