Are there many things in life better than having a variety of little snackies to munch on while you get to hang out with some friends and chat?
No big dinner, just great conversation and exquisite little bites.
I haven’t been to Spain in a scarily long time but I remember hanging out with school chums late at night with platters of goodies and lots of cheap (but lovely) sherry.
Our weather right now is as far from those memories as you can get but this recipe warmed us up and in almost no time at all.
Spain is famous for melt-in-your-mouth ham and in homage I’ve picked its cousin-bacon for my dish.
Don’t get freaked out by the next ingredient-calimari. This is the fancy name for squid. “EEEK!” you say, “There’s no way I’m playing with squid”. Trust me. This is the most delicious ingredient that you’ve never used and this recipe is simple enough that it is in the ‘never fail’ category.
I started by rinsing off my calimari-just under cold water.
I’d like to give you a romantic story of my going to my local fish monger and them having JUST pulled the calimari from the ocean that morning but the reality is…I picked up my calimari from my local grocery story from the frozen fish section (right next to the shrimp). It’s easy to find, incredibly inexpensive and we can have it anytime instead of just a special occasion.
I also rounded up the tastes that I wanted to showcase; sherry, herbes de provence, parsley, pinch sugar, smoked paprika and garlic. I mixed these ingredients together and put half to the side for a dipping sauce.
The trick to this dish is to marinate your calimari for only 10-15 minutes. Any longer and you’ll start to cook your fish and it’ll end-up tasting rubbery.
Slice the squid into 2 1/2 inch thick rings and leave the tentacles whole.
A little word to the wise. A lot of folk don’t like the look of the tentacles and will leave them on the plate. This is fantastic because they are really the best part and you will then be able to keep all of them for yourself.
Do the same with the tentacles (tucking in the dangly bits)
Bake at 400 degrees until the bacon is JUST crisping (10 minutes at the VERY most). Want to be more hands on? Fry these little babies up on the top of the stove.
What to serve them with? A nice glass of light (not sweet) sherry and the other half of the marinade.
- 1 pound of bacon
- 10 calamari and tentacles (8 inches long)
- Marinade and dipping sauce:
- ¾ cups sherry
- 1 T chopped parsley
- pinch sugar
- 1 teaspoon paprika (smoked)
- ½ teaspoon herbes de provence
- two large garlic cloves (minced)
- Mix marinade ingredients together and set half aside. Marinate calamari in sherry mixture for 10-15 minutes. Slice calamari into 2½ inch rings. Chop bacon in half. Tuck bacon slice into calamari round and roll. Place on parchment or silicone line baking sheet and bake at 400 degrees until bacon is just starting to crisp (10 minutes).
- Serve with more dry sherry and the rest of the marinade.
Here’s what’s on the Table:
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Krab filled Avocado Tapas from Hot Momma’s Kitchen Chaos
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Feel free to word this however you like–> And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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