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Gambas Pil Pil (Prawns, Chilean Style)
Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
Sausage-Stuffed Piquillo Peppers
There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.
Citrus Ceviche
My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Titaina
I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It's an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.
Gorgonzola Stuffed Mini Potatoes
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.
Bacon Stuffed Avocados
They are what they sound like. Delicious. Serve as appetizer. Doesn't need too much sauce. Just adds the perfect amount of flavor!
Valencian Savory Empanadas
Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
Pipirrana (Spanish Potato Salad)
Also called ensalada campera, it's a nice change from mayo based potato salad.
Clams and Chourico
These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.
Mahi Mahi Ceviche
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Chorizo Stuffed Poblano Peppers
Delicious and easy! Poblanos and chorizo seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
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