So here is a menu we shared several years ago at one of our cooking classes. Inspiration comes from a Spanish cookbook. Some tweaks have made this menu friendly and delicious. I realized the other evening while dining with neighbors how much more interesting it is to share many small bites instead of larger portions of two or three items. Many of these recipes can be made days ahead. In fact, they improve with age. A lesson for us all.
Bornos Verdejo and Lechuza Granacha accompanied the tapas. Don’t forget the crusty bread. A Spanish Cava opened the evening with Manchego, quince, and Marcona almonds.
Give this a try.
Potato Salad with Capers and Dill
Roasted Peppers in Vinaigrette
I am especially intrigued by the Meatballs with Saffron Sauce. We have recently purchased some Spanish Saffron and I am now looking for recipes that use this interesting spice! Besides these meatballs, are there other dishes that this sauce might could be used?
Sure, you could use this sauce with browned chicken wings, OR substitute seafood stock for chx/beef broths and use the sauce with fish or shrimp. You could make a great fish stew with saffron and add some rice. Delicious. Thanks for reading.
Where are the tapas recipes?
They are listed below “Tapas Gathering.”
Hope you’ll try them.