For our next get together, the first we've had since December (yes it is strangely difficult to get eight people together for dinner) we're making a big assortment of Spanish tapas. And I think (and hope) that someone is making a big pitcher of sangria to enjoy with them!
My contribution includes a chickpea salad, a vegetable coca (like a tart) and patatas bravas.
recipe taken from Euroresidentes.com
- 1/2 kg chickpeas
- hard boiled eggs
- 4 red peppers (pimientos del piquillo)
- small bunch of spring onions
- 1 small clove of garlic
- 1 large tomato
- fresh parsley
- extra virgin olive oil
- white wine vinegar
- salt and pepper
- 50g cured ham
- Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan)
- Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl
- Add the red peppers to the tomato (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the skin and cut into strips)
- Cut the cured ham into small squares and add to the bowl.
- Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
- Add the chickpeas to the salad mixture
- Garnish with fresh parsley and serve
recipe taken from Tienda.com
for the dough:
- ¾ cup water, hand hot
- a pinch of sugar
- 1½ teaspoon dried yeast
- 9 oz strong plain flour
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp lard
- 9 oz chard or spinach, shredded
- 9 oz spinach, shredded
- ½ bunch spring onions, cut into 4 inch pieces
- 2 tbsp chopped fresh parsley
- 3 cloves garlic, peeled and crushed
- 1 tbsp olive oil
- 1 tsp pimentón
- 1 tomato, skinned, seeded, and chopped
- Mix 1/2 cup of the water, the sugar, and the yeast and leave for about 10 minutes until a frothy head forms.
- Mix the flour, salt, yeast mixture, oil, and lard, and add just enough of the remaining water to mix to a soft, pliable dough.
- Knead well for about 10 minutes, then place in an oiled plastic bag and leave in a warm place to rise for about 1 hour.
- Meanwhile, put the chard and spinach in a saucepan with a small amount of salted water, bring to a boil and simmer for 4 minutes. Let sit for 3 minutes then drain, squeezing out the excess water.
- Add the spring onions, parsley, garlic, and oil. Season with paprika and salt and blend well.
- Preheat the oven to 400 degrees F.
- Roll out the dough to about 1/4 inch thick and curl up the edges to make a border.
- Place on a greased baking tray and spread the vegetables over the dough, sprinkle with tomato, season with salt, and bake for 30 to 50 minutes.
I'll be making a few changes to the above recipe. For one, I don't have chard so will use only spinach and I'm replacing the lard with the equivalent amount of olive oil.
I'm still hunting for the perfect patatas bravas recipe. Pin It