Tapas: Our 100 top recipes presented in one cookbook

By Naumann & Göbel Verlag

Little all-rounders!

Tapas have a firmly established place in Spain's culinary culture - as an aperitif with a glass of wine, as bar snacks, or as part of a rich and varied choice of dishes for the evening meal. Tapas also stand for a love of life, colour and character, and uninhibited conviviality, so they'll be just as popular with you.
Our quick and simple recipes for these delicious little treats of meat, fish, poultry, vegetables and eggs will bring a Mediterannean holiday mood to your table and are guaranteed to delight you.

- Every recipe has a great photo
- Detailed, step-by-step instructions with every recipe

• Language: English
• Publisher: Naumann & Göbel Verlag
• Release date: Mar 20, 2015
• ISBN: 9783815587652

Book preview

Egg & pastry dishes

Empanadillas

with mushrooms and prawns

Preparation time: approx. 25 minutes (plus cooking time)

Per serving approx. 236 kcal/992 kJ

12 g P, 16 g F, 12 g CH

Serves 4

1 sachet puff pastry (deep-frozen)

20 g butter

2 chopped onions

2 diced tomatoes

1 diced green pepper

250 g mixed mushrooms

1 tbsp oil

salt

pepper

1 hard-boiled egg

100 g pre-prepared prawns

½ tsp chilli powder

1 egg yolk for the glaze

1Defrost the sachet of puff pastry. Pre-heat the oven to 200 °C (Gas Mark 6). Heat the butter and lightly fry the onions. Stir in the tomatoes and green pepper. Clean the mushrooms, and cut them a little, depending on their size. Heat the oil in a pan, and fry the mushrooms on a high heat. Season with salt and pepper.

2Peel the egg, then chop into small pieces. Also chop the prawns into small pieces. Fry the egg together with the prawns. Add the chilli powder and simmer for 10 minutes, whilst stirring occasionally. Season with salt and pepper and allow to cool.

3Roll out the puff pastry and cut out 15 cm diameter circles. Fill one-half of each circle with the mixture. Moisten the edges with a little water, fold and press down firmly. Glaze with egg yolk and bake for approx. 15 minutes.

Tortilla

with cep mushrooms

Preparation time: approx. 20 minutes (plus cooking time)

Per serving approx. 393 kcal/1649 kJ

11 g P, 39 g F, 2 g CH

Serves 4

200 g cep mushrooms

2–3 tbsp garlic oil

salt

pepper

5 eggs

2 tbsp oil

1Clean the cep mushrooms and wipe with a paper towel. Wash the mushrooms, if necessary, and then carefully dry.

2Then slice the cep mushrooms and place in a bowl. Drizzle garlic oil over them and season with salt and pepper.

3Beat the eggs in a bowl until light and frothy. Blend in the cep mushrooms.

4Heat the oil slowly in a pan. Pour in the egg and mushroom mixture and slowly allow to thicken. Reduce the heat.

5Using a plate, turn the tortilla over, also allowing the upper side to brown.

6Cut the cep mushroom tortilla into bite-sized pieces and serve warm or cold on wooden skewers.

Tortillitas

with prawns

Preparation time: approx. 15 minutes (plus soaking and cooking time)

Per serving approx. 180 kcal/760 kJ

16 g P, 4 g F, 19 g CH

Serves 4

8 tbsp chickpea flour

8 tbsp flour

3 onions

250 g pre-prepared prawns

2 tbsp chopped parsley

1 tsp sea salt

olive oil (for frying)

1Pour the flour into a bowl with 250 ml cold water and stir until a thick, smooth pancake batter is obtained. Peel the onions and dice finely.

2Clean and de-vein the prawns. Chop finely. Stir the onions, prawns and chopped parsley into the mixture.

3Season the mixture with salt and leave to soak for at least 3 hours. If the mixture has become too thick, stir in a little water.

4Cover the inside of a frying pan with approx. 0.5 cm of oil. Transfer some of the batter into the pan, using a tablespoon.

5To make the tortillitas, spread out the batter into small heaps as thinly as possible with the tablespoon. Fry the tortillitas on both sides until golden brown and then drain on paper towels. Cut into pieces and serve warm.

Oven-baked

tortilla

Preparation time: approx. 25 minutes (plus cooking time)

Per serving approx. 523 kcal/2195 kJ

23 g P, 42 g F, 15 g CH

Serves 4

oil for the mould

2 garlic cloves

4 spring onions

1 green pepper

1 red pepper

oil (for frying)

3 cooked potatoes

5 eggs

75 g sour cream

150 g freshly grated

Spanish cheese, e.g. Roncal

2 tbsp chopped chives

salt

pepper

1Line a square baking dish (approx.18 x 25 cm) with aluminium foil and grease with oil. Pre-heat the oven to 180 °C (Gas Mark 4).

2Peel the garlic, clean and wash the spring onions and cut into small pieces. Clean, wash and halve the peppers. Then remove the stalks and cores and dice the pods finely.

3Heat a little oil, lightly fry the spring onions and add the crushed garlic. Stir in the peppers. Simmer the mixture for approx. 8 minutes and then leave to cool.

4Dice the potatoes finely and stir into the vegetables. Beat the eggs, and fold in the sour cream, cheese and chives. Blend into the vegetable mixture and season with salt and pepper.

5Transfer the mixture to the baking dish and smooth it down. Bake for approx. 35 minutes in the pre-heated oven. Make sure that the batter has also thickened on the inside.

6Remove from the oven. Cut into cubes and serve on wooden skewers.

Bean tortilla

with chorizo

Preparation time: approx. 20 minutes (plus cooking time)

Per serving approx. 505 kcal/2121 kJ

33 g P, 35 g F, 15 g CH

Serves 4

3 beef tomatoes

300 g beans

8 spring onions

1 small leek

3 garlic cloves

250 g chorizo sausage

6 tbsp olive oil

8 eggs

salt

pepper

1 bunch chopped herbs, e.g. basil, thyme, marjoram

1Blanch the tomatoes for 30 seconds in boiling water. Then remove the skins, the stalks and cores. Cut into small pieces. Wash the beans. Clean the spring onions and leek. Cut into small pieces. Peel the garlic and slice the chorizo.

2Heat 3 tablespoons of oil and fry the beans and spring onions for 5 minutes until browned. Add the leeks and crushed garlic. Continue to simmer for approx. 5 minutes.

3Add the tomatoes and chorizo and leave the mixture to thicken for approx. 5 minutes. Beat the eggs and blend with salt, pepper and the chopped herbs.

4Using another pan, heat the rest of the olive oil. Fold in the egg mixture, cover and leave to thicken on a low heat. Using a plate, turn the tortilla over, also allowing the upper side to brown. Finally, cut the tortilla in half, fill with the vegetable mixture and