In the tapas bars of Spain many dishes are pre-prepared
and left in chiller display cabinets so that the customer can choose
whatever takes their fancy. The servings are apportioned depending
upon whether a tapas, medio ración, or ración is required.
In other words - a bite, a small portion or a full portion. (Children
don’t get a special ‘kids menu’ here – they
just get a smaller portion of what the adults are eating!).
All the recipes on our web site can be adapted
and served as tapas but here are a few simpler ones just to get
you in the mood!
– no preparation required:
Slice of Manchego cheese (cut
from the triangular end of the wedge) with a small slice of ham
and a small breadstick (here they are usually about 8 cm long).
A couple of thin slices of chorizo (bellota), lomo
and ham drizzled with a little extra virgin olive oil.
Small cubes of ham with fresh fruit (figs or diced
melon are good)
Small wedge of tortilla with a little cured meat.
Quick tapas – minimal
Cubes of ham and/or cheese pricked
over with a cocktail stick and left to marinate in flavoured oil
(rosemary, thyme chilli or garlic).
Cubes of chorizo (herradura) and cooked potatoes
fried (no extra oil required – the chorizo has enough). Chunks
of sweet red pepper can be added too.
Lightly toast a round of barra (baguette) drizzled
with oil and top with a thin slice of ham, lomo or chorizo bellota.
Fry slices of chorizo (herradura) with garlic and
Rounds of toasted barra (baguette) spread with
olive tapenade (homemade is always best) or pimiento and anchovy
Slices of manchego cheese (1 cm thick) dredged
in flour, dip in egg and then breadcrumbs and quickly deep fry to
Pre-prepared tapas –
Pinchitos (kebabs). Traditionally
pork but also good with chicken. Small chunks of meat marinated
in paprika, ground cumin, oregano, onion and garlic powder and lemon
juice. Thread 3 or 4 chunks onto a skewer and cook on a barbeque
(traditional) or under a grill.
Empanadas. Small ‘cornish pasty’ style
pies filled with finely chopped meats (or fish) and red pepper,
tomatoes, garlic, onion, olives cooked down to a thick sauce, wrapped
in the pastry and deep-fried.
Croquetas. Very finely minced meat in a thick béchamel
sauce* and left to chill. Shape into a small sausage or ball and
then dipped in egg and breadcrumbs before deep-frying.
More Tapas recipes:
queso del manchego ( Marinaded manchego cheese)
en salsa de azafran (Meatballs in a saffron and almond
en adobo (Marinated fried fish)
(Cod and orange salad)
de mariscos (Seafood salad)
pil pil (Sizzling chilli prawns)
Back to main Spanish recipe page
Tapas links: Tapas
Madrid | Tapas