Quick & Easy / Tapas Online

Chorizo con AlmejasBy tapasonline

Chorizo with clams - a tasty combination – you can make the dish soupier by adding some fish stock and don’t forget the crusty bread to mop up the sauce.

GildaBy tapasonlineThe gilda is a traditional pintxo from the Basque Country. It was created at Bar Casa Vallés in San Sebastian in the 1940s when a regular customer began threading olives, guindilla peppers and anchovies on a cocktail stick. It is named after the 1946 film "Gilda" starring Rita Hayworth as they thought the facets of her fiery character resembled the spicy pintxo. It is basically any combination of olives, pickles and anchovies, but this recipe has some albacore tuna to make them a bit special. Optional additions include boquerones, tuna, cheese, red pepper, sun-dried tomatoes, pickled onions and quail eggs.

Ensalada Tibia de FrijolesBy tapasonlineWarm bean salad - as you may imagine, there are many variations for this dish. Some recipes include chorizo, manchego cheese and various vegetable options. You can use any beans of your choice - butterbeans, cannellini, kidney beans etc. or you may be fortunate enough to have some genuine Spanish beans. If using dried beans, soak and cook them first.

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.

Champiñones con BeiconBy tapasonlineMushrooms with bacon - this is one of those dishes which is greater than the sum of its parts. Simple Spanish cooking that always pleases.

Gambas al AjilloBy tapasonlineKing prawns with garlic and chilli - this dish is sometimes called Gambas PilPil - the names are interchangeble. Shell-on prawns are good as the shell helps to keep them succulent, but of course, peeled ones are easier to handle. You can also use a larger number of smaller prawns, but remember to adjust the cooking time accordingly.

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.

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