Simple Tapas
Photography by 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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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.