Lentejas con Chorizo y Botifarra NegraBy tapasonlineLentils with chorizo and botifarra (sometimes called butifarra) negra - This dish makes a great winter warmer, but is tasty any time of year. Botifarra negra is a black (blood) pudding from Catalonia. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils. Carrilleras en JerezBy tapasonlinePork cheeks in sherry with Manchego mashed potatoes - pork cheeks are a surprisingly tasty offcut of meat when cooked for a long time. If you can manage to get hold of some Spanish Ibérico pork cheeks, you will taste the difference. There is no need to use expensive sherry - a fortified wine suitable for cooking will be fine. The mashed potatoes are optional, but do make a lovely accompaniment to the sauce.Tallarines con Pollo y ChorizoBy tapasonlineTagliatelle with chicken and chorizo - Majorcan sobrasada makes a nice alternative to chorizo. It will cook faster than chorizo, so will need to be added when the chicken is nearly cooked. You may like to add a sprinkling of grated cheese to finish off the dish.Lentejas con ChorizoBy tapasonlineLentils with Chorizo - This stew is welcome as a winter warmer in northern Spain, but it makes a great tapa any time of year. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils. Sometimes, potato and green pepper are added.