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Delightful little dishes of Tapas

Spanish Tapas – Delightful little dishes

What’s in Tapas? … In Spain, tapas can include practically anything from tuna, a cocktail onion, and an olive skewered on a long toothpick, to piping hot chorizo sausage served in a small clay dish, to a gourmet slow-cooked beef cheek served over a sweet potato puree.

Prawns, chorizo, cider

Ingredients Serves 4

  • 12 large prawns, deveined
  • 200g chorizo sausage sliced
  • 4 cloves of garlic
  • 100ml extra virgin olive oil
  • 1tspn paprika smoked
  • 1 shallot, diced
  • 30g tomato paste
  • 100ml cider
  • Flat leave parsley, chopped, to serve
  • 1 lemon zest and juice


  1. Heat a non-stick frying pan on medium heat. Add the oil, shallot and garlic, cook for a minute while stirring. Add chorizo, fry for a couple of minutes and let it release the oils and flavours.
  2. Add paprika, tomato paste, let it coat everything and caramelise a bit.
  3. Pour in the cider and let evaporate by half.
  4. Finish with lemon juice and zest, sprinkle with chopped parsley.

Mojo Picon

Ingredients Serves 4

  • 1 slice of white bread
  • 5tbsp of extra virgin olive oil
  • 3 garlic cloves
  • 2tsp chilli flakes
  • 1tsp ground cumin
  • 1tsp sweet paprika
  • 2tsp sherry vinegar
  • Salt and pepper


  1. Fry the bread in a little bit of olive oil, tear into pieces.
  2. Using a pestle and mortar, mash together the garlic, chilli, cumin, paprika, bread, vinegar and seasoning until smooth. Add olive oil bit by bit.
  3. Correct the seasoning and serve with pincho moruno skewers.

Pinchos Morunos

Ingredients Serves 4

  • 2 chicken breasts
  • 1tsp sweet paprika
  • 1/4tsp chilli flakes
  • 1tsp ground cumin
  • 1tsp ground oregano
  • 1tbsp fresh thyme leaves
  • 1 garlic clove, chopped
  • 1 tbsp olive oil
  • Salt and pepper


  1. Cut the chicken into 2cm cubes, add into a mixing bowl with all the above ingredients then marinate.
  2. Soak wooden skewers in water for 20 minutes to protect from burning.
  3. Thread the meat onto skewers.
  4. Cook on bbq until 75C in the centre is reached.
  5. Serve with mojo picon.


Ingredients Serves 4

  • Grilled ciabatta
  • 1 garlic clove
  • 4tsp extra virgin olive oil
  • 4 best quality salted anchovy fillets
  • 4 best quality pickled anchovies
  • Handful of chopped parsley
  • Lemon zest for garnish


  1. Rub the toasted ciabatta with garlic, drizzle with olive oil. Lay the anchovies on the top, garnish with chopped parsley and lemon zest

 Crispy Olives


  • Large green olives pitted, stuffed 10x
  • Black pudding 50g(optional)
  • Flour 50g
  • 2 eggs beaten
  • Breadcrumbs 50g
  • ½ cup of vegetable oil
  • 1 sprig of thyme
  • Prepare 3 small bowls, 1 with flour, 1 with beaten eggs and 1 with breadcrumbs and chopped thyme leaves.


  1. Drain the olives, stuff with black pudding, roll in the flour, egg and breadcrumbs.
  2. Fry carefully in the oil until golden brown.

Spanish tortilla

Ingredients Serves 4

  • 2 large potatoes
  • 1 Spanish onion
  • 8 eggs
  • Seasoning
  • 400 ml olive oil
  • Peel the potatoes, slice them as thinly as possible, ideally using a mandolin.


  1. Slice the onion as well.
  2. Pour the oil into a deeper saucepan, place over a low heat. Place the onion into the cold oil, wait until it starts to sizzle and add the sliced potatoes.
  3. Cook for about 15 minutes or until golden and cooked through.
  4. Beat the eggs in a bowl, season well.
  5. Strain onion and potatoes, add into your egg mix while still hot, mix through.
  6. Leave on a side for 10 minutes to infuse and develop the flavours.
  7. Place a non-stick pan on medium heat, add tbsp of olive oil. Add potato-onion-egg mixture.
  8. After 2 minutes or so, you will be able to release the tortilla from the sides of the pan, using a spatula. At this point, cover the pan with a larger plate and flip it over. Slide the tortilla back into the pan, to cook on the other side. Cook for another 3 minutes.
  9. This will give you a tortilla which is still runny and soft in the middle…


Ingredients Serves 2

  • 185g plain flour
  • 0.5tsp baking powder
  • Pinch of salt
  • 30ml olive oil
  • 80ml warm water


  1. Place flour, salt and baking powder in a mixing bowl, make a well in the middle and pour in water and oil. Mix with a fork first, then tip the mix onto a floured surface and knead well until stretchy and formable.
  2. Rest for 20 minutes.
  3. Roll into 6 flatbreads, pan-fry on high heat without any oil or cook on bbq.

Patatas Bravas

Ingredients – Serves 4


  • 4 medium potatoes
  • Olive oil for frying, about 1-2 cups
  • Salt
  • 1/2 cup of homemade bravas sauce


  1. Peel the potatoes, rinse thoroughly, and dry with a paper towel.
  2. Cut the potatoes into bite-size chunks.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
  5. Remove the potatoes and let them cool in the fridge for a few more minutes.
  6. Turn the heat up to high and add the potatoes back into the pan.
  7. Fry until crispy and golden.
  8. Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.

To serve, drizzle the bravas sauce over the potatoes.

Bravas Sauce

  • olive oil 
  • 1 onion, peeled and finely chopped 
  • 4 cloves of garlic, peeled and sliced 
  • 3 fresh red chillies, deseeded and roughly chopped 
  • 1 carrot, peeled and finely chopped 
  • a few sprigs of fresh thyme, leaves picked 
  • 1 x 400 g tin of chopped tomatoes 
  • 1 tablespoon sherry vinegar


  1. Put a pan on a low heat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
  3. Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if you want to be more traditional, pour the sauce over your potatoes before serving and toss together.

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