Serve them with bread, slices of Manchego cheese and Manzanilla olives. And, no tapas are complete without a bit of aioli – this saffron variety really hits the spot! Just don’t forget to soak the bread in the leftover sauces! Grab a few friends and enjoy tapas the way its meant to be: sharing and sampling while you sip your cerveza (or sangria!) ¡Buen apetito!
Patatas Bravas (serves 2)
- Sauté the garlic paste with olive oil in a saucepan on medium heat (1-2 minutes).
- Add the sliced onions and cook until translucent (3-5 minutes).
- Add the diced tomatoes and cook for about 7 minutes. Deglaze with a bit of water. Deglaze with water and season with pepper, red pepper flakes and a pinch of paprika.
- Cook for a further 5 minutes until you have a nice, thick sauce. Remove from the heat and set aside until needed.
- Wash and cut the potatoes into quarters. Put them in a bowl and toss them with the chopped rosemary, olive oil and salt and pepper.
- Spread out the potatoes on a baking sheet and cook for about 15 minutes at 350 degrees F/ 175 C, turning them over half way through.
- Put the cooked potatoes in a tapa plate (they should be nice and crispy!) and pour the reheated sauce on top. Garnish with the chopped parsley.
1 egg yolk
½ tbl Dijon mustard
1 garlic clove, made into a paste with salt
4-5 threads of saffron
squeeze of lemon juice
splash of red wine vinegar
- Put the saffron threads in a small bowl and cover with a bit of warm water.
- blend the egg yolk, Dijon mustard and garlic paste in a food processor. Transfer to a small bowl.
- Gently whisk in the olive oil in a steady stream until you have a mayo-like consistency – but, be careful not to break it!!!
- Add in a squeeze of lemon juice and a small splash of red wine vinegar.
- Add in the water and saffron threads and continue to whisk to a smooth consistency. Keep tasting and make sure that all the elements are balanced!
- Put in a glass and serve alongside the tapas dishes
Chorizo al Vino Rioja (serves 2)
½ cup of Rioja
4 inches of chorizo, cut into thin slices
1 sprig of cilantro, chopped for garnish
- Sear the chorizo in a sauté pan without oil (very important as the chorizo is super greasy and will release its own oils!)
- Pour off the excess fat and deglaze with the wine.
- Reduce to a saucy consistency
- Put in a tapa plate and garnish with chopped cilantro
Pollo al Ajillo (serves 2)
2 boneless and skinless chicken thighs, cut into 1½ -inch pieces2 garlic cloves, crushed
1 ½ garlic cloves, made into a paste with salt
2 sprig of thyme, 1 bay leaf
paprika, salt and pepper
¼ cup ea. manzanilla sherry and chicken broth
chopped parsley for garnish
- Rub the chicken pieces with salt, pepper and paprika and the crushed garlic cloves. Set aside in the fridge for at least an hour.
- Preheat oven to 400 degrees F/205 C.
- Sear the chicken pieces on both sides in a large sauté pan with the crushed garlic cloves. You want them golden (5-6 min per side) but not cooked through. Set aside on a piece of paper towel to drain, then place in a baking tray.
- Remove the crushed garlic from the pan. Cook the garlic paste in a bit more olive oil with the thyme and bay leaf on med-low heat for 1-2 minutes.
- Deglaze with a splash of the sherry. Once it has started to cook off, add the rest of the sherry and the chicken broth. Season with pepper and a bit more paprika.
- Turn the heat up to high and bring to a boil.
- Once it has started to boil, remove from the heat and pour over the chicken.
- Bake the chicken dish with the liquid sauce until cooked through (about 20-25min). Remove from the oven, discarding the bay leaf and thyme.
- If the pan juices are too thin, transfer them to a sauté pan and reduce.
- Put in a tapa plate and garnish with chopped parsley.