5 of Our Favourite Tapas Dishes for World Tapas Day
2022-06-14
Prepare for World Tapas Day this Thursday with 5 of our favourite tapas dishes! Impress at your next dinner party with these classics made with La Espanola Spanish Olive Oil!
Eat when you drink, drink when you eat
A common theory is that King Alfonso X of Castile is credited with the creation of tapas. Legend has it that whilst he was recovering from illness, he was prescribed glasses of wine throughout the day. Not wanting to become drunk during the day, he had small plates of food to eat alongside his liquid ‘medicine’. When he regained his strength he decreed that all drinks should be served with food!
Bread, ham, and other small plates were placed on the top of the glasses to keep dust and flies out of the drinks and tapas was born!
1. Beetroot Crisps
Although this may not be classed as a “traditional Spanish tapas dish” it’s an easy and healthy addition to the table and maintains the theme of delicious finger food and perfect for sharing! Salty beetroot chips are also a great alternative to potato chips! Serve with aioli or an avocado dip and enjoy!
Ingredients serves 4:
Two large fresh beetroots
Rock salt (to garnish)
La Espanola Extra Virgin Olive Oil Medium Flavour
Method:
- Peel beetroots with a vegetable peeler and then slice thinly into discs.
- Lay beetroot slices on kitchen paper and sprinkle with salt to garnish the beet roots.
- Add La Española Extra Virgin Olive Oil to a deep fry pan. Check temperature by placing a dry wooden spoon into the oil. If the bubbles appear — the oil is ready! Add slices of beetroot to the oil, giving each beetroot disc enough room to float and turn crispy at the edges.
- Remove from the oil and place on kitchen paper to drain. You can also dab the tops pf the beetroots with another paper towel to soak up excess oil.
- Once cooled, sprinkle a little more rock salt to garnish and serve.
2. Spinach and Raisin Empanadillas
With the delicate crunch of the puff pastry, bursts of sweet raisin, and a fresh spinach filling, is this the perfect snack?
Ingredients serves 4:
¼ cup raisins
2 tbsp La Española Extra Virgin Olive Oil Medium Flavour
400g spinach (washed and chopped)
2 garlic cloves (chopped finely)
¼ cup pine nuts
300g puff pastry
1 beaten egg
Salt and pepper to taste
Method:
- Soak raisins in warm water for 10 mins. Drain and chop.
- Heat La Española Extra Virgin Olive Oil in a pan. Add spinach and stir. Cover for 2 mins until spinach begins to wilt. Remove the lid and turn up heat for a further 2 mins.
- Add garlic and salt and pepper and stir for 1 min. Remove from heat and add raisins and nuts.
- Preheat the oven to 180°. Roll pastry on a floured surface to around 3mm thickness.
- Cut pastry into discs. Place 2 teaspoons of filling into the centre of each disc. Lightly brush the sides of the discs with water and make parcels and seal. Using a fork (or you can pinch them together) Brush all parcels with the beaten egg.
- Place parcels on a greased baking tray and add to the oven for 15 mins (or until the parcels have puffed and turn golden). Serve.
3. Crispy King Prawns
We love our prawns in Spain! A staple dish along the coast is king prawns cooked in a light crispy batter to provide a delicious crunch before the tender and succulent meat of the prawn.
Ingredients serves 4:
12 uncooked king prawns (shell on)
1 large egg
1 tsp cayenne pepper (optional)
½ cup water
La Española Mild and Light Olive Oil
1 cup plain all-purpose flour
Fresh parsley (to garnish)
Lemon slices (to garnish)
Method:
- Whisk water and egg in a bowl and add the flour and cayenne pepper until smooth.
- Deshell prawns (keep the tails on!) cut a small incision along the back of the back of the prawns and remove the dark line of the intestine (discard).
- Heat oil to temperature and drop prawns into the oil for 3 mins until they turn golden and crisp. Drain on kitchen paper.
- Garnish with parsley and serve with lemon.
4. Marinated olives and cheese
If there was ever a ‘classic tapas dish’ it would be small dishes of Spanish olives and cheese. Much like how peanuts are served at some pubs in Australia, this tapas dish is often served free at tapas bars across Spain.
Ingredients serves 6
Marinated olives:
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp rosemary
2 crushed garlic cloves
2 tbsp chopped parsley
2 tbsp La Española Extra Virgin Olive Oil
¾ cup black olives
¾ cup green olives
Marinated cheese:
150g firm cheese
6 tbsp La Española Extra Virgin Olive Oil
1 tbsp white wine vinegar
5ml black peppercorns
1 sliced garlic clove
1 tsp tarragon, 1 tsp parsley (to garnish)
Method:
- Olives: in a mortar and pestle, crush coriander and fennel seeds. Add garlic and add the herbs and La Española Extra Virgin olive Oil. Place olives in a small bowl and drizzle over the marinade. Cover and place in fridge.
- Cheese: Cut cheese into small cubes and place in a small bowl. Combine ingredients into a small bowl and pour all over the cheese. Cover and place in fridge.
- Serve by arranging in three separate small dishes.
Marinated Anchovies
This simple tapas recipe is perfect for when you are planning a dinner party as there is no cooking time required!
Ingredients serve 4:
250g fresh anchovies split at the underside (heads and tails removed)
Juice of 4 small lemons
2 tbsp La Española Extra Virgin Olive Oil
1 tbsp white wine vinegar
2 garlic cloves (chopped finely)
1 tbsp fresh parsley (chopped)
1 tsp chilli flakes (optional)
Sea salt to taste
Method:
- Place each fish on a clean surface (stomach side down) and press (as though you are butterflying the fish). Place anchovies skin-side down on a deep plate.
- Take the lemons and squeeze out the juice into a bowl. Use ¾ of the juice and drizzle over the anchovies. Place remaining ¼ lemon juice in the fridge. Add the white wine vinegar to coat the fish. Sprinkle with sea salt. Cover and place in the fridge for 6 hours (basting occasionally) or until the flesh of the anchovies has turned white (not translucent).
- Place anchovies onto a serving plate. Add the rest of the lemon juice and garnish with chopped garlic, parsley. Add sea salt and La Española Extra Virgin Olive Oil and chilli flakes to taste.
Bonus tapas dishes!
Sometimes it’s hard to stop when you’re on roll — so here are three bonus tapas dishes!
1. Spanish potato omelette: Easily one of the most loved tapas dishes in Spain, this national favourite can be served hot or cold!
Ingredients serves 4:
300g new potatoes (skin on)
1 large brown onion
125ml La Española Mild & Light Olive Oil
2 tbsp chopped parsley
6 eggs
Salt and pepper to taste
Method:
- Add the olive oil to a large frying pan. Slice new potatoes (approx. 2mm thick). Roughly chop the onion. Add new potatoes and onion. Mix for around 25 mins until potatoes are soft. Drain the potatoes and onion of excess oil into a bowl (keeping the oil).
- Crack eggs in a bowl and beat. Add the parsley and salt and pepper.
- Pour the excess oil that you saved into a pan, once at heat, combine all the ingredients and let cook until the omelette begins to appear like a fluffy pillow. Turn off the heat.
- Once you are able to slide the omelette around as one, place a plate over the frying pan (as if you were using the plate as a lid) and flip the frying pan.
- Serve hot or cold or on toasted bread drizzled with a little olive oil!
2. Tapa de jamón serrano y queso curado: Toast some fresh bread and pour a little La Española Extra Virgin Olive Oil over, put some slices of serrano ham and some slices of cured cheese on top — easy!
3. Red pepper and anchovies: Toast fresh bread and add a little La Española Extra Virgin Olive Oil over. Add a couple of roasted piquillo peppers and on top and some anchovies with their oil until the bread is covered — a perfect snack!
So there we have it! Enjoy making these delicious tapas dishes this World Tapas Day, Thursday 16th June! Looking for more mouthwatering recipe ideas and inspiration? Follow us on Instagram and Facebook to keep up to date with everything La Española 100% Spanish Olive Oil!
