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Fried fresh fish is a simple tapas that just needs salt and lemon juice. In Spain, they use anchovies, squid and shrimp, but this recipe uses smelt, a delicious sustainably sourced fish from the Atlantic. Choose fresh fish but keep it small; pescaito means little fish in Spanish

Croquettes are a quintessential tapas snack, and these bechamel based snacks are as classic as it gets. It is important to make a very thick bechamel, and let it cool completely before breading. When it is fried, the interior will become super creamy and delicious.

These garlicky stuffed mushrooms are hearty and tasty little morsels that make perfect tapas. Spanish chorizo is a bit sweeter than Mexican chorizo, so be sure to ask when you are sourcing as to what type it is. Manchego cheese makes a delicious topping to pull it all together.

These crispy fritters are traditionally served in summertime in Spain. The fresh shrimp used are nearly a centimetre long and are eaten with the skin and head on. They’re sweet and tasty, but can be hard to come by, but chopped sustainable sourced shrimp for a delicious switch.

This refreshing tapas is very simple to put together, and is a one pan wonder! Simple ingredients come together in this dish to pack a flavour punch. This is best served with crusty sourdough for soaking up all the flavour of the delicious sauce.

These Spanish meatballs are the perfect tapas! Served in a flavourful tomato sauce, these meatball are a perfect one-bite nibble.

Romesco sauce comes from the Catalonia region of Spain, and is traditionally a smokey blend of toasted nuts and roasted red peppers. This sauce is good enough to eat on its own, but makes a great accompaniment to albondigas and pairs great with grilled vegetables.

A Spanish tortilla is a type of omelet (similar to a frittata), usually made with potatoes and onions. It is generally served at room temperature as a tapas, which means it is great to make ahead of time.

This famous crustless cheesecake comes out of the oven looking like a rustic masterpiece. This cheesecake hails from Northern Spain. Chef Santiago Rivera challenged himself to invent a new cake every day for a year, and from this experiment the burnt Basque cheesecake was born.

This dish has been a part of pub history since WWI. When meat was tightly rationed, butchers began cutting their sausage meat with grains such as oats and barley. When the dried grains absorbed the rendered fat they would expand and ​“BANG!”, explode in the pan.