Atún en Salsa de Tomate PicanteBy tapasonlineTuna with spicy tomato sauce- this recipe makes quite a dry dish, but if you prefer more sauce, simply add more tomato and white wine, adjusting the seasoning if you wish. Frozen tuna is fine - defrost it in the refrigerator before using.
Gambas al AjilloBy tapasonlineKing prawns with garlic and chilli - this dish is sometimes called Gambas PilPil - the names are interchangeble. Shell-on prawns are good as the shell helps to keep them succulent, but of course, peeled ones are easier to handle. You can also use a larger number of smaller prawns, but remember to adjust the cooking time accordingly.
Pollo con BeiconBy tapasonlineChicken with bacon - The old favourites, chicken and bacon, combine here with a good hit of garlic - the quantity, of course, can be varied according to taste.
This dish lends itself nicely to a sizzling platter, if you have one, but don’t allow it to dry out.
Montadito de Sobrasada con Miel y PiñonesBy tapasonlineCanapé of sobrasada with honey and pine nuts - This recipe is very adaptable. You can use any bread of your choice, lightly toasted if you wish, crackers or Spanish tortas de aceite if you have any. Sobrasada is a type of sausage from Mallorca, which comes in mild or spicy, so the choice is yours. If you allow it to come to room temperataure, it will be easier to spread.Vieiras con Sobrasada, Miel y AlmendrasBy tapasonlineScallops with sobrasada, honey and almonds - a simple but luxurious dish using the best quality scallops. If you can get them in the shell, they look great, but otherwise they will be fine on a plate. Sobrasada is a soft pork sausage from Mallorca which comes in mild or spicy, so the choice is yours. If you allow it to come to room temperature, it will become more malleable.
Huevos RotosBy tapasonlineFried potatoes with eggs - There are many ingredients which go well with this dish and you can have fun experimenting. Try:
Serrano ham - Chop or tear a slice of ham and stir it into the pan just before the eggs.
Chorizo with piquillo peppers - Put sliced chorizo in the pan with the potatoes and add the strips of pepper just before the eggs.
Majorcan sobrasada - Roughly chop the sobrasada and add it to the pan just before the eggs.
Padrón peppers - Start cooking the peppers when the potatoes are about half way – allow them to blister.
Asparagus tips - Cook the asparagus and add to the pan just before the eggs.
Smoked salmon - Tear the salmon into pieces and add to the pan just before the eggs.
Prawns with avocado - Cut the avocado into small slices and stir into the pan with the prawns, just before the eggs.
.Montadito de SetasBy tapasonlineWoodland mushrooms with garlic - Woodland mushrooms are readily available from supermarkets and greengrocers – I don’t suggest you pick your own unless you are certain you know what you’re doing! You can use oyster, shitake or any type of wild mushroom. They have an interesting texture and a more intense flavour than ordinary field mushrooms.
.Atún en AdoboBy tapasonlinePan-fried marinated tuna - use good quality tuna for this recipe - frozen is fine; just defrost in the refrigerator before dicing. The idea is for the tuna pieces to be dry enough to pick up and eat, but still tender and moist inside. You can put the them on cocktail sticks if you like and they can be served either hot or cold.Berenjenas con MielBy tapasonlineFried aubergine with honey - In Andalusia it is normally made with miel de caña, a type of molasses. If you can manage to find some, or a suitable substitute like black treacle, it will also make the dish vegan. You can use either round slices or batons for this recipe - both are used in Spain. It is best served immediately, but can be re-heated in the oven.