Nachos Españoles
Spain 2026 · On land · Begur, Costa BravaBake the hot layer first, add cold toppings after — soggy nachos are the enemy.
Start cookingIn JD’s words
While we were in Begur on the Costa Brava, on our Spanish odyssey — after the Virgin cruise, and also after a few Bloody Marys at the pool — I came up with an awesome idea: Spanish nachos!
Corn chips loaded with a Spanish protein of your choice, melted Manchego, sherry-vinegar “Spanish guac”, anchovy-stuffed olives, and a smoked paprika aioli.
Pick one protein. The paprika chicken is the lighter one; the chorizo is richer, and its orange oil goes into the aioli.
Bake the hot layer first, add cold toppings after — soggy nachos are the enemy.
Manchego and jarred piquillos: Central Market (Smelly Cheese Shop / continental grocers). Anchovy-stuffed olives are in most supermarket deli aisles.
Bring home a tin of pimentón de la Vera (smoked, dulce or agridulce) from Spain — packs flat and is fine to bring into Australia. Same for a small bottle of sherry vinegar.
Variations: flake in good tinned tuna or sardines with the olives for the full conserva experience, or swap chips for fried thick-cut potato rounds — loaded patatas bravas.
The method
Cook it unhurried.
- 01
Prepare the Protein
Option A, the paprika chicken: toss the shredded chicken, warm, in the vinegar paprika sauce until well coated. Warm it through in a pan for 2–3 minutes so it caramelises slightly at the edges. Option B, the chorizo: squeeze the fresh chorizo from its casing and fry it in a dry pan over medium-high heat until crispy, about 8 minutes. Cured chorizo: dice it small and fry for 3–4 minutes. Drain, but keep a spoonful of the orange oil for the aioli.
- 02
Spanish Guac
Mash the avocados with the sherry vinegar, half the smoked paprika, half the diced piquillo or capsicum, and a pinch of salt. Keep it chunky — it should taste tangy and smoky rather than citrusy.
- 03
Paprika Aioli
Stir together the mayonnaise, garlic, lime juice, and remaining smoked paprika. If you cooked chorizo, add a teaspoon of the reserved oil for colour and smokiness. Loosen with a splash of water until drizzle-able. Shortcut: vinegar paprika sauce whisked 1:2 into mayo works here too.
- 04
Assemble and Bake
Heat oven to 200°C. On a large tray, layer half the chips, half the protein, and half the cheeses. Repeat. Bake 8–10 minutes until the cheese is fully melted and bubbling at the edges.
- 05
Load the Cold Toppings
Straight out of the oven, dollop over the guac, drizzle the aioli, and scatter the olives, remaining piquillo, and parsley. Serve immediately off the tray.
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