Tapas in the Spanish Way for a Summer Afternoon

For all the dog days of summer, there are also the gems – brilliant, balmy, seemingly-endless days filled with affectionate, caressing breezes. There is no clock ticking, no next appointment. The sun seems to shine forever, the family is gathered around the table after a long while, and the only real decision to be made is whether to refill the wine glass… again. A day perfect for a summer feast, made of simple ingredients – perfect for tapas in the Spanish way.

Briny marinated olives (Verdeho de Aceitunas) and sauteed Marcona almonds (Almendras Fritas) pair up with a fine, venerable Rioja …

Tomato-rubbed bread (Pan con Tomate) from Catalonia is topped with savory Serrano ham, Spanish anchovies and Manchego cheese …

White bean salad (Ensalada de Judias Blancas) is a colorful marinade of tiny bites …

Chilled white garlic soup (Ajo Blanco), the forerunner of gazpacho, is a cold, frothy puree of garlic cloves, almonds and breadcrumbs …

Peppery Spanish Blue Cheese is spiked with a touch of brandy …

Cod salad with tomato and onion (Esqueixada) is fresh with the flavors of the sea …

The classic tapas dish, Garlic Shrimp (Gambas al Ajillo) is spicy and pungent, the garlic cloves the consistency of butter …

Finishing with a classic, silky crème caramel …

We eat until we are truly content. At long last, the sun goes down, the evening fireflies emerge and we can begin to dream about the next summer feast.

©2008 T.W. Barritt All Rights Reserved