Tapas Make A Classic Spanish Meal Out Of These Tasty Appetizers

Tapas.

Mom was shocked. How dare I teach a class on a subject like that! Tapas? Oh. She thought I said topless.

Tapas are tiny plates filled with colorful, delectable Spanish appetizers. Lively conversation. Glasses of wine. Sun-soaked vistas. Fun.

A tapas “dinner” instantly transforms your formal abode into a lively Spanish bar or tavern. The plates need not match, the wine need not be expensive, the food need not be fussy. Simple, well-seasoned tidbits are the best.

Tapas have been an eating tradition in Spanish taverns since the mid-1800s. Tapa, which means “cover,” originally was a tiny plate with a snack (a few olives, a slice of ham or cheese, a chunk of bread) that was placed on top of a glass of wine to keep out debris or flies.

These snacks became a custom. Before lunch or dinner (both late in Spain), folks gather in neighborhood bars and taverns to nibble tapas amid animated chitchat. Some bars offer four or five choices, others upward of 25.

In Spain, tapas are generally appetizers. Folks go home to eat their main meal.

On this side of the Atlantic, why not make tapas your main meal? No need to set a formal table. Just cluster around a coffee table or on the patio. Stack up mismatched saucers or small colorful plates and small forks on a tray. Collect plates and forks at garage sales or thrift shops.

Put on flamenco music. Distribute the castanets. Chill the wine. Take off your apron and enjoy.

Store-bought tapas: Begin your “tapas banquet” with two or three of the following no-cook items: marinated olives, slivers of tangy cheese, sardines, seasoned almonds, marinated artichokes mixed with cooked baby shrimp or bright red radishes.

Use slices of ham or wrap thin strips of ham (or Italian prosciutto) around small wedges of melon or cooked chilled asparagus.

Cooked tapas: A delicious egg and potato omelet, known as tortilla espanola, is a menu must. It can be made in advance and cut into small wedges or diamond shapes.

Chorizo sausages and apples in cider sauce are an interesting combination of sweet and spicy flavors. The sausage is cooked with apple slices and hard apple cider. Then the sausage is sliced and placed on small tapas plates; apples and reduced juices are spooned over the top. Incredible.

Steamed mussels with spicy vinaigrette is a big hit with shellfish lovers. The mussels can be cooked a day in advance and stored airtight in the refrigerator. The spicy vinaigrette, made with olive oil, red wine vinegar, dried mustard, plenty of shallots and a splash of hot pepper sauce, also can be prepared a day in advance. Ladle a little of the vinaigrette over the mussels just before serving. Or spoon some of this luscious vinegar-olive oil mixture over cooked asparagus.

Pinchitos morunos (zesty, small pork kebabs) can be broiled in the oven or grilled on the barbecue. The pork can marinate for several hours in the spice mixture, so most of the kitchen work can be done well in advance.

Drinks: You can accompany your tapas feast with beer, wine or sparkling water. A dry, crisp white wine, fruity rose or light, young red wine is best.

Marinated Olives

You can purchase marinated olives at ethnic markets and some supermarket delis. Here’s a tangy version you can assemble at home.

1-1/2 cups drained green olives (preferably Graber)

1-1/2 cups black olives (preferably kalamata)

1/4 cup red wine vinegar

6 cloves garlic, peeled and minced

8 sprigs fresh thyme, leaves only (remove twigs)

1-1/2 cups olive oil

1 tablespoon minced fresh parsley

Optional: 1 tablespoon fennel seed

Optional: 1/2 orange, cut into slices then cut into segments (include peel)

Place olives in colander. Pour 3 cups of warm water over olives to rinse off brine.

In a glass or ceramic bowl, combine all remaining ingredients and stir. Add olives and stir. Olives should be covered with the vinegar-oil mixture. If necessary, add more olive oil and stir.

Cover and refrigerate for at least 24 hours. Garnish with sprigs of fresh thyme if desired.

Yield: About 3 cups.

Tortilla Espanola

2 pounds baking potatoes, such as russets, peeled and diced

3/4 teaspoon salt, divided use

Black pepper to taste

About 1/2 cup olive oil, divided use (see note)

1 large onion, peeled and diced

6 large eggs

Season potatoes with 1/2 teaspoon salt and black pepper to taste.In a medium, nonstick skillet, heat 1/4 cup olive oil over medium heat (see note). Add potatoes and cook, tossing frequently, until potatoes are golden brown with soft interiors.

Meanwhile, in a small skillet, heat 2 tablespoons olive oil and saute onion on high heat until soft and golden.

In a large bowl, beat eggs with 1/4 teaspoon salt and pepper to taste. Add onions and stir. Drain potatoes on paper towels and wipe out skillet. Stir potatoes into egg mixture.

Heat remaining 2 tablespoons of olive oil in skillet on medium-high heat and add egg mixture. Reduce temperature to low, and cook until lightly golden on the bottom, 8-10 minutes.

Remove skillet from heat. Place a plate slightly larger that the skillet on top of skillet. Invert, and omelet will drop onto plate. Slide the omelet back into the skillet. Cook on medium heat until eggs are set, 3-4 more minutes.

Cut into wedges or, for smaller portions, make parallel slices 1 inch apart. Make parallel slices going in the opposite direction for diamond shapes.

Tortilla espanola can be made one day in advance and refrigerated. It can be heated in a 325-degree oven until warm or microwaved until just heated. Or it can be eaten cold. If it becomes dry from refrigeration and reheating, saute a little chopped onion and chopped fresh tomato in olive oil until softened; season mixture to taste with salt and pepper and pour over tortilla.

Yield: 12 to 24 servings, depending on size and shape of servings.

Note: I have a shallow, 12-inch nonstick skillet that I use strictly for tortilla espanola. Because it is in “like-new” condition, I use much less olive oil. The amounts listed in this recipe are traditional; I use half these amounts.

Chorizo Sausages and Apples in Cider Sauce

Adapted from “The Foods and Wines of Spain” by Penelope Casas (Alfred A. Knopf).

4 chorizo sausages, about 1/2 pound (see note)

2 green apples, such as Granny Smiths, peeled and cut into 1/2-inch slices

1 cup hard apple cider, divided use

Place chorizo and apple slices in a large skillet. Add 1/2 cup cider. Cover and cook 15 minutes, adding the rest of the cider a little at a time as the liquid evaporates.

Slice the chorizo, and serve with the apples and the sauce.

This dish can be reheated, but it is best served within 1 hour of preparation; the apples taste and look fresher.

Yield: 4 large servings or 12 small servings.

Note: You can substitute kielbasa or Italian sausage.

Steamed Mussels with Spicy Vinaigrette

This spicy vinaigrette is great on steamed mussels, but also can top cooked and cooled fresh asparagus; spoon vinaigrette on asparagus just before serving.

24 steamed mussels (see note)

Water

1 cup dry white wine

1 bay leaf

1/2 chopped onion

Vinaigrette:

4 large peeled shallots

2 tablespoons dry mustard

6 shakes hot pepper sauce, such as Tabasco

1 tablespoon salt

Black pepper to taste

6 tablespoons red wine vinegar

2 tablespoons lemon juice

3 cups olive oil

3 tablespoons minced fresh tarragon or basil

In a large pot, place 1 cup water, 1 cup dry white wine, 1 bay leaf and 1/2 medium onion (chopped). Bring to a boil, and reduce heat to a simmer. Add mussels and simmer, covered, for about 3 minutes.

With a slotted spoon, scoop out mussels that have opened and place in colander. Cover and shake pot to redistribute mussels. Cook an additional 3 minutes. Remove opened mussels to colander; discard any unopened mussels.

When mussels are cool enough to handle, pull off top shell and discard. Place mussels in a plastic container, flesh side up. Spoon a little of the cooking broth on top to keep them moist. Seal and refrigerate up to 24 hours ahead of serving.

With the motor running, drop shallots in a large food processor fitted with the metal blade. Process until roughly minced. Add remaining ingredients and process until blended. Taste. Add additional salt or pepper if necessary. Vinaigrette also can be mixed by hand; mince shallots and stir with remaining ingredients in a medium bowl until blended.

Arrange mussels on plates and spoon vinaigrette on each mussel to fill the half-shell. Serve immediately.

Yield: 24 servings.

Note: Vigorously wash mussels in cold water and pull off beards.If you prefer, you can substitute clams in this recipe. Cook them as directed for the mussels.

Pinchitos Morunos

Adapted from “Recipes From a Spanish Village” by Pepita Aris (Simon and Schuster).

2 garlic cloves, finely chopped

1 teaspoon salt

1 teaspoon mild curry powder

1 teaspoon ground coriander seeds

1 teaspoon paprika

1/4 teaspoon dried thyme

Plenty of freshly ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice

1 pound pork, cut into 3/4-inch cubes

To prevent burning, soak short wooden skewers in cold water for at least 20 minutes.

With the motor running, drop garlic into a food processor fitted with the metal blade. When garlic is minced, add salt, curry powder, ground coriander, paprika, thyme and black pepper. Process until blended. Add olive oil and lemon juice; process until blended.

Place pork in a glass pan or bowl. Pour on marinade and toss. Cover and refrigerate for at least 2 hours but not more than 8 hours.

Place 2 to 4 cubes of pork on each skewer. Heat the barbecue or broiler (placing oven rack about 6 to 8 inches below the broiler element).

Barbecue, turning frequently OR place on well-oiled broiler pan and broil about 2 to 3 minutes on each side, turning them with tongs. Check for doneness. Barbecues cook differently, as do broilers, so cooking time will vary.

For advance preparation, marinate meat for up to 8 hours, refrigerated. Broil or grill just before serving. Serve hot.

Yield: About 10-12 servings.