Tapas, the perfect food for sharing with friends. With the long summer evenings, we’ve put together a few simple tapas recipes that are perfect for outdoor eating. What better way to treat yourself or entertain your guests with something reminiscent of balmy days dining in Spain.
Patatas con chorizo (potatoes with chorizo)
- 1kg (2lb 3 oz) salad or new potatoes
- 1 Tbsp light olive oil
- 225g (8 oz) chorizo, cut into 2-cm (¾-in) triangles
- 2 red or green peppers, cored and cut into 2-cm (¾-in) triangles
- 2 Tbsp passata (creamed and sieved tomatoes)
- Salt and freshly ground pepper
1. Scrub the potatoes clean, place them in a large saucepan of cold, salted water and bring gently to the boil. Simmer for 15 minutes or until they are cooked through. Remove from the heat, drain and set aside.
2. Heat the oil in a large frying pan, add the chorizo and fry until it releases its melting pimenton-red fat. After a couple of minutes, add the onion to soften, then the peppers.
3. Cut the potatoes into 2-cm (¾-in) thick rounds. Add the sieved tomatoes, lower the heat, season and simmer until the sauce thickens.
4. Serve the potatoes, chorizo, peppers and onions threaded onto sticks.
Pinchos morunos (pork brochettes)
Makes about 20
- 900g (2lb) loin of pork, cut into 2-cm (¾-in) cubes
- 50 ml (2 fl oz) white wine
- 50 ml (2 fl oz) light olive oil
- 3 large cloves garlic, peeled and crushed
- 2 tsp hot smoked paprika, chilli powder or cayenne pepper and 1tsp mild smoked paprika, if you prefer)
- ½ bay leaf, crumbled
- 2 tsp chopped fresh thyme
- Salt and freshly ground black pepper
- 2 lemons, quartered (optional)
1. Arrange the meat in a wide, shallow, non-metallic dish. Mix together all the other ingredients, except the lemons, and season. Pour the mixture over the meat, cover and leave to marinate, preferably in the fridge, for at least 8 hours, turning once or twice.
2. Thread three cubes onto a skewer and cook on a very hot griddle or grill, turning once or twice, for about 8 minutes. The meat will be charred slightly, but still juicy.
3. Squeeze over the juice of the lemon wedges, if you wish, and serve hot.
Ceviche de salmon (marinated salmon)
- 450g (1lb) salmon fillet, skinned (monkfish, halibut or turbot are also excellent)
- 1 medium red onion, peeled and very thinly sliced
- Juice of 2 lemons
- 1 tbsp light olive oil
- ½ tsp hot smoked paprika, chilli powder
Prepare the salmon by allowing to dry and get rid of excess water. Cut into bite-sized chunks or slice into 5mm slices depending on your preference.
Mix salmon and lemon juice and allow to stand, stirring occasionally, until salmon flesh turns opaque and becomes firm to the touch. This will take around about 30 minutes.
In the meantime, mix remaining ingredients in another bowl. When the salmon is done fold into the rest of the dressing.
If you enjoyed Simple tapas – spectacular flavours for any fiesta, you’ll find more flavours of Spain on our Food and Drink channel or if you want to read about the rich history of tapas read Beautiful Mercado de San Miguel – all you need to know about tapas.Tags: ceviche de salmon, patatas con chorizo, pinchos morunos, Tapas Last modified: June 27, 2022