Tapas - Delicious Nibbles
Hello, lovely people! First off, apologies for my little vanishing act from the blogging world—life happens, doesn’t it? But fear not, I’m back and raring to get into the swing of things. Can you believe it’s been almost a month since I posted about my all-time favourite dish, Sweet & Sour Crab? I hope you loved it as much as I do—honestly, it’s such a showstopper.
Speaking of getaways, I was basking in the South of France two weeks ago, and let me tell you, it was heaven. Warm sun, a laid-back lifestyle, and plenty of indulgence—it’s a stark contrast to London’s buzz. I’ll be sharing a little something about my French escapades soon, so stay tuned for that. 😉
But today, I’m taking us back to Spain—Barcelona, to be precise—and diving into the world of tapas. Oh, tapas, how I miss you! There’s something about those little plates of goodness that makes every meal feel like a celebration. As I scrolled through my holiday snaps from Barcelona (yes, I was drooling a bit), I felt inspired to recreate some of my favourite dishes at home. Let’s talk about two that truly stole my heart.
First up, Pimientos de Padrón—those irresistible little green peppers. These beauties are roughly thumb-sized and fried to perfection in olive oil before being sprinkled with flaky sea salt. The result? A delightful mix of sweetness, smokiness, and the lightest hit of heat (because every now and then, you’ll bite into a cheeky spicy one). It’s such a simple dish, but the flavours? Absolute magic. Trust me, this is a must-have at any tapas bar, and it’s ridiculously easy to whip up at home.
Now for my unexpected favourite: deep-fried parsnips. Yes, parsnips! Thinly sliced into delicate strips, fried in olive oil until golden and crispy, and topped with a sprinkle of tarragon—either dried or freshly chopped. Let me just say, this dish was a revelation. The natural sweetness of the parsnips paired with the lemony, liquorice-like aroma of tarragon is a flavour combo that will blow your mind. Since then, I’ve been finding excuses to sneak tarragon into my recipes—it’s that good.
What’s brilliant about these two tapas dishes is how effortlessly they come together while tasting like you’ve spent hours in the kitchen. Perfect for nibbles at a dinner party or just a cosy night in with a glass of wine. Go on, give them a try—and let me know which one steals your heart. Hasta luego, amigos!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
Pimientos de Padrón:
125ml olive oil
250g or roughly 30 Pimientos de Padrón
sea salt to taste
For the Chirivías Fritas:
300ml olive oil
4 parsnips, peeled and sliced into thin strips
sea salt to taste
some tarragon
Method:
To make pimientos de padrón: wash the peppers and dry them thoroughly. In a medium skillet, heat olive oil over a medium flame. Add peppers and fry, stirring well, cook for 2-3 minutes or until they blister and begin to turn brown. Remove the peppers and pat them dry on a sheet of kitchen towel. Sprinkle with salt.
To make chirivías fritas: in a medium skillet, heat olive oil over a medium flame. Add a big handful of parsnips strips and cook for 4-5 minutes or until they begin to turn brown. Remove and pat them dry on a sheet of kitchen towel. Repeat and fry the rest of the parsnips strips in batches. Sprinkle with salt and tarragon before serving.
