Enjoy these delicious tapas recipes with friends for a bite to eat, or with one other person for a heartier meal, choose from our three favourite recipes for Spanish omelette, Catalan tomato bread and garlic & chorizo prawns, or make all three recipes and your guests will be spoilt for choice with this tapas spread. These Spanish flavours perfectly suit a balmy summer evening, coupled with our smooth and fruity Spanish red wine.
500g waxy potatoes
2 small white onions, finely sliced
1 red pepper
Pack of chives chopped
Catalan Tomato Bread
Ciabatta loaf /Baguette, sliced
2 Unpeeled whole garlic cloves, 1 finely chopped
3 tbsp olive oil
4 ripe vine tomatoes, chopped
Garlic & Chorizo Prawns
1 chorizo sausage ring
4 garlic cloves thinly sliced
2 bags of frozen tiger prawns, peeled if not already
Bunch of coriander, chopped
1 tbsp dry sherry
Lemon wedges and crusty bread to serve
1: Slice the onions and chop the red pepper into pieces, removing the seeds. Cut the potatoes into roughly 1/2cm slices
2: In a medium sized pan, heat your butter on a gentle heat for around 10-12 mins until its golden brown, add your peppers and cook for a further 5 mins.
3: Put the potatoes in a pan and cook in boiling water for 8-10 mins to cook through and drain well.
4: Crack your eggs into a jug and beat with a fork, season with lots of pepper and a pinch of salt. Snip your chives with scissors and add to the eggy mixture.
5: Heat your grill. Add some extra butter to your frying pan to prevent the mixture from sticking. Add your potatoes and then poor over your mixture. Cook for 15 mins until almost set and golden-brown underneath. Put the frying pan under the grill, but make sure you leave the handle outside of the grill as this can get very hot and can burn. Cook for a further minute or 2 and serve.
Serving suggestions: Why not slice some chorizo into your Spanish omelette for a smoky twist or serve with some aioli for the ultimate Spanish combo.
1: In a bowl, mix together your chopped tomatoes, 1 of your garlic cloves , olive oil, salt and pepper. Pop into the fridge until needed.
2: To serve up your toast, toast your slices of bread under the grill until golden. Rub your other garlic clove on each slice of bread and then spoon a little tomato topping on each piece of toast.
3: Drizzle with some olive oil and a sprinkling of sea salt- delicious!
Serving suggestion: Why not serve your tomato bread with some slices of serrano ham- Muy Bien!
1: Finely slice your chorizo and add to a hot large non-stick frying pan. Stir occasionally until golden and crisp on both sides. Using a slotted spoon, take out your chorizo and place on some paper towel to remove any excess oil.
2: Reduce your pan to a low heat and add your sliced garlic to the leftover chorizo oil. Stir for 1 minute until aromatic. Add your prawns and cook for around 4-5mins, stirring occasionally until the prawns turn a different colour.
3: Add your chorizo, coriander and sherry to the pan and stir to combine ingredients.
4: Divide the mixture amongst serving bowls and serve with lemon wedges and crusty bread.
Serving suggestion: These tapas recipes go perfectly with our smooth Spanish red wine, which is packed with ripe fruit flavours. Read more about all our latest wines here.