33 Spanish Starters

Abby Moule's salt and pepper squid is served with zingy homemade tartar sauce.

Heat the grill to medium. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade. Place the remaining 1/2 cup of the oil in a small saucepan, a

A traditional tapas dish of potatoes and spicy mayonnaise is a simple delight.

Andy's spicy twist breathes new life into this British classic.

Sprinkle some flour on a clean work surface and roll out the pastry to a thickness of approximately 3 mm. Cut out disks from the pastry to a diameter of approximately 12 cm. When the disks are cut place them onto a floured tray and then gather to

This Spanish-style tortilla is full of piquant flavours and robust potatoes.

A starter or side of bright and beautiful veg with savoury anchovies.

Alternate the cubes of duck and slices of fig onto the skewers until you have three pieces of each on each skewer. Pour the orange juice and vinegar into a small saucepan and reduce over a high heat by two thirds or until slightly thickened. When

Heat a medium saucepan over a medium heat and add a lug of olive oil. Sweat the shallots down slowly until soft and then add the chestnuts. Season well, pour over the stock and bring to the boil. Turn down to a simmer and cook for about 10 minutes

Bake artichoke hearts in a batter of eggs and brown bread for a simple starter.

Try this coarse olive dip with crunchy vegetables for fabulous finger food.

Toss fresh artichokes in lots of lemon and parsley and just a little garlic.

If you can't get calabaza, use pumpkin to make these crispy fritters.

Fiery soup with earthy cumin notes from Bal Arneson.

This hash of chorizo, bread and goats cheese is baked until crunchy.

This tender hake in a light and delicious parsley sauce is a great starter.

Bursting with Mediterannean flavours, these sizzling sardines are sensational.

Make your own corn crisps to serve with this fresh and spicy salsa.

Serve Annie's lentil-stuffed salmon with a sharp tartar sauce and other canapés.

Punchy paprika gives Annie Sibonney's clams a delicious Mediterranean edge.

This crispy crunchy dumplings are served with a spicy, cheesy dip.

Substitute andouille sausage for smoky, spicy chorizo for a stronger flavour.

This spicy Spanish omelette is the perfect tapas treat.

Bitter, salty, sweet and sour flavours come together in this vibrant salad.

Add white Spanish anchovies to this dish for a hidden depth of flavour.

Mouth-watering mackrel cooked with fresh orange juice and Creole seasoning.

Learn to make gazpacho the traditional Spanish way - with a pestle and mortar.

Try Guy's soft and sweet scallops with a smoky, spicy pepper purée.

1) Preheat oven to 180C/Gas 4. 2) Heat the olive oil in a 25cm skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasion

1) Heat 60 mL extra-virgin olive oil in a skillet over medium heat then add chorizo. 2) While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder

1) Combine garlic cloves, fresh rosemary, orange slices, red chilli flakes, paprika, and extra-virgin olive oil in a saucepan and set over low heat.2) Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minut

1) Whisk 1 of the eggs in a medium bowl. Mash the potatoes, or press through a ricer into the bowl. 2) Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt and black pepper, to taste. Mix gently with a rubber spatula until evenly combin