Eat Tapas Day Monday 28th February 2011

I have been sent an email about Spanish cuisine, produce and ‘Eat Tapas Day’ which is on Monday 28th February.

The information I have been given says that,

The fiesta, which falls on a Monday, is dedicated to the great Spanish custom of accompanying drinks with a small plate of food or ‘tapa’. Tradition has it that barmen in the Andalusian capital Seville, began the practice by placing slices of ham or cheese on top of glasses of sherry to protect them from flies; ‘tapa’ literally translates as ‘cover’ in Spanish. Tapas have since developed into a national obsession with most bars in Spain specialising in a particular dish. Going from bar to bar and trying a variety of tapas in each, known as ‘tapear’, is the favoured night out for Andalusians.

On ‘Eat Tapas Day’ the UK public is encouraged to have a go at making their own tapas feast or to search out their nearest Spanish restaurant. The farmers chose the 28th of February as it coincides with ‘Andalusia Day’, an important public holiday in Andalusia celebrating the region’s autonomy, culture and famous local produce such as tomatoes, peppers and aubergines.

Spain’s southern region of Andalusia is the home of much of what we think of as typically Spanish. It’s the birthplace of flamenco and fans and home to postcard-perfect sun-bleached villages. The cuisine is just as famous in its own right: gazpacho, Ibérico ham and sherry are some of the more well known Andalusian delicacies.

The area is nicknamed “Europe’s Vegetable Garden”, and fresh produce such as tomatoes, peppers and aubergines have always been at the heart of Andalusian cooking. The region is also the world’s largest producer of olive oil! Enjoying a taste of Andalusia’s healthy and vibrant cuisine has never been easier, as lots of the region’s finest fresh produce is available in UK supermarkets and green grocers.

I was also sent a series of recipes to share with you and here is my favourite Spanish recipe:

Andalusian Chicken Stew with Peppers

Andalusian Chicken Stew With Peppers
Andalusian Chicken Stew With Peppers

Preparation Time: 30 minutes

Cooking Time: 1 hour

Serves: 4

2 red peppers

2 green peppers

2 yellow peppers

4 tbsp olive oil

4 garlic cloves, chopped

1 tsp sweet smoked paprika (pimentón)

4 chicken legs

50g Serrano ham

250g tomatoes, chopped

250ml white wine

salt and pepper

Preheat the grill to high. Halve the peppers and cook under the grill for 20 minutes.

Place the peppers in a bowl, cover with cling film and leave to cool. When cooled, deseed and peel the peppers then cut into slices.

Heat the oil in a large pan and cook the garlic gently for a minute. Remove and reserve. Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine, reserved garlic, paprika and the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice and green beans dressed with olive oil.

Calories per serving-


23g fat

5g saturated fat

39g protein

17g carbohydrate

15g sugars

4g fibre

0.5g salt

Let me know if you try this recipe!

For further information on Eat Tapas Day and for more tapas recipes visit