Chistorra con Pimientos del PiquilloBy tapasonlineChistorra sausage with piquillo peppers - piquillo peppers normally come in tins, but if they are not available, you can substitute a red pepper, roasted and peeled.Chistorra con PatatasBy tapasonlineChistorra sausage with potatoes and egg - this dish is similar to the classic patatas con chorizo, except for the addition of the egg. If you are making a few dishes, the chistorra and potatoes will sit happily in the bottom of the oven and the eggs can be added just before service.Chistorra a la SidraBy tapasonlineChistorra sausage cooked in cider - chorizo, especially mini chorizos, may be substituted for the chistorra in this simple, but tasty dish. It should really be made with Spanish cider from Asturias, but any dry cider will be fine.Chistorra al Pedro XiménezBy tapasonlineChistorra sausage with Pedro Ximénez sherry - a very quick and simple dish, but the flavour is sensational. I normally suggest using cheap cooking sherry, but for this you need the real thing. The aroma when the sherry hits the pan is nothing short of sublime.Carrilleras en JerezBy tapasonlinePork cheeks in sherry with Manchego mashed potatoes - pork cheeks are a surprisingly tasty offcut of meat when cooked for a long time. If you can manage to get hold of some Spanish Ibérico pork cheeks, you will taste the difference. There is no need to use expensive sherry - a fortified wine suitable for cooking will be fine. The mashed potatoes are optional, but do make a lovely accompaniment to the sauce.Berenjenas GratinadasBy tapasonlineAubergine with melted cheese and tomatoes - There are many people who think that they don't like aubergine, but that is probably because it can be tough and chewy if undercooked. This dish, however, will melt in the mouth and may come as a pleasant surprise.Alitas de PolloBy tapasonlineSpicy chicken wings - Chicken wings make a tasty and very inexpensive dish. Serve three or four as an individual tapa or place a bowlful on the table for people to dig in - they are great for party food. You can, of course, adjust the seasonings to make them more or less spicy.Queso Manchego FritoBy tapasonlineThis delicious tapa is in essence a very simple dish, but the trick is in ensuring that the cheese is adequately coated and in the time and temperature of the frying. You don't want to end up with an empty shell of fried breadcrumbs.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.Huevos al Horno con Patatas y ChorizoBy tapasonlineBaked eggs with potato and chorizo - If you don't have a cast-iron skillet, you can cook the potato and chorizo in a frying pan and then transfer it to an oven-proof dish before adding the eggs. When the eggs are cooked, the dish needs to be served, but the potato and chorizo mixture can be made in advance.Arroz con SetasBy tapasonlineRice with wild mushrooms - You can actually use any mushrooms for this dish, but wild or woodland mushroms are quite easy to find (from a store, that is. Don't go picking your own unless you really know what you are doing!) To make the dish vegetarian, simply omit the bacon and perhaps add some sliced peppers.Tallarines con Pollo y ChorizoBy tapasonlineTagliatelle with chicken and chorizo - Majorcan sobrasada makes a nice alternative to chorizo. It will cook faster than chorizo, so will need to be added when the chicken is nearly cooked. You may like to add a sprinkling of grated cheese to finish off the dish.Atún EncebolladaBy tapasonlineTuna steak with onions & green peppers in white wine - Tuna is a firm-fleshed fish which lends itself to pan-cooking as it does not have a tendency to break up. It does not require much time, so be careful not to overcook it.Samosas Mallorquinas con SobrasadaBy tapasonlineMajorcan samosas with sobrasada - East meets West with this delightful snack. Sobrasada and honey go perfectly together and this litle tapa can be served on its own or as part of a spread. They are best eaten straight away, but can be carefully frozen if only cooked half way, then finished off when needed.
Makes 10 - 12 samosas.Estofado de Venado con ChorizoBy tapasonlineVenison stew with chorizo - Venison is a very lean and healthy meat and is now widely available. The long, slow cooking makes the meat tender and allows the flavours to meld.
It will keep in the fridge in a sealed container for 2-3 days.
As an alternative, try adding potatoes or wild mushrooms, either with, or without the chorizo.
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.
Batata al horno con Aguacate y Queso CremaBy tapasonlineBaked sweet potato with avocado and cream cheese - The sweet potato can be left to cool and these little tapas are great for a buffet, but they are delicious whilst the sweet potato is still warm.
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.
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.
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. GazpachoBy tapasonlineThis Andalusian cold soup must be one of the quintessential flavours of summer in Spain. It can be eaten from a bowl or, with a thinner consistency, sipped from a glass. There are many variations and some include fruit – grapes, melon and even strawberries. SangriaBy tapasonlineIt is actually a fact that, whilst the tourists are drinking sangria, the locals are drinking tinto de verano (simply red wine with soda, garnished with a slice of orange), but don’t let that put you off – it’s a great drink for parties and barbeques. Of course, it would be wrong to use an expensive wine, but do choose something full-bodied. The ingredients can be varied to taste.