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.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.
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.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.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.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.
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.