light-meals

Spanish Tapas

June 10

The Spanish really know how to do pub snacks! We’re not talking a simple packet of cheese and onion crisps here but a huge array of appetisers from tortilla to croquettes – some are served hot, some cold but they are all absolutely delicious! Here is my simple selection to try at home.

Serves 4
60 mins

Method

1. To make the tortilla bites, preheat the oven to 200°C/400°F/Gas Mark 6. Heat a large non-stick frying pan over a medium high heat and add the olive oil.
2. Fry the potatoes, onion and garlic until coated in the oil and season with sea salt and ground black pepper. Lower the heat, cover with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender.
3. Meanwhile, whisk the eggs in a large mixing bowl and season. When the potatoes are cooked, transfer them to the bowl with the eggs along with the roasted red peppers and some of the parsley. Toss to coat completely.
4. Place the frying pan back on the heat and pour in the eggy potato mix. Cook until just set around the edges before finishing in the oven for 15 minutes.
5. When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks.
6. To make the roasted almonds, preheat the oven to 200°C/400°F/Gas Mark 6. Place the almonds in a large roasting tin and drizzle with oil. Sprinkle with rosemary, smoked paprika and sea salt and toss to coat.
7. Place in the oven to roast for 10-15 minutes until crisp. Allow to cool slightly before transferring to serving glasses on boards with the cheese and ham slices.
8. To make the chickpeas, heat a large frying pan over a medium high heat and add the oil. Fry the shallot for 2-3 minutes until softened and then add in the garlic, cooking for a further 2 minutes.
9. Add in the chorizo and fry until sizzling. Pour over the red wine, honey and in the paprika and allow to cook down for 10 minutes or until the wine has reduced down to a thick sauce.

For the Spanish Tortilla Bites with Rocket Salad:

1 tbsp olive oil

1 onion, finely sliced

3 rooster potatoes, peeled and thinly sliced

1 garlic clove

6 large free-range eggs

1/3 of a 12 oz jar of roasted red peppers, thinly sliced

A small handful of flat leaf parsley, roughly chopped

For the Roast Rosemary Almonds with Manchego & Pata Negro:

1 3/4 cups almonds

1-2 tbsp olive oil

2 sprigs rosemary, finely chopped

1 tsp smoked paprika

Sea salt

Wedges of Manchego and sliced Pata Negro to serve

For the Rioja Braised Chorizo with Chickpeas:

1 tbsp olive oil

1 shallot finely sliced

3 garlic cloves, finely sliced

8.5 oz chorizo cut in rough chunks

1/2 cup red wine

1 tbsp honey

1 tsp smoked paprika

A good handful of parsley, roughly chopped

Sourdough bread, slices toasted to serve

For the Spanish Tortilla Bites with Rocket Salad:

1 tbsp olive oil

1 onion, finely sliced

3 rooster potatoes, peeled and thinly sliced

1 garlic clove

6 large free-range eggs

75g roast red peppers from a jar, thinly sliced

A small handful of flat leaf parsley, roughly chopped

For the Roast Rosemary Almonds with Manchego & Pata Negro:

250g almonds

1-2 tbsp olive oil

2 sprigs rosemary, finely chopped

1 tsp smoked paprika

Sea salt

Wedges of Manchego and sliced Pata Negro to serve

For the Rioja Braised Chorizo with Chickpeas:

1 tbsp olive oil

1 shallot finely sliced

3 garlic cloves, finely sliced

250g chorizo cut in rough chunks

150ml red wine

1 tbsp honey

1 tsp smoked paprika

A good handful of parsley, roughly chopped

Sourdough bread, slices toasted to serve

You'll Need

Large non-stick frying pan x 2

Large mixing bowl

Large roasting tin

light-meals

Spanish Tapas

June 10

Method

Ingredients

You'll Need

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