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Bacalao Croquettes with Saffron Aioli
So Cal shares with Spain a temperate Mediterranean, semi-arid climate, shaded orchards of fresh fruit and vegetables, and magnificent coastal areas offering an array of fresh fish and seafoods.
The foods of Spain are olive oil based, casual, and often grilled- food styles we Angelenos love.
And over the past few years, we’ve seen a growth trend in grazing, or small plates type of dining. All of these things add up to making a tapas- the Spanish version of small plates- party the perfect match for summer entertaining in L.A.
A little buffet of tapas may be served before the main event- say, a traditional Spanish paella- or stand on its own, with offerings of many small bites of intensely flavored tapas. If you’re planning to sit down to dinner afterwards, 4 or 5 tapas will suffice. If you’re planning on making a meal of tapas, which is perfectly acceptable- hey, there are those of us who love to dine this way- include 8-10 tapas.
Some tapas suggestions? Definitely include a classic Spanish tortilla (not the Mexican flatbread that is so ubiquitous in L.A.) - a open faced omelet, similar to an Italian frittata, filled with potatoes and onions. And speaking of potatoes, be sure to include a potato based croquette of some kind. I recently served a bacalao croquette (pictured below) with saffron aioli, incorporating two beloved tastes of Span, saffron, and salt cod, a dish widely consumed throughout the Latin world.
Grilled Aspargus with Black Truffle Mayonaisse
A dish or two of seafood is in order, say a grilled shrimp brochette, brushed with garlic and olive oil, or for something a bit different, seared tuna with the classic Spanish condiment, piperade, made with tomatoes and roasted peppers, along with a grilled or roasted vegetable dish (like the asparagus pictured to the right).
If you have the budget for it, be sure to include thin slices of Serrano ham, a Spanish delicacy similar to Italian prosciutto, available here in So Cal at Surfas, and La Espanola.
And for an unusually wonderful sweet, salty little treat, I offer you this recipe for Roasted Pancetta Wrapped and Manchego Stuffed Dates. The caramelized date sugar paired with the melted cheese and salty, peppery bacon are unbeatable.
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Pancetta Wrapped and Manchego Stuffed Roasted Dates
Serve your tapas with crispy flatbreads, bowls of olives and almonds, all accompanied with a Spanish cava, or a chilled pitcher of Sangria, and your guest will be lifting their glasses in an Olé to you!
Pancetta Wrapped and Manchego Stuffed Roasted Dates
Adapted from a recipe by Laura Zarubin
- 20 Medjool dates
- 1 3-ounce piece Manchego cheese,* cut into twenty 1 1/2 x 1/4 x 1/4-inch strips
- 20-35 thin slices of pancetta (Italian bacon)
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