No. 33Spanish SnackSpain 2026Begur, Costa Brava

Nachos Españoles

Name: Nachos Españoles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serves
Ingredients: 2½ cups Shredded Roast Chicken; 3–4 tbs Vinegar Paprika Sauce; 250 g Fresh Chorizo; 300 g Corn Tortilla Chips; 150 g Manchego; 100 g Mozzarella; 2 Ripe Avocados; 2 tsp Sherry Vinegar; 1½ tsp Smoked Paprika; ½ cup Jarred Piquillo Peppers; ½ cup Anchovy-Stuffed Green Olives; ⅓ cup Good Mayonnaise; 1 clove Garlic; ½ Lime; ½ tsp Salt; 2 tbs Flat-Leaf Parsley

Bake the hot layer first, add cold toppings after — soggy nachos are the enemy.

John DrummondWritten 12 October 2026

A dark baking tray of corn chips under melted cheese and chorizo, with dollops of avocado, sliced green olives and a drizzle of orange aioli

Prep15min

Cook20min

All up35min

Serves4

LevelEasy

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.

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

Five moves.

Protein, Prepare
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.
Guac, Mash
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.
Aioli, Stir
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.
Nachos, Build, 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.
Cold Toppings, Load
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.