Menu: A Tapas and Sangria Party



July 17, 2013

Menu: A Tapas and Sangria Party

A menu of Spanish small plates is ideal for hot-weather eating—these dishes pack plenty of flavor without being too filling, encouraging long summer evenings of grazing. Set out three varieties of cooling, fruity sangria for a colorful, no-fuss fête.

The Menu
Olive Oil Tortas
Lemon and Coriander Marinated Olives
Spanish-Style Toast with Tomato (Pan Con Tomate)
Tortilla Española
Shrimp with Garlic and Cayenne
Padrón Peppers with Serrano Ham
Almejas à la Gaditana (Clams in Sherry Sauce)
Piquillo Peppers Stuffed with Salt Cod Purée
Stone Fruit Rosé Sangria
White Wine Punch

Make ahead: the marinated olives can be stored in the refrigerator for up to one month; bring them to room temperature before serving. The tortilla Española is also served at room temperature, so prepare it a few hours before party time. Finally, the rosé needs at least 4 hours to chill before serving.

The recipe for Kalimotxo, a red wine and cola cocktail, yields one drink. To scale it up for a crowd, multiply the ingredients by six and stir together in an ice-filled pitcher.

Ines Rosales Olive Oil Tortas (pictured) are large, impossibly crispy crackers that toe the line between sweet and savory—they're perfect for smearing with soft cheeses or dips, or simply eating as is. They're available online at La Tienda.

For more small plates ideas, see our gallery of Spanish tapas:

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