Seville is the home of cheap, amazing tapas! We gorged delighted on a massive range of tasty treats, with a few of my favourites listed below along with recipes to make at home!
Start with the easiest of all! It goes like this:
- Get loads of peppers.
- Heat oil in pan (medium heat).
- Cook til blistered.
- Crunch salt over peppers and serve.
I don’t know what this one is called, so I’ll just call it… Fishy Spuds
- Cook potatoes as you would for a potato salad and coool them off cold.
- Douse with the tastiest olive oil you have.
- Break some smoked fish over the spuds – could be trout, cod or even salmon.
- Take a piece of camembert and cut to the size of your liking (you can have sticks, wedges, rounds, whatever you like).
- Crumb the cheese as you would a schnitzel – dust with flour, dip in egg, coat in breadcrumbs.
- Heat oil in pan (medium) and fry until golden.
- Serve savoury with rocket, onion and sour cream.
- Serve sweet with cream and cranberry.
- 8 tomatoes
- 1 medium baguette
- 1 cup olive oil
- 1 clove garlic
- A splash of red wine vinegar
- A pinch of salt
- 2 hard boiled eggs
- Scald, peel and gut tomatoes.
- Blend tomato flesh.
- Gut the bread and add bread guts (2 – 3 cups) to tomatoes to soak for 5 minutes.
- Add vinegar, salt and garlic and blend well.
- Keep blender on and slowly add oil.
- Add one boiled egg and keep blending til combined.
- Serve salmorejo and top with slices of remaining egg.
Yes, I realise the name is wrong; as this is neither French nor does it have a thousand layers. It just sounds a whole lot better than Eggplant Stack.
- 1 eggplant
- Olive oil (as required for size of eggplant)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 long green chilli, finely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tin of chopped tomatoes
- 1 bunch of basil leaves
- Preheat oven to 180 degrees.
- Slice eggplant into 1 cm circles, place on tray and drizzle with oil (make sure each piece has at least some oil on it).
- Bake eggplant for 40-45 minutes, until browned and crispy on top and soft inside.
- Heat oil in pan over medium heat.
- Cook onions until soft (3-5 minutes).
- Add garlic and chilli and cook til fragrant.
- Add balsamic vinegar, lemon juice and tomatoes and cook for 15 minutes until reduced and thickened.
- Allow sauce to cool and thicken
- On a lined tray place one piece of eggplant, topped with a 0.5 to 1 cm layer of sauce, topped with a few basil leaves. Repeat so that the stacks are as high as you desire and top with a final slice of eggplant and a couple more basil leaves.