You may be thinking that this seems like more than you can handle, but I assure you, once you get started you will be pleasantly surprised how easy they are to prepare. The intimidation factor will be all the ingredients you will have to shop for, but I’ve never met a person who didn’t enjoy shopping to some degree.
Chickpeas, Bacon and Spinach Tapas
15-ounce can chick peas, drained and rinsed
½ teaspoon red pepper flakes
½ teaspoon (smoked Spanish paprika) or regular paprika if not available
8 ounces spinach
1-2 garlic cloves, minced
Salt and pepper to taste.
Octopus & Paprika Tapas
1/2 cup olive oil
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
5 tablespoon minced parsley
2 1/2 teaspoon salt
freshly ground pepper
2 tablespoon olive oil
1 carrot, peeled and finely chopped
1 c. slivered blanched almonds
1 14 1/2 oz. can beef broth
1/2 cup fresh or frozen peas
1 bay leaf
2 scallions, chopped
Soak the bread crumbs in 1/4 cup of the white wine. Finely chop 3 cloves of garlic and combine with the bread crumbs, meat, eggs, 3 tablespoon of parsley and the salt and pepper. Form into ping-pong sized balls.
Grilled Pork Loin, Pancetta and Mushroom Tapas
Cut the slice of pancetta into quarters.
Rinse the mushrooms thoroughly.
Lightly salt both sides of each pork loin. Slide each onto the bamboo skewers. Carefully slide on the quarter slice of pancetta and the whole mushroom.
Place skewers over a medium hot grill and cook the loin for approximately 5 minutes on each side, until cooked.
Remove the skewers from the grill and place on top of bread slices. Serve hot.
I hope one of these might inspire you and possibly show up on your super bowl table. I do like the fact that they are meant as appetizers but can totally be transformed into an entree. Enjoy your super bowl and drive safe.