Recipes for 1 or 100
Now I know this may look weird, but hear me out. Bacon…bananas…salty….sweet. What’s not to love. To be honest I was a little apprehensive when I first saw this at a tapas bar when I was writing my article A Comprehensive Guide To Tapas In …
These tasty little endive and salmon barquettes are so easy to make, and are a great addition to any dinner party. Whether a black tie affair, a Spanish tapas night, or just hanging out with some friends, you can prepare these quickly and please everyone. …
Another instant classic in my Tapas collection, this artichoke and anchovies “salad” is perfect for those fishy fans. I know it’s not for everyone, but I personally love anchovies that have been marinated in oil. They are full of flavor and have a good amount …
These chicken brochettes are perfect for any outdoor BBQ or camping trip you have and they are so simple to make. These are a popular tapas dish in Spain which is why I made them and I have to say they will probably be added …
These Spanish clams are my recreation of one of the restaurants in Valencia’s version I got during a trip there. The restaurant is called El Rinconet and is absolutely fantastic, and should you find yourself in Valencia I definitely recommend it. One of the dishes …
If you follow Cooking To Entertain at all you’ll know how much of a fan of tapas I am. These little Spanish small plates are a great treat when you’re in Spain and going out for drinks, but they also are great at home. You …
Bacalao stuffed piquillo peppers may be one of the more unusual tapas you’ll come across on this site, but it is extremely popular in Spain, and a staple of many restaurants and bars. If you’ve never had piquillo peppers before I implore you to give …
I’m going to start with the recipe for jamon iberico with mascarpone on this page, because it’s not really necessary, and if that’s all you want to see, no need to scroll down and see my explanation of Jamón ibérico de bellota. 100 grams Jamón …
This recipe uses whole unpeeled shrimp so if you can’t handle that, might as well head back now. This was a recipe I created while in Hong Kong years ago and has always been a favorite of mine. Note that this isn’t the famous Typhoon …
