Pimientos de Padrón from Rick Stein’s Spain by Rick Stein This popular Spanish snack is incredibly simple to prepare. All you do is fry Padrón peppers briskly in olive oil then sprinkle them with sea salt. Every so often you’ll get a really spicy one, so dare your friends to join in the roulette. Get your hands on a copy of Rick Stein’s Spain here. Moorish Kebabs with Mojo Picón from Tapas Revolution by Omar Allibhoy These spicy pork skewers – also known as Pinchos Morunos – only take 15 minutes to prepare. Mojo picón is a super spicy chilli sauce from the Canary Islands and works wonders with meat, fish or potatoes. Order a copy of Tapas Revolution here. Tortilla with Morcilla and Piquillo Peppers from Sabor: Flavours from a Spanish Kitchen by Nieves Barragán Mohacho Give classic Spanish tortilla a twist with this recipe from the Basque region that includes earthy morcilla (Spanish blood sausage) and sweet piquillo peppers. Or for a meat-free version, try Rick Stein’s Potato Tortilla. Order a copy of Sabor here. Prawns with Garlic from Tapas Revolution by Omar Allibhoy This is the classic way to eat prawns in Spain, fried hard and fast with plenty of olive oil, chilli and garlic, and finished with a good hit of fresh parsley. Easy and incredibly tasty. Order a copy of Tapas Revolution here. Burnt Leek Parcels with Romesco Sauce from Rachel Khoo’s Kitchen Notebook by Rachel Khoo These delicious charred leek parcels are paired with a nutty, rich romesco dipping sauce for a classic taste of Catalonia. This dish adds something a little different to the tapas party; peel back the burnt leeks’ outer layer to reveal the juicy, sweet and tender leek underneath – perfect for dunking into the sauce. Order a copy of Rachel Khoo’s Kitchen Notebook here. Serrano Ham, Lemon and Green Olive Meatballs from Rick Stein’s Spain by Rick Stein Albóndigas, served with a delicious spicy tomato sauce are found all over Spain. These ones are flavoured with some finely chopped green olives, a little Serrano ham and some lemon zest, served up with tomato and sherry sauce. Get your hands on a copy of Rick Stein’s Spain here.
