VISITORS to the UK no longer have to survive without top quality tapas, thanks to the launch of a new guide.
The definitive guide to authentic tapas – called The Tapas Bar Guide – highlights 25 of the best tapas bars and restaurants in London, including a signature recipe from each one.
As well as a review and a sample menu from the bars, the guide includes the history of tapas, an introduction to Spanish wines and a glossary of tapas terms.
Compiled by the Independent’s wine correspondent, Anthony Rose, and Isabel Cuevas – the author of The Tokyo Tapas Bar Guide, with 12 years experience exporting Spanish foods and wines – the guide aims to raise the profile of Spanish dining in the English capital.
Fried aubergine with molasses
. 1 aubergine
. 150g plain flour
. oil for deep frying
. miel de cana, or honey
. fine salt
– Slice the aubergine into matchstick-style batons.
– Use a deep fryer or heat a pan of oil to 190°C.
– Toss the matchsticks of aubergine in flour until they have a good coating.
– Carefully drop the matchsticks into the hot oil and fry for two minutes until they are just starting to go golden.
– Drain the aubergines, sprinkle with plenty of fine salt, put on a plate and drizzle with miel de cana.
Huevos rotos with Iberico black pudding
. 200g potatoes
. 50g iberico black pudding, sliced
. 2 large eggs
. extra virgin olive oil
– Peel the potatoes and cut into slices no thicker than 3mm. Fry the potatoes in a pan with olive oil. Once the potatoes are fried, drain and dry with kitchen towel.
– In a pan with a teaspoon of oil, heat the black pudding, add the fried potatoes and stir. Remove and place in a bowl.
– In the same pan add another teaspoon of oil and fry the eggs slightly until the whites are set, then add them to the bowl and combine with the potatoes and black pudding. It should be juicy. Place on a plate and sprinkle with chopped chives. Add salt and pepper to taste.
. 150g cleaned cuttlefish, cut in 5mm cubes
. 3-4 garlic cloves, diced
. 2 shallots, diced
. 1 green pepper, diced
. 400g Calasparra rice
. 50g squid ink
. 250ml white wine
. 600ml boiling chicken stock
. 90g allioli
. 1 tomato, grated
– In a hot pan cook the cuttlefish in olive oil. Once it becomes nicely coloured put to one side. Use the same pan to cook the garlic, shallots and green pepper for two minutes.
– Add the rice and stir for one minute, then add the ink and stir for another minute, and finally add the white wine and cook off the alcohol for around five minutes.
– When reduced, add the boiling chicken stock and cook for 15 minutes.
– Add the grated tomato with two-thirds of the allioli and mix well. Put the remainder (about a teaspoon) of the allioli on each serving as a decoration.