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Tapas are Spanish hors d 'oeuvres: little plates of savory foods traditionally served in bars and accompanied by glasses of wine and good conversation. All sorts of hot or cold dishes make excellent tapas - just make sure they can be eaten with the fingers or a fork.


Serves 4
  • 1 1/2 lb (750 g) small new potatoes
  • 1 eegplant, thinly sliced lengthwise
  • olive oil for brushing
  • 1 red pepper, roasted and peeled
  • small bunch of watercress to serve
  • rouille and aioli to serve


  1. Boil the potatoes for 10-15 minutes, until just tender. Drain and leave to cool or keep warm as desired.
  2. Arrange the eggplan t slices on a baking sheet and brush wi th olive oil. Cook under the broiler, 4 in (10 cm) from the heat, for 10 minutes or until lightly browned on each side. Cut the pepper into strips.
  3. Arrange the vegetables on a serving plate, garnish with the watercress, and serve with rouille and aioli.


Serves 4
  • 13 oz (400 g) canned garbanzo beans, drained
  • 1/2 red onion or 3 scallions, chopped
  • 3 garlic cloves, crushed
  • 3 tbsp olive oil
  • 2 tbsp white vinegar
  • salt and black pepper
  • Jew sprigs of flat-leaf panley
  • 1 red pepper, roasted and peeled
  • 25 pimiento-stuffed olives


  1. Combine the garbanzo beans with the onion, garlic, oil, vinegar, and salt and pepper to taste. Remove the parsley leaves from the stems and stir in.
  2. Cutiliered~p~r~oos~~.Sfu into the garbanzo bean mixture with the olives until evenly mixed.


Serves 4
  • 1/2 baguette, cut diagonally into thin slices 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 2 ripe tomatoes, thinly sliced
  • 2 tbsp drained tuna
  • 3 oz (90 g) Gouda or Cheddar cheese, thinly sliced
  • 1 tbsp chopped flat-leaf panley


  1. Under the broiler, lightly toast the bread on both sides. Meanwhile, combine the garlic with the olive oil.
  2. Brush each slice of toasted bread with a little of-the garlic oil, then top with a thin slice of tomato. Place a little tuna on each, then top with a slice of cheese and a sprinkling of parsley.
  3. Return to the broiler and cook, 4 in (10 cm) from the heat, for 2-3 minutes, until the cheese has melted.
Traditional tapas

An appetizing selection of tapas need not involve a whole day in the kitchen. The following authentic dishes require little or no preparation:

  • panfried and salted almonds
  • black or green olives
  • Manchego cheese
  • potato omelet
  • slices of chorizo (spicy sausage)
  • chunks of crusty bread
  • jumbo shrimp


Serves 4
  • 1/2 lb (250 g) mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 6 shallots, chopped
  • 3 garlic cloves, crushed
  • I oz (30 g) serrano ham or prosciutto strips
  • 1/4 tsp mild chili powder
  • 1/4 tsp paprika
  • 1/4 cup (4 tbsp) water
  • 1 tsp lemon juice
  • 6 tbsp (90 ml) dry red wine
  • 1/4 cup (30 g) chopped fresh cilantro or parsley to garnish


  1. Pull the mushroom stems from the caps. Heat the olive oil and butter in a skillet. When the butter is foaming, add the shallots and half of the garlic, and cook, stirring, for about 5 minutes until soft but not browned. Add the mushroom caps and stems, and cook, stirring, for 3 minutes, until lightly browned.
  2. Add the serrano ham, chili powder, and paprika and cook, stirring constantly, for 1 minute.
  3. Add the water and lemon juice, and cook over high heat for a few minutes, until the liquid has almost evaporated and the mushrooms are just tender.
  4. Add the red wine and continue to cook over high heat until the liquid is reduced and flavorful. Stir in the remaining garlic, sprinkle with the chopped cilantro or parsley, and serve immediately.

Clockwise from top: Vegetables witli Garlic Dips, Aioli, Andalusian Mushrooms, Tuna Tostadas, Rouille, Garbanzo Bean & Red Pepper Salad.