31 Best Spanish Tapas Recipes To Make at Home

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Rabo de Toro

Rabo de Toro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT3H · Total: PT3H20M · Yield: [‘6’, ‘6 servings’]

Rabo de Toro is a Spanish oxtail stew that takes long cooking at a low temperature. The red wine, sherry and vegetables create a decadent gravy.

Ingredients

• 30ml (2 tbsp) vegetable oil
• 2kg (4lbs) oxtail, segmented and excess fat trimmed
• 2 onions, peeled and chopped
• 4 garlic cloves, peeled and crushed
• 2 carrots, peeled and chopped
• 2 celery sticks, washed and chopped
• 1kg (2lbs) tomatoes, washed and chopped
• 750ml (3 cups) red wine
• 250ml (1 cup) dry sherry
• 2 bay leaves
• 60g (2oz) parsley, washed and chopped

Instructions

1. Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.
2. Heat the oil over a high heat in a large oven proof pot.
3. Brown the oxtail all over. It’s best to do it in batches. Set the oxtail aside.
4. Continuing using the same pot, lower the heat and add the onions, stirring vigorously to soak up all the fats. Fry for about 3 minutes, or until softened and translucent.
5. Add the garlic, carrots and celery to the onions. Stir fry for about another 5 minutes, sweating the vegetables.
6. Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms.
7. Tip the oxtail in with the vegetables and stir.
8. Turn the heat up to high then pour in the red wine. Let it bubble for 3 minutes.
9. Add the sherry and bay leaves, cook for another 2 minutes.
10. At this point you have to check the level of liquid in the pot because you don’t want it to dry out while cooking. Add enough water that all ingredients are barely covered. Continue cooking until a bubbling point is reached.
11. Place the lid on the pot and transfer to the oven.
12. Cook for 1½ hours.
13. Check the liquid level every hour or so and add a splash of water if required.
14. Lower the temperature to 160°C / fan 140°C / 320°F / gas mark 3, add the parsley and stir, then cook for another 1½ hours.
15. Fish out the oxtail and pieces of meat that fell off because it’s so tender. Set aside.
16. Get a large bowl or pot and sieve the remaining contents. The goal is to separate the vegetables and bay leaves from the sauce.
17. Give the vegetables a squeeze to get as much of the juices out as possible, then discard them. What you’ll be left with is a rich, dark and glossy gravy.
18. Tip the oxtail back into the sauce, stir and gently reheat before serving.
19. Serve immediately, with chunky potato wedges – tapas-style. Enjoy!

2. Air Fryer Baby Potatoes

Crispy Air Fryer Baby Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4-6 Servings’]

These Air Fryer Baby Potatoes are super crispy on the outside, soft and creamy on the inside! They are so easy to make, just baby potatoes and your favorite seasonings to flavor them up! You can have this oil-free and healthy side dish ready in less than 20 minutes! Naturally gluten-free, vegan, and paleo, these potatoes will be a hit!

Ingredients

• 1.5 lbs of Baby Potatoes (any color)
• Juice of 1/2 a Small Lemon
• 2 Tsp Italian Herbs
• 1/2 Tsp Roasted Garlic Powder
• 1/2 Tsp Onion Powder
• 1/4 Tsp Black Pepper
• Salt (to taste)

Instructions

1. Rinse, dry, and slice your baby potatoes in half.
2. Add them to a bowl along with your choice of seasonings and toss well to fully coat.
3. Add the seasoned potatoes to your air fryer basket and set the air fryer to 400°F for 10 minutes.
4. After 10 minutes remove the basket, shake the potatoes around, and return the basket to your air fryer.
5. Air fry the potatoes again for 7-10 minutes or until they are evenly crisp and golden brown.
6. Remove and serve right away, hot, crispy, and delicious!

3. Garlic Mushrooms

Garlic Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 2

This garlic mushrooms recipe (champiñones al ajillo) is a super simple Spanish tapa that’s not only quick to make, it’s accidentally vegan!

Ingredients

• 3 tablespoons olive oil
• 4 cloves of garlic, finely chopped
• 10.5 oz (300 grams) button mushrooms, dirty stem removed, cleaned and quartered
• 2 tablespoons dry white wine*
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt, or to taste
• Pepper, to taste

Instructions

1. Heat the oil in a medium pan over medium-low heat. Add the garlic and gently fry until tender but not browning – just a minute or two. Add the mushrooms, stir well to coat in oil and raise the heat to medium-high. Fry, stirring from time to time, until the mushrooms are tender all the way through – about 5 minutes. Add the wine and simmer until most of the liquid has been absorbed – between 5 and 10 minutes. It’s okay to have a bit of juice remaining but the dish shouldn’t be soupy. Remove the pan from the heat and stir in the parsley, salt and pepper. Transfer to a serving dish and serve hot.

4. Air Fryer Potato Croquettes

Air Fryer Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT28M · Yield: [’24’, ’24 croquettes’]

Welcome to the world of croquettes. These crispy, stuffed treats are the perfect way to use up leftover mashed potatoes.

Ingredients

• 2 cups cold mashed potatoes
• ⅓ cup milk
• 2 ounces cured ham, such as jamon serrano (finely chopped)
• ¼ teaspoon ground nutmeg
• 1 ½ cups unseasoned breadcrumbs
• 2 eggs (beaten)
• olive oil spray
• finely shredded Manchego cheese (for serving)

Instructions

1. In a large mixing bowl, combine the mashed potatoes, milk, ham, and nutmeg. Mix well.
2. To shape the croquettes, roll 1 heaping tablespoon of the potato mixture into a log. Coat with breadcrumbs, then into beaten egg. Roll in breadcrumbs again until fully coated. Spritz well with cooking spray. Repeat with remaining potatoes.
3. Place the croquettes onto a baking sheet in a single layer and freeze for at least 10 minutes or until firm.
4. Preheat your air fryer to 400ºF.
5. Arrange the croquettes in a single layer in the air fryer basket (cook in batched if necessary). Air fry for 8-10 minutes, or until golden brown and crisp.
6. Carefully remove the croquettes from the air fryer and serve piping hot, topped with finely grated Manchego cheese.

5. Chorizo and Potato with Cheese

Chorizo and Potato with Cheese (Patatas con Chorizo y Queso) – A Spanish Tapas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’, ‘4 to 6’]

A Spanish Tapa recipe inspired by the Barcelona restaurant, El Xampanyet.

Ingredients

• 1 small onion ((roasted))
• 1 small eggplant ((roasted))
• 1 small red pepper ((roasted))
• 1 small green pepper ((roasted))
• ½ Tbsp olive oil
• ⅛ tsp salt
• 4 medium potatoes ((sliced, enough to cover baking tray))
• 3 oz chorizo sausage
• 3 Tbsp olive oil ((put 1 Tbsp aside for pan frying))
• ½ cup heavy cream
• ½ cup Manchego cheese ((grated))
• ⅛ tsp salt ((Kosher or sea salt, to taste))
• ⅛ tsp pepper ((to taste))

Instructions

1. You will need escalivada, a Spanish roasted vegetable dish which you can make ahead of time. Otherwise, you can roast the vegetables in the oven on another tray while the potatoes are roasting. Essentially, escalivada is roasted green and red pepper, onion and eggplant, then peeled, sliced thinly and tossed with salt and olive oil. This is part of the topping for the potatoes.
2. Preheat the oven to 375°F.
3. Slice potatoes evenly, about ¾” (2 cm) thick.
4. Drizzle approximately 1 tablespoonful of olive oil on the baking tray, then arrange potato slices to fill it (you can use a brush or your fingers to spread oil).
5. Brush another tablespoonful of olive oil on top of the potatoes, and place in the oven for approximately 30 to 40 minutes, or until potatoes are cooked.
6. While the potatoes are in the oven, deconstruct half of a chorizo sausage by peeling the casing off and mincing the sausage into tiny pieces.
7. Pour about a teaspoon of olive oil into a saute pan. Over medium heat, fry the chorizo sausage for about 2 or 3 minutes, just until browned.
8. Meanwhile, heat the cream in a small pot, then add the grated or sliced Manchego over medium-low heat, stirring constantly.
9. When the cheese has completely melted, remove from heat. (It should only take about 5 minutes). The potatoes should be ready by now!
10. It’s time to construct the tapas! You can leave the potatoes on the tray and assemble them there, however, I’m going to show you how I make them on a plate, though.
11. Spoon some of the cream and manchego mixture evenly on each potato slice. Next, add some of the escalivada. Finally, top with some chorizo. Serve immediately.

6. Potato Omelette

Spanish Tortilla (Potato Omelette) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’, ‘6 Servings’]

Making a traditional Spanish Tortilla, aka Potato Omelet, is simple and delicious! Eggs, potatoes, onions and you’re set!

Ingredients

• 3 large potatoes
• 1 medium onion
• 1 tbsp oil
• 7 eggs
• salt and pepper

Instructions

1. Peel and thinly slice the potatoes.
2. Thinly slice the onion and cut the slices in half.
3. In a large non-stick skillet, heat 1 tbsp oil and then add potatoes, onion and 1/2 tsp salt (more or less – according to your taste.)
4. Cook, stirring frequently, until it begins to brown.
5. Meanwhile crack eggs into a large bowl. Add salt and pepper to taste.
6. Heat oven to 350 degrees.
7. Add potato mixture to eggs and stir well, then return all to skillet.
8. Cook approximately 4-5 minutes over medium low heat.
9. Then take the whole skillet and place in the oven.
10. Bake 10-15 minutes or until a knife inserted into middle only leaves a little residue on the knife.
11. Remove from oven and invert tortilla onto a serving platter.
12. Let sit 5 minutes before eating.

7. Garlic Shrimp with Paprika and Lemon

Spanish Garlic Shrimp with Paprika and Lemon (Gambas al Ajillo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 tapa size’]

Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sauteed with fruity olive oil, smoky paprika and lots of garlic!

Ingredients

• 1 lemon (cut in quarters)
• 4 medium-large garlic cloves (sliced very thin)
• 1/2 cup olive oil
• 1 tsp smoked paprika
• 1 pound shrimp (tails on and shells and vein removed)
• Salt and pepper
• Chopped parsley
• Toasted bread (for serving)

Instructions

1. Start by heating your pan or cast iron over medium-high heat and char the cut lemons, this will give it great smoky flavor.
2. Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add garlic cloves to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.
3. Then add your shrimp and season with salt and pepper and toss everything together. Cook until shrimp just turns pink on both sides, about 5-6 minutes total, depending how large your shrimp are.
4. Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.

8. Tomato and Aubergine Stew

Tomato and Aubergine Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large aubergine (about 450 g), diced
• 1 red bell pepper, chopped
• 1 can (400 g) crushed tomatoes
• 1 cup (240 ml) vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh basil leaves or parsley, chopped, to serve

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. 2. Add the aubergine and red pepper; cook, stirring occasionally, until the vegetables begin to brown and soften, 8–10 minutes.
3. 3. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
4. 4. Pour in the crushed tomatoes and vegetable broth. Add oregano, smoked paprika, and season with salt and pepper. Bring to a gentle simmer.
5. 5. Reduce heat to low and simmer, uncovered, for 20–25 minutes, until the aubergine is tender and the stew is slightly thickened.
6. 6. Taste and adjust seasoning. Stir in chopped basil or parsley if using, then serve hot with crusty bread, rice, or couscous.

9. Patatas Bravas

Patatas Bravas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 700 g potatoes (about 1.5 lb), peeled and cut into 2–3 cm chunks
• 1 liter neutral oil for frying (or enough for deep-frying in batches)
• Salt, to taste
• 1 tablespoon olive oil for the sauce
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon hot paprika or pinch of cayenne
• 400 g can crushed tomatoes (or tomato passata)
• 1 teaspoon sugar (optional, to balance acidity)
• 1 tablespoon red wine vinegar or sherry
• Chopped fresh parsley for garnish (optional)

Instructions

1. 1) Rinse the potatoes, peel, and cut into 2–3 cm chunks. Soak in cold water for 10 minutes, then drain and pat dry.
2. 2) Bring a pot of salted water to a boil and parboil the potatoes 5–7 minutes, until just tender. Drain well.
3. 3) Heat the frying oil in a deep, heavy pot to about 180°C (350°F). Fry the potatoes in batches until golden and crisp on the outside, about 5–7 minutes per batch. Remove to paper towels and season with salt.
4. 4) Make the bravas sauce: in a saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, 5–7 minutes. Add the garlic and cook 30 seconds more. Stir in the smoked paprika and hot paprika (or cayenne) and cook 1 minute.
5. 5) Add the crushed tomatoes and simmer 15–20 minutes, until slightly thickened. Stir in sugar (if using) and the vinegar. Season with salt and pepper to taste.
6. 6) If you prefer a smoother sauce, blend briefly to desired consistency, otherwise leave chunky.
7. 7) To serve, divide the potatoes among plates and spoon the bravas sauce over or alongside. Garnish with chopped parsley and serve hot.

10. Beans with Tomatoes

Spanish Beans with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion (diced)
• 2 garlic cloves (finely chopped)
• 1 teaspoon sweet smoked paprika (pimenton dulce – or hot paprika if you like it spicy)
• 2 bay leaves
• 2 cans butter beans (400ml/14oz (lima beans), drained and rinsed)
• 2 cans plum tomatoes (400ml/14oz )
• Sea salt and black pepper
• 2 large handfuls spinach (roughly chopped)

Instructions

1. In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.  
2. Add the garlic, paprika and bay leaves and fry for a further minute.
3. Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
4. As it finishes, stir the spinach through to wilt.
5. Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.

11. Pimientos de Padron

Pimientos de Padrón is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

Ingredients

• 225g (½ lb) padron peppers, washed
• 30ml (2 tbsp) vegetable oil
• 2.5ml (½ tsp) coarse sea salt

Instructions

1. Wash the peppers in cold water and pat them dry. Keep them intact.
2. Heat the oil in a large, heavy based frying pan.
3. Place the peppers in a single layer. Cook it in batches if you need to.
4. Fry for 5 minutes or until their skins start browning.
5. Remove from the heat and serve immediately with a sprinkling of salt.

12. Air Fryer Vegan Calamari

Air Fryer Vegan Calamari (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Insanely crispy Vegan Calamari made in the air fryer! This healthy plant-based calamari is gluten-free, allergy-free, and oil-free! Made with Hearts of Palm and a light seasoned breading, this squid-free calamari recipe will blow your mind and become your go-to appetizer for impressing anyone!

Ingredients

• 2 (14oz) Cans of Whole Hearts of Palm
• 2 TB Dijon Mustard
• 1/4 Cup Unsweetened Non-Dairy Milk
• 3 Cups Plain/Panko Gluten-Free Breadcrumbs
• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Black Pepper
• 1/2 Tsp Paprika*

Instructions

1. Drain and rinse your hearts of palm before slicing them into 1/2 inch rounds. lightly pop the center rings out of the rounds to create more rounds.
2. In a small bowl, mix together the dijon mustard and non-dairy milk.
3. In another bowl or plate, mix together the breadcrumbs, onion powder, garlic powder, paprika, and black pepper.
4. Prepare to bread your calamari rings by placing the bowls and air fryer basket in an assembly line.
5. Take each heart of palm ring and dip it in the dijon milk mixture, lightly toss in the breadcrumbs, and then place it in the air fryer basket. Repeat until your air fryer basket in full (but not overcrowded).
6. Air fry the vegan calamari at 400°F for about 10 minutes, until they are crisp and golden brown. Repeat this cooking process until you’ve completed all the calamari rings you have.
7. Serve hot with your favorite dipping sauce, fresh lemon, and dried parsley, if desired.

13. Meatballs in Tomato Sauce

Spanish Meatballs – Albondigas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Spanish meatballs, albondigas, or tapas are the best meatballs in tomato sauce I’ve ever had; they are Spanish food at its best.

Ingredients

• 1 lb ground meat (a mixture of beef and pork, Note 1)
• 2 garlic cloves
• 1 egg
• 2 ½ tablespoons dried breadcrumbs
• 2 tablespoons chopped parsley
• ¾ teaspoon sweet paprika
• ¼ teaspoon smoked paprika
• ¼ teaspoon hot paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion
• 2 tablespoons olive oil
• 3 garlic cloves
• 2 cans chopped tomatoes (each weighing 400 g/ 14 oz)
• ½ teaspoon fennel seeds (Note 2)
• 1 teaspoon dried oregano
• 2 bay leaves
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped parsley
• salt and pepper

Instructions Meatballs:

1. Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.1 lb ground meat + 2 garlic cloves + 1 egg + 2 ½ tablespoons dried breadcrumbs + 2 tablespoons chopped parsley + ¾ teaspoon sweet paprika + ¼ teaspoon smoked paprika + ¼ teaspoon hot paprika + 1 teaspoon salt + ¼ teaspoon black pepper
2. Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Remove the meatballs from the pan and set them aside.1 tablespoon olive oil

Tomato sauce:

1. Saute: Chop the onion very finely. Heat the olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.1 medium onion + 2 tablespoons olive oil + 3 garlic cloves
2. Simmer: Add the tomatoes, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.2 cans chopped tomatoes + ½ teaspoon fennel seeds + 1 teaspoon dried oregano + 2 bay leaves + ¼ teaspoon cayenne pepper + 2 tablespoons chopped parsley + salt and pepper
3. Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.

14. Chorizo Arancini

Chorizo Arancini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT125M · Yield: [’12’, ’12 arancini balls’]

These Chorizo Arancini are little handfuls of Spanish inspired risotto, coated in breadcrumbs and deep fried to golden perfection.

Ingredients

• 2 ½ cups chicken stock ((625ml))
• 1 good pinch saffron ((30-40 threads))
• ¾ cup Spanish cured chorizo (chopped finely (100g/3 ½oz))
• ½ tablespoon oil ((2 tsp, notes 1))
• ½ medium onion (finely chopped)
• 1 stalk celery (finely chopped)
• 1 clove garlic (minced)
• ¾ cups arborio rice ((150g/~5 ½oz))
• 40 g manchego cheese (finely grated)
• 60 g mozzarella ((cut into 12 cubes))
• 2 tablespoons fresh parsley (finely chopped (notes 1))
• 2 large eggs
• 1 cup breadcrumbs
• ⅓ cup plain flour (all purpose flour)
• Vegetable for deep frying (not olive oil)

Instructions

1. Pans for the stock and rice will both require lids in this recipe.
2. Place the stock in a saucepan, cover with a lid and bring to a gentle simmer. Remove from heat and add the saffron. Leave the lid on to keep it warm.
3. Add the chorizo to a pan over medium-high heat and cook for 2-3 minutes until you notice a few bits getting golden.
4. Reduce the heat to medium. Add the oil, onion, celery and garlic and cook for a further 2-3 minutes until the vegetables have softened.
5. Add the rice and cook for 1-2 minutes until it starts to look a little glassy and translucent in places.
6. Bring the stock back to a simmer, then turn it off again.
7. Add a ladleful (about 125ml / ½ cup) of the stock to the rice mixture. Scrape any colour (aka flavour) off the bottom of the pan and stir constantly until the rice has absorbed all the stock.
8. Pour in all of the remaining stock and cover the pan with a lid. Let it come to a simmer, then immediately turn the heat down to low. You want the rice to cook at a very low simmer now for around 20 minutes until almost all the stock has been absorbed and the rice is cooked, tender with just a little bite.
9. Stir in the manchego cheese then taste and add salt and pepper to taste (I usually add about ¼-½ tsp of salt and ¼ tsp finely cracked black pepper).
10. Transfer to a plate and cool for 15-20 minutes at room temperature only, stir in the parsley, then transfer to the fridge for 1-2 hours until cold.
11. FORM THE ARANCINI: Get about 2 inches of oil heating over high heat in a deep heavy based medium saucepan to 180C/350F. An oil or candy thermometer here will make your life so much easier and they’re very cheap.
12. Place the breadcrumbs and flour in separate bowls. Whisk the eggs in a third bowl.
13. With wet hands, roll the rice mixture into 12 balls, roughly the size of a golf ball. One by one, flatten the balls in your palm slightly, press a cube of mozzarella into the centre then wrap the rice around it again to a smooth, firm ball.
14. Roll the rice balls in the flour, then the egg letting the excess drip off, then finally, the breadcrumbs until thoroughly coated. Transfer to a plate and chill until required.
15. Once the oil is hot enough, use a slotted spoon to gently place 3-4 balls into the pan (don’t overcrowd the pan). Cook for 6 minutes, keeping the oil temperature between 170C/340F and 180C/350F, until golden brown.
16. Transfer to a plate covered with paper towel to drain. Repeat until all arancini balls are done.
17. Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

15. Eggplant Fries with Honey

Eggplant Fries with Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium eggplants (about 1 1/2 pounds / 680 g), cut into sticks
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups breadcrumbs (panko recommended for extra crunch)
• 2 large eggs, beaten
• 2 tablespoons water (for thinning eggs, optional)
• 2 tablespoons neutral oil (for brushing or spraying)
• 1/3 cup honey (for dipping or drizzle)
• Optional: lemon wedges for serving

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil or spray.
2. 2. Cut the eggplants into sticks about 1/4 inch (0.6 cm) thick and pat dry.
3. 3. Set up dredging stations: in a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk eggs with 2 tablespoons water. Place breadcrumbs in a third shallow dish.
4. 4. Dredge each eggplant stick: coat in the flour mixture, shake off excess, dip in the eggs, then roll in breadcrumbs until well coated. Place coated sticks on the prepared baking sheet.
5. 5. Bake: lightly brush or spray the coated sticks with oil. Bake 15–20 minutes, turning once halfway, until crispy and golden and the eggplant is tender.
6. 6. Prepare honey dip: whisk the honey with 1–2 tablespoons water to thin slightly, if desired.
7. 7. Serve: transfer fries to a platter and drizzle with the honey or serve the honey on the side for dipping. Optional: squeeze a little lemon over the fries for brightness.

16. Roasted Red Pepper Salad

Spanish Roasted Red Pepper Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

A simple, and effective sweet and smoky red pepper salad. Perfect alongside any Spanish inspired meal.

Ingredients

• 3 red peppers ((Bell peppers))
• ¼ cup extra virgin olive oil
• ½ tsp Spanish smoked paprika
• 1 tbsp sherry vinegar
• salt & pepper
• fresh parsley ((chopped, for garnish))

Instructions

1. Place the bell peppers on the BBQ grill or sit in the direct flame of a gas burner. Gradually turn the peppers until all the skins are charred and blackened and the peppers softened a little.
2. Remove from the heat and place into a bowl. Cover with plastic wrap to seal and leave for 5 minutes.
3. Remove the plastic wrap and then carefully slide off all the blackened skin from each pepper. Take out the seeds and then gently tear each pepper into about 4-5 strips.
4. Arrange the strips on a serving platter in one layer.
5. whisk together the olive oil, paprika, sherry vinegar, salt and pepper until smooth. Pour this over the pepper slices then garnish with the parsley.
6. Serve at room temperature as a side dish, or simple tapas snack.

17. Blistered Shishito Peppers

Blistered Shishito Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’, ‘4 servings’]

All it takes is some olive oil and salt to make restaurant worthy homemade blistered shishito peppers.

Ingredients

• 1 227 g / 8oz pkg. shishito peppers (pricked with a fork)
• 1 tbsp olive oil
• Salt (to taste)

Instructions

1. Pierce each shishito pepper with a fork to avoid them popping or exploding while they cook.
2. Heat a large skillet over medium heat, add olive oil followed by peppers. Cook, flipping and stirring frequently for 6-8 minutes or until peppers have started to blister and brown on all sides.
3. Sprinkle with salt and serve immediately.

18. Pan Con Tomate

Pan con Tomate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1M · Total: PT16M · Yield: 8

Learn how to make Pan con Tomate, an easy Spanish tapas recipe made with toasted bread and tomato pulp.

Ingredients

• 3-4 Ripe Tomatoes
• 3 tablespoons extra virgin olive oil, plus more (Spanish preferred)
• 2 cloves garlic, finely minced or grated
• 1 teaspoon sea salt
• freshly ground pepper to taste
• 4 Mini Baguettes (or 8 slices thick, crusty bread)
• 2 tablespoons Fresh Parsley (optional, for garnish)
• Flaky sea salt such as Maldon (optional)

Instructions

1. Using a box grater or Microplane, grate the tomatoes into a small bowl. Discard the tomato skin.
2. To the tomato pulp, add olive oil, garlic, salt, and pepper. Stir to combine. Taste and adjust by adding more salt, pepper, or garlic.
3. Divide the mini baguettes in halves and place them on a grill to toast them slightly. Alternatively, pop sliced bread under a broiler to toast lightly.
4. Cover the cut side of the bread with the tomatoes. Drizzle with a bit more olive oil and garnish with fresh parsley. Add a small pinch of flaky salt on top.
5. Serve immediately.

19. Chickpeas and Kale

Spanish Chickpeas and Kale Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 6 cups kale, stems removed and leaves torn into bite-sized pieces (about 300 g)
• 1 cup crushed tomatoes (or one 14-ounce can diced tomatoes)
• 1/2 cup vegetable broth
• Salt and black pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Prepare and measure the ingredients: drain and rinse the chickpeas, wash and tear the kale, chop the onion, and mince the garlic. Measure the liquids and set everything within arm’s reach.
2. 2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, smoked paprika, cumin, and chili flakes; cook 1 minute until fragrant.
3. 3. Stir in the chickpeas and crushed tomatoes. Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes to meld the flavors.
4. 4. Add the kale in batches, allowing each addition to wilt before adding more. Cover and cook until the kale is tender, 8–10 minutes. Stir occasionally and season with salt and pepper during cooking.
5. 5. Taste and adjust seasoning. If using, stir in lemon juice for brightness. Remove from heat.
6. 6. Serve hot, garnished with fresh parsley if desired. This dish pairs well with crusty bread or cooked grains for a fuller meal.

20. Spanish Pisto

Spanish Pisto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 4

This Spanish pisto recipe is a fresh and tasty vegan tapas recipe. It can be prepared as a main course, lunch, or side dish. It’s most often called Spanish ratatouille, because it’s made with various vegetables seasoned and cooked in olive oil.

Ingredients

• 1/2 cup olive oil
• 1 large onion, diced
• 2 garlic cloves, minced or pressed
• 2 Italian green peppers, cut into chunks
• 1 medium red bell pepper, cut into chunks
• 1 large zucchini, cut into chunks
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1 15 ounce can of crushed tomatoes
• 1 teaspoon of sugar

Instructions

1. After prepping all of the vegetables, place a large skillet over low to medium-high heat. Add the olive oil.
2. Once the olive oil is warm, add the onion and garlic and cook for 2-3 minutes or until they start to soften.
3. Add the peppers and zucchini. Coat the vegetables in the olive oil, season with salt, pepper, and cumin, and allow to cook for about 15 minutes or until they soften.
4. Add the tomatoes and sugar and allow to cook another 20-25 minutes or until the sauce has thickened.

21. Patatas Bravas with Two Sauces

Patatas Bravas with Two Sauces: Smoky Romesco and Garlic Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 900 g (2 lb) potatoes, scrubbed and cut into 2–3 cm chunks
• 2 tbsp extra-virgin olive oil (for roasting)
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 240 g (1 cup) roasted red peppers, drained
• 25 g almonds, toasted
• 2 slices crusty bread, torn
• 2 garlic cloves
• 1 tsp smoked paprika
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil
• 1/4 tsp salt (to taste)
• 2 large egg yolks
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 180 ml (3/4 cup) extra-virgin olive oil
• Salt to taste

Instructions

1. 1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment.
2. 2. In a bowl, toss the potato chunks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. 3. Spread the potatoes on the prepared sheet in a single layer and roast 25–30 minutes, turning once, until edges are crisp and centers are tender.
4. 4. Make the romesco sauce: in a blender or processor, combine roasted red peppers, almonds, torn bread, garlic, smoked paprika, and sherry vinegar. Pulse while streaming in 3 tbsp olive oil until smooth. Season with salt to taste and set aside.
5. 5. Make the garlic aioli: in a bowl, whisk the egg yolks, minced garlic, lemon juice, and Dijon mustard. Slowly whisk in the remaining 180 ml olive oil to emulsify; season with salt. If too thick, whisk in a splash of warm water.
6. 6. When potatoes are done, taste and adjust seasoning if needed. Keep warm.
7. 7. To serve, arrange potatoes on a platter or in a warm dish. Drizzle with romesco or serve on the side, and dollop or pipe the garlic aioli alongside. Garnish if desired.
8. 8. Serve immediately while hot and crispy.

22. Pinchos Morunos

Pinchos Morunos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

These Spanish Chicken Skewers with Fino Sherry are packed with amazing flavour. It’s quite incredible how much gets into the meat and how tender it becomes after marinating. It deserves a very special “Olé!”

Ingredients

• 700g g Chicken thighs or breast (cut into large chunks)
• 3 shallots (chopped)
• 2 garlic cloves
• 2 tsp Spanish smoked paprika
• 5 sprigs fresh parsley (stalks and all)
• 1/4 cup extra virgin olive oil
• 1 cup Spanish dry Fino sherry
• 1 Lemon (juice of)
• 2 tsp salt
• Freshly ground black pepper

Instructions

1. Put together the shallots, garlic, paprika, parsley, olive oil, sherry, lemon, salt & pepper into a food processor and blend into a smooth paste.
2. Place chicken into a plastic bag and pour in the marinade. Leave for 4 hours or overnight (for best results)
3. After marinating, thread 4-5 pieces of chicken on skewers (if you’re using wooden skewers, soak them in water the same time as you marinate your chicken. This will help when cooking, to stop them being completely destroyed by the BBQ immediately).
4. Heat a BBQ til hot then grill the chicken for about 10 minutes, moving frequently till lightly charred on all sides.
5. Rest the chicken for 2-3 minutes before serving.

Serve as a main course, or break up into single pieces and skewer with a toothpick and serve as tapas.

23. Chorizo in Red Wine

Chorizo in Red Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 300 g Spanish chorizo, sliced into 1 cm thick coins
• 1 tablespoon olive oil (optional, only if chorizo is lean)
• 1 medium onion, finely sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 250 ml dry red wine
• 400 g can crushed tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon smoked paprika (pimentón) or sweet paprika
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Prepare and measure all ingredients; slice the chorizo, chop the onion, mince the garlic, and slice the pepper.
2. In a large skillet or pan over medium heat, cook the chorizo until it releases its fat and starts to crisp. Transfer the chorizo to a plate and set aside.
3. In the same pan, add the onion and pepper (and a little oil if needed). Sauté until the onion is translucent, then stir in the garlic and tomato paste and cook for another minute.
4. Pour in the red wine to deglaze, scraping up any browned bits. Let it reduce by about half, then add the crushed tomatoes, bay leaf, paprika, and the chorizo back to the pan. Simmer gently until the sauce thickens and the flavors meld, about 15–20 minutes.
5. Season to taste with salt and pepper. Remove the bay leaf, garnish with parsley if using, and serve hot with crusty bread, polenta, or mashed potatoes.

24. Chorizo in Cider

Chorizo A La Sidra – Spanish Chorizo In Cider Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

This Spanish chorizo a la sidra recipe is an easy to make Spanish tapas recipe. With just 6 ingredients, a Spanish chorizo in cider recipe is a perfect addition to a Spanish tapa night. I learned this recipe when I lived in Spain and it’s on a constant rotation when we are looking for snacks.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2-3 cloves of garlic, sliced or diced
• 1/2 pound of chorizo, cut into bite-sized pieces (5-6 sausages)
• 1 cup cider
• ½ teaspoon black pepper
• ¼ cup of fresh parsley, chopped for garnish

Instructions

1. Use a medium-sized frying pan to heat the olive oil over medium-high heat.
2. Add the garlic to the oil. Cook until it starts to soften and yellow, but before it starts to turn brown, around 2-3 minutes.
3. Add the chorizo to the oil and cook for 3-5 minutes or until the chorizo starts to sear and brown.
4. Add the cider and black pepper to the pan. Reduce the heat and simmer over low heat for 10-15 minutes or until the cider starts to burn off and slightly thicken.
5. Sprinkle with fresh parsley and serve with crusty bread to sop up the sauce.

25. Rosemary Roasted Almonds

Rosemary Roasted Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT50M · Yield: [’24’]

These Rosemary Roasted Almonds are a healthy and flavorful snack! They’re made with olive oil, smoked paprika, lemon zest, and fresh herbs.

Ingredients

• 1 lb raw almonds (unsalted)
• 2 Tbsp. olive oil
• 3 tsp. smoked paprika
• 2 Tbsp. fresh rosemary (minced)
• 2 lemons (zest only)
• 1 1/4 tsp. kosher salt (adjust to taste)

Instructions

1. Heat oven to 325 degrees Fahrenheit.
2. Mince 2 Tbsp. fresh rosemary.
3. Place 1 lb. (equals 16 oz.) of raw, unsalted almonds on a large baking sheet (feel free to use parchment paper if you like).
4. Drizzle 2 Tbsp. olive oil over the almonds and toss them until they are completely coated.
5. Sprinkle 3 tsp. smoked paprika and ½ tsp. kosher salt over the almonds and toss until completely coated.
6. Add 2 Tbsp. minced fresh rosemary (can sub 2 tsp. dried rosemary) to the almonds and toss until completely coated.
7. Place the baking sheet in the oven and roast for 14-15 minutes, shaking the pan halfway through the cooking time to prevent the nuts from burning.Remove the baking sheet from the oven.
8. Immediately, add another ¾ tsp. kosher salt to the almonds and toss until combined. Using a Microplane zester, add the zest of 1-2 lemons to the almonds and toss once again until completely coated.
9. Allow the roasted almonds to sit at room temperature for at least 30 minutes before serving, which will help them become crispy.
10. To Serve: Adjust salt levels as needed. Garnish with extra minced rosemary (optional).

26. Avocado Smoked Salmon Bites

Spanish Avocado Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT15M · Total: PT1H45M · Yield: 30

These super simple appetizers are really just about assembling little stacks of high quality flavor-packed ingredients into bite sized packages.

Ingredients

• 4 oz. (1½ cups) unbleached, all-purpose flour
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1 tsp chili powder
• 4 oz sharp cheddar cheese, grated
• 4 oz. (1 stick or 1/2 cup) of butter, cut into cubes
• 1-2 tsp cold water
• 3/4 cup mayonnaise
• 6 cloves of garlic, minced
• 1 or 2 ripe avocados, peeled and sliced into ¼ inch thick slices, each slice cut into pieces that are about the length of the crackers. Sprinkle cut slices with salt.
• 1 lb smoked salmon (I used my local market’s Chili Smoked Salmon, but use whatever brand or flavor of smoked salmon that’s available and sounds good to you)
• 3/4 cup Chimichurri sauce

Instructions

1. Add the flour, sugar, salt, black pepper, and chili powder to the bowl of a food processor fitted with the chopping blade. Pulse a couple of times to combine all the ingredients.
2. Add the cheese and pulse 2 or 3 times to combine. Add the butter, all at once, and pulse until the mixture resembles bread crumbs. Sprinkle in the water, and pulse a few more times, just until the mixture starts to look like dough. (If the dough is still quite dry, sprinkle in another teaspoon or two of water.)
3. Dump the dough – which will be a bit crumbly – into a large bowl or onto a clean work surface. Press the dough together and knead a few times with your hands to bring the dough together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.
4. Preheat the oven to 400 degrees and have at the ready: a baking sheet covered with parchment paper, a 1 1/2-inch biscuit cutter or sharp knife or pastry wheel, a cup of flour, a large flat spatula, and a rolling pin.
5. Sprinkle some flour across a clean works surface. Remove the dough from the refrigerator, unwrap it, and lay it on the work surface. Dust the top with a sprinkling of flour. Roll the dough into a thin sheet, approximately 1/8 inch thick. (NOTE: If the dough has been in the refrigerator for several hours, you’ll probably have to let it soften on the counter for 10 – 15 minutes to let the butter soften before rolling out.)
6. Run the spatula underneath the dough from all sides to loosen any dough that’s stuck to the work surface. Cut out the crackers with the biscuit cutter and lay them on the baking sheet very close together, but not touching. (You can also cut the crackers into squares with a knife or pastry wheel.)
7. Bake for 14-16 minutes, until the edges of the crackers are starting to brown. Remove from the oven onto a wire rack and allow the crackers to cool completely on the sheet. Store in an airtight container at room temperature for up to 3 weeks.
8. Mix the mayonnaise and garlic together in a small bowl.
9. Lay a cracker on a work surface or platter. Top with about 1 teaspoon of garlic mayo. Lay a slice or two of avocado over the garlic mayo. Top avocado with about 1/2 oz smoked salmon and then drizzle with about 1 tsp chimichurri sauce.

27. Air Fryer Calamari

Air Fryer Calamari is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT10M · Yield: [‘4’, ‘4 appetizer-sized portions’]

Ingredients

• 10 ounces cleaned calamari tubes and tentacles
• 1 1/2 cup buttermilk (or if you don’t have buttermilk use plain yogurt and dilute with milk to make about 1 1/2 cups)
• Salt and pepper (as desired)
• 1 cup mini salted pretzels
• 3/4 c flour (whole wheat or all-purpose)
• 1/4 tsp. crushed red pepper (optional)
• Light-colored oil (canola, light olive, etc., for brushing or spray oil)
• Mustard sauce: dijon mustard (mayonnaise)
• Lemon slices and chopped fresh parsley for topping

Instructions

1. Slice calamari tubes into bite-size pieces. Also, chop any larger tentacles. Soak calamari in buttermilk or yogurt solution along with salt and pepper for at least 30 minutes in the refrigerator.
2. Meanwhile, pulse mini pretzels and flour together in a food processor until pretzels are finely crushed, but still have some texture. Season with black pepper and red pepper flake if using. Place pretzel-flour mixture in a shallow dish.
3. Spray air fryer basket with oil. Preheat air fryer to 360 degrees F. Drain calamari from marinade. Dip calamari into pretzel-flour mixture and roll around until completely coated. Place calamari in air fryer basket and spray or brush with oil. Air fry calamari for 10-12 minutes, turning and brushing or spraying with more oil about halfway through.
4. While calamari cooks, mix together equal parts mustard and mayonnaise in whatever amount desired for dipping.
5. Once calamari is cooked, serve immediately with sauce, lemon slices, and parsley on top.

28. Leek Croquettes

Spanish Leek Croquettes (Croquetas de Puerro) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT645M · Yield: [’16’]

A super tasty, crispy ball of leek infused bechamel! How can you go wrong?

Ingredients

• 1 small onion
• 2 bay leaves
• 4 cloves
• 2 Tbsp olive oil
• 1 large leek ((about 8 to 10 oz/ 225-280 grams once finely chopped))
• 3 cups whole milk
• 2 oz butter ((good quality))
• 3 oz flour
• 1 ½ tsp sea salt
• ⅛ tsp ground nutmeg
• 1 egg ((with a splash of milk for egg wash))
• ¾ cup breadcrumbs ((as needed))
• olive oil ((as needed for frying))

Instructions

1. Begin by attaching two bay leaves to a small onion with four cloves. 
2. Finely chop the leek(s) if you haven’t yet done so, then sauté them in about 2 Tbsp olive oil over medium heat (do not brown).
3. While the leeks are cooking, put the milk in a pot and add the onion. Heat to 175˚F (80˚C).
4. In a medium sized pot, melt the butter, then add the flour.
5. Stir briskly, and cook the flour and butter to avoid the raw flour taste. Begin adding some of the hot milk (remove the onion first). Continue adding milk and stirring quickly until all the milk has been added.
6. Add salt and nutmeg and continue cooking and stirring until the béchamel thickens (watch the video to see the consistency). Next, add the sautéed leeks.
7. Cook over low heat, stirring until the béchamel stays when pulled away from the side of the pot (see the video for a visual).
8. Place into a container, cover with parchment paper, then refrigerate overnight.
9. The next day, shape the mixture into round balls about 50 g (1.75 oz) each.
10. Dip each croquette in beaten egg with some milk. Then immediately roll in breadcrumbs, and store in container until ready to fry. (We froze some like this and they were great to use later; just defrost in the fridge then fry.)
11. When ready to fry the leek croquettes, heat some olive oil to 320˚F (160˚C). Fry the croquettes until golden brown and heated all the way through.Remove from oil and drain well. Place on paper towel lined plate or tray.
12.  Serve hot with a little mayonnaise, if desired.

29. Chorizo al Vino Tinto

Chorizo Al Vino Tinto – Spanish Chorizo In Red Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 4

This chorizo al vino tinto recipe is a classic tapas recipe for Spanish chorizo in red wine. It’s common at tapas bars in Spain and easy to make at home with only 6 ingredients. I learned to make this dish when we lived in Spain and now make it when we do tapas nights.

Ingredients

• 1/2 pound uncooked chorizo, cut into bite-sized pieces (about 5-6 sausages)
• 1 tablespoon olive oil
• 2-3 cloves of garlic, sliced
• 1 bay leaf
• 1 cup of dry red wine
• Chopped fresh parsley for garnish

Instructions

1. Place a frying pan or saucepan over medium-high heat.
2. Add the chorizo and cook for 3-5 minutes searing the chorizo until it starts to brown on both sides.
3. Add the olive oil and use a wooden spoon to scrape any bits of chorizo from the bottom of the pan.
4. Add the garlic and allow it to soak up the flavor of the oil and chorizo. Cook the garlic for 1-2 minutes.
5. Add the wine and bay leaf. Reduce the heat to a simmer and slowly cook for 20-25 minutes.
6. It is ready when the wine becomes slightly thickened.
7. Place in a serving dish and sprinkle with fresh parsley. Serve with crusty bread as a snack or as part of a tapas night.

30. Vegan Chorizo Croquettes with Alioli Tomatoes

Vegan Chorizo Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [’18’, ’18 croquettes’]

Rich and cheezy, with smokey hints of chewy chorizo, these little balls are flavour bombs and are perfect for sharing

Ingredients

• 125 grams broken, raw cashews
• 150 grams tofu
• 3-4 tsp white miso
• 4 tsp nutritional yeast
• juice third lemon
• 50 grams vegan Chorizo sausage (finely diced)
• 50 grams fine bread crumbs
• sunflower oil for deep frying

Instructions

1. Soak the cashews for at least 1 hour in some warm water. You want them to be quite softened
2. In a high speed blender, blend the cashews with a little of their soaking water until completely smooth
3. Add the tofu and blend
4. Add the miso, lemon juice, nutritional yeast and salt. Blend again.
5. Taste to see if the mix is cheezy enough. If not, add more miso and nutritional yeast until you think it has a tangy, cheezy flavour. 
6. Mix in the little pieces of chorizo and put it in the coldest part of the fridge to set a bit to make the mix easier to work with.
7. Put the breadcrumbs out on a plate.
8. Once the mix is firmer, put a tablespoon of the mix onto the breadcrumbs. You can now roll the mix into a ball  about the size of a large walnut, covering it with breadcrumbs. As the mixture picks up the crumbs it will become easy to manipulate into a ball. 
9. Heat the oil in a saucepan. Test to see if the oil is hot enough by dropping a crumb of bread into it. It’s the right temperature when the breadcrumb sizzles and turns golden in a few seconds.
10. Carefully cook the croquettes in batches, making sure they are golden on all sides. Remove from the pan and drain on paper towels.

31. Manchego and Roasted Pepper Stuffed Mushrooms

Manchego and Roasted Pepper Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

A simple 3 ingredient tapa, Manchego and roasted pepper stuffed mushrooms.

Ingredients

• 1 pound mushrooms (cleaned and stems removed)
• 1 roasted bell pepper (cut into 1 inch pieces)
• 1 cup Manchego cheese (shredded)
• Spanish olive oil (for drizzling)
• Fresh parsley (chopped for garnish)

Instructions

1. Begin by cleaning your mushrooms Remove the stem and use a damp towel to clean off any dirt. You never want to rinse mushrooms because they can toughen.
2. Toss mushrooms with olive oil and place on a baking sheet. Bake mushrooms in 375 degree F oven for 20 minutes until they begin to soften.
3. When mushrooms are done, there should be water that has settled in the mushroom cap. When mushrooms are cool enough to handle, drain out the liquid.
4. Stuff mushrooms with shredded cheese and top with a slice of roasted pepper. Drizzle with additional Spanish olive oil and bake for an additional 10-15 minutes or until the cheese has melted.
5. Garnish with fresh parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.