Tapas

EXPLORING THE FLAVORS OF SPAIN

BY JAYNI CAREY // PHOTOGRAPHY BY TRENTON BUSH

Ilove visiting Spain, and one of the traditions I most enjoy is dipping into tapas bars to sample a variety of astonishing, mouth-watering treats. A tapa can be a delectable small savory dish, an appetizer or even just a nibble. One or two can be a snack, or multiple plates can add up to a meal. Some tapas are traditional foods with the intense fl avors of Spain, such as rich Manchego cheese, mixed olives, thinly sliced Iberico ham or chorizo sausage. Other tapas might be more complex, like a piece of seared fi sh or shellfi sh, highly seasoned grilled meat, sautéed vegetables or other tasty innovations of the chef. Serving tapas is a great way to entertain. Present a couple of small plates to your guests with wine or cocktails, or make it a party and ask everyone bring a tapa to share. Here are a few of my favorites.

(PORK SKEWERS)

INGREDIENTS

1 pound pork tenderloin, trimmed

MARINADE

1/4 cup olive oil 1 large garlic clove, minced 1/2 teaspoon each dried thyme, marjoram, oregano, salt 2 teaspoons sweet or hot smoked Spanish paprika (pimentón dulce or picante) 1 tablespoon cumin seed, coarsely crushed

INSTRUCTIONS

Slice the pork tenderloin into 3/4-inch cubes and place them in a medium-sized bowl.

MARINADE: Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for a few seconds until it sizzles. Remove the pan from the heat and stir in the remaining ingredients. Pour the marinade into a small bowl and let cool for about 10 minutes. Pour the marinade over the pork cubes, turning to coat. Cover and refrigerate for at least 3 hours or overnight. Take the pork cubes out of the refrigerator about 30 minutes before cooking. Thread about 6 cubes onto 6 to 10 8-inch metal skewers, or wooden skewers soaked in water for 30 minutes.

Grill the pork skewers over high heat on a gas or charcoal grill or under the oven-broiler for 4 to 6 minutes, turning frequently. To serve, place the pork skewers on a platter or individual plates. Makes 8 to 10 servings.

ESPÁRRAGOS CON ROMESCO

(ASPARAGUS WITH ROMESCO SAUCE)

INGREDIENTS

Fresh asparagus spears

ROMESCO SAUCE:

6 piquillo peppers from a 14-ounce jar of grilled piquillo peppers 1/2 cup slivered almonds, toasted 1 garlic clove, chopped 1/4 cup canned crushed tomatoes 2 tablespoons fl at-leaf parsley, chopped 1 teaspoon hot smoked paprika (pimentón picante) 1/8 teaspoon salt 2 tablespoons sherry vinegar 1/2 cup olive oil 1/4 teaspoon black pepper

PAN CON TOMATE

(TOMATO BREAD)

INGREDIENTS

1 baguette Olive oil 1- 2 garlic cloves, peeled 2-3 ripe tomatoes, cut in half Salt

INSTRUCTIONS

Slice the baguette into 3- to 4-inch sections. Slice each section lengthwise into thirds. Use the outer crusty pieces and reserve the center pieces without crusts for making breadcrumbs. Brush the cut sides of each piece of bread with olive oil and toast until golden brown on the grill or under the oven-broiler. Rub a garlic clove over each piece, then rub each generously with a cut tomato half.

INSTRUCTIONS

Snap off the tough, woody ends of the asparagus spears. Grill, pan-sauté or boil them until tender-crisp. Serve the sauce over the asparagus spears. ROMESCO SAUCE: Place all ingredients for the sauce except the olive oil and black pepper in a blender. Pulse until fi nely chopped. With the blender running, slowly add the oil and blend until smooth. Pour the sauce into a small bowl and add the pepper, and additional salt, if needed. Let stand at least 3 hours before using. Makes about 1 ½ cups sauce.

GAMBAS AL AJILLO CON PIMENTÓN

(GARLIC SHRIMP WITH SMOKED PAPRIKA)

INGREDIENTS

16 medium to large shrimp, shelled and deveined Sea salt 1/3 cup olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper fl akes 1/2 teaspoon sweet smoked Spanish paprika (pimentón dulce) 1 tablespoon fl at-leaf parsley, chopped

INSTRUCTIONS

Place the shrimp in a bowl. Sprinkle with sea salt and set aside. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper fl akes and cook for about 10 seconds. Add the shrimp and cook for 2 to 4 minutes, until cooked through. Sprinkle the shrimp with smoked paprika and stir or shake the skillet to coat. Remove from the heat and add the chopped parsley. To serve, arrange shrimp topped with some of the fl avored oil on four small serving plates. Serve immediately. Makes 4 servings.