Spanish Tapas Recipe
I taught a Spanish tapas cooking class last week and this recipe was everyone's favorite!
I love mini meals and Spanish flavors are so intriguing, if anyone has their own Spanish tapas recipes, please post!!
Just a tidbit of information. It is said that the name for these little dishes is derived from the Spanish word, "tapar" which means "to cover". In the early days of the tapas bar, a tapa was a slice of cured ham or pork that was used to cover one's glass in order to keep the flies out.
Mini meatballs in saffron sauce over fideos
8 oz. ground pork
8 oz. ground veal
4 Tb. chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten
3/4 cup white bread, soaked in water and squeezed
1 tsp. salt
1/2 tsp. pepper
flour to dust
1/4 c. olive oil
1/4 C. minced onion
1/2 tsp. Spanish paprika
1 C. chicken stock
1/4 C. dry white wine
1/4 tsp. saffron threads
1/4 C. heavy cream
Mix pork, veal, 1 Tb. parsley, half garlic, egg, salt and pepper in bowl to blend. Shape meat into 1 inch balls. Dust with flour.
Heat oil in skillet over med. high heat. Add meatballs and saute until brown. Remove and set aside. Add onion to pan and cook until tender. Stir in paprika, then 1 cup broth and wine. Simmer and return meatballs to the pan. Cover and cook 10-15 minutes. Uncover, add 2 Tb. parsely, remaining garlic, and saffron. Simmer about 10 minutes, add cream and season to taste.
Serve over cooked fideos.
Finally reached my goal weight- 120 lbs- & never going back!