What are your favorite tapas?

Question

What are your favorite tapas?

Answer 1

I love potatas bravas (like home fries with a spicy sauce). My favorites are gambas ala plancha (grilled shrimp) and pinchos Morunos (bits of lamb meat scewered with cumin and other spices).  Then there is..... OH, just too many to mention, I guess I love them all, except maybe percebes (barnicles).

Answer 2

grilled clasms with smoked chilie-cachuacha mojo and bacon mojo:



5 smoked chipotle chili pods, toasted and minced

1/2 cup cachucha peppers, stemmed, seeded and finely chopped

1/4 cup red bell pepper, diced

1/4 cup scallions, white and green parts

1/4 cup red onion, minced

2 tablespoons garlic, minced

1/4 cup cilantro, chopped

4 ounces freshly squeezed lime juice

6 ounces light olive oil

Salt and freshly ground pepper

To make mojo, mix all ingredients together in a bowl and slightly chill before serving.

Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.

4 dozen clams, scrubbed

8 ounces bacon, finely diced

Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.

Answer 3

I prefer pintxos.

Answer 4

Garlic Chicken

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

2         lbs           chicken thigh fillets

1         tbsp          paprika

2         tbsp          olive oil

8         cloves        garlic, unpeeled

1/2       cup           chicken stock

1                       bay leaf

2         tbsp          fresh flat leaf parsley, chopped



  

Preparation:

1. Trim any excess fat from the chicken and cut the thighs into thirds. 2. Combine paprika with some salt and pepper in a bowl. Toss the chicken in the spices. Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes, or until brown. Remove from the pan and set aside. Add half the chicken and cook for 5 minutes, or until brown, remove from pan and repeat with remaining chicken, adding oil if needed. 3. Return all the chicken to the pan, boil for 30 seconds then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes. 4. Meanwhile, place the garlic pulp in a mortar and pestle or a small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes, or until tender. Serve hot.