Celebrity Chef, Donal Skehan’s A Taste of Barcelona

The Times and The Sunday Times launched Insider City Guides in late March 2016, bringing together the expertise of the travel teams from The Times and The Sunday Times with the help of city-break experts at The Sunday Times Travel Magazine. We visited Barcelona in April and fell in love with the culture, city and of course food! If you are a regular reader of our blog then you’ll know that we took a tapas tour which we absolutely loved and so were very excited when we discovered that as part of their guide to Barcelona, Insider City Guides recently published a fantastic article featuring five of Barcelona’s top tapas bars! They then teamed up with Donal Shehan, the celebrity Irish food writer, cook and TV presenter who inspired by these top tapas bars created three tapas recipes which he presents in a 4 minute video which you can easily whip up at home in the kitchen! Donal’s recipes are inspiring and accessible for the everyday home cook and he has over 375k YouTube subscribers! We’re super excited to share three of these fantastic tapas recipes with out below that I am sure you will love!

Fountain in Plaça d'Espanya Barcelona

SPANISH TORTILLA BITES WITH ROCKET SALAD INGREDIENTS



Ingredients (For 4 Servings)

  • 1 tbsp. olive oil 
  • 1 onion, finely sliced 
  • 3 rooster potatoes, peeled and thinly sliced 
  • 1 garlic clove 
  • 6 large free range eggs 
  • 75g roast red peppers from a jar, thinly sliced 
  • A small handful of flat-leaf Parsley, roughly chopped 

Instructions

  1. Preheat the oven to 200˚c. 
  2. Heat a large non-stick frying pan over a medium high heat and add the olive oil. Fry the potatoes, onion
    and garlic until coated in the oil and season with sea salt and ground black pepper.
  3.  Lower the heat, cover
    with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender. 
  4. Meanwhile, whisk the eggs in a large mixing bowl and season.
  5.  When the potatoes are cooked, transfer
    them to the bowl with the eggs along with the roasted red peppers and some of the parsley. Toss to coat
    completely. 
  6. Place the frying pan back on the heat and pour in the eggy potato mix. Cook until just set around the edges
    before finishing in the oven for 15 minutes. 
  7. When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks.

Donal Skehan's A Taste of Barcelona
Donal Skehan's A Taste of Barcelona

ROAST ROSEMARY ALMONDS WITH MANCHEGO & PATA NEGRO


Ingredients (For 4 Servings)

  • 250g almonds 
  • 1-2 tbsp olive oil 
  • 2 sprigs rosemary, finely chopped 
  • 1 tsp smoked paprika 
  • Sea salt 
  • Wedges of Manchego and slices Pata Negro to serve 

Instructions

  1. Preheat the oven to 200˚c. 
  2. Place the almonds in a large roasting tin and drizzle with oil.
  3. Sprinkle with rosemary, smoked paprika and
    sea salt and toss to coat. 
  4. Place in the oven to roast for 10-15 minutes until crisp.
  5.  Allow to cool slightly before transferring to serving
    glasses on boards with the cheese and ham slices.

Donal Skehan's A Taste of Barcelona
Donal Skehan's A Taste of Barcelona

RIOJA BRAISED CHORIZO WITH CHICKPEAS

Ingredients (For 4 Servings)

  • 1 tbsp. olive oil 
  • 1 shallot finely sliced 
  • 3 garlic cloves, finely sliced 
  • 250g chorizo cut in rough chunks 
  • 150ml red wine 
  • 1 tbsp. honey 
  • 1 tsp smoked paprika 
  • A good handful of parsley, roughly chopped 
  • Sour dough bread, slices toasted to serve 

Instructions

  1. Heat a large frying pan over a medium high heat and add the oil.
  2. Fry the shallot for 2-3 minutes until
    softened and then add in the garlic, cooking for a further 2 minutes. 
  3. Add in the chorizo and fry until sizzling.
  4. Pour over the red wine, honey and in the paprika and allow to cook
    down for 10 minutes or until the wine has reduced down to a thick sauce.

Donal Skehan's A Taste of Barcelona
Donal Skehan's A Taste of Barcelona

This post was inspired by The Times Insider City Guides

Our opinions are as always, our own.

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