Tapas Espana
70 Easy Recipes for Gathering and Sharing
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- $12.99
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- $12.99
Publisher Description
Discover the pure joy and euphoric flavors of Spanish-style entertaining with Tapas España featuring 70 easy recipes that bring the communal spirit of tapas to your table
Bring the vibrant world of Spanish cuisine into your kitchen with Tapas España. This entertaining guide is packed with delicious recipes carefully adapted for the home kitchen, utilizing easy-to-find ingredients and straightforward techniques. Create satisfying small plates from classic patatas bravas and gambas al ajillo to modern interpretations of Spanish favorites. Whether hosting an intimate dinner party or a lively cocktail gathering, these versatile small bites can be mixed and matched to create the perfect spread. Present fresh, restaurant-worthy tapas to your guests and transform any gathering into a memorable feast.
ACCESSIBLE INGREDIENTS & EASY-TO-MAKE: Each recipe here is easy to make and even easier to enjoy with fresh and accessible ingredients and detailed instructions for a mouthwatering dish
PERFECT FOR ENTERTAINING: Never run out of vibrant tapas choices to offer your guests at your next dinner party or cocktail gathering with these versatile and delicious bites. You can mix and match flavors and pair your tapas with your favorite wine or mocktail for a versatile and delicious dining experience every time
BALANCED EATING: There is an abundance of fresh and seasonal ingredients used throughout, creating small and often healthier plates that can accommodate various diet preferences such as vegetarian or vegan
PUBLISHERS WEEKLY
Recipe developer Alioto emphasizes classic Spanish ingredients and the "convivial social experience" of the tapas tradition in her striking debut collection of mix-and-matchable small bites. Easy-nibbling fare includes small bowls of warm olives, crispy pimento garbanzos, pan con tomate, and tortilla Española. Coca, a flatbread, is "Catalonia's answer to pizza," while crab-stuffed piquillo peppers originate from Northern Spain. Meatballs with chopped almond paste reflect an Arabic origin, and pork skewers with green mojo sauce draw from Moorish influence. A section on bocadillos, or little sandwiches, includes a baguette with seared ahi tuna and green olive tapenade. The author takes an expansive approach to tapas, including unexpected options like soup, salad, and paella (both classic Valenciana and a springtime variation). Salsas, desserts, and sangrias round things out. Alioto notes that while tapas are "designed to be served in small portions, should you prefer to serve something as a main dish... it's simply a matter of presentation." Some further guidance on this would prove useful, especially as recipe yields vary wildly: the recipe for beef picadillo empanadas makes 24, while the recipe for Galician empanadas—a variant stuffed with tuna, olives, and hard-boiled egg—makes only four. Similarly lacking is advice on which recipes might pair best together. Still, the gorgeous photography and vibrant flavor profiles make this giftable guide appealing, especially for party hosts seeking inspiration.
