On the quest for tasty tapas! Three ideas with extra-virgin olive oil
Tasty tapas! Irresistible tapas! Healthy tapas! Yum! Tapas are the perfect thing for homemade appetisers, snacks for watching the game, starters for demanding guests or simply for brightening up your dining table any day of the week. Or rather your coffee table, since tapas aren’t usually a sit-down affair. You can enjoy them with beer or cocktails, with or without a main course to follow, with guests or on your own… How could anyone possibly say no to these simple but irresistible tapas made with extra-virgin olive oil?
Nachos with guacamole.
Let’s be clear: making nachos with guacamole means making nachos with guacamole. It’s definitely not about taking the time and effort to make a mouthwatering homemade guacamole (with spring onions, coriander, lime, extra-virgin olive oil and pico de gallo tomatoes) ONLY TO SERVE IT WITH SUPERMARKET NACHOS! That’s not cool. Once you’ve made your own homemade nachos (aka totopos), you’ll never dream of buying them from the supermarket ever again. You’ll need 100 g of corn flour, 100 ml of water, salt and extra-virgin olive oil for frying. Simply knead the ingredients together, shape the nachos and fry them in plenty of very hot olive oil. You’ll be blown away by the results. ¡Viva México C*****!
Tomato toast with prawn carpaccio.
There’s more to tapas than bags of crisps and nuts, a selection of cheeses and (if you’re lucky) some cold cuts. You can take things up a notch by whipping up this glamorous minimalist morsel. Simply cut some good-quality tomatoes into very small pieces and drizzle with extra-virgin olive oil and a sprinkling of fresh basil. Then arrange the prawns on a sheet of baking paper, place another sheet on top and flatten them out with a rolling pin to form a thin wafer. To make the result easier to remove from the baking paper, pop it in the freezer for a few minutes. Arrange the prawn carpaccio on some toasted bread and add the tomatoes on top. Your bedazzled guests will be begging for more.
Beetroot, raspberries, blueberries, radishes, Raf tomatoes, cherry tomatoes, Montserrat tomatoes and red cabbage. Who ever said salads had to be boring? This original dish isn’t only stunning to look at but is also packed with energy as well. Dress it with extra-virgin olive oil, a dash of your favourite vinegar and a crack of pepper and, if you’re feeling fancy, serve in individual ramekins (you can find them without breaking the bank and they simply exude glamour). The days of plate after plate of fried tapas are long gone: this red salad flings open the doors to the world of healthy eating. And once you’ve seen what lies beyond, you’ll never want to go back.