There’s no shortage of fantastic places to eat in Barcelona, but what could be better than taking a little bite of Barcelona cuisine home with you? This week, I’m featuring some really nice tapas recipes that you can make at home – perhaps to enjoy with a bit of Spanish wine. 🙂
Of course, as you may know from following my blog for a while, I’m not exactly the world’s best cook. So, I’m featuring some nice simple recipes from The Times’ recent piece inspired by Barcelona’s best tapas places (you can also watch the recipe videos at that link). In other words, even I can make these ones!
Spanish tortilla bites with arugula salad
- 1 tablespoon olive oil
- 1 finely sliced onion
- 3 roasting potatoes (peeled and sliced)
- 1 clove of garlic
- 6 large eggs
- 75 grams (2.6 ounces) roasted red peppers
- A handful of chopped flat-leaf parsley
Preheat your oven to 200°C (approximately 400° Fahrenheit).
Turn your stove on to medium-high heat and get out your frying pan. Add the olive oil, and then fry the sliced potato, onion, and garlic – make sure they’re nice and coated in the oil. Salt and pepper to taste. Once they’re coated, lower the heat and cook for 20 minutes (until the potatoes are tender), stirring occasionally.
While you’re waiting, grab a large mixing bowl and whisk your six eggs. When your potatoes are tender, add them to the bowl with the eggs, then fold in the fred peppers and the parsley.
Put your frying pan back on the stove and pour in the mixture. Cook until the edges are just set, then finish it off in the oven (it should take about 15 minutes).
Roast rosemary almonds with Manchego & Pata Negra
- 250 grams (8.8 ounces) almonds
- A couple of tablespoons of olive oil
- 2 sprigs of finely chopped rosemary
- 1 teaspoon of smoked paprika
- Sea salt
- Manchego cheese
- “Pata negra” Iberian ham
Start by preheating your oven to 200°C. Put the almonds in a large roasting tin, then sprinkle with olive oil, rosemary, and sea salt. Toss to make sure they’re coated evenly.
Roast in the oven for 10-15 minutes – you want your almonds to be nice and crispy. Once they’re cooled, put them in whatever you want to serve them in, then serve alongside cheese and ham.
Rioja braised chorizo with chickpeas
- 1 tablespoon of olive oil
- 1 finely sliced shallot
- 3 finely sliced cloves of garlic
- 250 grams (8.8 ounces) of chorizo, chopped into chunks (they don’t have to be perfect)
- 100 grams (3.5 ounces) of chickpeas
- 150 ml (0.6 of a cup) of red wine
- 1 tablespoon of honey
- 1 teaspoon of smoked paprika
- A generous handful of roughly chopped parsley
Turn your stove on to medium heat, then heat your frying pan and add the oil. Get your chopped shallot and fry for a couple of minutes until it’s soft. Add in the garlic and cook for another few minutes before adding in the chorizo, too. Cook it until it sizzles.
Then, pour in the red wine, honey, and paprika. Let the mixture reduce until the sauce gets nice and thick (it should take about 10 minutes).
And now you’re all set for your tapas party! You can see more information from The Times’ Barcelona City Guide, where the recipes have come from. Salud, this is some tasty stuff! 🙂
What’s your favorite tapas dish?
Thanks to Melt Content for helping make this post happen!