tapa

A delicious meal composed of fried marinated beef, garlic fried rice, and fried egg. This is best eaten with a saucer of vinegar as dipping sauce for the beef.

Tapsilog

lb. beef sirloin (sliced thinly)

eggs

cooking oil

Knorr Liquid Seasoning

garlic

pineapple juice

brown sugar

white pepper

rice

salt

garlic (crushed)

Prepare the tapa by placing the beef in a large bowl. Combine with all the tapa marinade ingredients. Mix well and cover the bowl. Place inside the fridge and marinate overnight.

Cook the garlic fried rice (sinangag na kanin) by heating 3 tablespoons cooking oil in a pan. Add crushed garlic. Cook until garlic turns light brown. Add the leftover rice. Stir-fry for 3 minutes.

Season with salt. Continue to stir-fry for 3 to 5 minutes. Set aside.

Start to cook the tapa. Heat a pan and pour the marinated beef into it, including the marinade. Add ¾ cups water. Let the mixture boil. Cover the pan and continue to cook until the liquid reduces to half. Add 3 tablespoons cooking oil into the mixture. Continue to cook until the liquid completely evaporates. Fry the beef tapa in remaining oil until medium brown. Set aside.

Fry the egg by pouring 1 tablespoon oil on a pan. Crack a piece of egg and sprinkle enough salt on top. Cook for 30 seconds. Pour 2 tablespoons water on the side of the pan. Cover and let the water boil. Continue to cook until the egg yolks gets completely cooked by the steam.

Arrange the beef tapa, sinangag, and fried egg on a large plate to form Tapsilog. Serve with vinegar as dipping sauce for tapa.

Pulpo gallego, one of the most famous tapas dishes from Spain's northwestern region of Galicia, features rounds of tender octopus topped with olive oil, salt, and Spanish smoked paprika. Here's how to make it, whether quickly with a pressure cooker or without.

Classic Pulpo Gallego (Galician Octopus Tapa) Recipe

(2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)

yellow onion, peeled and halved (optional)

garlic (optional)

Kosher salt (see note)

Extra-virgin olive oil, for drizzling

Pimentón dulce (sweet smoked Spanish paprika),

If Using a Pressure Cooker: Place octopus in pressure cooker and add just enough water to cover. (Be sure to keep water level below pressure cooker's maximum fill line.) Add onion and garlic, if using, along with a couple of large pinches of salt. Close pressure cooker and bring to high pressure (12 to 15 psi). Once cooker has reached high pressure, cook for 15 minutes.

Using steam-release valve, depressurize cooker rapidly. Check octopus for tenderness by sliding a paring knife into the thickest part of one of its tentacles; it should slide in easily with little resistance. If octopus is not tender enough, return to high pressure and cook for 5 minutes longer. (Fifteen minutes was the correct time based on all our tests, but variations in the octopus, such as size, and in the pressure cooker used may change the cooking time slightly.) Let octopus cool slightly in its cooking liquid, then drain and discard onion and garlic. Continue with step 4.

If Using a Conventional Pot: Place octopus in a large pot and add enough water to cover by at least 2 inches. Add onion and garlic, if using, along with a couple of large pinches of salt. Bring to a simmer over high heat, then lower heat and continue to simmer until octopus is tender (a paring knife should slide into the thickest part of one of its tentacles easily), 1 to 2 hours. Let octopus cool slightly in its cooking liquid, then drain and discard onion and garlic. 

To Serve: Cut out and discard the hard beak (if it hasn't been removed already by the fishmonger), which is found in the center of the base of the octopus body, where the tentacles converge. Cut out and discard the section of the head with eyes; the rest of the head is edible. Separate tentacles into individual pieces.

Cut tentacles crosswise into 1/2-inch-thick rounds and head into small strips. Arrange on a plate in a single layer. Sprinkle salt all over, drizzle with olive oil, and dust with smoked paprika to taste. Serve.

A simple vegan snack or side dish that is both flavorful and nourishing.

Stewed Garbanzos and Greens: Easy Spanish Tapas

olive oil,

onion,

low-sodium chickpeas, drained

garlic,

tomato paste

cumin powder

smoked paprika

water

-ounce (or 6-ounce) bag of baby kale

kosher salt,

Heat the oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.

Add the chickpeas, garlic, tomato paste, cumin, paprika, salt, and 1/4 cup cold water. Stir to combine and cook for about 2 minutes. Add an additional cup of water and cook, stirring occasionally, until the chickpeas begin to slightly break down and half of the moisture cooks off, about 5 to 7 minutes.

Add the greens. Cook, stirring frequently, for about 5 minutes more, until the greens are very soft and the ingredients are nicely combined. The final texture should be moist, neither watery nor dry. (If it looks dry, add an additional tablespoon or two of water.)Taste for seasoning and serve with an extra drizzle of olive oil and some crusty bread.

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

chorizo sausage

500 g mashed potato (cold, made without butter or milk)

tbsp parmesan cheese (grated)

egg (beaten)

plain flour

tsp smoked paprika

tsp chilli powder

Sea salt (fine,

black pepper (ground,

g plain flour

eggs (beaten)

100 g dried panko breadcrumbs

Vegetable oil

If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.

Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.

Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.

Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.

Roll the croquette in the flour ensuring it’s completely covered in flour.

Dip the croquette into the egg wash. Pull out and let drip.

Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.

Move the croquette to the sheet pan, then repeat with the other croquettes.

When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.

When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.

It should take around 3 minutes go get them golden brown.

Place on another sheet pan lined with paper towels until all croquettes are cooked.

Serve with aioli.

A refreshing cold soup, perfect for summer.

Gazpacho

tomatoes tomatoes

green bell pepper

cucumber

white onion

garlic (not too big)

bread

splash Sherry vinegar (Vinagre de Jerez, although red

Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.

Soak the day old bread in water, squeeze out, and set aside.

Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.

Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.

Peel the garlic and slice it in half.

Cut the onion into a few slices and add it to the blender too.

Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.

Blend the vegetables at a high speed until it is completely pureed.

Add the salt and vinegar, soaked bread and, while blending on a slow speed, slowly add the olive oil.

Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.

Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

INSTRUCTIONS

A quick and easy tapa (appetizer) that is perfect to dunk a piece of bread into.

Garlic Shrimp (Gambas al Ajillo)

oz's shrimp

olive oil

Tablespoons white wine

garlic (peeled and sliced)

parsley (minced)

Salt

Serve bread

Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.

Add in the shrimp, stir until the shrimp is cooked through and turns pink.

Add a pinch of salt and garnish with the fresh parsley.

Serve sizzling hot with some crusty bread to soak up that delicious sauce

Las madejas son un popular aperitivo de Aragón, muy parecidos a los embuchados riojanos y navarros y similares a los zarajos manchegos, aunque no iguales....

Madejas aragonesas: receta casera de la emblemática tapa de casquería maña

Madejas

Diente de ajo

Perejil fresco

Aceite de oliva virgen extra

Beef tapa is a type of cured meat of thin slices of tender beef. A popular breakfast that is usually served with a sunny-side up egg and fried rice.

Beef Tapa Recipe

beef sirloin (-

soy sauce

lemon juice (or calamansi juice)

garlic (- finely minced)

pepper

sugar

baking soda ((optional))

oil (-

Using a mallet or any blunt object, pound each cut of meat until meat is flattened to about a quarter inch thick.

Place the beef into a bowl and sprinkle with the baking soda. Mix until well blended.

Add lemon juice and mix again several times. Then add the rest of the ingredients.

Cover the bowl with plastic wrap and marinate beef in the fridge overnight.

Heat a tablespoon of oil in a large pan or skillet. Fry each side of the meat for 3-5 minutes or until browned and the liquids are absorbed. Add more oil as needed.

Serve with sunny-side-up egg and garlic fried rice while still hot.

This is a vegan Filipino Rodic&#39;s-Style Tapa made using extra firm tofu - yes extra firm tofu, that&#39;s air fried until crisp before being marinated and cooked in a sweet-savoury sauce and served with garlic rice, tofu scramble, and of course some vinegar. This is a very hearty Filipino meal you can have for breakfast or any time of the day.

Rodic's Tapa (Vegan Filipino Recipe)

17.5 oz extra firm tofu (or tokwa)

2.5 tbsp sugar (, adjust to taste)

tsp pepper

garlic ((optional

tsp dark soy sauce

vegetable broth ((see notes))

white vinegar

onion

red chili (sliced (optional))

neutral oil

oz extra firm tofu (tokwa pressed and drained)

yeast

tsp black salt

turmeric powder

black pepper

Sprinkle of liquid aminos

neutral oil (see notes)

Garlic Rice (Sinangag)

Tofu Scramble egg (if vegetarian))

Vinegar

For the Tapa, Remove the 500g/17.50z block of tofu from the water or packaging and drain from any excess water. Pat dry with a towel.

Using a cheese grater, carefully grate the tofu into shreds.

Meanwhile, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper to line mine), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 12-15 minutes or until lightly golden brown - do not overcook since it can easily harden and become too dry.

You can flip the tofu halfway through cooking. It’s also okay not to get even browning and even have the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes or longer.

SHREDDED TOFU FOR TAPA

While the tofu is cooking, prepare the marinade by mixing everything together. Feel free to adjust to your taste.

Marinate the tofu in the marinated after baking/air-frying. Set aside for 10-15 minutes. You can also leave this overnight in the refrigerator.

MARINADE FOR TAPA

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.

VINEGAR FOR DIPPING

You can cook the garlic rice and tofu scramble the same pan as the tapa. I like to cook the garlic rice, then the tofu scramble, before the tapa.

Heat a large wok or pan over medium. Once hot, add in the 9oz/250g tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the tapa.

TOFU SCRAMBLE &amp; GARLIC RICE

To cook the tapa: Heat the wok or pan over medium high heat, add in the oil. Once hot, add in the marinated tofu shreds for the tapa.Sauté over medium heat for 2-3 minutes and allow the marinade to reduce until the sugars start to caramelise and coat the tofu shreds.

Once cooked through and the sauce has reduced, turn off the heat.

Serve the tapa with the garlic rice, tofu scramble, vinegar, and sliced tomatoes. Enjoy while hot.

I like to enjoy this by scooping some of the vinegar with onions over the tapa, getting a scoop of the vinegar-ed tapa and and having it with the garlic rice and tofu scramble.

COOKING TAPA

Mhmm I love toksilog, maraming salamat. Especially the vinegar dip

This was delicious and special. My non-vegan family ate it up and went for more. Thanks!

Recipe looks great! Just a question…the marinade ingredient lists sugar twice (2.5 tbsp sugar AND 1/2 tbsp sugar). Is this correct? Just wondering as marinade ingredients per the recipe are all combined, so there doesn’t seem to be a reason for dividing the sugar. Please clarify &amp; update the recipe if required, Thanks 😊

https://www.youtube.com/watch?v=0lmj4XBeqyE

For the full recipe 👉🏼 www.thefoodietakesflight.com/rodics-tapa-vegan

This is a vegan Filipino Rodic’s-Style Tapa made using extra firm tofu, that's air fried until crisp before being marinated and cooked in a sweet-savoury sauce and served with garlic rice, tofu scramble, and of course some vinegar. Rodic’s Diner is known for their Filipino tapa (cured beef) that’s shredded into smaller bits. This is also a v hearty Filipino meal you can have for breakfast or any time of the day. 👌🏻


#filipinofood #tapa #veganrecipe #vegan #plantbased #tofu #tofurecipe #easymeal #breakfast #rice

Turn shredded tofu into vegan tapa 🇵🇭 Filipino Tofu Tapa Recipe

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de pulpo al horno a la murciana. Ingredientes, tiempo de elaboración

Pulpo al horno a la murciana: receta típica del tapeo de barra de bar, muy fácil de hacer en casa

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Tapsilog

Classic Pulpo Gallego (Galician Oct...

Stewed Garbanzos and Greens: Easy S...

Spanish Chorizo and Potato Croquett...

Gazpacho

Garlic Shrimp (Gambas al Ajillo)

Madejas aragonesas: receta casera d...

Beef Tapa Recipe

Rodic's Tapa (Vegan Filipino Recipe...

Pulpo al horno a la murciana: recet...

Top 10 tapa recipes from across the web

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

Top Tags

Tapsilog

Classic Pulpo Gallego (Galician Oct...

Stewed Garbanzos and Greens: Easy S...

Spanish Chorizo and Potato Croquett...

Gazpacho

Garlic Shrimp (Gambas al Ajillo)

Madejas aragonesas: receta casera d...

Beef Tapa Recipe

Rodic's Tapa (Vegan Filipino Recipe...

Pulpo al horno a la murciana: recet...

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