THREE SEASONAL AUTUMN TAPAS RECIPES

One of the best ways you can eat sustainability is to maximise eating seasonal produce, and Spanish tapas are no different. Autumn is typically known as the season of harvest, when flavour palettes go from light and summery to hearty and earthy, moving towards meat and root vegetables. With that in mind here are three in season regional tapas recipes to try out this autumn.

Andalusia: Artichokes with Jamón

With artichokes being in season in autumn, there’s no better time to try this Andalusian dish which combines sautéed artichoke hearts and crispy jamón, providing the perfect balance between earthy and salty.

Ingredients (serves 4 as a tapa):

• 8 fresh artichokes (or 1 can of artichoke hearts for a quicker version)
• 100g jamón ibérico, finely diced
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, finely chopped
• 1 small onion, finely chopped
• Juice of 1 lemon (for prepping the artichokes)
• ½ cup white wine (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Fresh Artichokes:

-            If using fresh artichokes, begin by removing the tough outer leaves, trimming the top, and peeling the stems.

-            Cut each artichoke in half and remove the hairs with a spoon.

2. Cook the Artichokes:

-            Bring a pot of salted water to a boil and cook the artichokes for about 15-20 minutes, until they are tender but still hold their shape. Drain and set aside.

-            If using canned artichokes, skip this step and simply drain them.

3. Sauté the Onions and Garlic:

-            In a large pan, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking for 5 minutes until softened.

4. Add the Jamón:

-            Add the diced jamón ibérico to the pan and cook for a few minutes until it starts to crisp up slightly.

5. Add the Artichokes:

-            Add the drained artichokes to the pan with the jamón. Sauté gently, coating the artichokes with the oil

6. Season, garnish and serve:

-            Season with a little salt and freshly ground black pepper.

-            Transfer the artichokes and jamón to a serving plate and garnish with freshly chopped parsley.

-            Serve warm with crusty bread on the side.

La Rioja: Patatas a la Riojana

Focused on the potato, an in-season vegetable in autumn, this rustic tapa combines them with chorizo, garlic and paprika to make the perfect warming dish for autumn. It is also known as the tapa of choice during the grape harvest in La Rioja.

Ingredients:

• 1 kg potatoes
• 2 chorizo sausages, cut into thick slices
• 1 large onion, finely chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1-2 bay leaves
• 1 tablespoon sweet paprika
• 1 teaspoon spicy paprika (pimentón picante) (optional, for a spicier kick)
• 4 cups water
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped to garnish

Instructions

1.      Prepare the Potatoes:

Peel the potatoes and cut them into large chunks.

2.      Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, green pepper, and minced garlic. Sauté until the vegetables soften and become translucent, about 5-7 minutes.

3.      Cook the Chorizo:

Add the sliced chorizo to the pot and cook for another 5 minutes, stirring occasionally to prevent burning.

4.      Add the Paprika:

Stir in both the sweet and spicy paprika, coating the chorizo and vegetables for 1 minute.

5.      Add Potatoes and Bay Leaves:

Add the potato chunks and bay leaves to the pot, stirring to combine the ingredients well.

6.      Pour in Water/Broth:

Pour in enough water to just cover the potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

7.      Cook the Stew:

Simmer the stew uncovered for about 25-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

8.      Season and serve:

Taste the stew and add salt and pepper as needed.

Remove from heat and let the stew sit for a few minutes before serving. You can garnish with chopped parsley for a fresh touch.

Canary Islands: Roasted Pumpkin with Mojo Verde

With pumpkin being the vegetable most commonly associated with autumn, this recipe from the Canary Islands is the perfect dish as the nights draw in. This dish combines roasted pumpkin with a mojo verde sauce, made from coriander.

Ingredients:

For the Roasted Pumpkin:

• 1 medium-sized pumpkin
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Mojo Verde:

• 1 bunch of fresh coriander
• 1/2 bunch of fresh parsley
• 1-2 garlic cloves
• 1 small green chili
• 1 teaspoon ground cumin
• 1 teaspoon red wine vinegar
• 2 tablespoons fresh lime or lemon juice
• 5 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Pumpkin:

-            Preheat the oven to 200°C.

-            Peel the pumpkin, cut it in half, and remove the seeds. Chop the pumpkin into bite-sized cubes and then toss the pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

-            Place the pumpkins on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes until the pumpkin is soft and slightly caramelized.

2.       Make the Mojo Verde:

-            While the pumpkin is roasting, make the mojo verde sauce. In a blender, combine the coriander, parsley, garlic, green chili, cumin, vinegar, lime juice, and olive oil.

-            Blend until you get a smooth sauce. Season with salt and pepper to taste.

3.       Assemble the Dish:

-            Once the pumpkin is roasted, transfer it to a plate.

-            Drizzle the pumpkin generously with the mojo verde sauce.

-            Garnish with fresh coriander or parsley.