Pollo Empanado con EspeciasBy tapasonlineSpicy chicken goujons - chicken goujons are always a favourite and the hint of spice and herbs makes these a bit special. A deep-fryer is ideal for cooking them, but if you don’t have one, a heavy based pan with a good depth of oil will be fine.Pulpo a la FeriaBy tapasonlineGalician ("fairgound") octopus - also known as Pulpo a la Gallega, this is a traditional dish from the region of Galicia in northern Spain. Traditionally, the octopus is tenderized by banging against a stone, but this is more easily accomplished by freezing it. The potatoes are the usual accompaniment, but sometimes the octopus is served on its own.Puerros con RomescoBy tapasonlineBaby leeks with romesco sauce - this is really a tapa version of the famous calçots which are served in Catalonia. You can buy ready-made romesco sauce from a specialist supplier or there is a recipe to make your own - just type "romesco" into the search bar.Merluza a la CazuelaBy tapasonlineSpanish-style hake - chorizo and red peppers lend an interesting flavour combination to this traditional dish. If hake is not available, cod or haddock may be used instead.Frito de PescadoBy tapasonlineMallorcan fried fish - the ingredients for this dish are quite variable. Cuttlefish and octopus may be used, but it does require a firm white fish like monkfish. Peas are optional and green peppers and artichokes may be added.Conejo con CebollaBy tapasonlineRabbit with onions - rabbit can be something of a Marmite dish – people either love it or hate it – and it can be difficult to find, but this recipe, which is very popular in Spain and the Balearics is definitely worth trying. It can be enjoyed as soon as it is ready or re-heated later, when some say the flavour will have improved.Chipirones en SalsaBy tapasonlineBaby squid in sauce - this dish is best made with chipirones, also known as puntillitas or chopitos, the very small baby squid that are normally sourced from southern Spain, but any small squid will suffice, or you could even use a large one cut into pieces.Frito MallorquinBy tapasonlineMallorcan lamb fry - traditionally, this dish is made with lamb heart, liver and lungs which are collectively known as an asadura. These are readily available pre-packed in supermarkets in Mallorca, but partly because of the difficulty of obtaining the ingredients elsewhere and partly due to the frequent aversion to hearts and lungs, this recipe uses just liver. A similar dish called frit de matances uses pork and pork liver.
Bacalao de SollerBy tapasonlineSoller-style cod - this dish is traditionally made with bacalao, dried and salted cod, from which all moisture has been removed. Whilst it is obviously no longer required as a means of preservation, bacalao is still popular due to its unique flavour and texture. However, fresh cod or any similar white fish will be absolutely fine for this recipe. If you are using salt cod, it needs to be soaked for 24 hours, changing the water at least 4 times.