The great thing about tapas is that they aren't terribly complicated, you can make a bunch of them (so you have a lot of different flavors working) and they're amazing and delicious.
We went with garlic prawns (gambas al ajillo) using some fresh, raw gulf shrimp. Don't even DREAM of making this with out the smoked Spanish paprika, which brings a nifty smokiness to anything it is used it. Also, do NOT use frozen or, God forbid, pre-cooked shrimp. This dish really deserves the freshest shrimp you can find.
Also, we did Catalan-Style Tomato Bread (pan con tomate), which can be found on any menu in Spain, in any region, at any restaurant. You could also melt a strip of manchego cheese on top when you bake it (as the recipe implies), but this time we did it without.
Also, we had a quickly assembled plate of manchego cheese, membrillo paste, some Spanish-style chorizo picante and some olives infused with chile.
To drink, Vanessa makes a wonderful Sangria which uses a bunch of berries. This is the sangria we keep coming back to and it has NEVER failed us. You could also dump a bottle of Spanish Cava in there to get the fizz going!
Manchego Cheese with Catalan Tomato Bread2 large ripe tomatoes (about 1/4 pound)
4 slices rustic sourdough bread, toasted
Spanish extra-virgin olive oil to taste
Salt to taste
4 slices (about 2 ounces) Manchego cheese
The traditional way
Cut the tomatoes in half. Rub the open face of the tomatoes into the toast until the flesh is absorbed. Throwaway the skin. Drizzle the tomato-rubbed bread with olive oil-be as liberal with the oil as you like. Season to taste with salt. Place a slice of cheese on top, drizzle with a little more oil, and serve.
The modern way
Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomatoes onto the grater until all the flesh is grated. Throwaway the skin. Add the olive oil to the grated tomato (be liberal). Season to taste with salt. Spoon the tomato-oil mixture onto the toast. Place a slice of cheese on top, drizzle with a little more oil, and serve.
Spanish Shrimp in Garlic Sauce (Gambas al Ajillo)¾ lbs. fresh medium shrimp
coarse salt to taste
¼ cup extra-virgin olive oil
6 large garlic cloves, chopped
1 bay leaf
1 small hot dried red chili pepper, seeded and crumbled
¾ teaspoon sweet paprika
freshly ground black pepper
1 tablespoon chopped fresh parsley
Devein the shrimp by cutting through the back with the shell still on. Spread them open, but leave the shell attached. Salt lightly and reserve.
Heat the oil in an 8-inch flameproof earthenware casserole over moderate heat until hot but not smoking. Stir in the garlic, bay leaf, and chili pepper, and cook, stirring, until the garlic just begins to turn golden. Immediately add the shrimp, paprika, and freshly ground black pepper; cook, stirring constantly, until the shrimp are just cooked through, being careful not to overcook.
Taste for seasoning, and sprinkle shrimp with coarse salt if desired. Discard the bay leaf, sprinkle with parsley, and serve very hot in the earthenware casserole, with crusty bread on the side.
Sangria
3 tablespoons water
3 tablespoons sugar
4 strawberries, quartered
½ cup raspberries
½ cup blueberries
½ cup blackberries
8 slices peeled orange
2-½ cups dry red wine
¾ cup orange juice
½ cup Grand Marnier or Amaretto
¾ cup sparkling water (or a bottle of Cava!)
Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool.
Combine the fruit in a bowl. In a large pitcher, combine the sugar-water, wine, orange juice, and Grand Marnier. Add the fruit and stir gently to combine. (The sangria can be prepared ahead to this point and held in the refrigerator for up to 12 hours before serving.)
Just before serving, add the sparkling water to the pitcher. Serve the sangria in wineglasses.
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