Paddle Meals: Together For Tapas

June-July 2006

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach

Tapas (Spanish for ‘tops’) are said to have originated as a bread or flat card set on top of a drink to protect it from fruit flies. Today’s trendy snacks are served on small plates and are perfect for camping and sharing at happy hour. Here’s a sampling.

OLIVE OLÉ

Serve pitted green olives with chunks of olive bread. This goes nicely with a plate of thinly sliced chorizo (spicy pork sausage) and salad leaves.

ALMOND TAPAS

Heat about a cup of whole almonds in a frypan with a bit of olive oil. Dust with paprika.

STICKS OF HAM WITH HONEY

1 packet of bread sticks

3 ounces honey (orange-blossom is best)

4 ounces thinly sliced ham (Ibérico or Serrano are traditional)

Cut the ham slices into strips about one inch wide. Dip the tips of the bread sticks into the honey (about two inches deep) and drain. Wrap the ham around the sticks beginning at the tip, overlapping it like a bandage.

TORTILLA ESPANOLA

4 potatoes—red or gold skinned

1 yellow onion

olive oil for frying

6 eggs

sea salt

Chop potatoes and onion into ½ inch cubes. Pour enough oil into an 8 or 10 inch frying pan to just coat the bottom and heat over a low flame. Fry the onions and potatoes until spuds are just tender when poked with a fork. Crack eggs into a mixing bowl and whisk or stir with a fork until well mixed. Pour the eggs into the pan with the onions and potatoes. Cook over low to medium heat until the edges and top are no longer liquid. To flip the tortilla—place a lightly oiled plate face down on top of the omelet and turn the pan upside down. Slide the tortilla—uncooked side down into the pan and cook 3-5 minutes longer. Serve hot or cooled—cut into wedges or large cubes skewered with toothpicks.

GARLIC SHRIMP

8 cloves garlic, coarsely chopped

½ cup olive oil

1 kg prawns with shells on

chopped parsley for garnish (optional)

garlic mayonnaise for dipping (1 clove garlic minced and mixed into 1 cup mayo)

In a small bowl, marinate garlic and oil for at least 30 minutes. Heat a frypan over medium-high heat. Add as many shrimp as will fit in one layer. Sprinkle garlic/oil over shrimp and cook for two minutes. Turn shrimp and drizzle with more garlic/oil and cook two minutes more. Repeat until shrimp are cooked. Sprinkle with chopped parley. Serve with garlic mayo.

© Debbie Leach is a nutritionist working to encourage healthy eating among school children. Right now she’s off pedaling with the pilgrims in the Pyrenees to taste tapas.