This tapas spread is a great bet for parties, or just for dinner. Pimientos de padrón, patatas alioli, chorizo in cider, gilda skewers and warm almonds with paprika! Venga, let’s go! 🥝
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THE RECIPES 🔥🔪
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Tapa 1: Gilda (per gilda)

2 olives with pit or stuffed with anchovy
1 green pickled pepper
1 anchovy

Process:
Cut the pickle pepper into two
Slide the ingredients on a toothpick in this order: olive, pepper, anchovy, pepper, olive
Drizzle with a little extra virgin olive oil before serving

Tapa 2: Patatas alioli

As many potatoes as you want to make (in the video we made about 8 small ones)
1 egg
1 clove garlic
Olive oil
Lemon juice
Salt

Process:
Wash the potatoes and boil them skin-on until they’re fork tender (edible).
Drop them into cold water a few moments. This will make it easy to peel the skin off
Peel them
Let them cool while you make the alioli (usually this tapa is served cold in Spain)

To make the alioli:
You’re going to drop all the ingredients into a food processor - garlic clove (cut in half), raw egg, about 100ml olive oil, a squeeze of lemon juice, a pinch of salt. Then blend so it - hopefully - emulsifies. Then you can add more olive oil as it blends as desired. If it doesn’t emulsify immediately, start again.

Mix fresh parsley with the alioli and cover the potatoes.

Tapa 3: Pimientos de padrón
Fry the peppers on a high heat in olive oil, until they start to blister and char a little.
Sprinkle with salt flakes to serve

Tapa 4: Chorizo a la sidra (chorizo in apple cider)
Fresh chorizo
Hard apple cider (ideally dry, not sweet but this depends on your taste)
2 bay leaves

Slice the chorizo into chunks and brown over a medium heat in a very small amount of oil (oil will come out of the chorizo)
Once it browned, add the bay leaves and pour over the apple cider so that it’s about halfway up the side of the chorizo)
Let it cook for another 5 minutes or so
Serve by pouring the juice from the pan over the chorizo and sprinkle with fresh parsley

Tapa 5: Paprika almonds
Roasted or fried peeled almonds (don’t use raw almonds - they need to be cooked)
Hot paprika
Sweet paprika
Pour a small amount of oil in the pan (because the almonds just need to warm, and they’ve likely already been cooked in oil).
Add the almonds and a dash of hot paprika and a dash of sweet paprika
Mix around in the pan so the paprika coats the almonds
Serve and sprinkle with salt

WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!

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