My Recipes
Pulpo a la FeriaBy tapasonlineGalician ("fairgound") octopus - also known as Pulpo a la Gallega, this is a traditional dish from the region of Galicia in northern Spain. Traditionally, the octopus is tenderized by banging against a stone, but this is more easily accomplished by freezing it. The potatoes are the usual accompaniment, but sometimes the octopus is served on its own.
Puerros con RomescoBy tapasonlineBaby leeks with romesco sauce - this is really a tapa version of the famous calçots which are served in Catalonia. You can buy ready-made romesco sauce from a specialist supplier or there is a recipe to make your own - just type "romesco" into the search bar.
Merluza a la CazuelaBy tapasonlineSpanish-style hake - chorizo and red peppers lend an interesting flavour combination to this traditional dish. If hake is not available, cod or haddock may be used instead.
Frito de PescadoBy tapasonlineMallorcan fried fish - the ingredients for this dish are quite variable. Cuttlefish and octopus may be used, but it does require a firm white fish like monkfish. Peas are optional and green peppers and artichokes may be added.
Conejo con CebollaBy tapasonlineRabbit with onions - rabbit can be something of a Marmite dish – people either love it or hate it – and it can be difficult to find, but this recipe, which is very popular in Spain and the Balearics is definitely worth trying. It can be enjoyed as soon as it is ready or re-heated later, when some say the flavour will have improved.
Chipirones en SalsaBy tapasonlineBaby squid in sauce - this dish is best made with chipirones, also known as puntillitas or chopitos, the very small baby squid that are normally sourced from southern Spain, but any small squid will suffice, or you could even use a large one cut into pieces.
Frito MallorquinBy tapasonlineMallorcan lamb fry - traditionally, this dish is made with lamb heart, liver and lungs which are collectively known as an asadura. These are readily available pre-packed in supermarkets in Mallorca, but partly because of the difficulty of obtaining the ingredients elsewhere and partly due to the frequent aversion to hearts and lungs, this recipe uses just liver. A similar dish called frit de matances uses pork and pork liver.
Bacalao de SollerBy tapasonlineSoller-style cod - this dish is traditionally made with bacalao, dried and salted cod, from which all moisture has been removed. Whilst it is obviously no longer required as a means of preservation, bacalao is still popular due to its unique flavour and texture. However, fresh cod or any similar white fish will be absolutely fine for this recipe. If you are using salt cod, it needs to be soaked for 24 hours, changing the water at least 4 times.
Tarta de AlmendrasBy tapasonlineAlmond cake - a traditional moist almond cake which is popular all year round in Spain, but especially so at Christmas and Easter. You can use a hand whisk for this recipe, but an electric one will considerably cut down on time.
Pollo al ChilindrónBy tapasonlineChicken with tomatoes and peppers - this classic hearty chicken stew comes from the north of Spain and is surprisingly quick and easy to make.
Salmonete con Gambas y Salsa RomescoBy tapasonlineRed mullet with king prawns and romesco sauce - you can buy ready-made romesco sauce from a specialist supplier or there is a recipe to make your own - just type "romesco" into the search bar.
Lomo de Bacalao con Salsa RomescoBy tapasonlineCod loin with romesco sauce - traditionally this dish is made with salt cod, which is bought dried and soaked. Fresh cod can be used, but bacalao does have a distinctive flavour and texture.
Pechuga de Pato con Sobrasada y MielBy tapasonlineDuck breast with sobrasada and honey sauce - this appetizing dish is rarely found outside its Majorcan homeland. Sobrasada is a soft Majorcan sausage which is available in either mild or spicy and partners very well with honey.
Merluza a la RomanaBy tapasonlineBattered hake - this classic Spanish dish is pan-fried in a simple batter of egg and flour. It can be turned into a ración or even a main course with the addition of some pan-fried potatoes or chips.
Merluza a la VascaBy tapasonlineBasque-style hake - hake with clams and green sauce from the Basque Country in northern Spain. You can use cod or haddock, but hake is more traditional.
Merluza a la GallegaBy tapasonlineGalician-style hake - this is a very traditional recipe from Galicia in northern Spain. Cod or any firm white fish will work if hake is not available. Chorizo and peas are both popular options. Dice the chorizo and fry it in the pan with the garlic; put the peas in the stockpot with the fish.
Montadito de Sobrasada y Queso de CabraBy tapasonlineCanapé of sobrasada and goat's cheese - this quick and simple, but delicious tapa is very adaptable. You can use any cheese of your choice; for this example, we used Montbru goat's cheese with black truffle, which works particularly well and adds the delicate flavour of the truffle. You could use slices of baquette with a single piece of sobrasada and cheese on each one and a nice variation is to drizzle honey over the sobrasada before adding the cheese. A topping of dried herbs is optional.
Mejillones con TomateBy tapasonlineMussels with tomato - fresh mussels are readily available, but must be kept cold and used without any undue delay. Ensure that the shells are closed when you buy them. An alternative is the pre-prepared packs, but as with all vacuum-packed foods, check that the seal is intact. You can use fresh tomatoes, skinned and chopped, but a good quality can is easier.
Pollo Rebozado con Miel y MoztazaBy tapasonlineChicken in batter drizzled with honey and mustard - this is a variation on a traditional dish from Catalonia. There are many recipes for batter, so if you have your own favourite, by all means use it. Do ensure that the chicken is cooked through before serving.
RaolesBy tapasonlineMallorcan pork and spinach patties - the great advantage of these tasty little patties is that they can be made in advance. They will keep for a day in a sealed container in the ‘fridge or can be frozen, but try to ensure they don’t stick together or they may break apart when you separate them.
ZarzuelitaBy tapasonlineSeafood medley in white wine and tomato - Zarzuela is a type of Spanish musical theatre and the dish of the same name is so-called because of the number of different components. This zarzuelita is a simplified form ideal as a tapa. If you are making a larger quantity, you can add fish, clams and scallops and perhaps a little fish stock. Some recipes even include ham, pork or chorizo.
Pechuga de Pato con Alubias y RomeroBy tapasonlineDuck breast with beans, sherry and rosemary - there is no need to use an expensive sherry, but it needs to be medium to full cream. Of course, if you’re only making a few tapas, you might want to buy a nice bottle and drink the rest.
Pollo a la RiojanaBy tapasonlineRioja-style chicken with chorizo in white wine - as the name implies, this dish originated in La Rioja in northern Spain. If you don’t have any piquillo peppers, you can roast and peel a bell pepper, or simply de-seed, slice and fry with the chorizo.
Huevos a la FlamencaBy tapasonlineGypsy-style baked eggs with tomato, chorizo & bacon - this dish hails from Andalucia and there are many variations, a lot including red pepper and some even potatoes. Some recipes have breadcrumbs or grated cheese (probably manchego) scattered on top before baking. It is quite a substantial dish and makes a good brunch.
Gambas Salteadas con Pimientos de PadrónBy tapasonlineKing prawns with padrón peppers - this is one of those dishes which is more than the sum of its parts. Quick and easy to prepare, it is nonetheless impressive and needs no extra seasoning as the flavour comes from the prawns and peppers themselves. You can use a greater quantity of smaller prawns, but the dish works best with large, succulent ones.
Meat Dishes
Fish Dishes
Appetisers & Canapés
Vegetarian Recipes

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