Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Heat half the oil in a large frying pan and fry the onion and garlic until they are
soft – this will take about 10 – 15 minutes. Remove the onion and garlic from
the pan and save on a plate.
Add the rest of the oil to the frying pan and heat the oil over a high heat. Once
the oil is hot add the chicken livers and keep the heat high to seal the livers and
stop any of the juices from escaping. Cook the livers for about 5 or 10 minutes
stirring often. Remove the livers and save on a plate.
Return the onion and garlic to the frying pan and sprinkle in the flour. Cook this
while stirring constantly. Add the sherry and continue stirring, add about 100ml
of water and the tomato puree and stir to mix this through. The texture of the
sauce should be quite thick but still a sauce. Some of these quantities can be
varied depending on how you like your sauces.
Return the livers to the frying pan, season well with salt and pepper and cook
for about 5 or 10 minutes.
You could serve this as a tapa with crusty bread or as a main course with boiled
potatoes.
For variations on this you could add a lot less flour or more water to have a
runnier sauce, you could miss out the tomato puree altogether or you could
miss out the flour and add more tomato. All of these options create lovely
dishes.

EASY RECIPE FOR Roasted RED PEPPER AND EGGPLANT SALAD
(Escalibada)
This delicious salad, Escalibada, is a Catalan dish and is one of the most
popular cold tapas.
Ingredients: 4 red peppers; 3 eggplants; 2 large tomatoes; 1 large onion; salt
and pepper; 4 medium-sized potatoes (optional); 6 spoonfuls of vinegar; 2
medium-sized glasses of olive oil
2 cloves of garlic; a pinch of cumin (optional).
Preparation: :
Heat the oven up to 180º. Wash and dry all the ingredients. Put the peppers,
eggplants, tomatoes and onions (all whole) in an oven dish or on the oven tray.
Put them in the oven. Wrap the potatoes up in foil and put them in the oven too.
Leave for approximately one and a half hours to roast. Turn them over once.
When they are roasted, take the vegetables out and peel all of them (except the
potatoes). Some people find it easier to peel red peppers by hand. It is
important to peel them as soon as they are taken out of the oven - if they are
left too long to cool, the skin may cling onto the peppers. Cut the tops off the
eggplants and red peppers.
15