tapas

These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.

Spanish Beans with Tomatoes

extra virgin olive oil

onion (diced)

garlic (finely chopped)

bay leaves

butter beans

plum tomatoes (400 milliliters/14 ounces)

Sea salt and black pepper

spinach (roughly chopped)

In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.&nbsp;&nbsp;

Add the garlic, paprika and bay leaves and fry for a further minute.

Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.

As it finishes, stir the spinach through to wilt.

Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.

https://embed.mediavine.com/videos/fyqzt8lidx6wppbpv3gs

These Spanish Beans with tomatoes and smokey sweet spices are easy to make in less than 20 minutes. They’re perfect as tapas, a main meal or a side dish. Vegan and gluten-free. They're a very popular recipe on my site with hundreds of readers loving them.

Spanish Beans

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each Recipe

For Escalivada Catalana (Catalan-style Roasted Vegetables)

eggplant

red bell pepper

olive oil

sherry vinegar

kosher salt and black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

Idiazábel cheese,

garlic cloves,

thyme

black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

dry-cured Spanish style chorizo, cut into ¼-inch slices

onion,

tomato paste

(14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

garlic cloves, thinly sliced

cauliflower,

smoked Spanish paprika (Pimentón de la Vera)

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette.

Spanish-Style Blistered Padr&#243;n Peppers (Pimientos de Padr&#243;n) Recipe

Padrón peppers

Coarse sea salt

Heat canola oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add the peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2 minutes total. Season with salt.

Transfer peppers to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with more coarse salt. Serve immediately.

Deze wraps met kip, zongedroogde tomaat en rucola brengen de zon in huis als aperitief of tapas. 


Apero-wraps

grote wraps

gebakken kipfilet

120 g pesto van zongedroogde tomaatjes

g rucola

handvol kerstomaten

Verwarm de wraps volgens de aanwijzingen op de verpakking.


Smeer een laagje rode pesto op de wraps. 


Trek het vlees van de kipfilet uiteen en verdeel over de wrap. Strooi er de rucola en gehalveerde kerstomaten over.


Rol de wraps zo strak mogelijk op en steek er per wrap om de 3 cm een houten prikker in. Snijd tussen de prikkers in gelijke delen.


Hapje van varkensgebraad met curry. Eenvoudig gerechtje dat snel gemaakt is en heerlijk smaakt! 


Wrap met varkensgebraad en curry

400 g varkensgebraad (reeds gebakken en in plakjes)

300 g verse spinazie

cl room

kl currypoeder

el zwarte sesamzaadjes

olijfolie

zeste van een citroen

wraps

Was de spinazie en verwijder de middenste nerf. Laat in een pan even stoven in olijfolie.


Meng de room met 3 eetlepels olijfolie, de currypoeder, de citroenzeste en de zwarte sesamzaadjes tot een gladde saus.


Leg de wraps open en beleg met plakjes varkensgebraad. Bestrijk het geheel met de saus. Leg hierop enkele blaadjes spinazie.


Crisp-fried potatoes with garlicky aïoli: What's not to love?

Patatas Bravas With Aioli Recipe

russet potatoes,

white vinegar

Kosher salt

dijon mustard

lemon juice,

garlic,

canola oil

black pepper

hot smoked paprika

Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.

Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together. Transfer sauce to a large bowl set in a heavy pot lined with a towel. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt, lemon juice, and black pepper. Set aside.

Heat oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat to 350°F. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Season to taste with salt and pepper.

Pile potatoes in a large bowl, drizzle with allioli, sprinkle with paprika and scallions, and serve, passing extra alli-oli tableside. Extra alli-oli will keep in the refrigerator for at least 1 week.

Make this classic tapas dish part of your cooking repertoire – it's simply potatoes in a spicy tomato sauce.

Patatas bravas

onion,chopped

garlic cloves,chopped

can chopped tomatoes

tomato purée

tsp sweet paprika (pimenton)

chilli powder

sugar

chopped fresh parsley,to garnish

potatoes,cut into small cubes

Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.

Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Spanish omelette

waxy potato,

butter

onions,

red pepper, finely chopped

eggs

pack chives

Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.

Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.

Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Spanish tortilla

white onion, sliced

waxy potatoes, peeled, quartered and finely sliced

garlic

eggs, beaten

flat-leaf parsley, chopped,

baguette, sliced

tomatoes,

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.

Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.

Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.

Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions

Spiced tortilla

sunflower oil

onion

red chilli

curry

cherry tomato

potato

coriander

Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.

Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.

Pan fried calamari are a fantastic low carb alternative to battered or breaded squid. These are cooked with garlic and lemon for a delicious flavor!

Pan Fried Garlic Calamari

tbs butter

garlic paste garlic

lemon juice

salt and pepper

tbs chopped parsley

Heat the butter and oil together in a...

Heat the butter and oil together in a large skillet.

Cut the squid tubes into rings and add...

Cut the squid tubes into rings and add them to the skillet, together with the tentacles and the garlic.

Continue to cook until the calamari has firmed...

Continue to cook until the calamari has firmed up, about 5 minutes.

Add the lemon juice, salt and pepper. Use...

Add the lemon juice, salt and pepper. Use a slotted spoon to transfer the calamari to a serving dish.

Garnish with the parsley, more black pepper, and...

Garnish with the parsley, more black pepper, and an extra squeeze of lemon.

Croquetas are a popular Spanish-style appetizer with a rich, ultra-creamy filling studded with pieces of salty ham that spill out when you bite into the delicate, shatteringly crisp breadcrumb coating.

Croquetas Recipe

milk

cured Spanish ham, preferably Serrano

unsalted butter

all-purpose flour

salt

nutmeg

bread crumbs

vegetable oil,

Let 1 1/2 cups whole milk sit at room temperature about 30 minutes. Meanwhile, finely dice 1/2 small yellow onion. Finely dice 4 ounces ham.

Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, about 3 minutes. Add 1/2 cup all-purpose flour and cook, stirring constantly, about 2 minutes. While stirring constantly, very slowly pour in the milk. Add 1 teaspoon kosher salt and a pinch ground nutmeg, and stir until smooth. Add the ham and cook, stirring constantly, until the dough thickens and dries out slightly, about 2 minutes.

Transfer the dough to a bowl. Let cool for 30 minutes. Cover and refrigerate until chilled, at least 2 hours, preferably overnight. 

Place 1 cup plain, fine bread crumbs in a shallow dish. Lightly whisk 1 large egg in a second shallow dish.

Line a large plate or rimmed baking sheet with parchment paper. Scoop 2 tablespoons dough and roll to form a 2-inch log. Place on the prepared plate or baking sheet and repeat with the remaining dough. 

Working with 1 log at a time, dip in the beaten egg until coated and let any excess drip off. Dredge in the bread crumbs, gently pressing them in to adhere. Return to the plate and repeat with the remainder of the logs. Feeze at least 15 minutes. Meanwhile, heat the oil.

Heat 1/2-inch vegetable oil (about 3 cups) in a Dutch oven or other heavy-bottom pot over medium heat to 375ºF. Line a large plate with paper towels.

Frying in batches of 6, add the croquetas to the oil and fry, flipping halfway through, until golden-brown all over, 2 to 4 minutes total. Using a slotted spoon, transfer the croquetas to the plate to drain. Serve immediately. 

Chorizo sausage and mushroom is a versatile dish that can be eaten for breakfast, lunch or dinner.

Chorizo and mushrooms

chorizo sausages, thickly sliced diagonally

Swiss brown mushrooms,

tbsp rosemary

thyme leaves

Serve this Provençal feast of salted fish, vegetables and aioli hot, warm or at room temperature. Begin recipe a day ahead.

Le grand aioli

thick-flaked white fish fillet,

tbsp coarse sea salt

baby potatoes (such as chats)

baby (Dutch) carrots, peeled

green beans, topped

black olives

tbsp finely snipped chives

hard-boiled,

cherry tomatoes on the vine

garlic clove, crushed

Dijon mustard

grapeseed oil

Roast potatoes but not as you know them! These wonderful crunchy potato spirals have an incredible dusting of Parmesan, cumin, garlic powder and smoky paprika. 

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