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"You can do this with any white fish, sea bass is great this way. Fish is often served this way in the Canary Islands, though usually it is the whole fish instead of fillets. YUM!"

Ingredients: tilapia fillets, lemons...

"This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like..."

Ingredients: shrimp, fresh lemon juice...

"Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really..."

Ingredients: chorizo sausages, olive oil...

"Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch."

Ingredients: fish fillets, garlic, oil...

"This is a wonderful Spanish appetizer (tapa), and is so easy to make! It is delicious served with crusty french bread and red wine. It may be made up to a day in advance, and then cooked right before serving."

Ingredients: garlic, olive oil, salt...

"One of the most popular ways to serve chicken in the Canary Islands is in Adobo. Adobo is as varied as there are chefs, but the basic ingredients are the same. Feel free to play with the quantities of the ingredients! Cooking is a creative endeavor! Prep time does not include marinating time, so be sure to allow for that."

Ingredients: pepper, oil, olive oil...

"Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic!"

Ingredients: pork sirloin roast, olive oil...

"This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover."

Ingredients: cinnamon, pepper...

"Haven't tried this recipe yet, but it sounds good & easy to make. From The Essential Mediterranean Cookbook."

Ingredients: olive oil, paprika...

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

Ingredients: dried oregano, garlic...

"Post for ZWT 5. Recipe found on Epicurious website."

Ingredients: sliced almonds, panko...

"These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good!"

Ingredients: eggs, parsley, garlic cloves...

"Another find in the Spanish cooking magazine, "Cocina Facil." This dish is flavorful and hearty, rich in proteins and fiber, but at the same time low in fat."

Ingredients: dry white wine, fennel seeds...

"This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is..."

Ingredients: extra virgin olive oil, kosher salt...