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Spanish Street Food Tapas & Pinchos – Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.

We Cooked: Mackerel, Romesco & Salsa; Morcilla, Quail Egg & Pepper Pinchos; Padron Peppers; Pan Con Tomate; Ham Croquettas

Mackerel, Romesco & Salsa

Ingredients – Serves 4:

If Mackerel are out of season – you can replace with Sardines.  Allow 2-3 per person.  Cook the same method, but leave the fish whole and turn as soon as the skin colours.

  • – 4 mackerel fillets, bones removed

For the Romesco sauce:

  • – 1 roasted red peppers, seeded and skinned
  • – 40g stale bread
  • – 30g almonds
  • – 10g smoked paprika
  • – 30ml red wine vinegar
  • – 100ml olive oil
  • – Salt and pepper

For the salsa:

  • – 1 medium onion
  • – 1 red pepper
  • – 1 medium fennel bulb
  • – 20g capers
  • – 20g anchovies
  • – 20ml red wine vinegar
  • – 50ml olive oil
  • – 20g flat leaf parsley
  • – 10g tarragon
  • – Salt and pepper


  1. Place all the Romesco sauce ingredients in a blender and blend until smooth. Adjust the liquid if needed then season to taste.
  2. For the salsa, finely chop the vegetables, fish and herbs. Place them in a bowl and mix together. Add the vinegar and oil, and season to taste.
  3. Place the mackerel skin side up on a tray, then season and drizzle with olive oil.
  4. Cook under a grill on a medium to high heat for four minutes or until there is a good colour on the skin and the fish is cooked through.
  5. On a small plate or bowl, add a generous layer of Romesco sauce. Top with the cooked mackerel and serve with a generous spoon of salsa.

Morcilla, Eggs & Pepper Pinchos

Ingredients – Serves 4:

  • – 1 whole morcilla de burgos
  • – 4 eggs (or you can use 8 quails eggs)
  • – 200g tinned piquillo peppers, sliced into thin strips
  • – 1 garlic clove, peeled and finely sliced
  • – 2 tbsp of olive oil
  • – 1 tsp caster sugar
  • – Sea salt


  1. In a medium size frying pan, gently warm the olive oil and add the garlic slices, cook gently for 1 minute or until lightly brown. Remove from the oil, add the piquillo peppers and slowly cook for five minutes. Sprinkle a pinch of sugar, season with sea salt and return the garlic, cook for a further 10 minutes on low heat and set aside.
  2. To cook the morcilla, cut the sausage into small cubes or slices and fry in a hot frying pan for a couple of minutes. Drain on some kitchen towels.  For the quail eggs, gently crack each egg using the edge of a knife. Drop each egg in a small ramekin or cup and gently slide it into the hot oil. Cook four eggs at a time until they firm up, 1 to 1.5 minutes. Larger eggs will take a little longer.
  3. On a warm plate, spoon the warm piquillo peppers, place a piece of the morcilla sausage and top with a crispy fried quail egg before serving.

Padron Peppers

Literally the best of the best sides!  And always the risk that one of yours might be mind-blowingly spicy….

Ingredients – Serves 4:

  • – 4-5 padron peppers per person
  • – 50 ml extra virgin olive oil
  • – Flaky sea salt


  1. Rinse and dry the peppers.
  2. Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
  3. Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn, but do leave them enough time to completely soften.
  4. Remove the peppers and place them on a plate.
  5. Sprinkle generously with sea salt and enjoy!

Pan Con Tomate 

Conjuring memories of pavement bars in Barcelona, Panne Con Tomate also works as a great use up of ripe tomatoes and day-old bread.

Ingredients: Serves 2

  • Bread
  • One large ripe tomato
  • Garlic cloves
  • Salt
  • Splash of lemon juice
  • Olive oil 

If you have a decent loaf to use up, cut it thick so that it can be a good, sturdy base for your grated tomatoes. One large tomato will make enough puree for 2 people. If you haven’t got a leftover loaf – the par-baked ciabatta loaves work well.


  • Slice the bread loaf in half length-wise then in 2-inch slices, you want 2 slices per person max. Brush the bread generously with good olive oil and arrange on a sheet pan. Toast under the grill until the bread is lightly golden brown.
  • Grate the tomatoes over the large holes of your grater – the peel is naturally left in your hand – discard.  Season the tomato puree with salt and a splash of lemon juice
  • When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. 
  • Serve soon after you prepare it. Do not wait too long where the bread can get soggy. 

Ham Croquettas

Ingredients – Makes 24:

  • – 60g unsalted butter 
  • – 60ml olive oil
  • – 120g flour
  • – 1 medium onion very finely diced
  • – 1l whole milk at room temperature
  • – 1 pinch nutmeg
  • – 225g jamón serrano or Parma ham diced into small pieces
  • – flour for breading
  • – 2 beaten eggs
  • – breadcrumbs for breading (try Panko for non-traditional extra crispy croquettes!)


  1. Melt the butter and warm the oil in a heavy pan over medium-high heat.
  2. Add the diced onion and sauté for a few minutes, until it just starts to colour.
  3. Add a pinch of salt and the nutmeg. Don’t add too much salt as the Serrano ham is already salty.
  4. Add the diced ham and sauté for 30 seconds more.
  5. Add the flour and stir continuously, until the flour darkens. You must not stop stirring or the flour will burn!
  6. When the flour changes colour, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 15 minutes to add it all.
  7. Turn off the heat and let the dough cool to room temperature.
  8. Butter the sides of a large bowl and place the croquette dough inside, covered directly with plastic wrap. Refrigerate ideally a minimum of 4 hours, but preferably overnight.  
  9. To make the ham croquettes, shape them into little logs (or use a pastry sleeve if you have one.)
  10. Next, while heating a pan full of olive oil on the stove, pass the croquettes through the three-step breading process. First, cover them in flour, then in egg, and, finally, in the breadcrumbs.
  11. Fry the ham croquettes in the hot oil for about five minutes (making sure to turn halfway so they brown evenly) and then let them cool for a few minutes before enjoying!

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