This gluten and grain free Tapas is the perfect party food. Laid back and full of flavour. I love the fundamental idea of eating small portions of a variety of dishes with wine, encouraging conversation in an informal relaxed atmosphere where the focus is not on eating an entire meal.
A great bonus with tapas is that its possible to prepare in advance, so you can just relax and have a great time with your guests.
My top Tapas tip is to split dishes and nibbles across a couple of plates at either end of the table. Reducing the need for lots of passing around of dishes and helps make sure everyone gets to easily enjoy the different tapas.
According to legend tapas originated after King Alfonso the 10th, The Wise King of Spain had been taken ill and could only manage small bites of food with wine. Upon his recovery the King decreed that no Inn in Spain could serve wine without small portions of food.
There is great debate as to whether this is the true origin of tapas, but I like this widely accepted version and to me he sounds like he was indeed a wise King. But lets move on to the most important thing the food. Gluten and grain free Tapas, yum!
The recipes and examples given will feed 8-10 guests as a main meal.
Heaven Stuffed Aubergine
These little rolls of aubergine really do taste heavenly. This is not my original recipe a friend once cooked these for me and I have been unable to trace the original recipe he adapted. If you happen to know of it please let me know so I can properly credit the creator as these truly are divine.
- 4 x aubergine cut in to thin strips
- Extra virgin olive oil
- 180g, 6oz, bacon (I used organic, free range unsmoked back bacon)
- 50g, 1/4 cup walnuts broken in to pieces
- 300g,10 1/2 oz, soft goats cheese
- 8 dried organic prunes cut in to tiny pieces
- 1 x tablespoon of organic runny honey
- Sea salt and pepper to season
- Coat the aubergine in the olive oil and gently fry the strips in a hot pan
- Fry or gril your bacon and cut in to tiny strips
- Mix the cheese with the bacon, dates, walnuts, honey and season with salt and pepper to taste
- Spoon a tablespoon of the cheese mixture onto the start of each aubergine strip and roll.
Notes: Will keep well in the fridge for up to 24 hours but are best eaten on the day made.
Garlic Mushroom MIX
This is a great side dish to accompany many meals and is also lovely with quinoa, lettuce wraps, pasta or risotto.
- 1 x tablespoon of extra virgin olive oil
- 300g, 10 1/2 oz, of mixed mushrooms, I used button, nameko, oyster, shiitake, and porcini
- 2 x garlic cloves crushed or grated
- 2 x tablespoons of chopped flat leaf parsley
- 1 x knob of butter
- 1 x tablespoon of lemon juice
- Sea salt and pepper to taste
- Heat the oil in a pan on a medium heat, then add the mushrooms and gently fry for 5 mins then add the garlic and fry for a further 5 mins before adding the parsley, butter and lemon juice. Stir through to mix all ingredients well together then take off the heat and season with salt and pepper to taste.
Notes: These mushrooms will keep well covered in the fridge, but are best enjoyed on the day cooked.
Roast Lemon & Thyme Chickpeas
You can find the recipe for these simple roasted little zingy balls from my previous post, here; Lunch To Go: Lunch for Alice
Honey Glazed Chorizo
- 1 x 200/250g, 7/8 oz, best quality chorizo you can find chopped in to bite size pieces
- 1 x tablespoon of olive oil
- 2 x tablespoon of red wine vinegar
- 1 x tablespoon of organic runny honey
- Heat the oil on a medium to high heat add the chorizo and fry until it crisps a little
- Then add the honey and vinegar and stir on a low heat for approx.10 mins when it reduces to a beautiful sticky glaze
Notes: The chorizo will keep covered in a fridge for up to 24 hours but is best enjoyed hot immediately
Roasted marinated Peppers
- 3 x peppers
- 3 x tablespoons of virgin extra olive oil
- 1 x tablespoon of organic balsamic vinegar
Pre-heat the oven to gas mark 4, 180c, 450f
- Put the peppers on a roasting tray and roast in the oven for approx.40 mins, until the skin starts to colour
- Let the peppers cool down and then peel of the skin discarding the stalks and seeds. Some people find it easier to add the peppers into a plastic bag before peeling,
- Cut the peppers in to strips and marinade covered in a fridge in the oil and balsamic vinegar. Ideally leave them at least over night before eating.
Notes: These peppers will keep up to 3 days covered in the fridge
You can’t have Tapas without Manchego cheese. I used an organic manchego, 400g, 140z, which was delicious and rather than quince paste I used Jamie Oliver’s technique of drizzling honey and sprinkling it with coffee.
Bean and feta salad
The recipe is for this is from one of my very first posts you can find here; Roast Pepper and Bacon Frittata with Bean and Feta salad and a sprinkling of DNA
You can find the recipe for this sublime tortilla from my previous post here, Hola! Asparagus Spear Tortilla
The rest of the table
In addition to the dishes detailed above I also added the following ingredients that don’t require cooking or prepping.
- mixed olives
- a selection of spanish dried, sliced, meats ham and sausages, approx. 500g, 17 1/2 oz
- baby sweet tomatoes sprinkled with chopped spring onions