This recipe comes from Lobos tapas bar in Borough Market. Tetilla is a Spanish cheese available from delis and online. This dish takes just 30 minutes to prepare and is great as part of a sharing spread. En español: Queso Tetilla Horneado con Escalivada Baked Tetilla Cheese with Escalivada 300 g tetilla cheese or fontina (sliced)1 pinch dried oregano50 ml brandytoast (to serve)For the Escalivada1 aubergine (halved)1 red pepper (halved and seeded)1 red onion (peeled and quartered)olive oil1 clove garlic (finely chopped) Heat the oven to 200C/fan 180C/gas 6. To make the escalivada, put the vegetables on a baking tray, drizzle with olive oil, and roast for 20 minutes. Allow to cool for 10 minutes before removing the skin from the aubergine and red pepper, then slice them very thinly and drizzle with 1 tbsp olive oil, the chopped garlic and some seasoning. Turn the grill to high.Put the cheese into the bottom of an ovenproof dish (or 4 individual ones), put the vegetables on top, and sprinkle over the oregano. Grill for 5 minutes, or until the cheese has melted. Put the brandy in a small pan and simmer it for 5 minutes then spoon over. Starter, TapasSpanish olivemagazine.com
En español: Pan con tomate y anchovy Pan con Tomate – “bread with tomato” – is a Spanish tapas classic. It’s a super easy combination but it transforms plain old bread into a tasty side or base for an open sandwich. Pan con Tomate y Anchovy 2 Large ripe beefsteak tomatoesSalt1 loaf Ciabatta (split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices)Extra-virgin olive oil2 cloves garlic (split in half)Sea salt (such as Maldon)Anchovy filletsAlioli Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard skin and season tomato pulp with kosher salt to taste.Adjust oven rack to 4 inches below the grill and preheat to high. Place bread, cut side up, on a cutting board and brush with some of the olive oil. Season with the salt. Place bread, oiled side up, on a rack set in a tray or directly on the grill rack and grill until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt. Place an anchovy fillet along with the slices and top with a teaspoon of alioli. Starter, TapasSpanish seriouseats.comcarolinescooking.com
Living in central London I am very lucky to have access to authentic imported Spanish products from Brindisa. Many UK supermarkets now sell a few Spanish products like pimenton and even Padron peppers. The main shop is in Borough Market across from London Bridge station. They also have a smaller shop in Balham specialising in cheese and charcuterie. Brindisa sell a wide range of products for the store cupboard plus speciality items like octopus and a wide range of hams. Brindisa’s double sucker octopus tentacles Try our tapas-style octopus, Pulpo a la Gallega with Brindisa’s octopus. Frozen octopus is best as the freezing helps tenderise the meat. You can still see people across the Mediterranean bashing a freshly caught octopus on the rocks. A visit to their shop in Borough Market near London bridge is incomplete without one of their famous rolls from the grill. However, if you live further away, have a look at Brindisa.com, their online shop. Top-quality Spanish products delivered direct to your doorstep.
Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice and tossed commonly with onion, tomato, coriander, salt and often avocado. It’s quick, it’s easy, and makes a fabulously light starter or lunch. By courtesy of thespruceeats.com Originating from the Pacific coast of Latin America, from Mexico right the way down to Peru, ceviche takes on the local flavours so there are many different varieties. There is no right or wrong way to make it or ingredients to use other than the core of really fresh fish and lime juice. The main thing to remember is to use really really fresh fish from your fishmonger. Even better, catch it yourself, then you know it’s really fresh. When using prawns or other crustaceans in your ceviche, you might be better served if you poach your seafood first. Be careful not to cook it all the way through, though, or you’ll defeat the purpose of your ceviche. If you poach your prawns, 16 minutes is more than enough time to cook it in your citrus marinade. If you start with raw fish, count on about two hours to complete the process. Ceviche is best served chilled or at room temperature. Note that while heat is an effective method for killing the bacteria that cause food poisoning, marinating it in citrus juice is not. So it’s important to use the freshest seafood you can, from a source you trust. My chosen recipe is one from James Martin which uses white fish commonly found in UK waters. Ceviche 500 g firm white fish fillets (such as haddock, halibut or pollack, skinned and thinly sliced)8 limes (juiced, 250ml/9fl oz, plus extra wedges to serve)1 red onion (sliced into rings)1 handful pitted green olives (finely chopped)3 green chillies (finely chopped)3 tomatoes (seeded and chopped into 2cm pieces)bunch coriander (roughly chopped)2 tbsp extra-virgin olive oilgood pinch caster sugartortilla chips (to serve) In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer. StarterLatin American thespruceeats.comFudio/Getty ImagesBBC good food
This really easy to make chicken pieces with yoghurt dip recipe from Jamie Oliver makes a great tapas dish for the kids to enjoy. You can use a shop-bought yoghurt dip but if you have time, try the included recipe, it goes perfectly with the chicken. En español: Trozos de pollo con salsa de yogur Chicken Pieces with Yoghurt Dip A great tapas dish for the kids to enjoy 2 free-range skinless chicken breasts1 x Minty yoghurt dip recipeolive oil1 lemon2-3 thick slices of bread (roughly 120g)1 teaspoon sweet smoked paprikasea saltfreshly ground black pepperFor the Yoghurt Dip4 sprigs fresh mint1 lemon¼ clove garlic200 g natural yoghurtSea saltFreshly ground black pepper Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…Preheat the oven to 190°C/375°F/gas 5.Lightly grease a baking tray with olive oil, then put aside.Using a microplane, finely zest the lemon onto a clean chopping board.Tear the bread into rough chunks, add to a food processor and whiz until fine.Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.Tip the breadcrumbs out onto a large plate.Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.Drizzle with 1 tablespoon of olive oil.Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.For the Yoghurt DipPick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.Use a Microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.Cut the lemon in half.Squeeze the juice into a bowl, using your fingers to catch any pips.Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.Have a taste and add a squeeze more lemon juice, if you think it needs it.Transfer to a serving bowl, and serve with a platter of veggies for dipping. Starter, TapasBritish jamieoliver.com
Chilli con Carne was introduced to America by the “Chili Queens,” women who served food in San Antonio’s Military Plaza as early as the 1860s. Chilli stands were also common in Galveston and Houston; they were the taco trucks of the 1800s. Tamales with chilli was the most common order—beans were often added.
En español: Dátiles Rellenos De Chorizo Envueltos en Tocino Chorizo-stuffed Bacon-wrapped Dates: delicious and flavorful chorizo, stuffed in sweet dates, and wrapped with crispy, salty bacon! Served over a creamy roasted red pepper sauce, these little bites will wow your guests and your taste buds! A great tapas dish recipe from Alex Snodgrass at thedefineddish.com. Try the sauteed chorizo in red wine for another meaty tapas. Chorizo-Filled Dates Wrapped in Bacon For the Roasted Pepper Sauce:2 tbsp extra virgin olive oil50 g finely diced shallot2 cloves garlic (minced)pinch saltFreshly ground black pepper200 g roasted red bell peppers (loosely chopped)2 tbsp juice from a jar of roasted red bell peppers400 g canned whole tomatoes1 tbsp sherry vinegarFor the Chorizo-Stuffed Dates:200 g uncooked chorizo *see note below (removed from the casing)16 pitted dates8 slices bacon (cut in half lengthwise)1 tbsp finely chopped parsley (for serving) Preheat oven to 350 degrees F and line a baking sheet with parchment paper.To Make the Sauce:Heat oil in small saucepan over medium heat. Add shallot and garlic with a pinch of salt and a few cracks of black pepper. cook, stirring, until tender, 2-3 minutes.Add the roasted red bell peppers and the juice from the jar and continue to cook, stirring, for 3-4 more minutes.Add the canned tomatoes, vinegar and bring to a simmer. Once simmering rapidly, reduce heat to low, cover and let cook, simmering, while you prepare and bake the dates.To Make the Dates:Gently open up the date so that it can easily be stuffed. Place about 1/2 tbsp of the chorizo in the cavity of the date. Wrap with bacon and secure with a toothpick. Place on the prepared baking sheet and continue until all of the dates are prepared.Transfer the dates to the oven and cook until the chorizo is cooked through, 12-15 minutes. Then, turn the oven on high broil and broil (watching carefully so that they don’t burn) until the bacon is just crisp, another 2-4 minutes depending on your broiler!Meanwhile, while your dates are baking, transfer the sauce to a blender and blend until smooth and creamy. Set aside, cover, and keep warm until the dates are done.To serve, spoon and spread desired amount of the sauce across the bottom of a serving platter. Place chorizo stuffed dates on top and garnish with parsley. Enjoy! Note regarding the Chorizo: Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind. Starter, TapasSpanish thedefineddish.com
These easy churros are served with a delicious warm chocolate sauce, for a fun and delicious treat. Churros con Chocolate For the cinnamon sugar:1 teaspoon ground cinnamon2 tablespoons granulated sugarFor the chocolate sauce:1 1/4 cups heavy cream1 cup finely chopped semisweet 70% chocolateFor the Churros Dough:1 cup water2 1/2 tablespoons granulated sugar1/2 teaspoon kosher salt2 tablespoons vegetable oil1 cup all-purpose flourVegetable oil for deep-frying (about 4 cups (1 L)) Cinammon Sugar: In a small bowl, mix the sugar and cinnamon just to combine. Set aside.For the chocolate sauce: In a medium saucepan over medium heat, add the cream. Let it come to a gentle simmer, making sure it doesn’t boil. Place the chocolate in a heatproof bowl, then pour the hot cream over the chocolate and cover the bowl with plastic wrap. Allow to sit for 4 minutes, or until the chocolate is melted. Remove the plastic wrap, and whisk or stir to combine. Set aside.Churros Dough: In a small saucepan over medium heat, combine the water, sugar, salt, and vegetable oil. Bring to a boil, then remove the pan from the heat. Using a wooden spoon, beat in the flour until thick paste forms. Return the pan to the heat, and cook for another minute.Heat the oil in a heavy-bottomed pot or wok over medium-high heat to 375°F (191°C). Line a baking sheet with paper towels.Place the dough into the piping bag. Pipe dough about 2 1/2 inches (6 cm) in length into the oil, use scissors to cut the dough. Do 3 or 4 at a time so as not to overcrowd the pot. Deep-fry until golden brown and crispy, about 4 minutes. Remove using a slotted spoon or spider and let drain on the paper towel–lined baking sheet. Immediately toss with the cinnamon sugar to ensure the coating will stick. Repeat with the remaining batter.Serve warm or at room temperature with the chocolate sauce. These are most easily made using a pastry bag fitted with a star tip. That’s what makes the ridged shape in the churros. Starter, TapasSpanish seasonsandsuppers.ca