Brindisa Bellota 75% Iberico Ham Leg: £495
Brindisa Bellota Iberico Ham Slices, 100g: £24.75
Morcilla de Burgos : £3.75
Hot cooking chorizo : £5.25
Canarejal cremoso : £9.95
Classic Cheese Box: £45
Ortiz anchovies : £4.25
Pitted Gordal olives : £2.95
Navarrico Chickpeas with Spinach: £3.75
La Chinata Smoked Paprika: £2.95
Monroyo Serrano ham £165
Navarrico Chickpeas: £3.75
Octopus Tentacles: £16.95
READY IN
50 mins
COOKING TIME
35 mins
PREP TIME
15 mins
SERVES
32 tapas
ingredients
- 10ml Catalan oregano with flowers
- Several grinds black pepper
- Pinch of cinnamon (optional)
- 450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
- 1 sheet all butter puff pastry 250g
- 20ml Nuñez de Prado olive oil
IN STOCK - Ortiz anchovy fillets in o/o, 47.5g
IN STOCK - 90g Empeltre black olives, pitted and halved
IN STOCK METHOD
- In a bowl, add to the onions the oregano, black pepper and cinnamon (if using).
- Roll out the pastry into a sheet 25cm x 33cm in size. Blind bake on a lined baking tray at 200°C for approximately 15 minutes – until the pastry is no longer translucent.
- Spread the onion mixture evenly across the pastry and drizzle with the olive oil.
- Bake for a further 20 minutes until the onions just start to brown at the edges.
- Remove for the oven, lay the anchovy fillets across the top and scatter over the olives.
- Serve warm or at room temperature.
ingredients
- 10ml Catalan oregano with flowers
- Several grinds black pepper
- Pinch of cinnamon (optional)
- 450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
- 1 sheet all butter puff pastry 250g
- 20ml Nuñez de Prado olive oil
IN STOCK - Ortiz anchovy fillets in o/o, 47.5g
IN STOCK - 90g Empeltre black olives, pitted and halved
IN STOCK 
