Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top.
Easy Way Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo.
More Tapa Recipes
One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chopped thyme
1 small shallot, minced
1 garlic clove, minced
2 tablespoons coarsely chopped flat-leaf parsley
Pinch of crushed red pepper
Salt and freshly ground pepper
1/2 cup prepared hummus
4 pocketless pita breads
1/2 cup thinly sliced chorizo (2 ounces)
1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
1/4 pound Manchego cheese, shredded (1 cup)
How to Make It
Preheat the oven to 500° and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.
Spicy, medium-bodied Tempranillo.
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