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Tapas feast: tortilla, glazed chorizo, Manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies
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Total Time:
30 minutes
Impress your friends with these delicious and shareable tapas delights!
Ingredients:
  • 250 g baby new potatoes
  • 1 small red onion
  • 1 teaspoon fennel seeds
  • 2 cloves garlic
  • ½ small bunch fresh rosemary
  • 8 free-range eggs
  • 1 large handful prewashed rocket to serve
  • 250 g semi-cured whole iberico chorizo
  • 4 tablespoons red wine vinegar
  • 1 tablespoon runny honey
  • 50 g Manchego cheese
  • 1 loaf ciabatta
  • 50 g blanched almonds
  • 1 small bunch fresh thyme
  • red wine vinegar
  • 450 g jarred whole peppers
  • 100 g Manchego cheese
  • 100 g quality Spanish cured meats, such as pata negra
  • runny honey for drizzling
  • instant or quality ground coffee
  • 1 handful black olives
  • 2 sprigs of fresh thyme or oregano optional
  • 50 g chilled marinated or dressed anchovies
  • a few sprigs of fresh flat-leaf parsley
  • 150 g cherry tomatoes
  • smoked paprika for dusting
  • olive oil
  • extra virgin olive oil
  • sea salt
  • black pepper
  • 1 bottle sparkling water to serve
  • 1 orange to serve
  • 1 bottle dry sherry chilled, to serve
Instructions:
  • Get all your ingredients and equipment ready. Heat a medium ovenproof frying pan on high heat and a small frying pan on low heat. Preheat the grill. Place the standard blade attachment into the food processor. For the tortilla, chop the potatoes into 1cm pieces and sauté with olive oil in the medium frying pan. Add red onion, fennel seeds, and cook until potatoes are golden. For the chorizo, slice it into rounds and cook in the small frying pan with olive oil until crispy. For the peppers, blend Manchego cheese, ciabatta, almonds, thyme leaves, salt, pepper, and vinegar in the food processor. Fill peppers with the mixture, top with breadcrumbs, thyme sprigs, and bake under the grill for 8 minutes. For the Manchego, drizzle honey, ground coffee over the cheese, add black olives, and herbs. Finish the chorizo by adding garlic cloves, red wine vinegar, and honey to the pan to make a glaze. Finish the tortilla by seasoning the potato mixture with garlic, rosemary, salt, and pepper. Crack eggs into the pan, stir, top with rosemary, and grill until set. Prepare anchovies by chopping parsley, lemon zest, and drizzling olive oil. Serve with cherry tomatoes and paprika. To serve, bring the tortilla, stuffed peppers, rocket, chorizo, and drinks to the table. Enjoy!

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