A selection of Como Taperia tapas for you to feast on from the comfort of your home.

We’ve done all the prep for you, so you can enjoy a taste of Como at home. Each kit contains everything you need and simple instructions to finish each dish. Don’t forget to round out your Como experience with some of our favourite wines…

Bonaval Cava (750ml)

Spanish dry sparkling wine from Catalonia

Gilda x 4

The classic Gilda is a simple assembly of a Guindilla Pepper, anchovies and olives

Daily Croquetas

Stuffed and breaded daily ingredients bound with a rich sauce

Octopus

Slowly poached then grilled octopus, served with yellow German potatoes, anchovy verde, olive oil and pimenton

Beef Cheek

Ox cheek slowly cooked overnight for 12 hours in spicy tomato sauce and served with white bean puree, salsa verde and migas

Garlic Shrimp x 4

Black tiger prawns pan seared with sherry garlic oil

Pan Con Tomate x2

A slice of LIVIA bakery baguette rub with Como Taperia tomato garlic sauce

 Marinated Olives

Coritjo Sarasa olives in garlic and spices

Creme Cata-Flan

Crema Catalana (for those unfamiliar) is Spain’s version of creme brûlée

Instructions & Ingredients

Gildas x4

Pickled guindilla pepper, anchovy, and anchovy brined olive. Open and eat. All one bite

Daily Croquetas

Thaw croquettes on paper towel. Heat small no stick sauce pan with ½ centimetre of veg oil until about 325c or just smoking point. sear each side until golden brown and roll around to make sides even. If you leave it to long they will explode. Gently take out back onto paper towel. Cool a little and enjoy!

Octopus

Spanish octopus poached germen potatoes, anchovy, parsley, garlic, cilantro, mint, olive oil, merlot vinegar, salt, pimenton

Serve at room temperature

Beef Cheek 10oz

Beef cheek, onion, carrot, celery, anchovies, all purpose flour, sweet & hot pimenton, thyme, red wine, tomatoes and chicken stock

Place cheek with spicy tomato sauce in a shallow pan.
Cover, and place in a preheated 170 Celsius oven for 15-20  minutes.
Turn cheek over in the pan and continue heating for 5 - 10 minutes uncovered or until hot in the centre
Use a spoon to occasionally baste the cheek.
Reduce sauce until it has thickened and is sticky enough to coat the back of a spoon.
Season to taste
Serve with warmed bean puree

Garnish with verde and migas

Garlic shrimp x4

Black tiger prawns, garlic, bay, chilli, sherry, olive oil and salt

Lightly warm in a shallow pan until hot in the center

Pan con tomate x2

Baguette, tomatoes, garlic, olive oil, salt, sugar, parsley and pepper

Grill or toast baguette, then spread with pan con tomate sauce

Marinated Olives

Open and enjoy

Creme Cata-Flan

Crema Catalana (for those unfamiliar) is Spain’s version of creme brûlée

Run a small knife around the edge of the container, to separate the flan from the container. Invert the container onto a serving plate, squeeze the edges carefully to allow the seal to be broken and carefully shake out

*Como Tapaeria cannot guarantee that any dish will be free from traces of allergens
The Como Set Menu cannot be altered to accommodate dietary requirements.