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Le Chaudron recipe
Planche espagnole tapas
Spanish tapas board
⏱ 20 minServes 6Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)thinly sliced Serrano ham
150 g (5 oz)sliced Pamplona chorizo
200 g (7 oz)sliced aged Manchego
150 g (5 oz)roasted piquillo peppers
150 g (5 oz)stuffed Manzanilla olives
100 g (3½ oz)roasted Marcona almonds
1 tspsmoked pimentón
4 tbspextra-virgin olive oil
1sliced rustic Spanish bread
- 200 g (7 oz) thinly sliced Serrano ham
- 150 g (5 oz) sliced Pamplona chorizo
- 200 g (7 oz) sliced aged Manchego
- 150 g (5 oz) roasted piquillo peppers
- 150 g (5 oz) stuffed Manzanilla olives
- 100 g (3½ oz) roasted Marcona almonds
- 1 tsp smoked pimentón
- 4 tbsp extra-virgin olive oil
- 1 sliced rustic Spanish bread
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the ham and Manchego out of the fridge 30 minutes before serving.
- Slice the chorizo thickly and cut the Manchego into sticks.
- Fan the Serrano ham on the board.
- Arrange the piquillos and chorizo in small piles.
- Put the olives and almonds in small bowls.
- Dust the piquillos lightly with smoked pimentón.
- Drizzle with extra-virgin olive oil and serve with the sliced bread.
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