In Spain, the motto is ‘eat when you drink, drink when you eat’- and tapas would seem to have been invented for just this. Andalusia is where tapas were created.
I have 4 tapas dishes here, augmented with some bought-in deli items.
Grilled Salmon with Romesco Sauce.
Dust salmon with a little olive oil & pan fry in a hot pan for 2 minutes on each side. Pop into dishes.
To make the Romesco sauce:
Pop 230 grms of roasted peppers ( from a jar ), 3 tablespoons of the oil, 2 cloves of garlic, 50 grms toasted almonds, 2 tablespoons Sherry vinegar and a little seasoning into a food processor and blitz until smooth. Pour over the salmon & set aside.
Put baby potatoes on a roasting tray. Sprinkle with a glug of olive oil and pop into a preheated oven for 30 minutes.
To make the tomato and chilli sauce:
These are essentially squares or circles of puff pastry which you egg wash and then fill and fold over, bake in a preheated oven (190) until just puffed up. I usually assemble them and wait until I have everything prepared, then pop them into the oven. They will take 15 minutes. I pop the patatas bravas & the salmon in with them for the last 5 minutes.
On this board I have stuffed them with a mix of roasted peppers and goats cheese in the circular ones, chorizo and Manchego cheese in the rectangular one.
Bruschetta with Serrano Ham, Watermelon, Garlic Prawns & Balsamic drizzle.
This is served cold. Essentially I fry off the prawns in garlic butter early on. Then toast some sourdough, drape them with slices of Serrano ham and watermelon, top with the prawns and give them a good drizzle of olive oil and balsamic.
All this can be prepared in advance.
When ready, preheat oven, pop in empanadillas for 15 minutes.
At 10 minutes in, pop in potatoes and salmon.
I embellished the table with bowls of olives, sun dried tomatoes, Manchego cheese, membrillo (sweet quince paste), almonds and Pan de Higo ( fig and almond cake).
All these items are available in the supermarket.
............And of course don’t forget a nice bottle of Rioja.