With this wonderful weather you start to eat differently, it seems as if you are in the mood for different things and flavors. The BBQ is of course delicious, but would you like to eat it every weekend? You can make some other summer treats such as tapas and drink sangria, which is something other than wine. In this blog I would like to share my favorite recipes and my tip for the tapas restaurant in Ibiza El Zaguan.
- tapas, where does it come from?
- original Pimientos de padrón recipe
- sangria my favorite recipe
- watermelon salad to eat your fingers
- El Zaguan the tapas restaurant in Ibiza
Tapas, where does it come from?
Make a plate full of small snacks and we call it tapas. The word 'tapa' (plural 'tapas') is derived from the Spanish verb 'tapar', which means to cover or cover. If you translate 'tapa' literally it means 'lid'. And that is probably where the habit of covering your drink with a piece of bread and/or a slice of ham comes from so that flies don't get into your glass. Traditionally, Spanish tapa consisted of a piece of ham or chorizo or other meat, sometimes a piece of cheese. If you now have Tapas in Spain, the choice is very large, the patatas brava (diced potatoes in tomato sauce, of course the first Iberico ham, Carne con Tomato (meatballs in tomato sauce) and one of my favorites. 
Original Pimientos de Padrón recipe
Pimientos de padrón, green peppers in oil and sea salt from the oven.
If you can find them in the Netherlands, the preparation is very simple.
Ingredients
- 400 Padrón peppers small green peppers
- 2 large cloves of garlic
- 5 tbsp olive oil
- coarse sea salt
Preparation
Peel the garlic cloves and cut them into four wedges. Take a pan and place on high heat. Pour in the olive oil and let it heat up. Wash the peppers with water and dry them well. Briefly fry the garlic segments in the warmed olive oil. Immediately add the peppers. Let them cook for about 30 seconds, almost frying, before turning them over. Fry all around and pierce the peppers with a knife to remove the air. They are ready when you see some 'brown' spots. Remove them from the pan without taking the oil with them and place them in a bowl with some kitchen paper. You don't want to taste too much oil, so now add sea salt and stir briefly. Serve in a nice bowl and you're done
Sangria, my favorite recipe
And with tapas you drink beer, but preferably sangria! I love it, so much that I have tried every recipe I could find over the years. With and without cava, red or white, different types of fruit and yes, even recipes without alcohol. Sangria is for a Spaniard and how the recipes are created. You cannot order sangria by the glass in Spain, but that is not the intention. You order it by the carafe and share it with everyone you sit with on the terrace, beach or while eating at the table. But of course also delicious at home, and then in large quantities. Everyone in Spain has their own recipe and it tastes different everywhere. Other wine, cava, fruit or secret ingredients. Yes, yes, I have that in my recipe too.
This is my favorite sangria recipe
- one bottle (approx. 75cl) of red wine
- 250 ml cava
- the juice of 1 orange, but a lime is also allowed
- you mix with coarsely chopped oranges, mango, melon,
- blueberries
- ice cubes in it and my secret ingredient: 2 stevia sweeteners ☺
TIP : Make the sangria an hour or 2 in advance so that the fruit absorbs the sangria.
Would you like to receive more sangria recipes, even without alcohol? Over the years I have collected many. Then register with HanneHaves and receive the e-book: My most delicious Sangria recipes .
Watermelon salad that you can eat with your fingers
Watermelon, you can wake me up for it. Just bite straight into a slice and let the juice drip down your cheeks. During my travels through Asia, the 'non sweetened watermelon juice' was my favorite drink. But this watermelon salad is really to die for, the sweet of the watermelon, the salty of the olives and fresh of the mint, so delicious! And then you almost have the recipe:
- Cut watermelon into large pieces and place in a large salad bowl
- Chop fresh mint finely and save a few leaves for decoration
- feta cheese, cubes or a large piece of crumble
- Cut black olives into small slices, whole is also allowed
During dinners with friends I make 2 large containers because they are hard to carry and use up quickly.
El Zaguan the tapas restaurant in Ibiza
Have you ever been to Ibiza? Then you have to go to the most authentic and tastiest tapas restaurant El Zaguan in Ibiza town. Time seems to have stood still here. Reservations are not possible so you have to wait patiently. But it's more than worth it. At the bar or at small tables with stools. Order cerveza (beer) or the red house wine, it is divine. There are display cases on the bar with cold tapas that you can grab. And waiters are constantly walking around with hot tapas, one even tastier than the other. Often served on baguettes. Tip, don't eat them all, nor is that the intention, they are a kind of plates of snacks. Every tapas contains a skewer, which you keep because that determines the bill. Enjoy your meal, you won't regret it.
Even more delicious recipes
You can find more tapas dishes on the Leuke Recepten website where you will find easy recipes to make yourself. Wonderful for a summer drinks evening.
Author - Hanneke van Doorn
Hanneke is the creator of the brand's Happy Hippie jewelry HanneHaves . She has been making jewelry from her own studio for over 6 years, cheerful happy jewelry with a 'touch of Boho'. Unique jewelry of which only one piece is made. She loves color and especially turquoise, the sun, watermelon and shrimp, Ibiza of course and positive people.
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