Spanish-Inspired Tapas | Flavor Makers Series | McCormick
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Recipes in this Video
4 recipes
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free
Sangria, a traditional Spanish drink, has roots in the Iberian Peninsula and is often enjoyed during warm weather and festive gatherings. This mocktail version captures the essence of sangria without the alcohol, making it perfect for all ages and occasions. Today, variations abound globally, allowing for endless creativity with flavors and ingredients.
Ingredients
- ●sparkling water
- ●orange juice
- ●apple juice
- ●lemon juice
- ●mixed berries
- ●sliced oranges
- ●sliced lemons
- ●sliced limes
- ●fresh mint
- ●sugar
- ●ice
Instructions
- 1Combine orange juice, apple juice, and lemon juice in a large pitcher.
- 2Add sugar and stir until dissolved.
- 3Mix in the sliced fruits and berries.
- 4Pour in the sparkling water and gently stir to combine.
- 5Fill glasses with ice and pour the sangria mixture over the ice.
- 6Garnish with fresh mint leaves before serving.
Ingredient Alternatives
sparkling water
Healthier: club soda
Cheaper: tap water + carbonation
Club soda offers similar fizz with fewer minerals.
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides sweetness with a unique flavor.
Techniques
mixing
Equipment
pitcherglassesstirring spoon
Also Known As
Sangria Sin AlcoholNon-Alcoholic Sangria
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups mixed olives (green and black)
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1 tsp red pepper flakes
- ●1 tsp dried oregano
- ●1 tsp lemon zest
- ●1 tbsp fresh lemon juice
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a medium bowl, combine the mixed olives, olive oil, minced garlic, red pepper flakes, dried oregano, lemon zest, lemon juice, and black pepper.
- 2Toss the ingredients together until the olives are well coated with the marinade.
- 3Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- 4Before serving, stir in the chopped fresh parsley for added freshness.
- 5Serve the marinated olives in a small bowl as an appetizer or snack.
Equipment
medium bowlplastic wrap or lid
🌶️🌶️🌶️Low
vegetariandairy-freegluten-freenut-freesoy-freeplant-based
This dip is inspired by the vibrant flavors of Spanish cuisine, utilizing roasted vegetables to create a flavorful and healthy appetizer.
Ingredients
- ●2 cups mixed bell peppers, chopped
- ●1 cup zucchini, chopped
- ●1 cup eggplant, chopped
- ●1/2 cup red onion, chopped
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1/2 cup feta cheese, crumbled (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the chopped bell peppers, zucchini, eggplant, red onion, and minced garlic.
- 3Drizzle the olive oil over the vegetables and sprinkle with smoked paprika, salt, and black pepper. Toss to coat evenly.
- 4Spread the vegetable mixture on a baking sheet in a single layer.
- 5Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- 6Remove from the oven and let cool slightly.
- 7Transfer the roasted vegetables to a food processor and pulse until coarsely blended.
- 8Stir in the chopped parsley and feta cheese, if using.
- 9Serve warm or at room temperature with pita chips or crusty bread.
Equipment
baking sheetlarge bowlfood processor
Ingredients
- ●1 lb chorizo sausage
- ●1 cup sun-dried tomatoes, chopped
- ●1 cup apple cider
- ●2 tbsp olive oil
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the chorizo sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.
- 5Mix in the chopped sun-dried tomatoes and smoked paprika, stirring well to combine.
- 6Pour in the apple cider and bring the mixture to a simmer.
- 7Reduce heat and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 8Season with black pepper and salt to taste.
- 9Remove from heat and stir in the chopped parsley before serving.
Equipment
large skilletspoonknifecutting board
🌶️🌶️🌶️Low
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