Stuffed crab - a popular dish in seaside towns of Spain. Use any pickles of your choice and to taste. Depending on the size of the crab, use the ingredients pro rata.
Octopus with garlic - the potatoes are optional. They pad the dish out and provide a different texture, but if you have plenty of octopus and are making small tapas, you con omit them. The amount of chilli can be varied according to taste.
Cockles with garlic and parsley - cockles are very popular in Spain and this delicious dish is quick and easy to prepare.
Piquillo peppers stuffed with cod - one of the most popular dishes found in most Spanish tapas bars. They can be enjoyed hot or cold and are often served with a cream and pepper sauce. Tuna is a common alternative filling.
Chistorra with mussels - if you would like to be really authentic, you can use txakoli, a slightly sparkling dry white wine from the Basque country. The dish is best served in bowls with plenty of fresh bread to mop up the sauce.
Basque tuna stew - named after the pot in which it is cooked, this popular Basque stew was created by fishermen who cooked it on their boats.
Eel stew - eels are not as popular as they once were. It’s a shame really, as they are tasty and quick and easy to cook. This is a typical old recipe.
Subscribe Today and Join Our Spanish Food & Drink Community
Subscribe to our mailing list today and receive news updates on all our latest travel articles, food and drink reviews, recipe submissions, book launches, and featured directory listings.