I fell in love with Spanish tapas years before my trip to Spain. My first taste was probably back in my Dallas days, with friends, on a Wednesday night, at Cafe Madrid. We shared little plates of chorizo, olives, roasted peppers and much more. Cafe Madrid served fantastic frozen Sangria to quench our first and lift our spirits.
Since then, I’ve tried tapas in every city I’ve visited and finally in Madrid when I went there with Olga and Radha to celebrate our birthday.
Tapas, as a concept has crossed over culinary borders to cuisines far beyond Spain. And I welcome its sharing atmosphere! I love passing the little plates, that most often than not, overcrowd the table, and keep on coming from the kitchen, perfectly hot, and ready.
I’ll be sharing several of the recipes from the Spanish Tapas class I have taught at Whole Foods Market.
Let us begin with Spanish Pork Meatballs with Piquillo Sauce (Adapted from Whole Foods Market recipe)
Ingredients (for 20 meatballs)
2 cloves garlic, minced
1 small shallot, finely diced
1/4 cup breadcrumbs
2 tablespoons finely chopped parsley
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 pound ground pork
1 tablespoon olive oil
1 garlic clove, minced
1 small shallot, diced
1 cup chopped piquillo pepper (Northern Spain pepper with rich, spicy-sweet flavor)
1 cup chicken broth
Salt & Pepper to taste
1. Combine egg, garlic, shallot, breadcrumbs, parsley, paprika, salt and pepper in a bowl and mix well. Add pork and mix just until the mixture is uniform. Do not overwork the meatball mixture unless you want heavy and tough meatballs.