Combine some of the best Spanish products with one of the most creative Chefs in London, for an unforgettable night of authentic Spanish tapas!

The tasty night was organized by La Fragata, which has been making delicious olives and other great Spanish products for the past 100 years. They teamed up  with Chef Omar  Allibhoy, the face behind Tapas Revolution, a Spanish tapas bar in the heart of London’s shopping destination Westfield.

Chef Omar with the cookbook Tapas Revolution

Chef Omar with the cookbook Tapas Revolution

We were invited together with foodie Francesca Newman Young (from Made in Chelsea TV show) to taste the talented collaboration between great products and great hands. The result was a warming trip to Spain diligently guided by Chef Omar, who knows well his culture and shares it genuinely through all his dishes. – He also makes sure your glass is regularly filled with fine Cava and sangria along your journey-.

Sangria served with Andalusian style olives and Pan con Tomate, roasted bread rubbed with tomatoes and olive oil.

Sangria served with Andalusian style olives and Pan con Tomate, roasted bread rubbed with tomatoes and olive oil.

The right way to start the night in a tapas bar is with a glass of perfectly mixed Sangria and a bowl of tasty olives, Andalusian style. Together comes a classic from Spanish cuisine, traditional“Gilda” de guindilla, boqueron y aceituna tapas

A gilda is an anchovy, an olive, and a guindilla pepper on a stick (“Gilda” literally translates to lollipop.)  Three simple ingredients that deliver a complex flavor due to the acidity of the anchovy and the pickled (and slightly spicy) pepper.

Traditional Gilda de guindilla, boqueron y aceituna.

Traditional Gilda de guindilla, boqueron y aceituna.

Croquetas de Jamon are a favorite throughout Spain, traditionally prepared with rich  bechamel sauce and  tasty Jamon Serrano. Chef Omar gives it a new twist by serving us Croquetas de Bacalao con Pure de Piquillos, filled with salted cod fillet and served on a bed of roasted piquillos puree. The sweetness from this specific kind of peppers gives a nice contrast to the cod croquette, delivering a crunchy bite of Spain directly into your mouth.

Croquetas de Bacalao con pure de Piquillos.

Croquetas de Bacalao con pure de Piquillos.

As we move forward,  Chef Omar delivers some more exciting dishes such as Carpaccio de atun, vinagreta de alcaparras y ajo (carpaccio of tuna with capers vinaigrette and garlic chips), and Carrillera con piquillos, aceitunas y chocolate (Slow braised pork cheeks with pimiento piquillo peppers,olives and chocolate).Garlic chips were a great surprise and we will surely remake it at home, they were delicate enough not to overwhelm the tuna and added a nice crunchy texture.

A creative Carpaccio de atun, vinagreta de alcaparras y ajo encurtido.

A creative Carpaccio de atun, vinagreta de alcaparras y ajo encurtido.

The best way to end a nice dinner is always with dessert. Tarta de queso con mermelada de Naranja (Cheese cake with orange marmalade) has less Iberian influences than the other dishes, but it was just the refreshing treat we were looking for.

Tarta de queso con mermelada de Naranja

The indulgent Tarta de queso con mermelada de Naranja.

The combination of traditional and genuine products ( olives, capers, guindillas and many more) from La Fragata and the brilliant estrous from Chef Omar, have given us the opportunity to taste a bite of Spanish astonishing food culture.

Overall, we enjoyed every tiny bit of the dinner, and we can’t wait to try and recreate ourselves some of those amazing tapas!

 

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