My Top Spanish Tapas

I´ve been asked several times lately what my favourite tapas is I say, yes I know it´s shallow and evasive, but I don´t have one particular favourite. So I thought it might be fun to do a post with several of my favourites, giving me time to think, which is another reason for the evasiveness, being put on the spot like that makes me panic.

Panic goes something like - Tapas? Favourite? Do I have one? Which is it? What´s it called? Is it that stuffed red one? Or that one that´s thicker than Gazpacho and orangey-er, whatever its name? No it´s that fried little something or other, isn´t it?

So denying a favourite helps me breathe and think. This post´ll probably take me days!

Of course these are from the commonly found tapas, not the posh or local or leftover variety.

Tortillitas de Camerones


My Top Favourite Tapas in Bars, Not Made by Me

In no order of favouritism and likely to change or increased.


Salmorejo - A thick tomato and garlic dip, a little like gazpacho

Berejenas con Miel de Caña - Aubergines with Molasses

Lomo al Orza - Pork with a Garlic Stuffing (not always great, but when you get a good one....)

Cogollos con Anchoas y Ajo - Wilted Little Gem Lettuces with Garlic Chips and Anchovies

Tortillitas de Camerones - Shrimp Fritters

Pimientos Piquillos rellenos con Bacalao - Piquillo Red Peppers filled with Salt Cod

Chopitos - Fried Baby Squid

My Top Tapas Recipes

Habas con Jamon - Broad Beans with Jamon

This is an excellent way of making the most of the tiny, tasty broad beans when they just come into season and are plentiful.

Ingredients

1 kg broad beans removed from skins
100 ml olive oil
125 g jamón serrano, diced
Salt and black pepper
2 teaspoons freshly chopped mint
Juice half a lemon

Method

1. Remove the hard outer skin from each individual broad bean
(optional).
2. Heat oil in a heavy-bottomed pan.
3. Add beans and cook for 10 minutes.
4. Add jamón serrano and season.
5. Add chopped mint.
6. Cook another 2 to 3 minutes.
7. Sprinkle with lemon juice and serve.


Patatas Bravas - Brave or Spicy Potatoes

As the name suggests, only the courageous will try these potatoes! There are many different versions of this dish throughout Spain, but all have one characteristic in common: they are spicy!

Ingredients

750 g potatoes
4 dessertspoons olive oil
Salt and black pepper
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
2 dessertspoons red wine vinegar
2 teaspoons tomato purée

Method

1. Peel potatoes and cut into chunks.
2. Fry in oil for 3-4 minutes until lightly colored.
3. Add salt and pepper to potatoes.
4. Cover pan, lower heat and cook for 20 minutes.
5. Sprinkle with paprika and cayenne and increase heat.
6. Mix together wine vinegar and tomato puré and add to pan.
7. Cook for a couple of minutes, constantly stirring.
8. There should be no loose liquid or oil in the pan.


Gambas al Jerez - King Prawns in Sherry

Serves 4

12 raw king prawns peeled
Salt and freshly ground black pepper
Few drops of Tabasco sauce
30 ml/ 2 tablespoon olive oil
30 ml/ 2 tablespoon sherry


1- Make a superficial cut down the back of each prawn, then pull out and discard the dark intestinal tract.

2- Heat the oil in a frying pan and stir fry the prawns for 2-3 minutes until pink. Tip out the sherry and season with Tabasco sauce, salt and pepper. Turn into a cazuela and serve immediately.

More Tapas related posts

I Cordoba Tapas Gastronomic Competition

More About Cogollos and Recipe

The Best Tapas Tour in Malaga

The Oldest Tapas Bar in Jaen