Tasty Tapas Selection

Firstly – a big fat sorry for not having written in ages, uni, moving house and my dissertation all came in one big go, i’m back at uni in Brighton now and things have settled down a bit.

So…. let’s talk about Tapas shall we

Tapas Recipes

I made a tapas selection, of course you can do any combination of these or just one of them or all. This was for 3 people but there was some parts left over, so all in all i’d say it will serve 4 people. I love these sorts of dinners for weekend nights because you get a little of lots of flavours.

Spanish Tapas Selection
Spanish Tapas Selection

The recipes for each tapas is below:

Smoky Chicken & Pepper Skewers


  • 3-4 Chicken Breasts
  • 1 Pepper
  • 3/4 Red Onion
  • 2 Tbsp Olive Oil
  • 1 Tsp Crushed Fennel Seeds
  • 1 Tsp Ground Cumin
  • 1 Tsp Smoked Paprika
  • 1 Crushed Garlic Clove
  • 1 Tsp Red Wine Vinegar


  • Cut chicken into cubes, pepper into small strips and onion into large pieces and place in a bowl
  • Add 1 tbsp olive oil, the spices, garlic and vinegar, mix well and season with salt and pepper
  • Cover with clingfilm and refrigerate for up to a day, or at least 1 hour (the longer is better)
  • Evenly distribute the chicken, peppers and onion on to the skewers (I made 4 skewers from this)
  • Place on a hot griddle with a little oil and cook through, this could take about 10-15 minutes depending on the chicken pieces (if there is any marinade left in the bowl drizzle this over the chicken whilst cooking)

Garlic Mayonnaise


  • 8 Tbsp Mayonnaise
  • 2 Crushed Garlic Cloves
  • 1 Tsp Paprika
  • Squeeze of Lemon Juice


  • Mix together all the ingredients in a bowl
  • Sprinkle Paprika over the mix

Honey Glazed Chorizo


  • 200g cooking Chorizo
  • 1/4 Sliced Red Onion (Use the remaining from the skewers)
  • 1 Finely Chopped Garlic Clove
  • 1 Tbsp Clear Honey
  • 1/2 Tbsp Red Wine Vinegar


  • Add a little oil to a pan and gently sauté the onion, after a minute add the red wine vinegar, turn up the heat until most of the liquid has evaporated
  • Reduce heat and add the garlic and chorizo (either cut small or in chunks). Cook for a few minutes or until the chorizo is just browning
  • Stir in the honey and cook on a low heat for a further minute

Spanish Tortilla


  • 1 large white onion, sliced
  • 4 tbsp olive oil
  • 25g butter
  • 400g waxy potatoes, peeled, quartered and finely sliced
  • 6 crushed garlic cloves
  • 8 eggs, beaten


  • Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly
  • When the potatoes are soft and the onion is shiny, stir in the garlic, followed by the beaten eggs
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. (Now for the tricky part) –  to turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking
  • Eat hot or cold, I ate mine hot with some prosciutto

Recipe from here

So that is all of the tapas I made, the individual dishes made it quite hard work so my advice would be to prepare for in advance, there lots of chopping (especially potatoes) so just make sure you give yourself enough time.

But more importantly – enjoy!


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