SPANISH TAPAS

1/TIGERS (STUFFED MUSSELS)

1 large can mussels Natural (18 large pieces per can) or 2 pounds of mussels

1 tablespoon fried tomato sauce

Juice of 1 lemon

Chopped parsley

Breadcrumbs

2 eggs

1 tetrabrick of Bechamel Sauce

Mussel shells

Open and drain the mussels.

If using fresh mussels: Wash the mussels and remove the beards. Place in a pot with a finger of water, cover and heat until the mussels open. Strain the juice and separate reserve the mussels shell.

Mix the Bechamel with tomato sauce and juice of the mussels.

Chop the mussels and garnish with the lemon juice and parsley.

Add them to the batter.

Fill the shells of mussels with the mixture.

Dip in egg, cover with breadcrumbs and fry in hot oil.

2/HAM STICKS

12 grissines

12 very thin  slices of Jamón

Wrap each stick in 1 slice of ham.

Arrange the sticks in a glass.

3/SPANISH TORTILLA

6 eggs

6 medium potatoes peeled

Olive oil

Salt

1 green pepper (optional)

1 large onion (optional)

Peel and cut the potatoes into cubes and fry in a pan with olive oil.

Chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

Crack and beat  the eggs in a large bowl and pour in the potato onion mixture. Mix together.

In a frying pan, cook the tortilla on one side, turn it over to cook the other side.

The inside of the mixture should not be completely cooked and the egg will still be runny.

DID YOU KNOW?

If you want, you can add 1 green pepper chopped to the potatoes and onions and fry it.

4/HAM STUFFED MUSHROOMS

10 large mushrooms

1 onion

200 gr. (7 ounces) of prosciutto

4 tablespoons of grated cheese

2 tablespoons of breadcrumbs

Oil

Salt

Pepper

Preheat oven to 190ºC (374ºF).

Wash the mushrooms.

Chop the onion and ham.

Cook the onion in a pan with 1 tablespoon oil.

When browned add the sliced ​​mushrooms. Saute until the agua evaporate. Add the ham and saute 1 minute more. Remove.

Add three tablespoons of grated cheese and breadcrumbs.

Fill the mushrooms and sprinkle with the remaining cheese on top.

Bake for about 15 minutes.

5/RUSSIAN SALAD

4 potatoes

3 carrots

150 gr. (5 ounces) of peas

1 small tin of tunna

3 hard-boiled eggs

Olives

3 small roast red peppers

Mayonnaise

Cut the vegetables and the potatoes in small cubes and boil them separately in salted water.  Cooled it.

Chopp the eggs and the olives.

In a bowl crumble the tuna and mix with the eggs and the olives.

Add the rest of the vegetables in the bowl

Add mayonnaise to the taste and cover with strips of red pepper.

Cool in the icebox

6/CHISTORRITAS WRAPPED WITH ORANGE MARMALADE

1 chistorra

1 sheet of puff pastry

1 egg

Marmalade

Cut the sausage into chunks as long as the width of the sheet.

Spread the sausage with some jam.

Place the sausage on the pastry sheet and roll until completely wrapped.

Cut the "tube" of puff pastry and sausage into pieces 3-4 cm. (0,5 inches) in length and paint with beaten egg. 

Place on a tray with baking paper and bake about 20 minutes at 200°C (392ºF).

7/GUACAMOLE TOASTS, ANCHOAS AND OLIVES

1 pack of Krisprolls or toast

1 small can of anchovies in oil

1 can of pitted black olives

1 brick of guacamole. or:

2 avocados

1 chopped tomato

1  chopped onion

1 lemon

2 chopped chilli pepper

Fresh coriander

Olive oil

Salt

In a medium bowl, mash together the avocados, lemon juice, and salt. Mix in onion, coriander, tomatoes, and chilli pepper. Add olive oil to the taste.

Spread guacamole over the toast and top with the anchovies and the black olives.

8/DELIGHTS OF QUIXOTE (MONTADITOS CHEESE AND QUINCE)

200 gr. (7 ounces) of Manchego cheese

200 gr. (7 ounces) of Quince

1 jar of blackberry jam

Water

Cut cheese and quince into equal slices and pile up making a “mille-feuille”.

In a saucepan dilute the jam with some water until it has a sauce texture.

Decorate the platter topping with the sauce.

8/BLUE CHEESE STUFFED GRAPE

Large grapes

Blue cheese (Cabrales, Gorgonzola, Roquefort ...)

Cottage cheese or mascarpone

Divide grapes in half with a sharp knife. Carefully remove the seeds.

In a bowl mix the mascarpone cheese with the blue cheese and fill the grapes with a little of the mixture.