If you saw our newsletter this month you will have seen our feature on Tapas. It is something we’re quite passionate about here at Food Adventura as, along with paella, the tapas dishes we serve incorporate the many flavours of Spain into our menu.
Tapas have a long tradition spanning many centuries however, as with all good food traditions there is debate about how these small dishes came to be. Despite their uncertain past, tapas have since evolved from the original basic offerings of sliced bread topped with jamon or chorizo, to integrate a variety of influences and ingredients from across the globe. In fact, tapas have evolved so much they have become a cuisine in their own right ranging from the humble bar snack to very sophisticated fare.
Tapas make the perfect addition to any occasion….
Our tapas menu incorporates tradition with our love of fusion and the dishes can be as simple or as elegant as your event commands. We offer a wide variety of hot and cold tapas to choose from with some of our most sought after including the Spanish board (a selection of Spanish cured meats), croquetas de queso (cheese croquets) and chorizo and caramelised apple skewers. Our extensive tapas menu can be served to your guests while our chefs cook up the giant paellas, or served as part of our buffet or fiesta menus. Best of all, tapas are simple to serve and very portable so your guests can mingle and make new friends.
So, if you’re planning your next event and want to include tapas as part of your menu, give us a call and let us know how we can help!
A patatas bravas recipe, just for you!
So now you know how much we love our tapas, we thought we’d share an old favourite with you. A recipe for Patatas bravas….. the Spanish answer to French fries!
- 900g potatoes
- 2 tbsp olive oil
- 2-3 Tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 small tin of chopped tomatoes (440g)
- 1-2 Tbsp tomato purée
- 2 tsp sweet paprika (pimentón dulce)
- 1 red chilli, finely chopped or ¼ tsp chilli powder (more or less depending on your chilli preference)
- ½ tsp pinch sugar
- pinch of salt
- chopped fresh chives to garnish
- Preheat the oven to 200C
- Cut the potatoes into 2cm cubes and pat dry with kitchen paper
- Spread them in a roasting pan and coat with the oil, then season with salt and pepper
- Roast for 45 minutes, until the potatoes are golden and have become crisp
- While the potatoes are roasting, heat the oil in a frying pan, then add the onion and fry for a few minutes until translucent and softened
- Add the crushed garlic, tinned tomatoes, tomato purée, sweet paprika, fresh chilli or chilli powder, sugar and salt and bring to the boil, stirring occasionally
- Simmer for 10 minutes or until the sauce starts to thicken
- Keep this warmed while the potatoes finish off
- To serve, place the potatoes in a few small dishes and spoon over the sauce. Sprinkle with chives and enjoy!