Tapas

Name: Tapas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 100 g Marcona almonds; 200 g green and black olives; 150 g jamón serrano, thinly sliced; 200 g Manchego cheese, in wedges; 4 ripe tomatoes; 1 baguette, sliced; 2 cloves garlic; 8 padrón peppers; Extra virgin olive oil; Flaky sea salt

Tapas are less a single recipe than a way of eating, but a home spread is easy to pull off with a handful of classic small plates. Here is a simple trio that covers the range from cured to cooked without needing much time at the stove.

Prep 20 minCook 10 minServes 4easy

120

Calories

Protein

Carbs

Fat

Approximate, per 1 assorted small plate (~80g). Values vary by recipe and portion.

Ingredients

·100 g Marcona almonds
·200 g green and black olives
·150 g jamón serrano, thinly sliced
·200 g Manchego cheese, in wedges
·4 ripe tomatoes
·1 baguette, sliced
·2 cloves garlic
·8 padrón peppers
·Extra virgin olive oil
·Flaky sea salt

Method

1
Warm the almonds briefly in a dry pan with a little salt, then tip into a small bowl alongside the olives.
2
Arrange the jamón in loose folds on a board and cut the Manchego into rough wedges.
3
For pan con tomate, toast the baguette slices, rub each with a cut garlic clove, then rub with halved tomato so the pulp soaks in, and finish with olive oil and salt.
4
Fry the padrón peppers in hot olive oil until blistered and soft, then drain and shower with flaky salt.
5
Set everything out at once so people can graze, and refill the plates that empty fastest.
6
Serve with cold beer, sherry or vermouth, and plenty of bread.