'tapas' on Serious Eats

How to Cook Spanish-Style Pimientos de Padrón

Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually put one in your mouth. It's part of what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette. Here's how to cook them. More

Spanish-Style Blistered Padrón Pepper (Pimientos de Padrón)

Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette. More

Piquillo Peppers Stuffed With Tuna and Allioli: Proof That Canned Foods Can Be Delicious

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together. More

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún)

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together. More

Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro

Ken Oringer's five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston's South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here's a look at how their paella, a large-format dish in several variations, is made. More

Small Space, Small Plates, Big Flavors at Peix, Bar de Mariscos

The Spanish menu created by Mexican chef-consultant Ignacio Carballido (Cafe El Portal and Casa Mezcal) at Peix Bar de Mariscos is simple to the extreme—most dishes are nothing more than pristine seafood, a bit of olive oil, and some good technique—but compelling. It's easy to respect a chef who has the sense to let the ingredients do most of the work for him, letting their own creativity ride in the passenger seat. More

The Vegetarian Option: La Mujer Gala, Bringing Tapas to Prospect Heights

In a case of rapid New York City restaurant turnover, the space that once was Aliseo Osteria Del Borgo, the Italian spot on Vanderbilt Avenue in Prospect Heights, is now La Mujer Gala, a tapas and small plates restaurant that leans more heavily on true, Spanish-style tapas than on the generic small (but typically expensive) plates offered all over town these days. Though a meal here has some pleasures, the menu needs some work. More

Bar Bites: Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

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