Muslos de Pollo con Chorizo, Alubias y CalabacinBy tapasonlineChicken thighs with chorizo, beans, and courgette - Boneless thighs are easier to deal with, but skin and bone lends flavour to the meat and keeps the chicken tender. A great dish to prep in advance, it is easy to re-heat and actually benefits from being left for the flavours to meld. Sobrasada may be substituted for chorizo. Place it in the dish last thing, before it is left to simmer, and it will melt into the sauce, providing richness and flavour.
Pastelito de Patata con QuesoBy tapasonlinePotato cakes with cheese - This recipe is really like a potato rösti, but the pimentón and some Spanish cheese can provide it with an Iberian pedigree. You can use almost any cheese, but manchego grates well and San Simón melts readily and imparts a nice smoky flavour.
Foie Gras con Vino de NaranjaBy tapasonlineFoie gras with orange wine - A very simple tapa to make, though the ingredients will need to be sourced. The flavour, however, is incredible.
Orange wine is a speciality from Andalucia and the alternative is the orange liqueur, ponche. Failing that, you could use sweet white wine with a hint of orange juice.
Setas con Foie Gras y Huevo de Pato EscalfadoBy tapasonlineWoodland mushrooms with foie gras and poached duck egg - This is not a particularly difficult tapa to make, but the trick is getting the ingredients ready at the same time, especially if you are making two or more. However, it is worth the effort as it not only looks impressive, but tastes exquisite.
Salmón con Patatas y Huevo EscalfadoBy tapasonlineSalmon with potatoes and poached egg - This mini tower is quite easy to make and, with care, the presentation can look really good. You can make as many as you feel comfortable doing at the same time. Just multiply the ingredients accordingly.
Bacalao con Sobrasada y MielBy tapasonlineCod with sobrasada and honey - Bacalao is actually salt cod, which is bought dried and then soaked. However, fresh cod or any firm white fish is fine. Swordfish and monkfish would also work well. Sobrasada is a soft Mallorcan sausage which makes a delicious sauce mixed with honey.
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.
Tortilla con Queso AhumadoBy tapasonlineSpanish omelette with smoked cheese - In Spain, the omelette is usually served cold in chunks or slices, but you can serve it hot and in one piece if you like. If you have one of those miniature frying pans, they are ideal for a single portion, otherwise an omelette pan or any high-sided frying pan is fine and the recipe assumes the latter. San Simón smoked cheese from Galicia is perfect as it is soft and melts easily, but any smoked cheese will do.
Huevos de Pato Revueltos con SobrasadaBy tapasonlineScrambled Duck Eggs with Sobrasada - Duck eggs are richer than hen eggs with a lovely deep golden colour. In this simple recipe, they pair delightfully with Mallorcan Sobrasada sausage.