Last week I began my journey to explore tapas. I started with a hilarious adventure in making chorizo al vino, then the much more successful recipe, Galician Scallops. This week I wanted to make boquerones but it requires fresh anchovies, and I just don’t have access to any at the moment. Instead I stumbled across […]
Read moreThe first of many Tapas I plan to explore, chorizo al vino is a decidedly easy recipe. …. once you have the right kind of Chorizo!!!!!! Spanish chorizo is an aged pork sausage. It is usually cured in the traditional casing of intestines. It can be sliced and eaten raw, cooked, or added to […]
Read moreThese tapas are beautiful and really quite easy to make. And they come out looking so fancy! If you don’t have the shells from your scallops, that is okay. You can always just bake them in a ramekin. You can also easily use any other large shells you may have around for decorative purposes, just […]
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