Spanish Tapas Recipe

Name: Spanish Tapas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fennel seeds; 2 tablespoons fresh parsley chopped; 1 1/2 cups black olives green and; 1 pita bread; 2 tablespoons sunflower oil; 16 2/3 cups spinach; 1 pinch grated nutmeg; 3 rosemary stems, cut into sprigs; 7/8 pound lamb mince; 2 medium eggs; 1 teaspoon paprika; 4 1/4 cups vegetable oil for frying; 2 1/2 cups manchego; 6 cherry tomatoes; 15/16 cup breadcrumbs; 3 tablespoons plain flour; 3 thyme sprigs to garnish

Servings: persons

1 tablespoon fennel seeds
2 tablespoons fresh parsley chopped
1 1/2 cups black olives green and
1 pita bread
2 tablespoons sunflower oil
16 2/3 cups spinach
1 pinch grated nutmeg
3 rosemary stems, cut into sprigs
7/8 pound lamb mince
2 medium eggs
1 teaspoon paprika
4 1/4 cups vegetable oil for frying
2 1/2 cups manchego
6 cherry tomatoes
15/16 cup breadcrumbs
3 tablespoons plain flour
3 thyme sprigs to garnish

1
Toast the fennel seeds in a pan without oil for 2-3 mins until golden and fragrant then remove. Mix the parsley and fennel seeds with the olives and set aside.
2
Heat 1 tbsp oil in a pan, add the spinach and saute for 1-2 mins. Add the nutmeg and season with salt and pepper. Remove from the pan and roughly chop.
3
Soak the pita in cold water for 8-10 mins, then drain and knead together with the lamb, 1 egg, spinach, and paprika. Season. Mould the mixture into 12 meatballs. Heat 1 tbsp oil in a frying pan, add the meatballs and fry for 10-12 mins, turning. Add the rosemary and fry for 30 seconds. Remove from the pan and keep warm.
4
Heat the vegetable oil in a saucepan until it shimmers. Beat the remaining egg in a bowl. Dip each manchego cube in the egg, then in the breadcrumbs. Dip the tomato pieces in flour then tap off the excess. Thread the tomato and manchego onto skewers. Deep fry in the oil for 2-3 mins until golden. Arrange the skewers on a plate with the meatballs and sprinkle with thyme. Serve.

3007

kcal

Calories

290

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 2 tablespoons fresh parsley chopped, 1 1/2 cups black olives green and, 1 pita bread, and more.

Yes, Spanish Tapas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Tapas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions