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Gluten-Free Chorizo Puffs
Patatas Bravas
Pork Pinchitos
Gluten-free grilled bread with garlic & tomato
“Eat when you drink, drink when you eat” is the saying for tapas!
The idea of tapas came from Andalusia, where one complimentary tapa per drink was served, with a different one for each additional drink. For those with a big appetite, I’m sure they nursed a guaranteed hangover the next day!
How is Tapas served in Spain?
Nowadays, classic tapas dishes are purchased and shared over less rigorous drinking terms and revolve around fried or pickled shellfish, cured meats, fritters, locally made strong cheeses and grilled bread. As tapas is “real” food using good local ingredients, each one is presented with flair, making tapas so exciting. One tapas dish is never the same in the next restaurant!
What does Tapas mean?
The word tapa means “cover” and got its name when bread slices topped with cheese or ham were balanced over a glass to keep the flies out.
My Favourite Gluten-Free Spanish Tapas Dishes:
After reminiscing about all the tapa dishes that I have sampled, I have selected my favourite ones that are naturally or converted as gluten-free. The recipe card below gives you all the information you need to make four gluten-free Spanish tapas with ease. Nothing is complicated or lengthy to cook.
Here is a brief description of each tapas dish:
Gluten-Free Chorizo Puffs
What better way to use smoked Spanish chorizo as these deep-fried fritters really puff up beautifully with specks of crisp chorizo and red peppers visible. As you bite into these puffs, melted Manchego cheese and garlic greet you. This is a family favourite in my household and I’m sure you’ll love these too!
Patatas Bravas
Probably the most popular and well-known tapas is Patatas Bravas. It is unheard of not to have this potato number on a tapas menu. The secret behind this amazing tapas dish is the sauce.
The Brava sauce (which means “brave” in Spanish, but in this context, “bold and spicy”) is in fact a roux* sauce made from stock rather than milk with a generous amount of sweet and smoked paprika added. The paprika is what makes this sauce “bold” and red. No tomatoes or tomato paste are ever added to an authentic Brava sauce. In fact, adding the tomatoes tones down the flavour of the sauce and makes it less “bold”. So, my tip is to leave out the tomatoes and cook like a true Spaniard!
Par-boiling the potatoes before roasting them is crucial for that fluffy interior and crisp coating. I have two roasting methods for you to choose from, either the oven or the air fryer method. Personally, I prefer the air fryer results. Despite using less oil, the potatoes crisp up better. Traditionally, the potatoes are deep-fried, but as so many tapas dishes seem to be deep-fried, I chose a healthier way to cook them.
*A roux is a basic white sauce made with butter/oil, flour and a warm liquid like milk or stock.
PORK PINCHITOS
These pork skewers are marinated in roasted spices influenced by the Moors who introduced skewers and spices to Spain. Another favourite tapas for Spaniards, especially in Andalusia where the butchers have ready-assembled and marinated pinchitos for sale, waiting to be grilled.
These pinchitos are delicious eaten on their own or dipped in the Brava sauce as well as the aioli mayonnaise.
GLUTEN-FREE GRILLED BREAD with garlic & tomato
Using my gluten-free focaccia bread recipe, this flatbread is fuss-free to make – no kneading, no rolling out on a kitchen counter and no mess! The difference here is that the bread is thinner, like a pizza base and doesn’t need to left to rise. We’re after a thin flatbread for this recipe.
Garlic topping: Once baked, they are sliced and grilled quickly to give it that crisp texture and grilled appearance. Garlic oil or butter is added before for extra flavour, although adding it after the bread is grilled is fine too.
Tomato topping: A classic topping is to rub fresh tomato halves on the warm bread. The juices are released and soak into the bread adding a subtle tomatoey flavour. In Spanish this dish is called “Pan con tomate” or “Pan a la Catalana” or in Catalan “pa amb tomaquet” as it originates from Cataluña, being one of their favourite tapas from this region. This is like the Italian bruschetta topping, except there is no flesh, just the juices and aroma of the tomato.
Need some additional dishes to complete your Spanish Tapas menu?
Add in a refreshing gluten-free Gazpacho served in small glasses as an appetiser.
Make a cold platter of an assortment of cured Spanish ham and salami, Spanish cheese slices, pickled vegetables and seafood like anchovies or baby octopus to add contrast and variety to these main tapas dishes.
If you still have room for dessert, keep the Spanish theme going with a light Spanish dessert, Flan with Dulce de Leche in small ramekin pots.
Gluten-Free Spanish Tapas Menu
Equipment
- 16 medium wooden skewers for the Pork Pinchitos
Ingredients
GLUTEN-FREE CHORIZO PUFFS
- 2 tsp olive oil, for frying the chorizo
- 100 g smoked cured Spanish chorizo sausage, chopped into small pieces
- 1 red pepper/capsicum, chopped finely
- 150 g store-bought or homemade gluten-free self-raising flour
- 50 g yellow cornmeal
- 3 eggs, separated
- 55 ml olive oil
- 3 garlic cloves, chopped finely
- 300 ml gluten-free beer
- 100 g Manchego, Pecorino or Cheddar cheese grated
- 3 tbsp fresh parsley, chopped
- sunflower or vegetable oil, for deep-frying
PATATAS BRAVAS
For the potatoes
- 500 g baby potatoes
- ½ tsp salt
- 1 tsp garlic powder
- lots of cracked black pepper
- 2 tbsp olive oil
- fresh parsley, to garnish
For the gluten-free Brava sauce
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp store-bought or homemade gluten-free plain flour
- 250 ml store-bought or homemade chicken or vegetable stock
- ½ tbsp sweet paprika/ pimentón
- ½ tbsp smoked paprika/pimentón
- salt and pepper, to taste
For the Aioli mayonnaise
- 5 tbsp store-bought mayonnaise
- 1 tsp lemon juice
- 1 garlic clove, minced
PORK PINCHITOS
- 500 g pork fillet, cut into 3 cm piece
For the marinade
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 2 garlic cloves, crushed
- 1 tsp cumin powder
- 1 tsp smoked paprika/ pimentón
- 1 tsp dried oregano
- ½ tsp salt
- 2 tsp Spanish sherry vinegar or red wine vinegar
- 3 tbsp olive oil
To garnish the Pork Pinchitos
- salt and black pepper, to taste
- ½ lemon, to squeeze over thec ooked pinchitos
- Fresh parsley leaves, to garnish
GLUTEN-FREE GRILLED BREAD
Basic Focaccia Bread Mixture
- 2 tsp dried yeast
- 2 tsp runny honey
- 2 tbsp warm water
- 425 g store-bought or homemade gluten-free bread flour blend
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tsp xanthan gum
- ½ tsp bicarbonate of soda
- 4 tbsp store-bought buttermilk or mix 4 tablespoons of milk with one teaspoon of lemon (allow to rest for 5 minutes before using)
- 2 eggs, lightly beaten
- 350 ml warm milk
- 1 garlic,cut into slivers
Garlic Topping
- 1 garlic clove, minced
- 50 g butter, at room temperature
- or
- 50 ml olive oil
- ¼ tsp sea salt
- 1 tsp fresh parsley, chopped finely
Fresh Tomato Topping
- 2 semi-ripe tomatoes, cut in half
- 2 garlic cloves, sliced in half
- ¼ tsp sea salt
Instructions
GLUTEN-FREE CHORIZO PUFFS
- Heat a wide frying pan to medium heat and add 2 tsp of olive oil.
- Cook the chorizo and red pepper pieces for 3 mins or until the chorizo is crisp and golden. Drain on paper towels to remove any excess oil.
- In a medium bowl, mix the self-raising flour and cornmeal together.
- Separate the eggs. Place the egg yolks in the flour mixture and the egg whites in a clean glass bowl.
- Add the olive oil, garlic and beer to the flour mixture, combining well. Cover and set aside for 30 minutes.
- Add the chorizo mixture, cheese and parsley to the flour mixture.
- Whisk the egg whites until soft peaks form. Fold this into the flour mixture in several batches.
- Heat up the sunflower oil in a deep pan to deep fry.
- Using a melon baller for small chorizo puffs or a small ice-cream scoop for larger puffs, scoop the batter and gently drop the puffs into the hot oil.
- Deep-fry until golden and puffed. Drain on paper towels and serve while hot. Sprinkle some sea salt, if needed.
- Makes 30 small puffs or 10 large puffs / Keeps for 2 days/ Unsuitable to freeze
PATATAS BRAVAS
- Peel the potatoes (or leave them with their skins on, if preferred – more vitamins!) and cut them into small pieces about 1½ cm thick.
- Add the potato pieces to a medium pan and add water to cover. Bring to the boil over medium heat. Cook for 10 minutes or until a skewer can pierce the potato easily but still have some resistance.
Oven-Method
- Preheat the oven to 220°C/425°F and place a large baking tray inside to heat up.
- Drain the potatoes and add them back to the empty pan. Sprinkle the olive oil and seasonings over the potatoes and give it a good mix.
- Transfer the potatoes to the preheated baking tray and roast them for 15 minutes, turning them over halfway.
Air Fryer Method
- Preheat the air fryer to 200°C/400°F and set the timer to 20 minutes. Allow the air fryer to heat up for 5 minutes.
- Add the potatoes to the air fryer basket and allow them to cook for 15 minutes, shaking the pan every 5 minutes.
- Add extra time to the air fryer setting if you would like the potatoes more golden and crispier.
For the gluten-free Brava sauce
- Fry the onions gently in 2 tbsp of olive oil for 2 minutes in a small saucepan.
- Add the garlic and fry & stir for a further 1 minute..
- Add the flour and both paprikas and stir continuously for 2 minutes, making sure it doesn’t stick to the bottom of the pan.
- Heat the stock up in a separate saucepan or int he microwave. Add this to the flour gradually, stirring vigorously, until it reaches a consistency that is perfect for drizzling over the potatoes.
- Leave to simmer gently for several more minutes.
- Season with salt and pepper to your taste.
For the Aioli mayonnaise
- In a small bowl, combine the mayonnaise, lemon juice and crush garlic. Cover and set aside.
Serving the Patatas Bravas
- Plate the warm potatoes into a tapas bowl and dress them with the warm Bravas sauce and/or the aioli mayonnaise. Sprinkle with fresh parsley.
- Serve immediately with an extra portion of Brava sauce & aioli mayonnaise on the side.
- The Brava sauce is suitable to freeze
PORK PINCHITOS
For the marinade
- In a small pan, dry roast the cumin, coriander and fennel seeds for a minute, or until they release their aroma.
- Add the seeds and the remaining marinade ingredients to a mortar and pestle or food processor.
- Grind or blend until semi-smooth.
- Add the pork pieces to a glass or ceramic bowl. Spread the marinade over the pork, mix well and cover to chill for a minimum of one hour or overnight
- Soak 16 wooden skewers in water and set aside.
Assembling the Pork Pinchitos
- Just before cooking the pinchitos, remove them from the fridge at least 30 minutes beforehand to come to room temperature.
- Remove the soaking wooden sticks from the water and skewer 3 pieces of pork onto each stick.
Grilling the Pork Pinchitos
- Heat a griddle pan to medium-high heat and start grilling the pinchitos, allowing 3 to 4 minutes on each side. As pork fillet is lean, they will cook quickly. Be careful not to over-cook them, or they will end up tough.
- Season with salt and pepper, a squeeze of lemon and fresh parsley leaves. Serve immediately.
- Suitable to freeze raw or cooked
GLUTEN-FREE GRILLED BREAD
- Mix the yeast, honey & warm water in a small bowl.
- Leave in a warm area for 10 minutes until frothy.
- Whisk the bread flour, baking powder, salt, xanthan gum & bicarbonate of soda in a medium bowl.
- Make a well in the centre of the flour mixture using a wooden spoon.
- Add the yeast mixture, buttermilk, eggs & warm milk to the centre of the flour mixture.
- Using a wooden spoon, slowly blend the liquid mixture into the flour until a soft, sticky dough has formed.
- Ease the dough into a large baking tray measuring 25 x 35 cm approx. Using your fingers and a small rolling pin (or the side of a glass), press the dough towards the sides of the pan.
- Using your fingers, press down the dough to create small indentations and push small slivers of garlic into the dough so they just peek out.
- Drizzle with olive oil and salt.
- Bake for 20 minutes at 190°C/375°F. Allow to cool down completely before slicing them into small portions. Sprinkle some fresh parsley over the top. Set aside until serving time.
Serving grilled bread
- Just before serving, grill them on a dry griddle or panini maker until crisp and slightly golden and charred. Use one or both of the following toppings:
Garlic Topping
- Mix the garlic, butter and salt together. Add the parsley and set it aside in a small bowl to spread later over the grilled bread.
- If using oil instead of butter, mince the garlic and add this with the salt to the oil before drizzling over the bread
Fresh Tomato Topping
- Rub a cut garlic piece and a cut tomato on one side of the warm grilled bread to release the flavours into it.
- Drizzle some olive oil (or the infused olive oil) over, if desired and eat immediately as the bread will soften over time.
- Suitable to freeze baked, but not grilled.
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