Supreme Tapas Party Basket
Crisp Spiced potatoes
Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.
Sangria is the traditional summer drink of Andalucia. Red wine is mixed with fruit, soda and brandy - sort of a citrus wine spritzer. It is an informal and refreshing way to enjoy good company and friends.
This combo includes a bottle of pre-mixed Sangria and a hand-made Sangria pitcher for serving. The pinched spout of the pitcher keeps ice and fruit from pouring out. The bottle of Sangria contains red wine and natural citrus for a great base for sangria. This is a good head-start for your own creative urge.
Use the recipe below, or serve the Reál Sangría chilled right from the bottle. Alcohol 7%-10%.
Another incarnation of our classic tapa combo. First, imported Jamón Serrano: cured mountain ham sliced paper thin by hand and individually leaved for your easy use. The zip-lock envelope keeps it fresh for more than one occasion.
As is often the case at all tapas bars, the slices of jamón are paired with artisan sheep's milk cheese from La Mancha -- home of Don Quijote.
Our Villajos semi-cured Manchego is truly an artisan raw sheep's milk cheese. Since 1996, three brothers have fashioned this unique Manchego. Despite its short existence, Villajos "curado" earned First Prize in 2002 and one Accésit in 2003 at the Gran Selección de Castilla La Mancha contest. In fact, it won the prize for the best Manchego in La Mancha.