Miriam Garcia decides to change her mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make tapas.
By Miriam Garcia
I am starting a new series of articles on the most popular type of dish or at least the best known type of Spain gastronomy: tapas. I already have some tapas recipes in my blog, but never before thought about making a real series out of this type of dish. The trouble with tapas is that they’re so familiar to Spaniards that we don’t really get the hype about them. It’s not that they’re not delicious. It’s not that an array of colorful tapas is not perfect for entertaining either small or large parties. It’s just that we take tapas for granted.
Therefore I intend to change my mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make tapas. And what is a tapa? Well, you all know it is essentially a small appetizer that’s always served alongside drinks in Spanish bars and restaurants. Even though today a tapa can be made out of literally anything, with for example stews or soups served in tapa-sized portions, I prefer the very traditional choices, small bites that have been around for many years already. So let’s start with the first element I’ve chosen for this series, a real tapa classic: patatas con alioli, meaning potatoes with alioli sauce. Now that the barbecue season is starting all over the northern hemisphere, you’ll find this potato-salad-like appetizer to be a great addition to any respectable barbecue party. This tapa can be made in advance and kept in the fridge.
Patatas con alioli is a kind of potato salad dressed with a strong garlic sauce. Alioli is made up of the Catalonian words all-i-oli, which literally translate into garlic-and-oil. Different variations of this sauce are typical throughout the Mediterranean coast of Spain (and it can also be found in France and Italy), where it is prepared by thoroughly mashing garlic cloves in a mortar to release their juices, to which a steady thin stream of olive oil is added until an emulsion is formed that looks whiter and somehow more translucent than classic mayonnaise. Because genuine alioli is not garlic mayonnaise. Although garlic mayonnaise can be used too for this potato tapa. And in fact it is used most often than not; I’m going to use it here because emulsifying the oil with the only aid of the garlic juices is a tricky matter. Believe me, I’ve tried it. It can take you more than one whole hour to add all the oil needed, drop after drop, till you get a reasonable amount of alioli. And spoiling the emulsion during the making process is the easiest thing to do.
Serve on a warm day with a very cold beer, fino or even better… with a chilled sangría. Salud!
Try another great Spanish recipe – Padron Peppers – here.
Born in Madrid, Spain, Miriam lives in a small town North-West of Madrid with her family. Passionate foodie and amateur photographer, her liking for cooking originates mostly from her mother and her paternal grandmother. Miriam is the creator of the awarded Spanish food blog The Winter Guest.