The party gets started with good sangria, the Gipsy Kings pulsing from your iPod and a table full of Spanish tapas. Tapas, which are little plates of delicious goodness, are a crowd-pleaser, creating a laid-back vibe that will inspire your guests to mingle. The key to a tapas menu is setting the scene with a gorgeous theme. You can go deep reds reflected in the tablecloth and flowers along with lots of candles. A generous variety of visually beautiful food served on an assortment of small plates will pull your party together. These are a few classic recipes for a classic tapas menu.
Pa amb Tomàquet
Pa amb Tomaquet should be on every tapas menu. This bread rubbed with tomato, garlic and oil is one of the most popular accompaniments in Barcelona. The tomato’s sweetness and acidity is elevated by rich notes of high quality olive oil and finished with a sprinkling of salt. It’s easy to prepare and addictive—so count on sneaking a few before guests arrive.
Yield: 6 servings
Ingredients
1 24-inch sourdough baguette, sliced into ¾-inch pieces
6 cloves garlic
8 vine-ripened tomatoes, sliced in half
¾ cup good quality extra virgin olive oil
Kosher salt, to taste
Directions
Preheat grill to 350˚F.
Rub one side of each slice of bread with raw garlic clove. Next, rub tomato vigorously across same side of bread, so that the pulp and pieces of tomato adhere. Place the other side of bread down on the grill and cook for 4 to 6 minutes, until it is crispy and slightly charred. Remove from heat, drizzle with olive oil and sprinkle with sea salt. Serve at warm temperature.
Manchego Croquetas with Membrillo Sauce
This dish is a favorite on any tapas menu. Who can resist fried, melted cheese that oozes when you bite into it? Manchego, a firm, sheep’s cheese hailing from the La Mancha region of Spain, is the star ingredient here. But the additional sweet tang of membrillo sauce (known in English as quince jelly or paste) makes the dish irresistible. Pair with a fruity Albariño or dry Sangria to highlight the nuttiness of the Manchego.
Yield: 6 servings
Ingredients
3 tablespoons unsalted butter
2 tablespoons scallions, green parts only, sliced thin
½ cup all-purpose flour
¾ cup whole milk
1 ¼ cup Manchego cheese, shredded
3 extra-large eggs
1 ¾ cups breadcrumbs
4 cups canola oil
Kosher salt, to taste
¾ cup membrillo paste
2 tablespoons sherry vinegar
Directions
Heat saucepan to medium-low and gently melt butter. Add scallions and sauté for 3 to 4 minutes, until softened. Next add flour and whisk in figure eight motions, incorporating butter and allowing flour to cook but not burn, about 3 minutes. Add milk and continue to whisk. Mixture will thicken, and when most of the lumps have dissolved, add cheese and stir will spoon. Season with salt.
Spread mixture evenly onto baking sheet and allow to cool completely. In a bowl, add membrillo paste and sherry vinegar. Stir until well combined.
In a small bowl, whisk eggs. In a separate bowl, add breadcrumbs. Take a heaping tablespoon of cooled flour and cheese mixture, form into a circle and dip into the egg mixture with left hand. Make sure it is evenly coated; allow excess egg to drip off, and place in breadcrumb bowl. Using your right hand, make sure the entire ball is coated with breadcrumbs and shake off excess. Place croquettes on a clean baking sheet. (Using separate hands for each step will prevent egg and flour mixture from congealing on your fingers.) Repeat procedure with rest of flour and cheese mixture.
Heat canola oil in a heavy saucepan to 375˚F. Working in batches of 4 to 5 croquetas, fry pieces until golden brown, about 2 minutes. Remove from oil, place on a baking sheet lined with paper towels, and season immediately with salt. Serve warm with membrillo sauce on the side or drizzle judiciously on top. This is guaranteed to be the hit of any tapas menu.
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