Spanish Tapas Platter

, from Issue #69. January, 2017
Photography by Aaron McLean.
Spanish Tapas Platter

With so many wonderful Spanish products available, it only needs a couple of simple recipes to make it into a visual and edible feast.

Serves: 6


Roasted Garlic
3 firm whole heads of garlic
olive oil and sea salt

Rock Melon with Lime and Chilli
½ rock melon, seeded, peeled and sliced into wedges
lime juice, chilli powder and sea salt

Chicken Skewers
6 boneless chicken thighs, skin-off
2 tablespoons olive oil
1 teaspoon each ground fennel, cumin and smoked paprika
2 cloves garlic, crushed
1 teaspoon red wine vinegar
sea salt and ground pepper
small skewers or cocktail forks for serving 

Grilled Asparagus
1–2 bunches slim asparagus, ends trimmed
olive oil, sea salt and pepper


Roasted Garlic

Preheat the oven to 180°C fan bake.

Peel off any loose, papery, outer layers from each head of garlic then cut the tops off to expose the cloves. Place on a large piece of foil and drizzle generously with olive oil and a pinch of salt.

Close the foil to seal and bake for about 40 minutes until completely soft when squeezed. Serve warm or at room temperature, squeezed on to toasted bread. 

Rock Melon with Lime and Chilli 

Sprinkle the melon with the lime juice then chilli powder and salt 

Chicken Skewers

Cut the chicken into 2cm pieces and place in a bowl with all the remaining ingredients. Season well and marinate for 30 minutes. Heat a little oil in a sauté pan and cook the chicken in batches until golden and fully cooked. 

Grilled Asparagus

Toss the asparagus with oil, salt and pepper and cook on a preheated grill plate or barbecue until crisp tender. Cool. 

Purchased additions: Sliced chorizo, bocconcini, roasted marcona almonds, guindilla chillis, smoked piquillo peppers, anchovies with capers.