Here I am at my Putia Cooking School at the Spanish Tapas Cooking Class and I’m sharing with you my tips for Spanish Tapas.
In my Spanish Tapas Cooking Class, it’s not all about chorizo and manchego cheese. There are so many other ingredients and flavours that you can bring into your Spanish kitchen.
What are Spanish Tapas?
Tapas and pintxos are both small tasty morsels of food.
In the northern Basque region of Spain, any small plate is considered a pintxo (pronounced peen-tcho). Throughout the rest of Spain, most small plates are called tapas, with the word pintxo reserved for any tapa that is skewered or can be eaten in only a few bites.
I love adding colour and variety to my Spanish tapas with lots of fresh herbs: chives, rosemary and thyme, and loads of garlic and lemons.
What’s on the menu for the Spanish Tapas cooking class?
In our Spanish Kitchen we will be cooking –
Clams and White fish
Prawns in Garlic Sauce “Gambas al Ajillo”
Datiles Con Beicon (Dates With Bacon)
Pintxos Morunos (Lamb)
Salted Cod fritters
Toasted Goat Cheese, Vegetables and Ham Pintxos Recipe
And I would like to share with you one of my favourite Tapas recipes, so that you can cook it in your kitchen.
Anchovy toast with caramelised Onion and Pimiento Spread
Use whatever bread you like for this recipe though I recommend something study to stand up to the hearty topping
⅓ cup jarred pimiento peppers
⅓ cup toasted, cubed bread
⅓ chopped walnuts, toasted
1 garlic clove
¾ teaspoon red wine vinegar
¼ teaspoon salt
⅛ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
2 tablespoons olive oil
1 teaspoon olive oil
1 small onion, sliced vertically
4 bite-size slices of bread or baguette
Olive oil for drizzling
Garlic powder for sprinkling
Recipe Steps to make the Pimiento Spread:
Throw the peppers, toast, walnuts, and garlic clove into the food processor and process until smooth. Add in the red wine vinegar, salt, paprika and cayenne pepper and process until combined. With the motor running, slowly drizzle in the two tablespoons olive oil, until incorporated.
Recipe Steps for the Caramelized Onions:
Heat the olive oil in a medium skillet on medium high heat. Add the onions and cook, stirring frequently to avoid browning, for 5 minutes. Once the onions are tender, turn the heat down to medium low and cook for 30 minutes, or until caramelized, stirring occasionally.
Toast the bread or baguette slices. Drizzle with olive oil and sprinkle with garlic powder.
Spread the pimiento spread evenly on each slice of toast. Top with caramelized onions.
To Serve: Finally, top with two anchovy slices per toast. Enjoy!