Pinchitos MorunosBy tapasonlineMini pork kebabs - the name refers to the Moors, originally from North Africa, who occupied most of Spain for nearly eight hundred years. However, they were Muslim, so would probably have used lamb, which is another option. Since then, they have generally been made with pork, but the main element is the spice mix which lives on with Spain’s many other Moorish legacies.
Pinchitos de PolloBy tapasonlineMini kebabs of marinated chicken - these little kebabs make great tapas or are really useful as part of a self-service buffet. They will benefit from being marinated, covered, for up to 12 hours in the ‘fridge, but if you don’t have time or space, they can be used straight away. The dry spices and salt can be pre-mixed and kept in a container for future use.
Pez Espada a la ParillaBy tapasonlineGrilled swordfish - Swordfish is a firm fish which means it tends not to fall apart when grilling. As well as being very healthy, it is also sustainable, so makes an excellent choice. Steaks are normally about 2.5cm thick which makes them ideal for this tapa.
Pimientos de PadrónBy tapasonlinePimientos de Padrón or Padrón peppers come traditionally from Padrón in Galicia, in north-western Spain. These small green peppers are sometimes known as “Russian Roulette” peppers as the majority are quite mild, but occasionally one comes across a really spicy one. They are available from Spanish delicatessen and online suppliers and are now frequently found in greengrocers and supermarkets. They make a great accompaniment and are particularly good with Huevos Rotos (Broken Eggs), but are most often served simply on their own – a quick and easy taste of Spain!
Meat Dishes
Fish Dishes
Appetisers & Canapés
Vegetarian Recipes

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