Croquetas are one of the most popular dishes at the tapas bar, here's how to make your own.
Croquetas are one of the most popular dishes in José Tapas; we make around one hundred and fifty every day. I spent ages perfecting this recipe. Usually the roux is made with butter, but I use olive oil because I think it gives a better flavour.
In Spanish delis you can often buy cubed Ibérico ham (left over from carving the legs), which is ideal for this recipe – meat from close to the bone has the best flavour. If you cannot get hold of Ibérico ham, use Serrano ham instead, or indeed other cured hams such as speck or Parma ham.
Croquetas are a bit of a fiddle to make, but they can be frozen and make great party food, so have a go.