Take a turn down any side street in any Spanish town and the chances are you’ll find a tapas bar serving sherry, local wines and, most importantly, small plates of tasty charcuterie, cheeses, vegetables and an array of meat and fish dishes. Long weekends meandering through Spanish cities was our favourite (pre-children) thing to do, and whilst we haven’t yet ventured to such cultured climes with them yet (we generally opt for beach and pool), we have introduced them to an array of tapas which they love. This month I am sharing some of my favourites and hoping that one day soon we can hit the streets of Barcelona and spend some time at our favourite ‘Mercat de Santa Caterina’.
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Tortilla with Chorizo and Red Pepper
(serves 4-6)
Whilst I do love an oozy, softly cooked tortilla, served on fresh crusty bread with some ripe tomatoes, this oven baked version is far less labour intensive and perfect for when entertaining.
Ingredients (serves 4-6)
3 tbsp olive oil
1 large onion, thinly sliced
3 large potatoes, peeled and thinly sliced
2 cloves garlic, grated
Sea salt flakes
Freshly ground black pepper
6 large free-range eggs, beaten
1 tsp chilli flakes
Handful flat leaf parsley, chopped
½ chorizo ring, paper removed and sliced
3 pieced roasted red peppers (from a jar), sliced
Method
Preheat your oven to 200c/180c fan. In a large pan, heat the oil, add the onion and potato slices and gently cook on a low heat for 15 minutes turning frequently until the potato is tender. Add the garlic and cook for a further 5 minutes. Tip into a large bowl, season generously and allow to cool for 5 minutes.
Stir in the eggs, chilli flakes and half of the parsley then tip into a greased/non-stick 20cm cake tin and cook for 15-20 minutes, until cooked through. Turn out of the cake tin and allow to cool slightly whilst frying the chorizo slices in a little oil for 1 minute per side.
Cut the tortilla into bitesize pieces, top with a slice of chorizo and red pepper. Serve with cocktail sticks and sprinkle with the remaining parsley.
Chorizo with Red Wine
Sweet, smoky and spicy, these moreish little pieces of Spanish sausage in a red wine, honey and garlic sauce are a must when serving tapas in our house. Serve with crusty bread to mop up the sauce.
Ingredients (serves 4)
1 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, grated
500g spicy chorizo, paper removed and cut into bite sized pieces
100ml Spanish red wine
1 tbsp runny honey
1 handful flat leaf parsley, chopped
Method
Heat the oil in a large frying pan, add the onion and cook gently for a few minutes until translucent. Add the garlic and chorizo and cook for a few more minutes. Add the red wine and honey and cook for a couple of minutes, ensuring the sauce doesn’t boil dry. Pour into a bowl and serve immediately sprinkled with the chopped parsley.
Patatas Bravas
Simply potatoes with a tomato sauce, you can also add some aioli to elevate the flavour. This dish is perfect on its own with a glass of red or served alongside fried fish and charcuterie.
Ingredients (serves 4-6)
450g potatoes, peeled and cut into bite sized cubes
2 tbsp olive oil
Sea salt flakes
Freshly ground black pepper
Small handful flat leaf parsley, chopped
For the sauce
1 tbsp olive oil
1 small onion, finely diced
1 clove garlic, grated
3 large ripe tomatoes, grated
1 tbsp tomato purée
1 tsp sweet paprika
Pinch chilli flakes
Method
Pre-heat your oven to 200c/180c fan, tip the potatoes into a roasting tin, coat in olive oil, season and roast for 40-50 minutes until golden and crisp. Whilst the potatoes are roasting, make the sauce.
Heat the oil in a saucepan, add the onion and soften for a few minutes before adding the rest of the ingredients. Add 2 tbsp water to loosen then simmer for 10 minutes.
Put the potatoes onto a serving dish, cover with the sauce and serve sprinkled with fresh parsley (and aioli for an extra flavour).
Squid with Potatoes, Sherry and Garlic
Whilst we often opt for calamari, this squid dish is also up there as one of our favourites. This dish is best eaten warm and again, make sure you have plenty of crusty bread ready to soak up the delicious juices.
Ingredients (serves 2-4)
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, grated
3 sprigs thyme
1 tsp sweet paprika
1 tbsp tomato purée
1 tin finely chopped tomatoes
1 red chilli, chopped
8 new potatoes, cooked and quartered
500g fresh or frozen squid rings
50ml dry sherry
1 lemon quartered
Handful fresh flat leaf parsley, chopped
Method
In a medium pan, heat 1 tbsp oil and add the onion and garlic. Cook for a few minutes until the onion is softened and translucent.
Add the sprigs of thyme, tomato purée and paprika and cook for a few minutes before adding the tomatoes and chilli. Simmer on a low-medium heat for 10 minutes.
In a large frying pan, heat the remaining oil on a med/high heat. Add the potatoes and fry until lightly golden then add the squid. Cook on high for 2 minutes before adding the sherry. Cook for 1 minute and pour over the tomato sauce.
Stir to combine then transfer to a serving dish. Serve with lemon wedges and a sprinkling of chopped parsley.
![Padron Peppers]()
Padron Peppers (Image: Sam Ellis-Cosgrove)
Padron Peppers
Less of a recipe and more of a side note! You will find these delicious snacks in tapas bars across Spain, fried in olive oil until the skin is scorched and simply served with a good sprinkling of sea salt flakes. You can buy Padron peppers in most supermarkets, usually found near the bell peppers and salad.
