Bandilleras

Ingredients for 1 servings:

• 1 tbsp vinegar (white wine vinegar)
• 4 garlic cloves, finely chopped
• 1 chili pepper(s), red, fresh, finely chopped
• 1 tbsp paprika powder, sweet
• 4 tbsp olive oil
• 3 chicken breast fillets
• 1 avocado(s)
• 3 tbsp lemon juice
• 125 g cheese (San Simon), smoked
• 10 black olives, pitted
• 10 cherry tomatoes
• 100 g cheese (Manchego)
• 10 green olives stuffed with peppers
• ½ melon(s) (Charentais)
• 100 g ham (Serrano)
• 4 garlic cloves, finely chopped
• 6 tbsp parsley, finely chopped
• 6 tbsp gherkins, finely chopped
• 150 ml olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Tapas platter – small colorful skewers

Mix the white wine vinegar, garlic, chili pepper, paprika, and olive oil in a bowl. Cut the chicken into 2.5 cm cubes, toss with the marinade, and marinate, covered, for at least 2 hours (preferably overnight). Heat a large skillet. Cook the marinated chicken over low heat, stirring occasionally, for about 10-15 minutes. Remove from the heat and let cool to room temperature, then thread the chicken cubes onto toothpicks. Peel the avocado, remove the pit, and cut into bite-sized cubes. Toss with lemon juice and thread onto toothpicks along with the smoked cheese. Thread the black olives, cherry tomatoes, Manchego, and stuffed olives onto toothpicks. Using a melon baller or a teaspoon, scoop out 20 balls of melon flesh. Cut the ham into 20 strips, wrap them around the melon balls, and thread them onto toothpicks in pairs. For the picada, thoroughly mix finely chopped garlic cloves, chopped parsley, finely chopped gherkin, and olive oil into a thick paste. Arrange the skewers on a large platter and serve with the picada.