Round Town: Local News Benidorm, Alfaz, Altea.

Have you ever seen something on a menu that you fancy trying but are unsure whether or not you would like it? Tapas are a delightful way to experiment with new and unusual foods and are served in nearly every bar throughout Spain. Today there are a plethora of dishes that come under the tapas umbrella.

The origin of the word ‘tapas’ comes from the verb ‘Tapar’ which means ‘to cover’ and there are various versions on how they came about but perhaps the most popular (and credible) is the one that tells us that the first tapas were created to cover the glass of wine to avoid insects getting in.

Another version of the tapas story comes from the time of Alfonso X when following  an illness the King was ordered to eat small quantities of food with a sip of wine. Thereafter, he apparently instructed all bars to serve something to eat with alcohol thus avoiding potential stomach problems or indigestion as a result of consuming too much wine on an empty stomach.

Yet another version says that the tapas tradition has its roots in nineteenth century Spain and allegedly developed as a result of the Spanish enjoyment of sherry. To avoid rapid inebriation from this strong aperitif, it became common to serve the drink with a piece of cured ham or bread covering the mouth of the glass.

 But whichever your preferred version of their origin the fact remains that Tapas are as Spanish as sangria and the point is that you drink, you talk, you nibble and in a perfect world, you’d do so ad infinitum…..! 

So if you’ve not yet discovered the delights of dining using your fingers only, then head for the old town and the heart of Benidorm’s very own Tapas Alley, then try these summer tapas recipes for yourself at home and impress your friends!

Salpicon is a Spanish type of salad, made of tomato, peppers and onion. It’s so easy to make and so fresh that in Spain in summer  you will find it in nearly every bar. You can combine it with many things, shrimps, octopus, potatoes, mussels, etc… but the basic recipe is as follows

2 tomatoes
1 green pepper
1/2 onion
wine vinegar
olive oil
salt

Chop all the ingredients and add the element that you prefer, in this case I will use mussels. It’s better to buy them fresh, discard any already open, steam them for a few minutes until they have opened (disgard any at this point that remain closed). Refresh in clod water, remove one half of the shells and leave the other one with the mussel in it. Arrange the mussels around the plate and spoon over the mixture then chill in the fridge for an hour before serving.

Roasted red pepper salad

Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before serving.

6 medium red bell peppers

1 1/2 tablespoons fresh lemon juice
1/2 teaspoon fine sea salt
1/4 cup olive oil
1/3 cup finely chopped walnuts, toasted (optional)

Preheat grill.

Arrange peppers on a grilling pan and grill peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into ½ inch slices lengthwise.

While peppers are broiling, Whisk together lemon juice and sea salt, then whisk in oil until combined well.

Toss peppers with dressing and sprinkle with walnuts

Tomato and cheese salad

500g tomatoes

15ml vinegar

45 ml virgin olive oil

A large pinch of brown sugar

3 cloves fresh garlic finely chopped

Salt

Pepper

200g White cheese (queso fresco)

Roughly chop the tomatoes and place on a serving dish. Dice the queso fresco (you can buy this cheese in most supermarkets and charcuteries. It is like a hard version of cottage cheese and sprinkle the pieces over the tomato.

Mix the olive oil, vinegar, garlic, salt, pepper and sugar well. Pour over the tomatoes and cheese.

Put the salad in the fridge until you are ready to serve it.

Remojón – (Orange and Cod Salad)

3 1/2 oz/ 100 g dry salt cod  (The codfish used in this salad is bacalao, dry salt cod. You can substitute well-drained canned tuna.)

6 oranges, peeled and sliced
1 onion, thinly sliced (red onion if possible)
1 clove garlic, crushed
4 tbsp olive oil
1 tbsp wine vinegar
a few red pepper flakes (optional)
50 g green or black olives

Toast the salt cod over a flame or under the grill until it is lightly browned and softened. Put it in a bowl of water while preparing the remaining ingredients. Arrange the orange and onion slices on a plate. Whisk the garlic with the oil, vinegar and red pepper flakes. Drain the cod and remove all skin and bones. Shred it and add to the salad. Sprinkle the dressing over the salad and garnish with the olives.

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