Costa Blanca Magazin

Tapas - simply make the great appetisers yourself

Spanische Tapas zum Selbermachen - Albondigas, Ensaladilla Rus, und Croquetas de Pollo
Do-it-yourself Spanish tapas - albondigas, ensaladilla rus and croquetas de pollo

Tapas are an integral part of Spanish cuisine. Classics such as albóndigas, croquetas and ensaladilla rusa are particularly popular. IZ hobby chef Manuela Rehagel presents some recipes that are easy to make.

Tapas: A Spanish tradition

„Tapear“ is what the Spanish call the tradition of enjoying small portions in bars or restaurants. The preparation varies from region to region, but popular classics include meatballs (albóndigas), croquettes (croquetas) and Spanish potato salad (ensaladilla rusa).

Recipes to copy:

Croquetas de Pollo: Chicken croquettes

Ingredients:

  • 2 cups chicken stock
  • 1 cup of milk
  • 1 cup flour
  • ½ cup cooked chicken, finely chopped
  • 1 small onion
  • Nutmeg, salt, pepper
  • For breading: 2 eggs, breadcrumbs, oil

Preparation: Fry the onion until translucent, add the stock and milk, stir in the flour. Add the chicken and spices, reduce. Allow the mixture to cool, then mould, breadcrumb and deep-fry until golden brown.

Albóndigas: Meatballs with cheese sauce

Ingredients for meatballs:

  • 500 g minced meat
  • ½ bread roll, soaked in milk
  • 1 egg
  • 1 tbsp mustard
  • 2 tbsp chopped parsley
  • marjoram, salt, pepper, oil

Ingredients for sauce:

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 small onion
  • 1 tin of tomato pieces
  • 300 ml stock
  •  
  • 100 ml cream
  • 180 g grated cheese (e.g. cheddar)
  • 1 bay leaf
  • 1 fresh chilli pepper or chilli flakes
  • Salt, pepper

 

Preparation: Mix the ingredients for the meatballs, shape and fry. Heat the butter and onion, add the flour, bring the tomatoes and stock to the boil, add the cream, bay leaf and chilli, simmer, melt the cheese and add the meatballs.

Ensaladilla Rusa: Spanish potato salad

Ingredients:

  • 1 kg potatoes
  • 2 large carrots
  • Broth for cooking
  • 4 eggs
  • 1 red pepper
  • 1 large tin of tuna
  • 1 jar of mayonnaise (approx. 350 g)
  • Salt, pepper

Preparation: Peel the potatoes and carrots, boil in stock, hard-boil the eggs, mix the tuna with the mayonnaise. Mash the cooked potatoes and carrots, add the chopped eggs and tuna and mayonnaise mixture, season to taste and garnish.

These versatile tapas recipes invite you to experiment and offer a delicious way to experience Spanish food culture at home. Bon profit!

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