spanish tapas

Escalivada, sometimes called escalibada, is a Catalan roasted vegetable dish. It features eggplant and red bell peppers, and sometimes onions and/or tomatoes. It&#x27;s a light option for a Spanish tapas menu or can act as a simple vegetarian side.

Escalivada (Catalan Roasted Vegetables)

eggplants

red bell peppers

onions

extra-virgin olive oil, plus extra for coating vegetables

½ tablespoons sherry vinegar or cava vinegar

garlic (minced)

salt and pepper

parsley

Preheat the oven to 450°F. Line a baking sheet with foil.

Lightly rub the eggplants, bell peppers, and onions with olive oil and set them the prepared baking sheet. Roast until the skin is blistered and blackened and flesh is tender when pierced with a knife, rotating the vegetables once or twice partway through cooking.

Remove vegetables from the pan as they are done, the eggplants and peppers will roast for about 30 to 40 minutes, and the onions will likely take an additional 10 minutes or so depending on their size.

Put the eggplants and red peppers into a plastic bag, seal and let them rest for about 10 minutes. This will loosen the skins. Carefully peel the skins off the vegetables and remove the stems. Gently scoop out the seeds from within the eggplant and peppers, and tear or cut the flesh into strips. Slice the peeled onions with a knife.

Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables, lightly tossing to help incorporate the flavors. Taste and adjust seasoning as needed. Arrange the vegetables in a serving dish and top with chopped parsley.

Cover and refrigerate for at least an hour to allow the flavors to develop. Serve cold or at room temperature, preferably with crusty bread.

This Spanish chickpeas and spinach is a hearty, flavorful tapas dish that's healthy too. Great for lunch or serve as part of a tapas meal.

Spanish chickpeas and spinach

oz chickpeas ((15 ounces = 1 can))

olive oil

spinach

bread (slightly stale, sourdough works well)

garlic (more if small)

tsp cumin

tsp paprika (sweet (Spanish), not hot)

tbsp red wine vinegar (or sherry vinegar)

water (approx)

tomato paste (tomato puree)

Drain the chickpeas, rinse well and remove any loose skins.

Remove the crusts from the bread and dice relatively small. Skin but don't chop the garlic (except in half if one large clove).

Warm 1tbsp olive oil in a pan and saute the spinach until it wilts, in batches if need be, then remove and set aside.

Add the other 1tbsp of oil to the pan and add the garlic and chunks of bread. Cook until gently brown on both sides then remove from the pan to either a mortar or small food processor.

Add the cumin, paprika and vinegar to the bread and crush/pulse until smooth. You can add around 2tbsp of water as you go to help make it easier to break up.

Return the bread mixture to the pan along with the chickpeas, spinach (holding back any excess liquid that has come out) and the tomato paste and gently warm. Add another 2 or 3tbsp of water to loosen the sauce so it will mix. Season with a little salt and pepper to taste then serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1533087000/nsgwpgwtyaasgwrg9ll5.mp4

This Spanish chickpeas and spinach is a classic tapas dish that’s easy to make and wonderfully versatile. Simple, hearty vegan comfort food.

Pimientos de Padrón are small green peppers from Galicia, blistered in hot olive oil and finished with flaky sea salt. This classic Spanish tapa takes 10 minutes. Most peppers are mild and sweet, but roughly one in ten is surprisingly hot.

Pimientos de Padrón (Blistered Padrón Peppers)

(225 g) Padrón peppers, peppers

extra virgin olive oil, preferably Spanish

flaky sea salt,

Lemon wedges, optional,

Rinse the Padrón peppers, leaving the stems on....

Rinse the Padrón peppers, leaving the stems on. Dry them completely with paper towels or a kitchen towel; any water left on the skins will make the oil spit and stop them from blistering.

Heat the olive oil in a 12-inch cast-iron...

Heat the olive oil in a 12-inch cast-iron or other heavy skillet over medium-high heat until it shimmers and a pepper dropped in sizzles right away, about 2 minutes.

Add the peppers in a single layer, working...

Add the peppers in a single layer, working in two batches if your pan is smaller, and stand back for a moment, since they can pop. Let them cook undisturbed for about 1 minute, until the undersides blister.

Toss or turn the peppers every 30 to...

Toss or turn the peppers every 30 to 60 seconds until they are blistered and lightly charred in spots all over and have collapsed and softened, 4 to 5 minutes total. Don’t let the oil smoke.

Tip the peppers onto a warm plate or...

Tip the peppers onto a warm plate or cazuela with a spoonful of the cooking oil and sprinkle generously with flaky sea salt. Serve immediately. Eat them whole by the stem and leave the stems behind.

Top 3 spanish tapas recipes from across the web

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Escalivada (Catalan Roasted Vegetab...

Spanish chickpeas and spinach

Pimientos de Padrón (Blistered Padr...

Top 3 spanish tapas recipes from across the web

The most viewed spanish tapas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escalivada (Catalan Roasted Vegetab...

Spanish chickpeas and spinach

Pimientos de Padrón (Blistered Padr...

The most viewed spanish tapas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine