I need a recipe ( really easy!!!)?

Question

Any really easy recipe thats it like a spanish appetizer??? Its for my class and has to be MEAT-FREE! PLZ HELP!!!!

Answer 1

chilaquiles (pronounced chee-la-key-la's)
layer tortillas, cheese, enchilada sauce, whole pitted black olives, layer again, then again (however many layers u want) then bake until the cheese melts, it's really good.

or guacamole: smash ripe avocados, add chopped onion, chopped jalapeno (be careful for the seeds) lime juice and salt...serve with chips.

good luck!

Answer 2

Of the five answers before mine, only two are spanish, the other three are mexican....
In Spain we do not eat guacamole, jalapeños, quesadillas, tacos or enchiladas.... (well sometimes, but only when we find a good mexican restaurant or want to cook an "exotic" meal).
The spanish dish par excellence is the "TORTILLA ESPAÑOLA" (spanish omelette) This is not to be confused with the mexican tortilla which is the flat round unleavened corn or wheat bread, typical of Mexico and Central America...
A tortilla in Spain is an omelette.
Here's the recipe:
TORTILLA ESPAÑOLA
6 eggs
2 large potatoes, peeled and diced small
1 onion, minced
1 small green pepper, mnced (Optional)
olive oil
salt
Heat the oil, fry the diced potatoes a few minutes, then add the onion and pepper and cook until the potatoes are tender and starting to brown. Remove from oil and reserve. Drain most of the oil off the pan, leaving just enough in the pan so that the omelette doesn't stick. (Don't throw the oil away, you can reuse it once to fry fish or chicken).
Beat the eggs until frothy. add the potato mixture, stirring until well mixed then return to frying pan. Stir the center a few seconds until it starts to solidify. Then allow to cook about 3 to 4 minutes, you will have to flip it once. The easiest way is to get a plate a little larger than the pan, cover the pan with it, then turn over. Now add a spoon of oil to the pan, and slide the turned omelette back into the pan. Allow to cook until completely solid (shake a few times to avoid sticking). It should come out looking like a one layer cake. Use a small or med. sized frying pan to avoid it spreading out too flat. (A good one should be about one to two inches thick.)
This is served in Spain as an appetiser or a main course... For an appetiser it is served either hot or cold, cut into small squares. Slice a baguette, place a square of omelette on top of each slice of bread and hold in place with a toothpick. Serve with a glass of spanish Rioja (red wine) and a side dish of olives.
As a main dish it is served hot usually with a mixed salad.

Answer 3

Jan's Cheese Stuffed Caperberries

A very easy way to enjoy delicious caperberries from Spain. This delicious appetizer is great with some manchego cheese and jamón. Try broiling or grilling the caperberries if you prefer a hot tapa. You can even add a little jamón or piquillo pepper to the cheese for an extra treat.

Ingredients:
1 jar of caperberries

Mahón or other soft cheese

Juice of 1 lemon

Sherry vinegar

Preparation:
Starting at the base of the stem on one side, use a sharp knife to slit open the caperberry around the circumference to the base of the stem on the other side, leaving the stem intact. With a very small spoon, carefully remove seeds and ribs. Form chilled Boursin cheese or other soft cheese into balls just to fit and insert, pressing shell of caperberry gently against cheese to hold. Sprinkle with a little vinegar. Season with salt and pepper to taste.

Recipe courtesy of Spain GourmeTour magazine.

Answer 4

I have the PERFECT recipe from my FAVORITE spanish restaurant (Jalapeno's in Annapolis, MD). It is a portobello mushroom, grilled on the grill with some olive oil to keep it from sticking. You could do this in a frying pan, too.
While the mushroom is cooking, put 1 cup of balsamic vinegar into a small pan and boil until it is about 1/4 cup.

Then all you have to do is put it together:
drizzle some vinegar on a plate.
Put the mushroom on top, cap up.
Crumble some blue cheese on top of that
Sprinke with some pine nuts
Drizzle more vinegar over the top

Answer 5

2 Cups Green olives
marinated with
2 cloves garlic, crushed
warmed in
12 cup good olive oil
a pinch of red pepper flakes
some lemon rind.
Add a bay leaf and a stick of cinnamon if you have it.

Before adding the olives to the oil, crack them by lightly hitting them with a skillet bottom so the flavor can penetrate. Let it cool. It's a tappa.

Or you could serve olive paste (tapenade) on toasted sliced bread.

Answer 6

Make cheese quesadillas. Cut them into small triangles. Put a layer of shredded cheddar cheese between two flour tortillas. Brush a little oil on each side of the tortilla and cook in a nonstick pan until the cheese is melted. You can make as many as you need.

Answer 7

too easy
its like tapas for dummies : )
Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator.
INGREDIENTS

For Black Olives:

1 lb brine-cured black olives, rinsed of brine
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
Olive oil
For Green Olives:
1 lb brine-cured green olives, rinsed of brine
4 cloves garlic, crushed
2 tablespoons dried oregano
2 thin orange or lemon zest strips
Olive oil
METHOD
Select either the black or green olives to prepare, or prepare both. Combine all the ingredients in a bowl, adding olive oil as needed to cover. Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.