Sunday Supper is getting the party started this week with tapas recipes. Delicious bites or snacks that are made especially for eating with drinks. And since, as I mentioned in my #CocktailDay post, this is my birthday week, I'm going to pretend that they are all for my own virtual party. Yay! Such fun!
When we were living in Paris, we took advantage of charter flights to head south and get away from the cold, damp winters that extended way too long into months we felt should have been quite rightfully spring. I’ve already written about Portugal here but one of our other favorite holidays was to the island of Majorca. To date this is our only venture into Spanish territory but I remember it so fondly, with its fresh seafood, white sandy beaches and clear, aquamarine waters that I knew immediately what I wanted to cook when the tapas theme was announced for Sunday Supper. Majorcan traditional cooking uses mostly seafood and pork, so a dish of bacon and squid, with some garlic and chilies was perfect! I don’t mean to imply that this dish is authentic in any way or that I remember eating it there. I do want to say that it brought me back, in a way that only the clean smell of the sea in seafood and a good imagination can. I can almost feel the sand between my toes.
|That little blondie is our elder daughter - Majorca, 1994|
4 oz or 115g smoked slab bacon
4 cloves garlic, finely chopped
1 or 2 small red hot chilies
1 lb or 450g whole fresh squid (I prefer baby squid, if I can get them.) Or about 9 oz or 260g already cleaned and sliced squid rings.
Sea salt flakes
Small handful fresh parsley leaves
2 sprigs fresh thyme, leaves picked off
1/4 large lemon
Slice your garlic thinly and split the red chilies in half lengthwise. Chop your parsley and fresh thyme. Set aside.
Chop your bacon into the small, slim chunks the French like to call lardons.
For those of you using squid rings, you can skip this next part. Move ahead to where we are making sure the bacon is golden and crispy.
To clean the squid, first grab hold of the part that has the tentacles and pull it out of the tube-y bit. (I tried to find the technical terms for you but I didn’t think they’d be helpful after all. Who would have known what the mantle is? Yeah, me either.)
You can discard the leggy body bits from the squid but I happen to like the look of the little tentacles once they are cooked. If you agree, cut that part off just below the eyes and discard the part with the eyes. The ink sac is in that part. If you happen to pierce it, just wash everything off with water and put to dry on a paper towel. The squid ink is harmless.
Run your finger around inside of the tube-y bit until you find the hard thing that feels and looks like plastic. Pull it out. It should be almost as long as your squid tube so if it breaks off short, fish around and get the rest of it out and discard.
|See, that thing. Take it out and throw it away.|
Go check on the bacon. It should be starting to render the fat and fry gently. Give it a stir.
If you do decide to keep the leggy bit, turn it over and pinch out the hard bit with the black spot in the center and discard it.
Go check on the bacon. Give it another stir and make sure it isn’t burning.
Now peel off all the colored stuff from the outside of the squid tubes. You can use your hands but the easiest way is to rub it off with dry paper towels and then discard them. Rinse your squid in clean water and put it on paper towels to dry.
Your squid is clean! Slice it into wide rings.
Direct your attention to the bacon and turn the heat up a little if it’s not golden and crispy yet.
When it is golden and crispy, add in the garlic and chilies.
Now is the time to sprinkle with sea salt and then the parsley and thyme. Give the whole thing a good stir.
Add in another generous drizzle of olive oil. Flavored olive oil is the best for dipping bread in so don’t be shy!
Squeeze in the juice of your lemon, give the dish one more good stir, and serve with slices of a fresh crusty loaf of French baguette.
Join our Sunday Supper host, Conni from The Foodie Army Wife and travel with us to Spain or some other sunny clime for a festival of tapas.
- Agave Truffles from Killer Bunnies, Inc
- Artichoke Heart and Manchego Spread from The Wimpy Vegetarian
- Bacon Wrapped Calamari from Jane’s Adventures in Dinner
- Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
- Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
- Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
- Bruschetta Topping from What Smells So Good?
- Caramelized Onion & Gruyere Bites from The Foodie Army Wife
- Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
- Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
- Chorizo Manchego Toast Tapas from Family Foodie
- Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
- Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
- Croquetas de Pollo from Cookin’ Mimi
- Gambas al Ajillo from Manu’s Menu
- Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
- Giardiniera Salad from Peanut Butter and Peppers
- Goan Beef Croquettes from Masala Herb
- Herb and Citrus Marinated Olives from Magnolia Days
- Herb Roasted Almonds from Curious Cuisiniere
- Krab filled Avocado Tapas from Hot Momma’s Kitchen Chaos
- Low-Carb Salmon Croquettes from Yours And Mine Are Ours
- Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
- Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
- Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
- Patatas Bravas from Supper for a Steal
- Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
- Pocky Cake Pops from NinjaBaking.com
- Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
- Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
- Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
- Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
- Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
- Shrimp and Chorizo Tapas from The Texan New Yorker
- Smoky Paprika Peppers from Small Wallet, Big Appetite
- Squid with Garlic Chili Olive Oil from Food Lust People Love
- Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
- Tomato Bread from girlichef
- Tortilla Española from The Not So Cheesy Kitchen
- Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
- Tortillita de Camarones from Cindy’s Recipes and Writings
When you are eating tapas, you need a glass of wine: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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And for those of you who scrolled all the way to the bottom, I reward you with two more Majorca holiday photos. :) Thanks for stopping by!