Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Name: Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Spanish, European
Ingredients: 2 bay leaves; 24 whole black peppercorns; 1 small head cauliflower, cut into 1-inch florets; 454 grams Idiazábel cheese, cut into ¾-inch cubes; 408 grams cooked chickpeas, undrained; 1 medium eggplant; 3 sprigs fresh thyme; 3 garlic cloves, thinly sliced; 48 servings kosher salt and freshly cracked black pepper; 59 milliliters extra-virgin olive oil; 1 medium onion, finely sliced; 1 teaspoon smoked Spanish paprika (Pimentón de la Vera); 2 red bell pepper; 1 large red onion, ends trimmed, skinned, and split in half from pole to pole; 2 teaspoons sherry vinegar; 113 grams dry-cured Spanish style chorizo, cut into ¼-inch slices; 2 Tbsps tomato paste

The recipe Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each could satisfy your European craving in about 45 minutes. This gluten free and dairy free recipe serves 48. One serving contains 45 calories, 2g of protein, and 2g of fat. 71 person have tried and liked this recipe. If you have chickpeas, chorizo, cauliflower, and a few other ingredients on hand, you can make it. A few people really liked this hor d'oeuvre.

Instructions

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Eggplant

Onion

Dry Seasoning Rub

Equipment you will use

Oven

Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Ingredients you will need

Vegetable

Eggplant

Peppers

Onion

Equipment you will use

Baking Sheet

Mixing Bowl

Aluminum Foil

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl.

Ingredients you will need

Vegetable

Eggplant

Pepper

Equipment you will use

Mixing Bowl

Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Olive Oil

Serve warm or at room temperature with grilled or toasted rustic bread.

Ingredients you will need

Italian Bread

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally.

Equipment you will use

Wooden Spoon

Spatula

Bowl

Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Ingredients you will need

Crusty Bread

Olive Oil

Equipment you will use

Toothpicks

To Make Garbanzos con Chorizo

Ingredients you will need

Chickpeas

Chorizo

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes.

Ingredients you will need

Chorizo

Sausage

Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes.

Ingredients you will need

Onion

Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes.

Ingredients you will need

Tomato Paste

Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Ingredients you will need

Salt And Pepper

Italian Bread

Chickpeas

Stew

To Make Coliflor con Pimentón

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside.

Ingredients you will need

Garlic

Equipment you will use

Slotted Spoon

Skimmer

Bowl

Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots.

Ingredients you will need

Cauliflower

Equipment you will use

Frying Pan

Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Paprika