The BBC Good Food logo
Spanish skewers

Spanish skewers

A star rating of 4.3 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 24

A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance

  • Freezable
Nutrition: per skewer


  • 200g waxy potatoes , such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks
  • 1 tbsp mild olive oil or sunflower oil
  • 2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
  • 1 large red pepper , deseeded and cut into 24 x 2cm/3/4in chunks
  • 1 large yellow pepper , deseeded and cut into 24 x 2cm/3/4in chunks
  • 200g cooking chorizo , cut into 24 pieces

For the garlic dip

  • 200g half-fat crème fraîche
  • 1 garlic clove , crushed
  • ½ small pack flat-leaf parsley , finely chopped

You will need

  • 24 short bamboo skewers


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.

  • STEP 2

    Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.

  • STEP 3

    Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.

  • STEP 4

    When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.


Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Freeze the dip in a small, lidded container for up to 2 weeks. Thaw in the fridge for several hours, or overnight, and stir well before serving. Cook the skewers from frozen on baking trays for 12 mins or until hot throughout.

Recipe from Good Food magazine, November 2015


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.6 ratings

Sponsored content