Do you want to surprise with Michelin star tapas recipes? You are in the right place!
They have been created by renowned chefs from around the world, with techniques and combinations of flavors that fascinate those who try them.
Cheer up to become an award-winning chef for a day preparing these ingenious tapas recipes.
Michelin star tapas
Michelin stars are not limited to entrees and desserts, the tapas also deserve them!
They are an important part of the restaurant service, so they require the same care in their preparation as any other.
Being the mouthful of experience, will determine part of the opinion that diners have about the service.
Michelin star tapas recipes
Now that you know what Michelin star tapas consist of, we will leave you some recipes that you can put into practice.
Take a look at these incredible tapas options that you can prepare for any special occasion.
Green asparagus gazpacho
The green asparagus gazpacho is a light, fresh and nutritious tapa.
This Chef’s Recipe Jean Francois Rouquette It will not take more than half an hour and will be acclaimed by your guests.
Its ingredients are:
- 500 grams of green asparagus
- Four slices of sliced bread
- extra virgin olive oil
- Half a handful of fresh tarragon
- peeled fresh almonds
- Salt to taste
Chop the asparagus into small pieces and cook them in a pot with water, along with the half handful of tarragon.
Cook until the water begins to boil. Remove the tarragon from the pot and scoop out the asparagus pieces with a strainer.
Put the asparagus in a bowl of ice water to stop the cooking and keep their color.
Crush the asparagus with the help of your blender or food processor, adding a splash of extra virgin olive oil and 5 centiliters of cooking water.
Once the mixture is ready, reserve in the refrigerator to chill.
Serve your gazpacho in a deep plate. Decorate with circles of toasted bread, chopped almonds and some tarragon leaves.
Inverted Iberian ham croquette
Who does not enjoy a delicious and traditional Iberian ham croquette?
The chef Javier Estevez took this tapa recipe as inspiration and turned it into a dish worthy of Michelin stars.
Instead of being the classic fried croquette, developed a gourmet version to eat with a spoon.
Its ingredients are:
- 100 grams of Iberian ham cut into cubes
- 90 grams of butter
- 50 grams of toasted panko
- 90 grams of flour
- 100 grams of onion in brunoise
- a liter of milk
- chopped chives
- Nutmeg
- Salt and pepper
Take a saucepan and place it over medium heat. Melt butter and add the flour to form a paste.
Pour in the milk and stir constantly to make a lump-free bechamel. Season to taste with salt, pepper and nutmeg. Mix the ingredients and reserve.
Take a frying pan, add a little extra virgin olive oil and fry the Iberian ham tacos with the onion.
For the plating, cut the chives into thin slices and look for deep plates.
Serve the ham sauce at the base of the plate, cover with the bechamel cream and top with a layer of toasted panko. Decorate with the chopped chives and ready to eat.
potato bread
Potato bread is the perfect tapa for any occasion, since you can eat it as a snack or spread with some cheese or butter.
This Chef’s Recipe Paul Airaudo You will love it and you will not be able to stop preparing it to surprise your guests.
The ingredients you need for this bread are:
- 550 grams of potatoes to cook
- 450 grams of bread flour
- 16 grams of fresh yeast
- extra virgin olive oil
- 350 grams of fresh cream
- 42 grams of melted butter
- 30 grams of salt
Peel the potatoes and cook them in a pot with water over high heat. Remove them from cooking when they are soft.
Serve the potatoes in a large bowl, season them and begin to mash them until they form a puree. Add the fresh cream and yeast.
Mix until the ingredients are integrated and add the flour. Mix with your hands to form a consistent dough.
Cover the bowl of dough with a kitchen cloth and let it rest for two hours, in order to increase its volume.
Cover the work table with flour and Knead the dough to make it manageable. Cut eight or ten balls of dough and flatten them. Place them on a tray and let them rest for 20 minutes.
While waiting, preheat the oven to 230°C.
Grab a frying pan heat it over medium heat and add a little olive oil. Cook both sides of each loaf until golden brown.
After cooking, place the loaves on a tray and give the final touch by baking them for 10 minutes -five minutes on each side- before eating.
pork dumplings
Pork dumplings are an idea funny cover perfect for any occasion.
On this occasion, the chef Vicky Lau presents a simple version of this recipe, to prepare at any time.
The ingredients you need for this recipe are:
- 380 grams of flour
- 190 centiliters of water for the dough
- 300 grams of minced pork
- 35 grams of chopped chives
- 11 grams of soy sauce
- 150 milliliters of water
- 300 grams of chopped bacon
- 35 grams of minced ginger
- 9 grams of oyster sauce
- 12 grams of sugar
- Sesame oil
- Salt and pepper
Take a bowl and mix the flour with the 190 centiliters of water. Knead until you get a consistent dough and a bit sticky.
Reserve the dough in the fridge for an hour and then let it rest for an additional hour at room temperature.
Separate balls from dough of five grams and flatten them. Shape them into circles and make sure they are one millimeter thick.
Place them on a tray and reserve, while you prepare the filling.
Mix sugar, salt, oyster sauce, sesame oil, pepper and soy sauce in a bowl. Add the spring onion and ginger to finish the marinade.
Take another bowl and mix the pork with the bacon. Gradually pour in the marinade you prepared and knead to distribute the mixture.
Spoon a little meat mixture into the center of the dough circles and close them with the help of a fork.
Cook the dumplings in a pot of hot water for two minutes, or in a steamer for 15 to 20 minutes.
Chicken hearts bathed in yogurt sauce with herb sprouts
a cover that conquer the heart of any diner They are the ones with chicken hearts bathed in a yogurt sauce with herb sprouts.
This recipe is one of the chef’s classics Paul Casagranderecognized for its Michelin stars and the exquisite dishes it prepares.
The ingredients you need are:
- lettuce hearts
- Onion
- Chicken breast
- Green herb sprouts and sprouts
- a file
- plain yogurt
- Salt and pepper
Take the lettuce hearts and wash them. Once clean, remove their hearts and reserve.
Take the onion and cut it into julienne strips. Add the pieces in a bowl along with the sprouts and sprouts of herbs, yogurt natural, juice and lime zest.
Mix the ingredients until get a sauce and season to taste.
Cook the chicken breast in a pan with a little extra virgin olive oil. Make sure it’s on medium heat so it has a nice golden color.
After cooking, cut the chicken breast into thin strips.
Place a flat plate on the work table and place the bud hearts. She adds the chicken strips over the hearts and tops with the yogurt sauce.
Decorate with leaves of the herbs of your choice and they will be ready to eat.
Gold plated red prawn bonbon
if you are looking for one appropriate cover for an elegant celebration, the gold plated red prawn bonbon is perfect for this occasion.
The Valencian Chef Jose Manuel Miguel has developed this simple recipe, but full of flavor and with a presentation that leaves anyone speechless.
For the shrimp tartare:
- 50 grams of red prawn, peeled and cut into brunuoise
- 5 grams of chopped coriander
- 10 grams of red shrimp coulis
- 5 grams of extra virgin olive oil
- 3 grams of lime juice
- 5 grams of minced ginger
- 2 grams of soy sauce
- Salt and pepper
Gold plating:
- 200 grams of shrimp head broth
- 1 gram of agar-agar
- 2 grams of vegetable gelling agent
- Gold dust
Mochi dough:
- 150 grams of glutinous rice flour
- 80 grams of sugar
- 210 grams of water
Take the ingredients for the shrimp tartare and mix them in a bowl until they are well integrated.
Serve the shrimp mixture in hemisphere-shaped molds and take it to the refrigerator.
While you let the prawn tartar rest, prepare the mochi dough that will cover it.
Add the mochi ingredients to a blender and mix until smooth. Spread it on a tray leaving two millimeters high.
Put the tray in the oven for 22 minutes to cook. After the time, use a pasta cutter to form cylinders that surround the tartare.
Remove the mold from the refrigerator. Disassemble the tartar hemispheres and cover them with the cylinders of mochi dough.
Pass the cylinders through the gold dust and make sure you cover them completely. Decorate with an edible flower leaf.
Shakshuka
The shakshuka is a recipe similar to the Flemish eggs, coming from the Middle East.
the chef Julia Comp adapted this tapa recipe to his style, so well prepared that it is worthy of Michelin stars.
Its ingredients are:
- Two chopped onions
- 400 grams of preserved tomato
- six eggs
- Two chopped red bell peppers
- Two spoons of olive oil
- 100 grams of feta cheese
- 50 grams of black olives
- Three cloves of minced garlic
- Bahraat
- Two tablespoons of tomato sauce
- 100 grams of cooked chickpeas
- Two tablespoons of chopped parsley
Heat the olive oil in a frying pan and sauté the onion together with the garlic, cayenne and bell pepper. When they are tender, add the tomato sauce and baharat.
Let cook for a while and add the canned tomato. Season to taste and let it reduce.
Add the feta cheese, chopped parsley, chickpeas and olives. Mix everything and add the eggs.
You should let the eggs cook at their own pace, without mixing. Remove from heat when it has the consistency you want and serve.
Iberian waffle
The waffle is a cuisine classic around the world. In this case, the chef Ramses Gonzalez presents its version of this dish: the Iberian waffle.
It is a delicious tapa, full of flavor and so easy to prepare that it can get you out of trouble at any time.
The ingredients you need to prepare this recipe are:
Handyman dough:
- 12 kilos of pig trotters
- 10 peppercorns
- An onion
- a bay leaf
- Water
Parsley mayonnaise:
- 75 grams of pasteurized egg yolk
- 4 bunches of parsley
- Egg
- 20 grams of garlic puree
- 900 grams of sunflower oil
- Salt to taste
Kimchi Mayonnaise:
- 120 grams of kimchi
- 350 grams of sunflower oil
- Egg
- 10 grams of gochujang
- 120 grams of pasteurized egg yolk
- 0.5 grams of xanthan
- Salt
Take a pot with water and cook the trotters of pork with pepper, bay leaf and onion for six hours.
After cooking, let the trotters rest in the water for four hours. When they are at room temperature, put on gloves and start deboning them.
Reserve the meat of the trotters in a bowl and prepare the traditional waffle batter.
When obtaining a uniform mass, it is time to add the cooked pig trotters and stir to distribute the meat.
Fill the waffle maker with the batter, close it to let it cook for about 15 minutes, turn the waffle and continue cooking for two additional minutes.
Remove the waffle, cut it in half and add salt to taste. Place them on a platter while you prepare the accompanying sauces.
For the parsley mayonnaise, add all the ingredients -except the oil- in your blender or food processor. Blend at medium speed for two minutes. and pour the oil little by little to achieve the characteristic texture of mayonnaise.
Repeat the same procedure to prepare the kimchi mayonnaise.
Serve by placing the waffle on a flat plate and fill its holes by alternating parsley and kimchi mayonnaise. Decorate with pepper slices.
Spaghetti with green peas and Iberian ham
There is nothing more delicious than a plate of spaghetti. It is a versatile food It combines perfectly with any ingredient.
On this occasion, the chef Stephanie Le Quellec presents a version of tapa with peas and Iberian ham.
For this recipe you will need:
- 160 grams of diced Iberian ham
- Chopped tomato
- Two glasses of water
- 600 grams of spaghetti
- 200 grams of sliced Iberian ham
- One diced onion
- seven tablespoons of butter
- 100 grams of cream
- 500 grams of cooked peas
- Salt and pepper
Cook the diced ham with the onion in a pan until tender. Add the tomato and cook for a minute, then add the water.
Let cook over high heat until it starts to boil. Bring the flame to low heat and cook until reduced.
Remove the pan from the heat and add butter, cream, salt and pepper. Mix well and reserve.
Cook the pasta and drain when al dente. Add the peas, the sauce and the slices of Iberian ham on top of the pasta.
Mix to distribute the ingredients well and Serve in the source of your choice.
Aubergines with marinated mayonnaise
Lastly, the chef Carles Abellan It is one of the greatest exponents of simple cuisine, but full of flavor and modernity.
Among your recipes tapas worthy of Michelin stars, We present their popular aubergines with marinated mayonnaise.
Fried eggplant:
- Four Thai eggplants
- 10 grams of bread flour
- 10 grams of trisol
- 10 grams of wheat flour
Marinade mayonnaise:
- Two grams of dried garlic
- 300 grams of sunflower oil
- Two grams of cumin
- Egg
- 15 grams of white vinegar
- One gram of black pepper
- 30 grams of water
- 25 grams of ñora pasta.
- Two grams of oregano
- A lemon
Turn on a burner in the kitchen and Burn the aubergines over direct heat. When they are completely burned, submerge them in a bowl of ice water.
Once they are cold, peel them, cut them into pieces that measure about 3×2 centimeters and reserve.
Take a flat plate and mix the flour with the trisol. Pass the pieces of aubergine through the breading and fry them in a pan with plenty of oil.
It is important that the oil temperature is around 180 °C. Similarly, we recommend placing the fried aubergines on absorbent paper to remove any remaining cooking oil.
Open your blender or food processor and mix the dried garlic, pepper, vinegar, cumin, ñora paste, oregano and water. Add the egg and beat again at medium speed for two minutes.
Pour the oil slowly until it takes consistency of mayonnaise and rectify its flavor with salt to taste.
Serve the fried aubergines on a flat plate and the accompanying mayonnaise in a separate bowl. Decorate with lemon zest.