1 drizzle of olive oil
3 tbsp Sherry vinegar
1 small bunch parsley finely chopped
Spanish olives and salad leaves, to serve (optional)
FOR THE SKEWERS
4 chicken breasts, chopped into chunks
3 tbsp quince paste
FOR THE CHORIZO & BEANS
100 g chorizo, skin removed, sliced
4 red capsicums from a jar, sliced
400 g canned butter beans
FOR THE SMOKY ALMONDS
2 tsp smoked paprika
100 g bag blanched almonds
FOR THE TOMATO BREAD
1 medium baguette, thinly sliced
2 garlic cloves, halved and crushed
2 large ripe tomatoes, halved
- Heat oven to 200C/180C fan/gas 6 and heat a frying pan over a high heat. Thread the chicken onto 10 short skewers. Put the quince paste and 2 tbsp vinegar in a large saucepan with some seasoning. Heat until saucy, mashing the quince with a fork if necessary. Drizzle the skewers with oil, season well and fry for 8 mins, turning regularly, until cooked through. Brush with the glaze and cook for 1-2 mins until sticky. Transfer to a plate, cover with foil and set aside.
- Meanwhile, tip the almonds onto a baking tray, drizzle with 2 tsp oil, and scatter over the paprika and some seasoning. Bake for 8 mins. Line up the baguette slices on another baking tray and bake for 5 mins.
- Tip the chorizo, capsicum, butter beans and 1 tbsp vinegar into the saucepan – don’t worry about washing it out first. Cook for 5 mins until everything is heated through, then season and stir in most of the parsley.
- Remove the baguette slices from the oven, rub a squashed garlic clove over each piece, then drizzle with oil. Squash the tomatoes onto the slices, soaking the pulpy middle into the bread and discarding the skins. Season well and scatter over the remaining parsley. Serve the tapas selection on a board, with Spanish olives and salad leaves (if using), for everyone to share.