Barcelona is a beautiful place, especially if you love art, as there is art everywhere you go, Gaudi’s incredible architecture, art installations and statues. There is really great vibe and energy to this beautiful city. I enjoyed walking around the waterfront, with the many tapas restaurants full of people sharing food, laughter. Luckily, I had a food loving group of friends that I was travelling with, and we too would share food, laughter and wine together!! Amazing memories!!
I particularly like eating food that is for sharing, as I like being able to have the many different flavors. I like the Greek and Turkish mezze with so many different flavors, as well as tapas!! One of my favorite suppers is when we put together a bunch of appetizers on a Saturday evening!!
I have been trying to keep things light and healthy this year and these dishes are light and waist line friendly, making the most of vegetables and a light shrimp dish.
For more appetizer recipes and small dishes, visit https://winewithfoodblog.wordpress.com/appetisers-appetizers-hor-doeuvres/
WINE NOTE: Rioja is a classic pairing with tapas, but you could also go for a white Rioja with these lighter dishes. However, we decided to make it more celebratory and paired Cava with this. Cava is produced in the traditional method, i.e. the same method as champagne, and is bottle aged for 9 months in the bottle. there are some high quality Cavas at reasonable prices, so make a great budget option that is superior to Prosecco which is mass produced in steel tanks.
You need these cast iron pans in your kitchen. They are the best pans for even heat, stove top to oven and the ones that I can’t live without. (Paid ad; As an Amazon associate, I earn from qualifying purchases.)
Marinated Mushrooms8oz Mushrooms
1/4 cup Sherry vinegar
1 Garlic clove
1/4 Bay leaf
Sea salt and fresh ground pepper just a pinch of each
Clean and trim the mushrooms, then half them or quarter if they are larger mushrooms.
Bring the rest of the ingredients to a boil in a cast iron skillet, then add the mushrooms and cover for 1 minute.
Remove from the heat and allow to sit for 5 minutes.
1lb 7 oz / 650g potatoes chopped
1 Small onion finely chopped
1 Garlic clove minced
5 1/2 oz / 150g Light tomato pasta sauce
1 cup / 250 ml Vegetable stock
1 tbsp Tomato paste
1/2 tsp Paprika
1/2 tsp Chili powder
1/2 tsp Superfine / Caster sugar
1 tbsp Flat parsley leaves
Low fat cooking spray
Heat oven 400F / 200C / 180C Fan
Boil or microwave the potatoes for 8-10 minutes. drain and place in a bowl and spray with the cooking spray and toss. Place them in a roasting pan and roast until crisp.
While the potatoes are in the oven, heat a saucepan and spray with cooking spray. Add the onion and sauté for 3 minutes. Add the rest of the ingredients except for the parsley and simmer for 10 minutes. then stir in the parsley and season. Pour over the potatoes and serve.
1 Clove garlic chopped
12 Medium sized shrimp / prawns peeled and deveined
Dried chili flakes
1 tsp Fresh flat leaf parsley
Olive oil cooking spray
Spray a non stick skillet and place on high heat
Put the garlic in the skillet and stir for 10 seconds, then add the shrimp and a pinch of chili flakes. Toss the shrimp regularly and cook until they just turn pink. Add 1 tbsp of water and cook a further 30 seconds, then place in a tapas dish to serve. Finish with by sprinkling the parsley over.
Pepper and Tomato Salsa
1 Clove of garlic minced
2 tsp Sherry vinegar
1 tsp Olive oil
1/4 tsp Ground cumin
1/2 red or green pepper diced
1 Tomato diced
1 Scallion /spring onion finely sliced
Toss the ingredients together then place in a tapas bowl to serve.
CHEERS! ENJOY!! Pleas follow my Face book page; https://www.facebook.com/winewithfood
Tapas dishes will create a Spanish feel to your table ( Paid ad As an Amazon associate, I earn from qualifying purchases.)