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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


  • 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


  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