Simmer a thick béchamel with diced jamón serrano, chill it 4 hours, then serve fried croquetas de jamón with a molten center. Makes about 28.
Author: Ines Navarro
Inês Navarro is the editorial voice behind The Iberian Fork, exploring the food traditions of Spain and Portugal. Her focus is on regional recipes, practical cooking techniques, and helping English-speaking home cooks understand the ingredients and flavors that make Iberian food special.
Sizzle garlic and guindilla in olive oil for gambas al ajillo, the Spanish tapas shrimp ready in 25 minutes with one pan and bread for dunking.
Fry parboiled potatoes until crisp, then spoon over a smoky pimentón sauce. These Spanish patatas bravas take 60 minutes and serve four as tapas.