Tapas – Elisabeth Luard

July 3, 2017 by
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Tapas: Classic Small Dishes from Spain by Elisabeth Luard is a beautiful book sharing recipes for my favorite way to enjoy a meal – little plates. I’d rather have an array of little bites than a composed plate of food – I love the variety and the communal sharing makes for a great experience.

Among the recipes here are salted almonds, bread with olive oil and garlic, salt cod, chicory and blue cheese, mushrooms with garlic and rosemary, broad beans with ham, tortilla, pickled sardines, lamb ribs with paprika, beef in red wine, croquettes, empanadas and many, many more.In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion – such as spring, summer, autumn and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community. 


Thanks to Grub Street for sharing this recipe which offers a delicious option for grilled chicken than the plain old, plain old. Be sure to head over to out contest page to enter our giveaway for this book. Note: Luard’s potato salad recipe can be found on our post for The Really Quite Good British Cookbook and would make a great little plate next to this tasty chicken.

SPICED GRILLED CHICKEN

Pollo en adobo a la plancha

This marinaded chicken was my children’s favourite birthday barbecue when we all lived in Spain. They could do the preparation themselves – from spicing the chicken to building the fire over which we balanced a makeshift barbecue made with a grid from the oven resting on a few bricks.

Makes 12 tapa portions / serves 2-3 as a main course

750 g/1½ lb chicken joints
2 tablespoons olive oil
1-2 garlic cloves, peeled and crushed
½ lemon, chunked
1 tablespoon hot or mild pimentón (smoked for preference)
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper

Chop the chicken joints into a dozen bite-sized pieces – get your butcher to cooperate, or do it yourself with a heavy knife tapped through the bones with a hammer. Put the chicken pieces in a roomy bowl with the rest of the ingredients, turning to ensure everything is well-mixed, and leave all to marinade for a few hours (overnight is even better). When you’re ready to cook, brush off the loose bits of marinade. Grill (broil) the chicken pieces over or under a steady heat, making sure they’re cooked right through (this is more easily done when the pieces are bite-sized). The result should be deliciously charred outside but remain juicy within.

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Category: Book News, Recipes

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22 Comments

  • heyjude  on  July 3, 2017

    I have liked all of Elisabeth Luard's books and this looks like a keeper.

  • Siegal  on  July 5, 2017

    My fav tapas dish is tomato toast!!

  • sgump  on  July 5, 2017

    For tapas, I love assorted marinated olives!

  • kitchenclimbers  on  July 5, 2017

    spanish tortillas

  • lgroom  on  July 6, 2017

    I love an assortment of marinated olives too.

  • radhablack  on  July 6, 2017

    Re-fried cauliflower with garlic!

  • slcrose  on  July 8, 2017

    Spanish Ham Croquettes

  • tarae1204  on  July 9, 2017

    chorizo

  • lhudson  on  July 11, 2017

    Peppers Stuffed with rice and mushrooms

  • matag  on  July 13, 2017

    This recipe looks tasty

  • PennyG  on  July 15, 2017

    I like tapas made with potatoes.

  • abihamm  on  July 15, 2017

    I have never had anything tapas but I would love to try!

  • RSW  on  July 16, 2017

    olives and roasted peppers

  • JenJoLa  on  July 19, 2017

    Patatas Bravas are my favorite.

  • hirsheys  on  July 20, 2017

    Anything with aioli.

  • cake17uk  on  July 22, 2017

    I love patatas bravas, great with a beer

  • Phoebe11  on  July 22, 2017

    I will try the mussell recipe because i love them in any way are done!

  • chasteph  on  July 22, 2017

    Patatas frites would be my choice

  • thewoobdog  on  July 24, 2017

    My favorite tapas recipe (in general, not from this book necessarily) is grilled haloumi with a spicy honey sauce. Mmmm.

  • LaurenE  on  July 28, 2017

    My favorite by far is gambas al ajillo

  • Teruska  on  July 29, 2017

    I like pickles and charcuterie.

  • orchidlady01  on  August 2, 2017

    My favorite is the SPICED GRILLED CHICKEN (Pollo en adobo a la plancha).

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