Tapas – Delicious Nibbles

Hello people, sorry for my disappearance from the blogging scene! I am back and now trying to get back to my blogging rhythm. I can’t believe that it was almost a month ago that I posted my all time favourite dish – Sweet & Sour Crab. I hope you guys like this dish as much as I do. I was in South of France 2 weeks ago and had wonderful time there! It was warm and the lifestyle is totally different from London. Hopefully, I will get a post written up on a few things that I did while I was there. Stay tuned 😉

I have been wanting to share a few Tapas dishes a while ago. As I looked back at the pictures that I took a few months ago in Barcelona, I have to admit that I miss Tapas so much that I thought I would make a few at home to reminisce about a few of the Tapas that we had while in Barcelona. One of the most common and popular ones has to be Pimientos de Padrón – deep fried mini peppers.


Pimientos de Padrón are small green peppers roughly the size of your thumb. They’re fried in olive oil, salted, and served at many tapas bars. I love  the sweetness from the peppers, coupled with a slight sprinkle of salt and the fragrant of olive oil make this Tapas dish fabulous!
Another delicious nibbles that I had was deep fried parsnips. The parsnips are sliced into very thin strips, deep fried in olive oil and sprinkle with either dried or freshly chopped tarragon. To be honest, this is one of the best combinations of flavours I have ever tasted. Tarragon has hints of licorice and lemon, which goes really well with the sweetness of parsnips. I now start to explore different ways to use tarragon in my cooking.


Though these 2 Tapas dishes seem to be really easy to make, but they taste really good and I reckon they are suitable to be served as nibbles for dinner party!

Yield: 3-4 persons


Pimientos de Padrón:
125ml olive oil
250g or roughly 30 Pimientos de Padrón
sea salt to taste

Chirivías Fritas:
300ml olive oil
4 parsnips, peeled and sliced into thin strips
sea salt to taste
some tarragon


To make pimientos de padrón: wash the peppers and dry them thoroughly. In a medium skillet, heat olive oil over a medium flame. Add peppers and fry, stirring well, cook for 2-3 minutes or until they blister and begin to turn brown. Remove the peppers and pat them dry on a sheet of kitchen towel. Sprinkle with salt.

To make chirivías fritas: in a medium skillet, heat olive oil over a medium flame. Add a big handful of parsnips strips and cook for 4-5 minutes or until they begin to turn brown. Remove and pat them dry on a sheet of kitchen towel. Repeat and fry the rest of the parsnips strips in batches. Sprinkle with salt and tarragon before serving.