Spanish Tortilla (Tortilla de Patatas a la Española), page 168.
Wooo, boy. The last time we tried making a tortilla, well, the results were so pathetic that I couldn’t even bear to photograph more than the lumpy mound obscured by a big bowl of gazpacho. I would wager that the pan that M made it in was partially to blame because it was much wider than the 10-11 inches that The Book of Tapas recommends, and so it required more eggs than initially called for to bind the potatoes together…making it into a misshapen mess.
This was a much more aesthetically pleasing affair, though I’ve been told that an onion-less tortilla is a sad tortilla, and this recipe in TBOT did not call for them. Then again, we just needed to master the damn flip—now that we have, it’s time to venture into the more adventurous tortillas in the book.
As ugly as it was, it still was delicious, so at least we had that.
Vitamin C - CAN
As heard on the Broken Embraces/Los abrazos rotos soundtrack(40 plays)
Mussel, Bacon and Mushroom Tapas, page 275
Mussels, bacon and mushrooms—say what? You steam the mussels for a few minutes until they open and then skewer them with bits of bacon, anchored by a simple cremini mushroom. And it works. We had high-quality bacon from Niman Ranch that was packed with flavor, and the bacon and the mussels together just…was bliss. All it requires is the skewers need to be baked for about 10 minutes to let the bacon cook (and somehow the mussels didn’t taste tough). Utter bliss. Odd as anything, but utter bliss.
Fried Date and Bacon Pinchos (Pinchos de Dátiles y Bacon Fritos), page 343.
Given how elaborate tapas have become, especially in American iterations of the concept, it’s positively refreshing to see a book on the subject show the idea of making impromptu dishes by wrapping things in bacon. Dates work especially well, because their sweetness nicely coincides with the savory of the bacon. The fact that it doesn’t take long to make only solidifies it as the perfect bar food.
Migas, page 348.
Fried bread. Chorizo. Bacon (though the recipe called for pork belly; Fairway happened to be out of it). What’s not to like? This is not a light tapa at all, but it represents the best of why this cuisine works: rich little bites that pair well with that Spanish red or sherry and help you keep your cool while you wander around all night from cafe to cafe, seeing where the night will take you.
Sobrrasada Tapa (Tapa de sobrasada), page 361.
This was by far the easiest of the the three tapas I made for brunch on Saturday, as what could be easier than letting some sobrasada sit to make it more pliable and then mixing it with chunks of butter to melt on toast? The toasted almonds lend a nice crunchy texture, and overall this was my favorite of the three to eat.
You could also make this with regular chorizo, but I don’t know that it would be quite as tasty only because it would be not as easy to meld the chorizo and butter together.
Pura Sangre - Jarabe De Palo
Because it’s good cooking music (as it is on Jose Andres’ Made in Spain soundtrack).(1 play)