We submit that no ethnic cuisine does appetizers as well, or as varied, as the Spanish. Last month we took a brief tour of Spain’s traditional entrees.  This trip we explore the wide world of
Tapas, the Spanish term for snacks to accompany your choice of beverage.  We first set foot in this snack universe at the New York World’s Fair Spanish pavilion and have rejoiced that finally this form of cuisine has arrived on these shores, with several examples now purveyed in Portland outposts of Iberian drinking and dining.

The term “tapas” derives from a centuries-old custom of topping a glass of wine with a snack-bearing plate atop the beverage.  This appetizer category can be as simple as naturales, served as is, such as olives, sliced ham, oysters, cheese or de Cocina, cooked goodies from the kitchen.

Tapas naturales, in addition to those mentioned, can include radishes, sliced lettuce or artichoke hearts w/dressing, pimientos in vinaigrette, mussels on the half shell, anchovies, pickled shrimp, sardines, pickled mushrooms, roasted/salted almonds and more.

Now let’s consider Cocina items requiring more attention:

  Chicken Livers on Toast

 12 Livers, quartered  2 tbsp. chopped Onion
 ½ tsp. Paprika   1 tsp. Salt
 ½ cup Chicken Stock  2 tbsp. Flour
 ½ tsp. Worcestershire  2 tbsp. Butter
 2 tsp. Sherry or Port

Season cut Livers with Salt & Paprika, roll in Flour.  Melt Butter in saucepan and saute’ Onions lightly.  Add Livers, saute until golden brown.  Stir in 1 tsp. Flour, cook two more minutes adding stock slowly.  Add Worcestershire, cook two more minutes, add Sherry or Port before serving on toast.  Serves four.

  Moorish Pimientos

 1  6 or 7 oz. can Pimientos 2 Anchovy filets
 1 6 oz. can Tunafish in oil 2 tbsp. Lemon Juice
 1 tbsp. chopped Parsley 2 tbsp. Butter

Cut Pimientos in strips, make a paste w/Tuna, Butter & Anchovies.  Fill Pimiento strips w/paste, roll and hold w/toothpicks.  Sprinkle w/Parsley & Lemon Juice and serve cold.  Serves four.

  Clams al Natural

 1 tbsp. Olive Oil 2 Bay leaves
 1 Lemon  24 live Clams in shell
 1 chopped Onion

Scrub Clams.  Heat Oil, add Onions & Bay leaves, place Clams on top.  Don’t add water, clams provide their own juice.  When Clams open, they’re ready.  Remove Bay leaves, pour pan juices
over Clams and serve with Lemon slices.  Serves four.

  Anchovy Canapes

 1 can Anchovy filets  Lemon Juice
 2 tbsp. soft Butter  Pepper to taste

Mash Anchoies w/Butter to make a paste.  Add a few drops of Lemon Juice and Pepper, serve mixture
on unsalted Crackers.

  Eggplant Boats

 3 small Eggplants  1 tsp. Mustard
 2 hard boiled Eggs  1 tbsp. chopped Parsley
 6 Anchovy filets  1 ½ oz. chopped Onion
 Salt & Pepper to taste  ¼ cup Extra Virgin Olive Oil
 2 tbsp. Wine Vinegar

Peel Eggplants, cut lengthwise.  Place in an oven dish, sprinkle w/Salt, half of the Oil and cook in a 375 oven 25 min.  Remove from oven, let cool, spoon out inside of the Eggplant.  Make paste of Eggs & Anchovies, add Onion, season w/Salt & Pepper and fill Eggplant slices with the mix.  In a small bowl, mix rest of the Oil with Vinegar & Mustard, spoon over Eggplant slices.

Note the liberal use of Anchovies in the foregoing recipes…that saltiness encourages the thirst to enjoy the wine served.  Let your imagination run riot in Tapas production…the suggestions herein are a mere tip of the Tapas iceberg, which in Spain often includes small servings of main dishes, such as Paella, or miniature Meat Kabobs.

 

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