Recipe home
Easy tapas
Ingredients
200g (7oz) blanched whole almonds
1tsp smoked paprika
100g pack sliced chorizo
75g pack Iberico ham
250g (9oz) manchego cheese
75g (3oz) membrillo (quince paste)
plenty of crusty bread
A platter of nibbles such as tapas or antipasti is a great way to look as if you know what you’re doing in the kitchen and it can be plated up in advance to look impressive.
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Method
Preheat oven to 200ºC (180ºC fan) mark 6. Put 1tbsp olive oil into a small bowl with 1tsp rock salt. Add the almonds and stir to coat with the oil. Spread out on a baking sheet. Cook for 5-8min until lightly golden. Tip into a bowl and toss with the smoked paprika. Cool and store in an airtight container for up to a week.
To serve Arrange the sliced chorizo and Iberico ham on a platter or large wooden board, along with the manchego cheese
and membrillo, cut into cubes. Put the nuts into a serving bowl. Serve with plenty of crusty bread and glasses of chilled sherry.
Comments
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