Easy and quick Mediterranean Tapas Selection

Today my hubby and I didn’t know what we felt like eating…we didn’t quite feel like one large meal and we didn’t want to spend a long time in the kitchen…that is when hubby suggested that we make a few tapas dishes. Like this we got to taste a variety of flavours and we were done in half an hour!

Quantities serve 2

Garlic Mushrooms (Champiniones al ajillo)

Ingredients:

  • 6 medium button mushrooms, halved
  • 2 cloves of garlic, crushed
  • Pinch of salt, to taste
  • Ground pepper, to taste
  • Fresh parsley sprig, chopped finely
  • 1/2 small chilli, chopped finely
  • 2 tablespoons olive oil
Method:

  1. Place olive oil in a pan on medium-high heat.
  2. Place mushrooms in pan and cook for about 1 minute until they start turning golden.
  3. Add the garlic, parsley, chilli, salt and pepper and continue to cook until mushrooms are golden all over.
  4. Serve warm.

Fried Chorizo (Chorizo a la plancha)

Ingredients:

2 Chorizo sausages, sliced thickly, diagonally.

Method:

  1. Heat a dry frypan over high heat.
  2. Place the chopped chorizo slices in the pan and let it cook in its own fat which will render with the heat. About 1 minute.
  3. Once golden brown on one side, turn the slices over and cook on the other side for another minute.
  4. Serve immediately with warm garlic bread.

Asparagus wrapped in Prosciutto

Ingredients:

  • 4-6 asparagus spears, woody end trimmed
  • 4-6 slices of Italian prosciutto, sliced thinly
  • 1 tsp butter, at room temperature
  • 1 pinch dried oregano leaves
  • 1 pinch dried parsley leaves
  • 1/4 clove garlic crushed
Method:

  1. Mix the butter, herbs and garlic together. Set aside.
  2. Bring a saucepan half full of salted water to a boil. When it boils, add the asparagus spears and cook for 3 minutes.
  3. Drain the asparagus and place the warm asparagus in the saucepan and add the seasoned butter to it so all the spears are evenly coated and the butter melts all over them.
  4. Let the asparagus cool to room temperature.
  5. Wrap each asparagus spear with one slice of prosciutto and serve.

Meatballs in sauce (Albondigas con salsa de tomate)

Ingredients:

  • 500gr minced beef
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp grated fresh Parmesan cheese
  • 2 tsp fresh thyme leaves
  • 1 tbsp extra virgin olive oil
  • 1/2 can Italian pelati tomatoes or chopped tomatoes
  • Pinch dried basil leaves
  • Pinch dried oregano leaves
  • Salt and pepper to taste
  • 30 ml red wine
Method:

  1. Put the minced beef in a bowl with half the onions, 3/4 of the garlic, parmesan, thyme and a pinch of salt and pepper.
  2. Mix well with your hands, to combine all the ingredients. Shape the mixture into 12 small firm balls. Set aside.
  3. In a saucepan add 1 teaspoon olive oil and the remainder of the onions and garlic and cook until softened. Add the tomatoes, basil, oregano and simmer for about 10 minutes. Add the red wine and simmer until the sauce has thickened. Add salt and pepper and extra herbs to taste.
  4. Meanwhile, in a frypan, add the remainder of the olive oil and cook the meatballs for about 5 minutes, turning frequently, until browned all over.
  5. Add the meatballs to the sauce and serve warm.