Spain on a Fork > All Recipes > Tapas > The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe
All Recipes, Tapas / October 19, 2020

The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe

Spain is famously known for tapas. Which are basically little appetizers that are easy to make and pack some great flavors. In this post, I´m sharing with you a tapas dish that is lesser known and only served in the province of Almería. Tabernero de Almería. This is truly, one of the BEST tapas dishes I have ever tasted.


This Tabernero de Almería Recipe is super easy to make, loaded with so many great Spanish flavors and done in 30 minutes. Folks, this is what Spanish food is all about. Basic ingredients, no special skills and some of the best flavors ever.


The secret ingredients to this dish? Spanish Guindillas. These are little peppers that are cured in vinegar. Spicy, but not too spicy. Very similar to pepperoncinis. The second one, a GREAT Spanish Olive Oil. This is the base fat of the dish and what really brings it together.


TIPS & TRICKS to Make this Recipe: The secret here is to cut your vegetables in slices, not diced. It´s what gives the vegetables texture. You want to use a baguette here. As it´s what gives this tapas dish that authentic Spanish touch.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GUINDILLAS
SPANISH SEA SALT

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Watch the Video Below on How to Make The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe

The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe

Course Appetizer
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 small onions
  • 4 cloves garlic
  • 3 Spanish guindillas
  • 15 oz can tomato sauce 400 grams
  • 1 baguette
  • 6 tbsp extra virgin olive oil 90 ml
  • 1/4 tsp white sugar 1 gram
  • sea salt & black pepper

Instructions

  1. Cut 1/2 red bell pepper and 1/2 green bell pepper into thin strips that are 2 inches long, thinly slice 2 onions, thinly slice 4 cloves of garlic and finely chop 3 Spanish guindillas

  2. Heat a large pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and sliced onion, mix with the olive oil, after 4 minutes and the onions are translucent, add in the strips of red & green bell pepper, mix with the onions & garlic, after 8 to 10 minutes and the bell peppers are soft and tender, add in one 15 oz can of tomato sauce, the chopped Spanish guindillas, 1/4 tsp white sugar and season with sea salt & black pepper, mix until well combined and lower the fire to a low heat

  3. As the vegetables are simmering, cut 1 baguette into diagonal slices that are 1 inch thick, heat a fry pan with a medium heat and add in 4 tbsp extra virgin olive oil, after 2 minutes add in the slices of baguette, make sure they´re all in a single layer, so cook in batches, after 2 minutes the pieces of baguette should have a golden color to them, remove from the pan, you only want to fry them on one side

  4. To assemble the dish, add a couple spoonfuls of the vegetable mixture on top of the fried baguette slices, fried side on top, serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this recipe

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5 Comments

  1. The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe - paprikaspice.page

    […] FULL RECIPE HERE: https://spainonafork.wpengine.com/the-best-unknown-spanish-tapas-dish-tabernero-de-almeria-recipe […]

    26 . Oct . 2020
  2. Fi

    ¡Hola amigos!
    In UK:
    • tomato sauce = ketchup
    • tomato purée = a thick concentrated, cooked paste. Usually in a squeezable metal tube or small 6oz/170g can
    • Passata = uncooked tomatoes, strained – so no seeds or skin. ¿I suppose this is close to triturado?
    • Tinned tomatoes = uncooked, skinned, whole or chopped tomatoes, with seeds and juice. Usually 14oz/400g can.
    • fresh tomato = well, like nature intended. Raw, skin, seeds, juice. Not much flavour (usually) in UK (not enough sun) and everyone says canned often has better flavour ¡Para salsas, no para ensaladas!
    • frito – not really “a thing” in the UK. You might half a raw tomato and fry or grill to eat with
    a full English breakfast, pero nada mass.

    Esta tapa me parece buena, por cierto

    Un abrazo ?

    21 . Oct . 2020
    • Spain on a Fork

      That is a great list!!! much love to the UK from España 🙂

      22 . Oct . 2020
  3. Sally

    What tomato sauce are you using? Or just triturado or Frito?

    21 . Oct . 2020
    • Spain on a Fork

      I used tomato triturado, which I believe is tomato sauce or crushed tomatoes in english 🙂 much love

      21 . Oct . 2020

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