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When I found out this weeks’ #SundaySupper theme was tapas I was one of the first to sign up a recipe. I have always loved tapas, and after experiencing the real thing in Spain a few months ago, it’s safe to say I’ll forever love them! There are many nights when I put together a few small plates for a light meal. It’s simple and fun to make a meal out of a bunch of easy to make items.
In Madrid the Mercado de San Miguel is an indoor covered market that serves all kinds of tapas and pinchos. Typically bars offer free tapas with a drink – they are small things like almonds, olives, and other nibbles. They also may have available 8-12 other small items served warm or cold available for a few euro each.
Bars in Spain serve beer, wine, and mosto a really delicious grape juice. I really don’t like juices but this is just excellent. I would drink mosto all day long! Back to the food. Pinchos are items served on a stick (pincho means thorn or spike). The two words, tapas and pincho can be seen used interchangeably. Small plates, though larger than a single bite are also called tapas. But, above all – these foods are meant to be shared. They are THE perfect party food.
I love making foods like this and can’t wait to take MarocBaba and the kids to Madrid to enjoy this food culture. But there’s no reason you can’t enjoy it at home too. A few weeks ago I found garlic infused olive oil at the olive souk in Marrakech. It’s a genius idea I’ve seen and thought of before but never executed. As soon as I opened the bottle of garlic I fell in love – it smelled so amazing, and so Mediterranean. This is a very, very simple dish that you can enjoy for your next tapas party, or afternoon snack.
To Make Garlic Infused Olive Oil
To make this you will need fresh, raw garlic, a glass jar with a tight seal, and the best quality olive oil you can find. Wash the jar with hot soapy water and allow to dry completely. Peel the garlic. You can either chop the garlic into pieces or leave whole. Fill the jar with garlic 3/4 of the way, and fill with olive oil. Seal. I store in the refrigerator as I don’t “can” the garlic so it can spoil.
A good tapas party needs more than just one dish, so pick a few more from the other contributors and have a tapas dinner this week! The best thing about tapas is that usually you can make a few easily with items you have leftover or already on hand.
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
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