20 September 2017Last updated

Food | Recipes

Tapas for sharing

These Spanish nibbles are ideal for entertaining and, while traditionally served as hors d’oeuvres, we’re happy to pass them round among friends

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24 Feb 2017 | 12:00 am
  • Tortillas with mashed chickpeas, baby spinach and pomegranate

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Tortillas with mashed chickpeas, baby spinach and pomegranate

Prep time 10 mins
Cooking time 5 mins
Serves 4

100g baby spinach
400g tinned chickpeas, rinsed
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp ground cumin
75g pomegranate arils
Soft tortillas, cut into wedges
Olive oil, as required

Blanch the spinach in a pot of boiling water, then plunge it into ice-cold water. Drain and chop.

Place the chickpeas in a bowl with olive oil, lemon juice and ground cumin, mashing with a potato masher until you have a textured paste.

Mix in the chopped spinach and season with salt and pepper.

Brush the tortillas with a little olive oil and cook the triangles in a griddle pan over medium heat until crisp.

Garnish the chickpea mash with pomegranate arils and serve with the tortilla triangles.

Red pepper, goat cheese and caper frittata


Prep time 15 mins
Baking time 40 mins
Serves 4

2 large red peppers
1 small onion, sliced
15g fresh thyme
8 large eggs
125g goat cheese
50g capers, sliced

Grill the red peppers, turning repeatedly, until the skin blackens. Remove and place in a bowl while still hot. Cover the bowl with clingfilm and leave to cool. Peel the skin from the peppers. Remove the stalk and the seeds and slice the flesh into 2cm-wide strips.

In a frying pan, lightly sauté the onion until translucent. Add the thyme and cook for a further minute.

Preheat the oven to 180°C while you season the eggs with salt and pepper and whisk until well combined. Lightly oil a deep, ovenproof frying pan or a 20cm cake tin. Arrange the slices of red pepper, onion, thyme, goat cheese and capers in the pan and pour the egg mixture over.

Bake for 40 minutes or until just set and allow to rest for about three minutes before slicing.

Tuna and manchego cheese empanadillas


Prep time 10 mins
Baking time 15-20 mins
Makes 20

½ small onion, chopped
2 garlic cloves
Olive oil, for frying
50g pine nuts
50g Peppadews (sweet piquanté peppers), chopped
1 tsp paprika
100g pitted olives, chopped
200g fresh tuna, cubed
100g Manchego cheese, finely grated
400g roll puff pastry
1 egg, beaten

Preheat the oven to 200°C.

Fry the onions and garlic in the olive oil until translucent. Add pine nuts, Peppadews, paprika and olives and cook over a low heat for about 3 minutes. Season with salt and pepper and leave to cool.

Sear the tuna cubes in olive oil then fry until just cooked. Set aside to cool.

In a large bowl, combine the Peppadew mixture with the tuna and cheese.

Roll out the puff pastry and, using an 8cm cookie cutter, cut into circles.

Place a tablespoon of the filling in the centre of each pastry round. Brush the edges with water and fold the pastry disc over to form a crescent. Crimp the edges to seal.

Brush each empanadilla with egg and place on a greased baking sheet. Bake for 15-20 minutes or until puffed and golden.

Squid and spicy sausage salad with lemon dressing


Prep time 10mins
Cooking time 5 mins
Makes 4-6

4 tbsp olive oil
1 tbsp red grape vinegar
1 tbsp lemon juice
Zest of ½ a lemon
1 small garlic clove, minced
Sugar, a pinch
400g baby squid
3 tbsp olive oil
Juice and zest of 1 lemon
80g spicy beef sausage, thinly sliced
Baby spinach
Rocket leaves, a handful, roughly chopped
Flatleaf parsley, a handful, roughly chopped
Cherry tomatoes, a handful, halved

In a bowl, combine olive oil, vinegar, lemon juice, lemon zest, garlic and sugar and leave to infuse. Season with salt and pepper. 
Cut the squid heads open along the seam and, using a sharp knife, score the inside in a diamond pattern.
Heat the olive oil in a large frying pan and sear the squid over high heat for about 2 minutes or until they begin to caramelise. Add lemon juice and zest and season well. Remove from pan and set aside. 
Add the spicy sausage to the juices in the pan and cook until the edges begin to curl. Remove from heat. 
In a large bowl, mix the baby spinach, rocket and parsley together, add cherry tomatoes and drizzle with the dressing, tossing through to coat.
Serve the salad topped with squid and spicy sausage plus thick slices of homemade bread and some lemon wedges.

Patatas bravas with olive and tomato sauce


Prep time 15 mins
Serves 8

4 large potatoes, peeled and cut into cubes
½ onion, very finely chopped
2 garlic cloves, crushed
3 red chillies, deseeded and finely chopped
Olive oil, for frying
1 tsp tomato paste
2 tsp paprika
Fresh thyme, a pinch
400g tinned chopped and peeled tomatoes
Sugar, a pinch
1 tsp red grape vinegar
100g Kalamata olives, pitted

Parboil potatoes for about 5-10 mins, until just tender. Drain and set aside to cool.

Sauté the onion, garlic and chillies in a little olive oil over medium heat, until the onion is soft and translucent.

Add the tomato paste and mix through thoroughly.

Remove from the heat and add paprika and thyme.

Add chopped tomatoes, sugar and red grape vinegar and return to a gentle heat.

Simmer for about 8 minutes, add olives and season.

Meanwhile, in a large, deep frying pan, sauté the parboiled potatoes in olive oil until golden brown and crisp.

Drain on paper towels.

Serve the potatoes topped with the sauce and add a few slices of turkey ham on the side for protein.

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