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.Pimientos del Piquillo Rellenos de ArrozBy tapasonlineRoasted red peppers stuffed with red onion, pepper and tomato rice - this is one of those dishes which tastes much better than it looks. The saffron is optional really, but it does impart a nice flavour and colour. The peppers may be eaten hot or cold, in which case they can be made in advance. After cooling down, they should be kept in the ‘fridge until required.
Papas con AlioliBy tapasonlineSpicy potato wedges with mayo - surely one of the most simple tapas, but always popular, accompanied by a garlicky mayonnaise. The amount of spice can be adjusted according to preference. You can cut down on the cooking time by microwaving the wedges for a few minutes before they are marinated, but don’t overdo it or they will fall apart.
Espinacas a la CatalanaBy tapasonlineCatalan spinach with raisins and pine nuts - This classic dish from Catalonia is quick and easy to make, but nonethless impressive and very tasty. The sherry is optional, as is lemon zest and apple, but it gives the dish a nice boost.
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.
.Montadito de SetasBy tapasonlineWoodland mushrooms with garlic - Woodland mushrooms are readily available from supermarkets and greengrocers – I don’t suggest you pick your own unless you are certain you know what you’re doing! You can use oyster, shitake or any type of wild mushroom. They have an interesting texture and a more intense flavour than ordinary field mushrooms.
.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.Calabacines Empanados con QuesoBy tapasonlineBreaded courgettes with cheese - whilst best served as soon as they are ready, they will actually keep for a day in a sealed container in the 'fridge, to be re-heated later. Get the largest courgette(s) you can find and If you have some powdered cheese, this will make it easier to distribute, but a finely grated hard cheese like Manchego or Parmesan should be fine.