Spanish Tapas

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Spanish Tapas
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Health Score:
5,8 / 10
1 min

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,976 kcal(142 %)
Protein60.97 g(62 %)
Fat274.1 g(236 %)
Carbohydrates87.95 g(59 %)
Sugar added6.29 g(25 %)
Roughage2.36 g(8 %)
Vitamin A147.89 mg(18,486 %)
Vitamin D1.69 μg(8 %)
Vitamin E36.03 mg(300 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.53 mg(48 %)
Niacin28.85 mg(240 %)
Vitamin B₆1.04 mg(74 %)
Folate25.85 μg(9 %)
Pantothenic acid1.18 mg(20 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂3.14 μg(105 %)
Vitamin C6.68 mg(7 %)
Potassium868.76 mg(22 %)
Calcium609.55 mg(61 %)
Magnesium67.26 mg(22 %)
Iron3.89 mg(26 %)
Iodine13.2 μg(7 %)
Zinc2.59 mg(32 %)
Saturated fatty acids50.28 g
Cholesterol222.76 mg


For the fried quail legs
4 Quail legs
30 grams breadcrumbs
1 egg
30 grams Pastry flour
sweet ground paprika (edelsüß)
1 liter vegetable oil (for frying)
freshly ground peppers
For the risotto nero
150 grams Arborio rice
1 shallot
1 garlic clove
1 tablespoon olive oil
75 milliliters white wine
375 milliliters hot fish stock
20 milliliters Black food coloring
freshly ground peppers
125 grams pickled Squid ring (jarred)
For the Manchego with caramelized onions
150 grams small Pearl onion (or shallots)
1 tablespoon olive oil
50 grams raisins
2 tablespoons sugar
200 grams Manchego
For the tuna and white beans
250 grams very fresh Tuna (sushi-grade)
150 grams white Beans (canned)
1 shallot
1 tablespoon White vinegar
1 tablespoon olive oil
freshly ground peppers
How healthy are the main ingredients?
Tunaraisinssugarolive oileggsalt

Preparation steps


For the fried quail legs: Whisk the egg and paprika together and season with salt and pepper. Finely grind the breadcrumbs in a food processor. Dredge the quail legs in flour, shaking off the excess, dip in egg and then coat in the breadcrumbs. Heat the oil in a large saucepan and deep-fry the quail for 12-15 minutes. Remove and drain.


For the risotto nero: Peel the shallot and garlic, finely chop and sweat in hot oil until translucent. Add the rice and sauté briefly. Add the wine and cook until evaporated. Add a ladleful of fish stock and cook, stirring frequently, until almost all the liquid is absorbed. Continue adding liquid in this manner until all liquid is absorbed and the rice is al dente, around 20 minutes. Add the squid ink, season with salt and pepper, cover and let rest for 5 minutes. Serve garnished with pickled calamari.


For the Manchego with caramelized onions: Blanch the onions in boiling water, drain, rinse and peel. Sauté in hot butter, add the raisins and 1 cup water, cover and simmer for about 7 minutes. Remove the lid, increase the heat, sprinkle with sugar and cook until the liquid evaporates and the onions are caramelized. Remove and let cool.


Cut the cheese into bite-sized strips. Serve topped with caramelized onions and raisins.


For the tuna and white beans: Drain the beans. Peel the shallot and thinly slice. Whisk the vinegar and oil together, season with salt and pepper, add the beans and shallot and toss to combine. Set aside for 30 minutes to infuse. To serve, cut the tuna into bite-sized pieces and arrange over the bean and shallot mixture.