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.
Pollo al ChilindrónBy tapasonlineChicken with tomatoes and peppers - this classic hearty chicken stew comes from the north of Spain and is surprisingly quick and easy to make.Pollo con Calabacín y FrijolesBy tapasonlineChicken with courgette, beans and sobrasada - chicken thighs are traditional, but if you don't like bones, you can use boneless thighs or chicken fillet. The recipe uses butterbeans, but almost any bean can be used as an alternative variation.Rabo de ToroBy tapasonlineOxtail stew - Also known as Rabo de Buey and Cola de Toro, this Andalusian recipe was originally made with the tails of fighting bulls after the corrida. Now most restaurants, of course, use oxtail. It is a dish which requires a lot of patience, but with the end result it is amply rewarded.Cordero al Vino Tinto con Pimientos RojosBy tapasonlineFillet of lamb cooked in a rich red wine sauce, served with roasted peppers - Lamb fillets are quite easy to obtain, but try to ensure that they are a suitable size and shape for medallions. It doesn’t matter too much about the quality or provenance of the wine, but it needs to be robust. If you are making the dish in advance, then you don’t need to reduce the sauce as much, as you will do that when you re-heat it.