Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Rinse the leeks in cold water and dry them before cutting into 7cm lengths
Prepare the vinaigrette by mixing 3 tbsp of white wine vinegar, 1 tsp mustard
and the olive oil - season with salt and pepper
Chop the shallots finely and add them to the vinaigrette mixing all ingredients
well
Arrange the pieces of leek in a serving dish and pour the vinaigrette over them
Leave in the fridge for 1 hour before serving.
Serrano Ham Stuffed Mushrooms
Ingredients: 3 slices of thick (around 3mm) serrano ham (diced); 1 generous
splash of extra-virgin olive oil; 3 cloves of garlic (minced); parsley (minced); 12
to 14 medium white mushrooms.
Preparation:
Mix together the ham, parsley, garlic and olive oil.
Remove stalks from mushrooms.
Fill mushroom cap with the ingredients.
Place on a baking tray and cook on a high heat in the oven for 15 – 20 minutes.

Mushrooms fried in garlic and oil (al ajillo)
Ingredients: 1/4 cup (2 fl. oz) olive oil; 4 cups (8 oz) mushrooms, wiped clean
and quartered; 6 cloves garlic, minced; 3 tbsp dry sherry; 2 tbsp lemon juice;
1/2 teaspoon dried red chili, seeded and crumbled (optional); 1/4 teaspoon
Spanish paprika (optional); salt and pepper, to taste; 2 tbsp chopped parsley.
Preparation:
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2
minutes, stirring constantly. Lower the heat to medium and add the garlic,
sherry, lemon juice, dried chili, paprika, and salt and pepper. Cook for about 5
minutes or until the garlic and mushrooms have softened. Remove from the
heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Rice-Stuffed Peppers
Ingredients: 1 lb 2 oz short-grained Spanish Rice, such as "Bomba" or
"Calasparra" type; 2-3 tbsp olive oil; 4 large red peppers; 1 small red pepper,
chopped; 1/2 onion, chopped; 1/2 tomato, skinned and chopped; 5 oz minced
chopped pork; saffron; chopped fresh parsley; salt.

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