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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.