Introduction
When you’re planning your next fiesta, don’t forget the appetizers! Paella is a delicious rice dish that is perfect for any party. But what goes with paella? The most popular side dishes are olives and hard-boiled eggs, but there are many other options for accompaniments for your next Spanish feast. Check out our list of appetizers that will pair perfectly with your next paella feast!
Serve A Bowl Of Olives Or Roasted Red Peppers As An Appetizer Before The Main Dish
1. Roasted Red Peppers
Ingredients:
Four bell peppers (red, yellow, orange, or a mixture)
One tablespoon of extra-virgin olive oil or melted butter per pepper
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with foil. Roast the peppers on an open flame grill or under a broiler until the skins are charred. Place them in a paper bag for 5 minutes to steam and let cool. Remove the skins, seeds and stem from each pepper; cut into strips and place in a bowl. Sprinkle with salt and drizzle with the oil. Stir the pepper strips into a vinaigrette and serve.
2. Roasted Peppers & Red Onions
Ingredients:
Four bell peppers (red, yellow, orange, or a mixture)
One red onion (cut into thin rings)
Two cloves of garlic (chopped)
Olive oil for drizzling on the peppers and onions
Directions
Preheat the oven to 400 degrees. Line a baking sheet with foil. Roast the peppers and onions on an open flame grill or under a broiler until both are charred at the edges of each piece. Place in paper bags for 5 minutes to steam and cool slightly.
3. Marinated Olives
Ingredients:
One cup of green olives (with pits) or 16 pitted black olives
3/4 cup of extra-virgin olive oil
Two tablespoons of red wine vinegar or balsamic vinegar
One teaspoon of dried rosemary, crushed (or two tablespoons of fresh rosemary, chopped)
Directions:
Drain the olives if they are in brine. Combine all the ingredients in a jar with a tight lid. Shake well to combine. Allow the marinade to soak into the olives for 24 hours before eating. They will keep in the refrigerator for up to one week.
4. Croquetas (Chorizo & Cheese)
Ingredients:
12 ounces of fresh spinach leaves (freshly washed and dried)
1/2 pound of fresh chorizo sausage, cut into 12 slices
1/4 cup of extra-virgin olive oil
1/4 cup of water
Five tablespoons of chopped parsley (fresh or dry)
Two cloves of garlic, peeled and crushed with a garlic press
Directions:
Preheat the oven to 350 degrees. Blanch the spinach in water for 5 minutes; drain and press out the excess liquid. Combine all the ingredients in a blender until smooth.
5. Tapenade
Ingredients:
Three tablespoons of sliced black olives (capers, kalamata, and olive)
1/4 cup of extra-virgin olive oil
One clove of garlic, peeled and crushed
One teaspoon of dried oregano (or two teaspoons of fresh oregano)
Dash of cayenne pepper (optional)
Directions:
Combine the ingredients in a blender or food processor until smooth. Serve as an appetizer with slices of baguette. Store in the refrigerator for several days for more extended storage.
Create A Simple Salsa With Diced Tomatoes, Onions, And Jalapeños
Ingredients:
1 (16 ounces) can of diced tomatoes
Two medium-sized yellow onions, diced
3-4 jalapeños, diced small (seeds removed)
One clove of garlic, peeled and minced
Olive oil for drizzling on the onions and jalapeños
Water for drizzling on the onions and jalapeños (optional)
Directions:
Combine all the ingredients in a bowl; mix well to combine. Serve as an appetizer with tortilla chips. Store in the refrigerator for several days for more extended storage.
Serve Some Warm Tortillas On The Side For Guests To Make Their Tacos
Ingredients:
One package of corn tortillas (6 to 8 inches), separated into flour, corn, and water layers
1/2 cup of taco seasoning (found in the Mexican or International food aisle of most grocery stores)
Olive oil for drizzling on the tortillas
Directions:
Preheat the oven to 450 degrees. Place a large skillet on the stove until it is very hot. Coat a small bowl with cooking spray; set inside to make a “tortilla warmer.” Add a layer of flour and top with an even layer of corn tortillas. Spread approximately 1-2 tablespoons of taco seasoning on each tortilla.
Make A Batch Of Guacamole And Put It In A Serving Bowl
Ingredients:
One medium-sized avocado, seeded and peeled
One clove of garlic, peeled and minced
Juice one lime (or lemon)
About one tablespoon of chopped cilantro leaves (or parsley)
Pinch of salt and freshly ground black pepper to taste (a few shakes)
Directions:
Slice the avocado in half; remove the pit with a spoon. Scoop out the avocado pulp into a bowl. Mash with a fork or potato masher until you get a chunky texture. Add the remaining ingredients and stir well to combine. Serve immediately or store in an airtight container for up to eight hours in the refrigerator before serving.
Serve Churros Or Other Types Of Sweet Pastries For Dessert
Ingredients:
Six cups of water (boiling)
One cup of unsalted butter or margarine, melted
2 cups of all-purpose flour, sifted (or less)
One tablespoon of ground cinnamon (optional)
Directions:
Place the water and butter in a saucepan on the stove; bring to a boil. Pour the flour all at once and constantly beat with a whisk for about one minute. Remove from heat immediately. The mixture will thicken quickly and pull away from the sides of the pan. Pour into a pastry bag fitted with a large star tip. Cap the top with plastic wrap to seal out air; place in the refrigerator overnight to solidify into dough cylinders
Conclusion
No matter what cuisine you choose, this book has given you the tools to make delicious appetizers that can be shared with your friends and family. Appetizers don’t have to be complicated if you use simple ingredients that go well together. This cookbook has several delicious appetizer recipes for each meal of the day. You can start your day by using this cookbook as a guide for breakfast dishes. This book also includes recipes for lunch that your children or business partners will enjoy and dinner dishes you can use with friends and family.