Tapas & Pinchos
Small bites with big flavour
Tapas & pinchos are Spain’s signature dishes. They can be simple or intricate. The word pincho may be less familiar, but the food is recognisable as a small tapa. In Spain, the tradition of meeting friends & enjoying a drink & a snack is a great way to spend the evening. It’s a fun way to eat at home too.
These small portions of food are served in bars across Spain & each region has its specialties. Tapas originated in the centre of Spain. Pinchos are from the Basque country in Northern Spain.
A tapa is a smaller-sized portion of the main dish, served on a plate, which you eat with a fork. The word tapa originates from the Spanish verb "tapar" which means “to cover”. Drinkers would cover their glasses with slices of bread or meat to keep out the dust & flies. At least that's one of the theories!
Pinchos are usually served on a piece of bread & spiked with a toothpick or cocktail stick. These can be eaten in one or two bites. No fork is required, you simply catch the pincho between your two fingers. Even the word pincho comes from the verb “pinchar” which means “to pierce”. That explains the toothpick. The bill (la cuenta) is calculated by counting the number of sticks left after you have finished eating!
The recipes below have very simple ingredients. There are no anchovies, squid, chorizo or ham. Some may not even qualify as tapas or pinchos in the true sense. Who cares? They’re made with good quality food. The majority are plant-based & they have oodles of flavour.
I hope you enjoy them…..
Recipe #1 ~ Pinchos
These bite-size pinchos require few ingredients but the combination of flavours is fantastic. You start with a crunchy baguette cut into slices. If your baguette isn’t crunchy, toast it slightly. This will stop your pinchos from going soggy. These can be made ahead of time & stored well in the fridge for 2-3 days. Assemble as per photo.
Pincho No.1
baguette
slice of Manchego/cheddar cheese
sprig of rosemary
dash extra virgin olive oil
toothpick
Pincho No.2
baguette
cream cheese
roasted red pepper
1 olive
toothpick
Pincho No.3
baguette
roasted red pepper
basil leaves, torn
toothpick
Pincho No.4
baguette
cream cheese
smoked salmon
dill/chives
toothpick
Recipe #2 ~ Spanish Marinated Carrots (Zanahorias Aliñadas)
This colourful dish is a delicious vegetarian tapa. Boiled carrots are marinated in vinegar, garlic & spices for a tasty appetiser.
It’s important not to overcook the carrots. They should still have a little resistance when you stick a toothpick in them.
Serves 4 tapas
Ingredients
6 medium carrots, peeled
2 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon dried cumin
1 teaspoon smoked paprika
4 tablespoons apple cider/white wine vinegar
½ cup water
handful of parsley
salt & pepper
Method
Bring a pot of slightly salted water to the boil. Add the carrots & cook until just tender. Drain the water, place the carrots back in the pot & cover with cold water.
Slice the carrots into coins, about 1cm thick.
Mix the crushed garlic, spices & vinegar to make a paste.
Add in the water and mix everything gently into the carrots until everything is combined.
Cover and leave in the fridge to marinate for at least 4 hours.
Sprinkle with parsley to serve.
Recipe #3 ~ Spanish Omelette (Tortilla Española)
This tapa is usually made with just 3 ingredients: potatoes, eggs & oil. I’ve added some onion for extra flavour. You can also add in any leftover veg, grated cheese or bacon bits. It’s a very versatile dish & can be served as a snack or a main dish.
Serves 6-8 tapas
Ingredients
5-6 medium potatoes (600 grams)
150ml olive oil
1 onion
4 eggs, medium-large
Method
Peel & dice the potatoes.
Par boil the potatoes in slightly salted water for 5 minutes & drain.
Sauté the onion in a little oil in a frying pan until golden. ( 7”/18cm pan is fine).
Add the potatoes to the onion in the pan & continue frying for another 5 minutes, stirring carefully.
Beat 4 eggs in a bowl. Stir in the chopped parsley.
Add the onion and potatoes to the egg mixture.
Reheat the frying pan with a little oil.
Pour everything into the pan and put on a cover. Allow the mixture to cook gently until the egg is set to your liking.
Remove the pan from the heat. Put a plate over the pan & turn everything upside down so that the tortilla lands on the plate.
Put the frying pan back on the heat & slide in the tortilla. Cook for a further 3-4 minutes
Recipe #4 ~ Patatas Bravas
This is a classic dish served all over Spain. “Patatas Bravas” means, “fierce potatoes”. The fierceness is due to the spicy nature of the sauce.
Serves 3-4 tapas
Ingredients
5-6 medium potatoes (600 grams)
olive oil
For the red sauce/salsa
3 garlic cloves, peeled & finely chopped
1 onion/2 shallots, peeled & finely chopped
1 teaspoon smoked paprika
1 tablespoon sherry vinegar
½ tsp dry chili flakes
1 x 400 g tin of chopped tomatoes
2 tablespoons olive oil
parsley (optional)
salt and pepper
Method
Preheat the oven to 200°C/400°F/Gas 6. Place the diced potatoes on a baking sheet, brush with a little olive oil. Roast for 30 minutes, stirring occasionally until golden. Set aside to cool.
Preheat a little oil in your pan. Add the onion & garlic. Cook until soft (about 5 minutes).
Add the rest of the ingredients to the pan and season with salt & pepper.
Bring the sauce to the boil and then simmer gently for a few minutes until the sauce is thick.
Sprinkle chopped parsley over the potatoes & serve with the sauce.
Notes
The traditional Spanish method involves a lot of oil for deep-frying the potatoes. The ones in this recipe are roasted in the oven to reduce oil/fat content. You can also use the air fryer for the same purpose.
Recipe #5 ~ Spanish Garlic Mushrooms (Champiñones al Ajillo)
Serves 3-4 tapas
Ingredients
500g button mushrooms
5 cloves of garlic peeled & finely sliced.
1 red bell pepper (use cayenne pepper if you want extra spicy)
⅓ cup/100ml white wine
2 tablespoons olive oil
handful of parsley, chopped.
Method
Preheat a frying pan & add a little olive oil.
Cook the finely sliced garlic cloves & the chopped pepper for 3-4 minutes.
Add the chopped mushrooms & fry for a few more minutes.
Add the white wine & cook until the liquid reduces & is absorbed by the mushrooms.
Season & serve with chopped parsley.
Recipe #6 ~ Spanish Spinach with Chickpeas (Espinacas con Garbanzo)
Chickpeas were originally introduced into Spanish cuisine by ancient Middle Eastern traders who travelled to the southern region of Spain, known as Andalusia. Spinach with chickpeas is a super tapas recipe that’s easy to assemble. It’s usually served with fresh bread to soak up the sauce. Alternatively, you can use it as a vegan stew. I’ve taken a shortcut here by using the same sauce as in the Potatas Bravas.
Serves 6 tapas
Ingredients
14ozs/400g (1 can) chickpeas, rinsed & drained
10ozs fresh spinach, washed
For the red sauce…use Salsa recipe for Patatas Bravas
Method
Preheat a little olive oil & sauté the spinach (in batches if necessary) until just wilted. Set aside.
Warm the salsa in a pan.
Add in the chickpeas & finally the cooked spinach.
Disclaimer
This blog is for informational purposes only and should not be construed as medical advice. If you have any questions about your nutrition plan, please consult your doctor.