Recipe(tried): Tapas......

Hi Don! How are you today? I have a few tapas
recipes,very authentic. My boss,Juan Miguel,
is from Seville,Spain. These are from his family.
I hope there is something here you can use.Let me
know if you want others,okay?

Garlic Mushrooms...
( Champinones al Ajillo )
1 lb whole white mushrooms
1 1/2 tsp. salt
1/3 cup olive oil
4 cloves garlic,minced
1 tsp. fresh minced parsley
1/2 tsp. cruched red pepper
1/2 cup dry white wine,or 1/4 cup dry Sherry

Wash mushrooms and pat dry.Put them into a large bowl
and add remaining ingredients.Cover and marinate for
a minimum of 1 hour or as long as overnight.Heat a large skillet until hot. Add mushrooms and all of the
marinade. Saute on high heat,stirring constantly
to cook evenly,until done, approximately 4-5 minutes.
Turn out into a shallow serving dish and serve with
fresh bread for dipping.
makes 10 tapas or 3 larger servings
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Tuna Salad
( Alino de Atun )
2-6 oz. cans white tuna packed in water,drained
1 cucumber
1 1/2 green bell peppers, medium in size
3 medium tomatoes
1 large yellow onion, or a sweet onion like Vidalia
1/4 red wine vinegar
1/4 cup olive oil
2 tsp. salt

Chop all vegetables inot fine dice and place into a
large bowl.Add tuna and remaining ingredients. Toss
together until well mixed. Cover and chill for at least
1-2 hours or until well chilled.Serve with crisp
bread or bread sticks.
serves 10 tapas or 3 large sevings
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Eggs in Bechamel Sauce
( huevosa la Bechamel )
5 eggs
1 recipe Bechamel Sauce,well chilled ***follows
1 cup fine dry bread crumbs
1/2 cup flour
Boil 3 eggs, peel and chill.Cut in half lengthwise.
Divide the cold bechamel sauce into 6 portions.
Using fingers,pat sauce evenly around each egg half.
Beat remaining 2 eggs in a shallow dish.Roll each
sauce coated egg first in flour,coating evenly,then
dip in beaten egg and then roll in bread crumbs,
taking care to keep in uniform shape.Place coated eggs
on a plate and chill until firm to the touch.
When eggs are firm,heat 1 cup olive oil in a small
deep pan until hot. Fry eggs 1 or 2 at a time in hot
oil until golden brown,turning only once.
Remove from oil and drain on paper-lined plate.
Serve hot.
makes 6 tapas
Bechamel Sauce ...
( Salsa a la Bechamel )
5 TBSP. butter
6 TBSP. flour
3/4 cup milk
3/4 cup chicken broth
3/4 tsp. salt
1/2 tsp. grated nutmeg
Melt butter in a saucepan. Add flour,salt and nutmeg a
little at a time,stirring until all flour has been
added,and the mixture is smooth.Gradually add the
broth and then the milk,stirring well after each
addition. Serve hot over fish,meat or chicken.
Makes approx. 1 1/2 cups of sauce
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Seafood Salad
( Salpicon de Mariscos )
1 pound small shrimp,deveined and boiled
1-6 oz. can crabmeat
1/2 pound boiled white fish,flaked
1 green bell pepper,chopped fine
1 medium white or yellow onion,chopped fine
1 tomato,chopped fine
1 1/2 tsp. salt
2 TBSP. fresh parsley,minced
1/2 cup olive oil
1/4 cup red wine vinegar
Combine all ingredients in a large bowl,tossing until
well mixed.Chill for at least 1 hour or more.
Serve cold with bread sticks.
Serves 12 tapas or 4-5 large servings
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Mushrooms in Sherry Sauce
( Champinones al Jerez )
1 pound fresh whole small white mushrooms
1 large onion,minced
2 cloves garlic,minced
1 bay leaf
1/2 cup olive oil
1 TBSP. flour
1 cup beef stock
1 TBSp. tomato paste
2 TBSP. minced fresh parsley
1 tsp. salt
1 cup dry Sherry

Wash mushrooms and pat dry.Heat olive oil in a large
skillet.Add onion and garlic ; saute until onion
is transparent and begining to brown.Add flour,stirring
well to kepp mixture smooth.Gradually add beef stock,
tomato paste,parsley and salt. Stir well to combine.
Place mushrooms in mixture and pour in Sherry.
Stir to mix well,lower heat to a simmer and cook
for 30 minutes.If more liquid is needed,add additional;
stock,sherry or water.
Serves 10 tapas or 6 larger servings
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Meat Turnovers
( Empanadillas de Ternera )
Dough :
3 TBSP.butter
3 TBSP. oil
1/2 tsp. salt
1 cup water
2 1/2 cups all-purpose flour
1 egg

Place first 4 ingredients into a saucepan and heat
until butter melts. Remove from heat and stir in flour.
Add egg and stir until dough forms a ball. Turn dough
out onto a floured surface; knead dough until smooth
and no longer sticky, adding a little flour as needed.
Cover and allow dough rest for 20-30 minutes.
Meanwhile, make filling.

Filling :
1 pound lean ground meat ( beef,veal or pork)
1 large onion,minced
1 large green bell pepper,minced
1 large,ripe tomato,peeled and diced fine
2 cloved garlic,minced
1/4 cup olive oil
1 small jar chopped pimentos
1 tsp. paprika
1 tsp. salt
Heat olive oil in a large skillet.Add ground meat and
cook until almost done.Add remaining ingredients and
simmer until mixture is thick, about 20 minutes,stirring
often.Cool filling for a few minutes.
Roll out dough until very thin on a floured surface.
Cut dough into 3" circles.
Make turnovers by placing 1 TBSP. cooled filling on each circle, folding dough over filling and sealing in
filling by crimping the edges with the tines of a fork.
Fry in abundant oil until golden brown. Drain on paper
towels. Serve hot.
Serves 20 turnovers
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Well,Don,I hope some of these will work.
My boss's wife and his brother's wife wrote a family
cookbook and that's where I got these from.I've
made just about all of these and they're great!
If you need any more or any other type of Spanish recipe,just ask,and I'll be glad to reply with what I have. Good luck!!!!