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.
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.
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. 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.
AlbóndigasBy tapasonlineThis is a standard recipe for meatballs, but there are quite a few regional variations and specialities. Some are all pork, some all beef and it is not unusual to add herbs such as oregano and thyme. There are even recipes containing ground almonds, so by all means have fun experimenting.
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