Sunday lunch: tapas
A few weeks ago we invited over some friends we went to Sitges with three years in a row, and we cooked a selection of tapas.
The dinner proved to be a success, firstly because of the lovely ladies and lads we invited, whom we do not see as often as we would like to, but also because of the selection of food.
We found out that tapas can be a very good choice for a Friday night dinner party (we had cooked some in advance, and only a little preparation was needed on the night when we came back from work) attended a varied mix of meateaters and vegetarians.
We served the following dishes and it was more than enough for a party of eight:
- Vodka flamed chorizo
- Spanish baked prawns
- Mozzarella peppers with chunky Italian dressing
- Feta and pepper tortilla
- Patatas bravas
- Manchego cheese triangles with quince preserve
- Tapenade
- Pork brochettes
- Spanish flan
All recipes (except the pork brochettes and the flan) are from bbc.co.uk, my favourite source for clear, relatively simple, tried and tested instructions to prepare good food.
We had some jugs of sangria de cava as aperitif, then wine with the tapas and dry fino Xérès with dessert.
It was really important that we got the sangria exactly as they do it at La Pinta, where we have lunch almost every day when we are in Sitges, and we used the following sangria de cava recipe contained in a selection of sangria recipes in PDF format:
- 1 bottle Spanish cava, chilled
- 1/4 cup white grape juice
- 2 tablespoons brandy
- 2 tablespoons simple syrup
- Ice cubes, for serving
- 1/2 cup sliced strawberries
- 8 mint leaves
- Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint


