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.
Berenjenas GratinadasBy tapasonlineAubergine with melted cheese and tomatoes - There are many people who think that they don't like aubergine, but that is probably because it can be tough and chewy if undercooked. This dish, however, will melt in the mouth and may come as a pleasant surprise.
Queso Manchego FritoBy tapasonlineFried manchego cheese - This delicious tapa is in essence a very simple dish, but the trick is in ensuring that the cheese is adequately coated and in the time and temperature of the frying. You don't want to end up with an empty shell of fried breadcrumbs.
Batata al horno con Aguacate y Queso CremaBy tapasonlineBaked sweet potato with avocado and cream cheese - The sweet potato can be left to cool and these little tapas are great for a buffet, but they are delicious whilst the sweet potato is still warm.
Pastelito de Patata con QuesoBy tapasonlinePotato cakes with cheese - This recipe is really like a potato rösti, but the pimentón and some Spanish cheese can provide it with an Iberian pedigree. You can use almost any cheese, but manchego grates well and San Simón melts readily and imparts a nice smoky flavour.
Champiñones al AjilloBy tapasonlineGarlic mushrooms - They are, of course, ubiquitous, but what makes this simple dish Spanish is the dash of pimentón and the splash of sherry. You can, of course, add more garlic to taste.
Pimientos de PadrónBy tapasonlinePimientos de Padrón or Padrón peppers come traditionally from Padrón in Galicia, in north-western Spain. These small green peppers are sometimes known as “Russian Roulette” peppers as the majority are quite mild, but occasionally one comes across a really spicy one. They are available from Spanish delicatessen and online suppliers and are now frequently found in greengrocers and supermarkets. They make a great accompaniment and are particularly good with Huevos Rotos (Broken Eggs), but are most often served simply on their own – a quick and easy taste of Spain!

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