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Ms. Senora Diaz's Tapas

Ms. Diaz hails from Navarra, a region famous for its gastronomy and excellent chefs, and tapas is an integral part of the cuisine. These iconic recipes will introduce you to an essential selection of  small typical dishes that you will find when you visit Spanish tapas bars. They are easy to make and absolutely delicious!

Que aproveche!!



Week 1 - Alioli

Ingredients  3-4 garlic cloves 1/2 - 3/4 cup of olive oil 1 egg yolk salt to taste 1 teaspoon of natural lemon juice. Instructions  Peel and mince the garlic cloves. Place the minced garlic into the mortar. Using the pestle begin to pound the minced garlic until it is well-mashed. Separated the egg yolk from the egg white. Incorporate the egg yolk and salt into the bowl with the mashed garlic. Stir well. Discard the egg white.  Very slowly, and adding only a little bit at a time, begin to incorporate the oil while mixing the garlic, egg yolk and oil constantly. This is the step that requires patience! Be sure to go slowly so that the garlic and oil have a chance to blend well.  Once the mixture begins to thicken, incorporate the lemon juice. The resulting texture should be a creamy, smooth mayonnaise.  Refrigerate the mixture, which should last a few days. Tip: If you do not have a mortar and pestle or are pressed for time, combine all ingredients in a small or medium-sized bowl,and let the hand mixer do the work. Keep the hand mixer steady and pressed to the bottom of the bowl at first, and slowly let it come up to fluff the mixture as the mixture thickens.

Week 2 - San Jacobo

Ingredients  8 slices (about 4” x 4”) cooked ham 4 cheese slices (thin) 1/2 cup white flour (unbleached) 1/2 cup breadcrumbs 2 eggs 2 tbsp. water 8oz olive oil for frying. Instructions. Lay four slices of ham on clean work area or counter.  Lay a cheese slice on each ham slice and another slice of ham on top.  Break the eggs into a medium-sized bowl or a small, open bakng dish with a flat bottom.  Add water to the eggs and beat with a wire whip.  Put flour and breadcrumbs onto a dinner plate and mix together.  Pour enoigh oil into a medium frying pan to completely cover the bottom. Heat on medium.  When the oil is hot, bread the ham and cheese. Dip the ham and cheese into the beaten egg and then dredge in the flour and breadcrumb mixture.  Fry the San Jacobo in the oil until golden brown and turn over and fry on the flip side.   Remove from the frying pan and place on a paper towel to drain.  Repeat the breading and frying with each of the other three San Jacobos.  Serve hot accompanied by bread.

Week 3 - Gambas al Ajillo

Ingredients  1/2 cup of extra virgin olive oil 10 large cloves of garlic (finely minced) 1 teaspoon red pepper flakes (or 2 whole dried cayenne peppers) 1 pound shrimp, shells left on juice of 1 lemon  optional: 1 teaspoon sweet Spanish paprika salt (to taste) fresh ground pepper (to taste) 3 teaspoons fresh parsley leaves (chopped) 1 fresh baguette. Instructions - In a sauté pan or heavy frying pan, warm the olive oil over a medium heat.  Add the garlic and red pepper flakes and sauté for about 1 minute or until the garlic just begins to brown, being careful not to let it burn.  Raise the heat to high and immediately add the shrimp. lemon juice, and optional paprika. Stir well to coat the shrimp, then sauté until the shrimp turn pink and start to curl (about 3 minutes).   Remove from the heat and season to taste with salt and freshly ground black pepper.  Transfer the shrimp with the oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.

Week 4 - Pa Amb Tomaquet

Ingredients  2 loaves of bread 500g of tomatoes, cut into two olive oil salt chorizo/cheese/serrano ham. Instruction - Cut the bread into slices about 2cm thick.  Lightly toast on each side until golden.  For each slice, take one half of a tomato and rub into the bread.  Drizzle on olive oil and sprinkle with a pinch of salt.  Serve with your preferred toping of chorizo, cheese or serrano ham.

Week 5 - Gazpacho

Ingredients  1kg of tomatoes, peeled and halved 1 clove of garlic 1/2 onion, sliced 1 green pepper, sliced 1 cucumber, peeled and sliced salt to taste 50ml extra virgin olive oil 25ml red wine vinegar cold water, as needed   to garnish: 1/2 onion, chopped 1 green pepper, chopped 1 cucumber, chopped. Instructions - Place the tomatoes, garlic, onion, green pepper, cucumber, salt, olive oil and vinegar in a blender or food processor. Puree until smooth, adding small amounts of cold water as needed to achieve the desired consistency.  Serve the gazpacho chilled with the chopped onion, green pepper and cucumber sprinkled over each serving.

Week 6 - Queso Camembert con cebolla caramelizada