Tapas? Oh yes please

Tapas Because I have been neglecting my cooking blog, I decided to post six recipes this time around. Last year, me and my fellow computer geeks had a reunion with all the girls (that we knew) that studied with us during the first year of colledge. When contemplating about what I would cook, I decided on tapas. The decision was based mainly because I wanted to offer a wide variety of dishes, while keep the talking going forward. But there was just one little problem with that idea. I had only one cooking stowe. So I decided I will have two warm tapas and four cold ones. It was a wild afternoon and also a big shopping challenge. But it was totally worth it. We had a blast and later on we went to the local pub “Parlament” and came back around 5AM. If you are planning a tapas night and you do not want a lot of work associated with it, then these recipes are totally for you.

CRISPY ZUCCHINI WITH RED CHILI
CRUJIENTE DE CALABACÍN CON HIERBABUENA Y AJÍ

For 2 plates

2 medium sized zucchinis
1 red chili
4 leaves of mint
olive oil
balsamic vinegar
salt, black pepper

Fast preparation; prepare your grill, cut your zucchinis into little round strips. Grill them on both sides until a bit crispy. Put on two plates, drizzle with olive oil, add chopped chilis, chopped mint, drizzle with balsamic vinegar (some good quality one), add two pinches of salt and black pepper and you are done.

MARINATED GREEN AND BLACK OLIVES
MARINADO ACEITUNAS VERDES Y NEGRO CON LIMÓN Y PEREJIL

For 2 plates

250g of green olives with almonds
250g of black olives
1 red chili
1 lemon
a bit of fresh parsley

Open both jars and transfer some of the water content out. Chop your chili. Add half to both jars. Drizzle half of lemon in each jar and add fresh parsley and the zest to it. Close and mix thoroughly. Let it sit in the fridge for at least four hours before serving.

GRILLED RED PEPPER WITH ANCHOVIES
PIMIENTOS ROJOS MARINADOS CON ANCHOAS

For 2 plates

500g of grilled peppers (you can also make your own)
6 anchovy fillets
4 leaves of parsley
4 leaves of mint
salt, black pepper
olive oil
balsamic vinegar

If you have the bought version of the red peppers, that is much better because we need the juice, else grill them until darkened and chop them into smaller slices. Put your peppers in a bowl. Add anchovies, chopped mint, three pinches of salt and black pepper. Drizzle with olive oil and balsamic vinegar and mix thoroughly. Put everything on two plates and spread some chopped parsley on them.

CHORIZO COOKED IN RED WINE
CHORIZO ​​COCIDO EN VINO TINTO

For 2 plates

1 pair of chorizo
4dl of red wine (Casillero del Diablo was my choice)
2 whole garlic cloves
4 pinches of black pepper
4 bay leafs

Add everything into a big cooking pan and mix. Wait until it boils. Put the chorizo out and cut it into smaller chunks. Put it back into the cooking pan and cook for fifteen minutes on a lower temperature. Set aside. Serve in the wine sauce in two plates.

CHICKPEA PUREE
MARINADO PURÉ DE GARBANZOS

For 2 plates

500g of cooked chickpeas
6 table spoons of red pepper
olive oil
parsley

Put the whole content of the chickpeas jar into a bowl and boil. After one minute on the fire add red pepper. Mix thoroughly. Put the water out and drizzle with olive oil. Go through with a fork until it looks like a puree, put the contents on two plates, drizzle with olive oil again and add chopped parsley.

ORANGE SALAD WITH RED ONION AND CHEESE
NARANJA Y ENSALADA DE CEBOLLA ROJA

For 2 plates

3 big oranges
1/2 red onion
100g of cheese (some spanish one will do, but anything that is soft goes good with it)
olive oil
parsley

Use two oranges as the base for the salad, cut into smaller pieces. Chop the red onion. Use juice of one orange as a basis for the salad, put the pieces of orange on both plates. Add the onions and drizzle with olive oil. Now top it off with cheese (smaller chunks) and add chopped parsley.

PUTTING IT ALL TOGETHER

Put a grill in the middle of the table. Get yourself two pairs of chorizo and two big bread loafs. Put some prosciutto slices on a serving board and start grilling when the tapas are all served on the table.

Tortiglioni with vodka marinara

Tortiglioni with vodka marinara sauce Well, OK. I have heard of some special pasta sauces, the beer pasta sauce is awesome on itself, but I haven’t tried a vodka sauce yet. I did have some vodka laying around and I decided to try this one with my own twists. I immediately grabbed some fresh tomatoes (not canned ones), fresh spices (basil, oregano, thyme, parsley, chives) and some mushrooms. You gotta have some mushrooms. This is a meatless sauce though, I think the vodka wouldn’t punch out if it had meat in it, but you can add some if you’d like.

TORTIGLIONI WITH VODKA MARINARA

For 2 persons

1 full plate of tortiglioni
300g of button mushrooms (fresh)
1 spring onion
2 garlic cloves
15 fresh pelati tomatoes (or similar, but not big ones)
fresh basil (8 leaves)
fresh oregano (2 stalks)
fresh thyme (2 stalks)
fresh parsley (1 stalk)
fresh chives (5 stalks)
black pepper (1 pinch)
salt (3 pinches)
0.4 dl of vodka
pecorino romano
olive oil

Start by washing your veggies and spices. Now chop the mushrooms, onions, garlic and tomatoes. Add some olive oil to a pan and add onions to it. When golden add garlic and mushrooms. When mushrooms start to fade a little add the tomatoes and two spoons of water. When the tomatoes start dissolving add the fresh spices, salt, black pepper and vodka and start mixing thoroughly. Simmer for five minutes. Now cook your pasta (with a bit of salt and olive oil in the water). Mix your sauce a little again and add some pecorino romano to it (a few slices will do the trick). Before you finish cooking your pasta get two spoons of the water it is cooking in and add it to the sauce. Mix the sauce again. Now mix the pasta with the sauce. Serve in the pan you were cooking in and garnish with fresh basil and pecorino romano. Drizzle with some olive oil and you are done.

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