Tapas are unique in that they're not eaten in your own home but they are found only in tascas, where they are offered from before lunch to late into the evening. Unlike American bars, these lively, family-oriented establishments focus on a clientele that's interested in eating compared to consuming, as well as their arrays of edibles tempt lots of people to skip dinner altogether in support of creating a meal of those luscious snacks. The term tapa means “cover” or “lid”. There's two types of tapas: naturals, can serve as is, for example olives, cheeses, oysters, pork, and sausages and de cocina, usually cooked, that are offered cold or hot. Offer tapas with wine or Sherry, or, in summer time, with sangria, as well as other cooling beverage.
15 Spanish Tapas Favorites
- Trim off any tough ends from the mushroom stems. Wipe the mushrooms clean with dampened sponges. When the mushrooms are large, halve or quarter them. Put aside.
- Inside a medium-sized heavy skillet or fire proof casserole heat two tablespoons from the oil over medium high temperature. Add some garlic clove and sauté, stirring, until barely golden don't let it brown. Immediately take away the pan in the heat and stir within the flour until smooth. Go back to heat and prepare, stirring, one to two minutes. Progressively stir within the broth. Add some chili pepper, 1 Tablespoon from the parsley, the fresh lemon juice, and salt and prepare, stirring, before the sauce is thick and smooth. Remove in the heat and hang aside.
- Inside a medium-sized, heavy skillet heat the rest of the 1 Tablespoon oil over high temperature. Add some mushrooms and sauté, stirring frequently, until they're gently browned. Add some mushrooms towards the sauce and simmer a few minutes. Taste and adjust the seasoning.
- Transfer to some heated serving bowl. Sprinkle using the remaining 1 Tablespoon parsley and serve at the same time like a tapa. Makes 4 servings.
- The Worldwide Appetizer Cook book.