Hake Croquetas With Aioli By Jose Pizarro
Delicious Magazine
No tapas spread is complete without golden, crisp croquetas – and these ones by the feted Spanish chef and restaurateur Jose Pizarro sure are worth the time it takes to whip ‘em up. The recipe makes 24 so be sure to have a crowd around as they come out of the pan.
From The Spanish Home Kitchen by Jose Pizarro
Padron Peppers
BBC Good Food
Salt, olive oil and a mild charring combine to elevate these humble peppers into something heavenly. Warning: war may break out over who gets the last one.
Empanadillas With A Tomato, Pepper And Tuna Filling By Claudia Roden
The Guardian
The Spanish call them empanadillas; we’d call them little parcels of perfection. This mouth-watering recipe is typical of those in Claudia Roden’s meticulous exploration of culinary Spain. Simon Schama once charmingly said: “Claudia Roden [who was born in 1936] is no more a simple cookbook writer than Marcel Proust was a biscuit baker.”
From The Food of Spain by Claudia Roden.
Gambas Al Ajillo (Garlic Prawns) By Omar Allibhoy
The Spanish Chef
As he grew up in Madrid, Omar watched his mother cook and absorbed all that she could teach him. Gordon Ramsay says: “he has passion, guts and a huge pair of cojones”. He knows a thing or two about tapas – and is on a mission to bring his love of it to the UK. His recipe for Garlic Prawns is glorious. He says: “Every time I prepare this dish, I’m transported back to my childhood, where the sizzling sound of prawns in garlic-infused olive oil would fill our family kitchen.”
Spanish Tortilla
Jamie Oliver
We have learned through happy experience that when Jamie Oliver says something is easy, it usually is. This recipe for tapas favourite Spanish Tortilla is no exception. It is also super healthy and can be served hot or cold.
The Cheat’s Way: Olives, Almonds And Iberico Ham
Brindisa
If even simple cooking feels like too much hard work, get out your credit card and treat your guests to a tapas feast from the Spanish website, Brindisa. You cannot go wrong with Perello Gordal Pitted Olives, Perello Salted Marcona Almonds and a plate of hand-carved Iberico Ham.
