Simple Tapas
Photography Nick Tresidder.
There are countless variations of tapas, or pinchos as they are known in the Basque country. The counters of tapas bars all around Spain groan with choice. Some top fresh bread with a myriad of different ingredients, others simply slice jamón onto a plate or skewer collections of different pickles or seafood to create different combinations. The most famous of these is the ‘Gilda’ – a skewer of an anchovy, a guindilla pepper and a stuffed green olive – so called because it is as spicy as Rita Hayworth in her classic 1946 movie of the same name.
INGREDIENTS
Slice baguette 1 cm thick and top with:
– piquillo peppers, tinned sardines and capers
– tinned stuffed baby calamari and guindillas
– Serrano ham with piquillo peppers
Thread small skewers with:
– fresh dates, pitted and wrapped in jamón with a stuffed green olive
– Manchego cheese and quince paste (membrillo)
– stuffed green olive, tinned octopus from Spain and guindilla
METHOD
Serve tapas with beer, wine, glass of sherry or cider.
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