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.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.Camembert al Horno con Sobrasada y MielBy tapasonlineBaked Camembert with sobrasada, honey and almonds - if you want to be really authentic, you can use a Spanish cheese such as Torta del Casar or Cañareal Cremoso, but Camembert is cheaper and more readily available and it is questionable as to whether you would actually want to bake the other cheeses. Sobrasada is available in mild or spicy versions, so the choice is yours. You could use ground almonds, but the flavour and consistency is best when using whole or flaked, especially if you have some Marcona almonds. One cheese will serve as a starter or tapa shared between two people.
Montadito de Sobrasada con Miel y PiñonesBy tapasonlineCanapé of sobrasada with honey and pine nuts - This recipe is very adaptable. You can use any bread of your choice, lightly toasted if you wish, crackers or Spanish tortas de aceite if you have any. Sobrasada is a type of sausage from Mallorca, which comes in mild or spicy, so the choice is yours. If you allow it to come to room temperataure, it will be easier to spread.Vieiras con Sobrasada, Miel y AlmendrasBy tapasonlineScallops with sobrasada, honey and almonds - a simple but luxurious dish using the best quality scallops. If you can get them in the shell, they look great, but otherwise they will be fine on a plate. Sobrasada is a soft pork sausage from Mallorca which comes in mild or spicy, so the choice is yours. If you allow it to come to room temperature, it will become more malleable.
Huevos RotosBy tapasonlineFried potatoes with eggs - There are many ingredients which go well with this dish and you can have fun experimenting. Try:
Serrano ham - Chop or tear a slice of ham and stir it into the pan just before the eggs.
Chorizo with piquillo peppers - Put sliced chorizo in the pan with the potatoes and add the strips of pepper just before the eggs.
Majorcan sobrasada - Roughly chop the sobrasada and add it to the pan just before the eggs.
Padrón peppers - Start cooking the peppers when the potatoes are about half way – allow them to blister.
Asparagus tips - Cook the asparagus and add to the pan just before the eggs.
Smoked salmon - Tear the salmon into pieces and add to the pan just before the eggs.
Prawns with avocado - Cut the avocado into small slices and stir into the pan with the prawns, just before the eggs.
.Berenjenas con MielBy tapasonlineFried aubergine with honey - In Andalusia it is normally made with miel de caña, a type of molasses. If you can manage to find some, or a suitable substitute like black treacle, it will also make the dish vegan. You can use either round slices or batons for this recipe - both are used in Spain. It is best served immediately, but can be re-heated in the oven.Pimientos de Padrón Rellenos de QuesoBy tapasonlinePadrón peppers stuffed with cheese - the recipe uses tetilla because it is produced in Galicia, like the peppers, but any soft cheese will be fine. As an alternative to frying, you can cook the peppers on a baking sheet in a hot oven if you prefer.Pimientos de Padrón con Beicon y MielBy tapasonlinePadrón peppers with bacon and honey - Padrón peppers (sometimes called "Russian Roulette" peppers because most are mild, but the occasional one will blow your head off!) are normally simply fried in olive oil with salt, but this is a tasty variation. If you want to be a little more authentic, you can use panceta instead of bacon.
Our thanks go to Kaleb Kerwin-Royle for this recipe.