Salmorejo is the best Gazpacho alternative you have never heard of. Thicker, fewer ingredients and even easier to make. It is popular in Spain for a reason!
This mushroom tapa is a go to dish when feeding a crowd. It's simple to prepare and packs a ton of flavour.
Zucchini isn't a typical topping for a tapa, but the freshness of the mint, creamy ricotta and sharpness of the vinegar make it an instant hit.
The Spanish tortilla is the comfort food of the tapas world. Breakfast, lunch or dinner - this classic dish is well worth making.
This brisket recipe is a total crowd-pleaser. Turning a tough cut of beef into a thing of beauty is something you will be celebrating for days to come.
A classic light vegetable stock that can be used to poach fish, vegetables or instead of one made from chicken (and is ready in a fraction of the time).
Brown chicken stock uses the roasted bones and vegetables to give a deep, dark and rich stock that delivers the pure flavour of roast chicken.
Baking a whole snapper will never be a problem with this simple technique. A punchy green charmoula from North Africa is the perfect accompaniment.
I can't think of a more classic way to serve clams. The simplicity of this dish is the real reason it is such a success.