Tapas

Tapas night

Lots of little things, hardly any washing up – and an evening that stretches all by itself.

Twelve little bowls, even more hands, and nobody remembers which plate was theirs.

Adults

Children count as half

When do you want to eat?

What you need

8–12 small bowls · 2 wooden boards · 1 sharp knife · oven

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

Goes well with it

Warm the tortilla at 160 °C in the oven for 10 minutes – or serve it cold, the Spanish do too.
Cut the Manchego into triangles and the fuet into thin slices.
Piquillos onto a plate, olive oil and a pinch of salt on top.
Arrange the prawns with aioli.
Ham, olives and almonds into small bowls. The more bowls, the more tapas.
Sliced bread on the side – and go.

Everything for this recipe

Tapas night

The whole shopping list in your cart with one click. We deliver to your finca.

Kids start with tortilla, manchego and almonds – anchovy olives are more of a grown-up thing.

Tomorrow, put leftover tortilla, ham and cheese between two slices of bread: a bocadillo like at the bar.