Top 40 Tapas

Top 40 Spanish Tapas, spice up the Christmas season with a range of tapas dishes to impress the guests and create a spread like no other with some authentic food. Here we have a list of the top 40 tapas dishes served up in and around the village of Orce in the Granada province. Some are tremendously simple but packed full of flavour, others need some time in the kitchen prepping up.

The simple 10:

1. Olives - There is an olive out there for everyone, go for a big juicy variety soaked in herbs.

2. Pequillo peppers - Sweet, vibrant colour and good on their own

3. Mojama - Cured tuna loin, adds a special flavour to a tapas spread, wonderful with a good beer.

4. Cheese - Wedges of mildly cured Spanish cheese, compliments most other tapas.

5. Capers - Adds a touch of Spain with every berry.

6. Bacalao - (salted cod loin) slice wafer thin and enjoy with any apperitif

7. Chorizo - Number 1 contender

8. Salchichon - the chorizos cousin, peppery and flavoursome.

9. Iberian Morcon - Special in every sense of the word, almost smokey, deep flavours, quality tapas.

10. Nuts - Salted almonds, maize kernals, the simplest of tapas which go well with cured meats.




Simply pair them up..

11. Serrano ham & Melon - a famous tapa or starter, brings a great juicy flavour.

12. Serrano ham & Almonds - popular tapa in local bars for a good reason!

13. Chorizo & Apple - can also be BBQ'd but a fresh pairing is also exceptional

14. Cheese & Wine - no explanation required

15. Iberico ham & Peaches - a duo that expresses the finest of Spain

16. Lomo & Grapes - tenderloin of cured pork with large grapes, another classy tapa

17. Squid & Red Pepper - Seafood flavours with fresh pepper, summer tapas!

18. Serrano ham & broad beans - served in all bars in spain

19. Ham & Tomatoes - another famous tapa, don't forget the olive oil..

20. Salsa - a mix of tomatoes, pepper, garlic that should not be left from any table.



Turn up the heat...

21. Squid rings - battered, served up in salad aliolli, perfection

22. Serrano ham croquettes - muy famoso!

23. Spanish tortilla - Spanish omelette, hot or cold a real flavour of Spain

24. Chili garlic prawns - "gambas al pil pil", on for the all time top 3?

25. Baked sardines - simple cooking, fresh and flavoursome, serve with salad and oil.

26. MMMMussels! - steamed in wine, garlic, a little chili and broadleaf parsely.

27. Clams in salsa - served up locally in their shells with hot salsa, toothpicks at the ready!

28. Octopus salad - in garlic and olive oil, served up in fresh salad..

29. Spinach and ham salad - a recent find, packed with flavour and presence

30. Canary island chicken dips - cooked chicken in mojo salsa, wow!



Now we are really cooking.....!

31. Spanish meatballs - perfect tapas served up with crusty bread

32. Paella - choose your own variety, No1 tapa?

33. Pork and Tomato - "magra con tomate" hot tapas in fresh tomato sauce, remember the bread..

34. Serrano ham & Peas - garlic, onion, ham, peas, fabulous flavours

35. Stuffed peppers & morcilla - full bell peppers stuffed with hot black pudding, only in Spain..

36. Poor man Potatoes - with a difference...roasted in Iberico "manteca" sublime..

37. Stuffed spinach leaves - need prep but what a result!

38. Herbed lamb chops - flavour to the full with mint, thyme, oregano, red wine...

39. Beef Chimichurri - pieces of finest beef rib in Argentinian salsa, superb.

40. Sam Faina - Slow cooked rabbit in a rich vegetable sauce, top Spanish tapas.



There we have the top 40 Spanish tapas to create a Spanish twist this festive season. We hope this has provided some inspiration but if you are still looking for that elusive Spanish recipe or product then visit Orce Serrano Hams

Chicken & Morcon Kebabs

When it rains in Andalucia it really rains, rarely do you get a persistent shower just a 15 minute downpour. Great for the campo and the garden, not so great for a barbeque...



Eventually the rain subsided and the barbeque was back on, nice and fresh outdoors so why not..!



Ingredients:

2 boneless/skinned chicken breasts
2 slices of Morcon (half inch thick)
1 large red pepper
1 large green pepper
2 bulbs of garlic



Chicken and Morcon kebabs are similar to chicken and Spanish Chorizo kebabs but less spicy, simply prep the veg and cut into inch sized squares. Cube the chicken breast and morcon and alternate on the kebab scewer leaving your garlic cloves for the ends of each one.

Simple and easy kebabs which could also be lightly marinated (45 mins) before hand - we used mixed herbs in olive oil.

...and if it rains? Wack em under the grill!

Vegetable Kebabs

Spanish vegetable kebabs or "Brochetas de Verduras" are a nice compliment to barbequed meat and a healthy equivalent to boiled or fried veg. This recipe is a very common way of cooking summer veg in Andalucia, very easy and very tasty.



Ingredients:

1 medium red pepper
1 medium green pepper
1 medium onion
8-10 mushrooms
Fresh or dried thyme
Olive oil



How to prepare:

1.Wash the peppers and cut into bite sized slices. Wash and trim the mushrooms and cut in half. Peel the onion and slice.
2.Make up the kebabs alternating vegetables as you go.
3.In a large shallow dish or cazuela, big enough for the kebabs to fit pour in two cupfuls of olive oil and a generous amount of thyme. Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
4.Cook on the barbecue or grill until cooked through.

Aubergine, courgette and cherry tomatoes are also great on these kebabs

Andalucian Kebabs

Well its that time of year again, the neighbours are here on holiday from Barcelona, the weather is fine and that means barbeque! The Spanish BBQ is a very popular way of cooking in the Spring and through the summer. Often regarded as the extra room to the house the garden area always has an outdoor bbq or cooking area.

Here we have some simple kebabs, honey basted pork with tomatoe, onion and pepper. Note the red peppers also cooking along side - these will late be skinned, chopped and served up in olive oil, can be eaten hot or cold and have that lovely char grilled flavour.



Charcoal is never used on a traditional Andalucian bbq! Only wood which creates the perfect natural "brasa" - that layer of glimmering orange coals perfect for cooking.

Find out more about regional Andalucian Flavours - HERE