While on a recent working vacation in Barcelona, Training Table came across a wonderful world of light bites, commonly known as tapas. Tapas vary widely. Tapas is the general name for an amazing variety of small, but innovative, dishes of food meant to be shared. Tapas, like appetizers and hors d’oeuvres, are small plates. However, they do not need to be fingers foods, and they are not served ahead of a meal. Instead, they are served as either standalone snacks or in enough quantity and variety to add up, despite being shared, to a total meal. They can vary widely and cover anything from a bowl of almonds or olives to a plate of grilled prawns (known as gambas al ajillo) or sardines. We enjoyed several (well, perhaps dozens…) of tempting shared dishes like these. As Barcelona is a port city, fresh seafood was all too easy to come by, and simply delicious. From grilled prawns to calamari to octopus. The sea gave us its’ bounty, served in the most delicious aromatic olive oil, delicate spices, and exotic seasonings… Healthy and tasty!
But, in Barcelona, a particular type of tapas, called pinchos, really stole the show (and my appetite!). The concept of pinchos originates from the Basque region of northwest Spain. Pinchos are small, bite-sized tapas – always served on top of thin slices of bread (more on that later), with a pic or skewer stuck through to hold everything together. The skewer also is how a restaurant determines your bill for pinchos meal. You simply keep your skewers, they count them, and you pay per skewer! Easy!
While vacationing and, of course indulging in loads of delicious items, the thought came up more than once… These shared tapas dishes and pinchos could make for some light, healthy and exotically enjoyable dining options! As noted above, pinchos are served on a small slice of bread. That bread slices are often toasted or grilled, but sometimes not. The toppings are artistically arranged on top and skewered. For anyone trying to cut carbs or avoid gluten, you could replace that bread slice with a small rice cake or a thin slice of grilled sweet potato.
The key to making pinchos light, healthy, and appealing will be the toppings. Some of the most delicious we experienced were topped with grilled or roasted veggies, shrimp, fish like sardines or wild white anchovies (not those horrible salty, furry things on pizza!), or thin slices of the fabulous Spanish “Tortilla De Patatas” (simple and onion omelet). That tortilla can also be served on its’ own as a sharable tapas dish. Imagine sitting down with friends and family to visually stunning platters of pinchos. Use your imagination and top them with any number of grilled veggies and shrimp, or smoked salmon, accompanied by small plates of shareable grilled seafood, protein-packed Spanish tortilla, and cool refreshing gazpacho!
What would an exotic evening of this delicious (and fun) way of eating look like? Well, start with a bowl of almonds drizzled with olive oil and paprika, and a dish of assorted olives. The seemingly endless varieties of olives we experienced in Barcelona were an adventure in itself! And olives are renowned for health benefits! Next serve a platter or two of assorted pinchos, like the Paprika Shrimp Pinchos and Grilled Artichoke Pinchos below. Then bring out the shareable plates of tapas like the Spanish Tortilla De Patatas, grilled veggies, toasted bread rubbed with tomato and garlic, a plate of sautéed shishito peppers. Get creative…That’s part of the experience! You can even try to flex your culinary muscles with ceviche, gambas al ajillo, or grilled octopus on a bed of pureed carrot or squash! With all these vegetable and seafood options, it’s easy to get your five servings of veggies needed in a day and keep up your lean protein macros. Drizzle all with extra virgin olive oil for some healthy fat. Exotic, nutritious, simple, and delicious… Enjoy this fun, light and social way of eating with your family and friends. You’ll be able to create delicious meals and great memories! Cheers!
Paprika Shrimp Pinchos
For each pincho, you’ll need a nice thin slice of toasted bread, such as a slice of baguette. Top each toast with a slice of roasted red bell pepper, or grilled eggplant (really any roasted or grilled vegetable that strikes your fancy). Then, top each with two or three small steamed or sautéed shrimp. Drizzle with good quality extra virgin olive oil, and sprinkle with good Spanish smoked paprika. Don’t forget to slip a skewer into each to hold them together!
Grilled Artichoke Pinchos
For each pincho, again you’ll need a thin slice of toasted bread, such as a slice of baguette. Toss canned or frozen (drained and dried) baby artichoke hearts in a grill pan and sauté unit they get some good grill marks. (You could substitute Trader Joes vacuum sealed grilled baby artichoke hearts here). Rub each toast with a bit of raw tomato. Add a grilled artichoke heart to each. Top with thinly sliced roasted vegies such as yellow bell peppers and add a beautiful wild white anchovy fillet over the top if you like. Drizzle with balsamic glaze, or good quality extra virgin olive oil, and sprinkle with good Spanish smoked paprika. Don’t forget the skewer!
Ceviche with Lime, Cilantro and Spanish Onion
Nothing gets easier than this…Slice a pound of extremely fresh white fish such as sea bass or halibut into thin strips or dice into ½ inch cubes. Place in a bowl with the juice of two limes and a tablespoon of water, ½ thinly sliced Spanish onion, and a quarter cup of roughly chopped cilantro leaves picked from the stems. Allow all to marinate together for 30 to 40 minutes, in the refrigerator. If you like heat, you could add some super-finely diced jalapeno peppers. Season with salt and pepper and serve with sweet potato chips.
Spanish Tortilla De Patatas
Thinly slice 3-4 Yukon Gold potatoes. Thinly slice half a yellow onion. Arrange the slices in a sauté pan with some Extra Virgin Olive Oil (EVOO). Cook for 5 minutes over medium heat. Add 2-3 tablespoons of water to the potato and onion mixture and cover for another 2-3 minutes. In a bowl, beat 4-5 eggs together with a dash or two (or three…!) of hot sauce, salt & pepper. Add the eggs to the potato/onion mixture. Top with your favorite grated cheese, and some paprika. Cover and cook over low/medium heat for 5 minutes (you can peek to check progress).
Gambas Al Ajillo (Shrimp)
For each pincho, you’ll need a thin slice of toasted bread, such as a slice of baguette. Top each toast with a slice of roasted red bell pepper, or grilled eggplant (really any roasted or grilled vegetable you enjoy). Top each with two or three small steamed or sautéed shrimp. Drizzle all with good quality extra virgin olive oil, and sprinkle with good Spanish smoked paprika. Skewer and enjoy!
