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    You are in: Home / An American in Spain's Public Recipes
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    14 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten.

    Recipe #106130

    This is a stronger version of the classic Sangria and should only be served to consenting adults. Seriously though, it is strong and it sort of creeps up on you if you are not careful. I serve it and my wine and tapa parties, on the terrace of my apartment (located at about the 1500 foot level overlooking the Mediterranean), however it really can be served anywhere with the same results.

    Recipe #105347

    Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.

    Recipe #104497

    This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

    Recipe #104018

    A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

    Recipe #103152

    This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

    Recipe #102954

    A real favorite here in Spain. Looks great, smells great and most of all tastes great! The chicken can be prepared ahead of time and then crisped up in the oven before adding the sauce. The honey mustard sauce should be made an hour or so in advance to blend flavors. This recipe was adapted from "the tapas cookbook".

    Recipe #102849

    A fantastic Spanish tapa (by the way, the literal translation of patatas bravas is brave potatoes) that can be served as side dish or as part of a array of Spanish tapas. These have always been an item that goes first at my "Wine and Tapas" get togethers. This recipe has been adapted from "the tapas cookbook".

    Recipe #102462

    This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish. It has been adapted for North American/Northern European taste from "The Tapas Cookbook". I often serve it at gatherings where I invite my European and Spanish friends for "Wine and Tapas". Nobody ever leaves hungry with the assortment of tapas provided. Keep checking back to my recipes as I will continually add tapa recipes in the future. A "Wine and Tapa" party is an excellent idea for the holiday season. The recipe can be made in advance and reheated in the microwave.

    Recipe #102271

    This makes a wonderful luncheon salad or a first course for a dinner party. The amount of ingredients you can put on a plate is limited by the size of the plate. The following recipe is for 1 serving, however, just multipy the ingredients for additional servings.

    Recipe #102100

    This recipe was adapted from "the tapas cookbook" and modified to be more pleasing to the Northern European and North American tastes. These croquettes make an outstanding tapa and can even be served as a first course for a dinner party.

    Recipe #101989

    This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.

    Recipe #101884

    This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread.

    Recipe #101688

    Makes a great Spanish Tapa. Recipe was adapted from "the tapas cookbook", by Adrian Linssen and Sara Cleary. Served at dinner parties either as an appetizer or when serving hot nibbles.

    Recipe #101176


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