TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Dessert
Dessert by Jan and Dan

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Dinner is Served

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Flat Bread Appetizer (John and Kyle)

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Guests

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Jan, Kyle

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Appetizers - Enjoy

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Appetizers

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Sofrito
Submitted by Catherine and George

1 can crushed tomatoes (28-29 oz)
1 long green pepper (Anaheim or other type that is not “hot”)
1 yellow onion
1 clove garlic
virgin Spanish olive oil
1 tsp Spanish sweet paprika
salt and pepper to taste

Finely chop the onion and garlic. Chop the pepper into 1/4" (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, so vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Tortilla Española (adapted from tapas by Susan Tee)
Submitted by Catherine and George

1 lb. waxy potatoes, peeled and cut in small cubes
1 large onion, chopped
scant 2 cups Spanish olive oil
4 large eggs
salt and pepper

Heat the olive oil in a large, non-stick skillet. Add potatoes and onions, and reduce heat so that potatoes and onions just simmer—they are not really frying and should not get brown. Cook gently for 20 minutes until a piece of potato breaks when pressed with the edge of the spatula. If potatoes begin to brown, turn the heat down. When the potatoes are cooked, pour the contents of the skillet into a colander in a bowl to drain the olive oil.

Break the eggs into a bowl and beat well; season to taste with salt and pepper. Pour 2 tablespoons of the recovered olive oil into a 10-inch non-stick skillet and heat. Put the potatoes and onions into the egg, mix gently, and pour mixture into the skillet. Reduce heat and cook for three to five minutes, until just the underside is set, using a spatula to gently push the potatoes down into the egg until they are submerged, and keep loosening the tortilla underneath so it won’t stick to the pan. Remove skillet from heat, place a large dinner plate over the top of the skillet, and flip the pan over so the omelet falls onto the plate. Slide the omelet back into the skillet with the cooked side up and continue cooking for 3 to 5 minutes, or until firm and crisp on the outside but still soft in the center.

Serve hot or cold, cut into wedges, garnished with parsley and strips of roasted red peppers, with sofrito sauce on the side.

TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

SCALLOPS, GRATINE (Mary and Rich Miller)

Servings: 6 starters or 12 individual tapas

Ingredients:
2 dozen fresh scallops
3 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 oz ham or bacon, diced
2 tbsl white wine
2 tsp Spanish paprika (Pimento de la Vera)
Salt and Pepper
1 oz fine dry bread crumbs
1 tbsp olive oil

Preperation:
Poach scallops for five minutes.
Begin with wine and herbs (bay leaf and parsley)
Wine and water to barely cover
Add minced onion, garlic, and diced ham over the scallops
Combine the bread crumbs with the oil and just a little water to make paste
Spoon it on top of the scallops
Place the pan under the grill until the tops are browned and scallops are bubbling, about 8 minutes
Recipe courtesy of Spain Gourme Tour magazine