About.com – Lisa & Tony Sierra

One of the most common “tapas” of Spain, this dish is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1 lb. shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 teaspoon sweet Spanish paprika
1 teaspoon red pepper flakes
2-3 ounces of cognac (you may substitute dry sherry instead)
¼ cup virgin olive oil
3 teaspoons chopped fresh parsley
1 lemon for juice
1 Baguette

Directions:
The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Serve with fresh bread.

Serves 4 for appetizers. If preparing for a main course, double the recipe!

spain-recipes.com
Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.

* Serves: 4
* Difficulty: Very easy
* Preparation time: 45 minutes

Ingredients:
2 tablespoons of olive oil
8 ounces ground beef
1 cup (2 oz) fresh white breadcrumbs
2 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 teaspoons chopped fresh thyme
½ teaspoon turmeric
Salt and pepper, to taste
2 cups (16 oz) canned plum tomatoes, chopped
2 tablespoons red wine
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh rosemary

Directions:
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.

Serving Size: 6-8 people, appetizer portion

Ingredients

• 4 Ripe Plantains
• Kosher Salt
• 6 Cups Vegetable Oil
• Bowl, ramekin or anything with a large flat surface
  

  Directions

1. Heat the oil to 375°F
2. Open the plantains by slicing them skin deep all the way down, then peeling them open
3. Cut the plantains into about 1″ thick slices
4. Lower the plantains into the oil for 2-3 minutes or until golden brown
5. Remove and dry off onto paper towels
6. Using the flat end of a bowl or ramekin, flatten each peace into a “chip” shape
7. Lower the chips into the oil for another minute or so until crispy
8. Remove and dry off onto paper towels
9. Sprinkle on a pinch of salt and serve warm