Seville: Tasty tapas

025 seville padron

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!


Padron Peppers

Start with the easiest of all! It goes like this:

  1. Get loads of peppers.
  2. Heat oil in pan (medium heat).
  3. Cook til blistered.
  4. Crunch salt over peppers and serve.


I don’t know what this one is called, so I’ll just call it… Fishy Spuds

  1. Cook potatoes as you would for a potato salad and coool them off cold.
  2. Douse with the tastiest olive oil you have.
  3. Break some smoked fish over the spuds – could be trout, cod or even salmon.


Fried Camembert

  1. Take a piece of camembert and cut to the size of your liking (you can have sticks, wedges, rounds, whatever you like).
  2. Crumb the cheese as you would a schnitzel – dust with flour, dip in egg, coat in breadcrumbs.
  3. Heat oil in pan (medium) and fry until golden.
    1. Serve savoury with rocket, onion and sour cream.
    2. 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


  1. Scald, peel and gut tomatoes.
  2. Blend tomato flesh.
  3. Gut the bread and add bread guts (2 – 3 cups) to tomatoes to soak for 5 minutes.
  4. Add vinegar, salt and garlic and blend well.
  5. Keep blender on and slowly add oil.
  6. Add one boiled egg and keep blending til combined.
  7. Serve salmorejo and top with slices of remaining egg.


Aubergine Mille-Feuille

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


  1. Preheat oven to 180 degrees.
  2. Slice eggplant into 1 cm circles, place on tray and drizzle with oil (make sure each piece has at least some oil on it).
  3. Bake eggplant for 40-45 minutes, until browned and crispy on top and soft inside.
  4. Heat oil in pan over medium heat.
  5. Cook onions until soft (3-5 minutes).
  6. Add garlic and chilli and cook til fragrant.
  7. Add balsamic vinegar, lemon juice and tomatoes and cook for 15 minutes until reduced and thickened.
  8. Allow sauce to cool and thicken
  9. 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.

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