![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_1293125405/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1644665569163.jpg)
An Introduction
Dan Sherlock of Spanish tapas restaurant, Ember Yard in London, will introduce you to the need-to-know techniques, ingredients and equipment that’ll get you creating perfect tapas, with a focus on grilling and smoking.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_c_181773808/columnctrl_parsys_1/video_copy_copy_copy/image.img.jpg/1644665587274.jpg)
Setting up Your Kitchen
Take a walk around Ember Yard’s restaurant kitchen, as Chef Dan Sherlock talks you through the need-to-have equipment for creating Spanish tapas, from the josper oven to the robata grill, and the benefits of cooking over wood and charcoal.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1875802534/columnctrl_parsys_1/video_copy_copy_954451200/image.img.jpg/1644665605122.jpg)
Using Seasonal Ingredients
Learn about the importance of seasonality and using quality ingredients when making tapas, with a focus on Iberico pork presa - a prized cut that is bred specifically with the seasons in mind.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1671257399/columnctrl_parsys_1/video_copy_copy_954451200/image.img.jpg/1644665622739.jpg)
Chargrilled Octopus: part 1
Watch how to prepare octopus – a classic Spanish tapas – by slow-cooking it sous-vide and preparing a chilli, garlic and caper dressing to go with it.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_c/columnctrl_parsys_1/video_copy_copy_9544/image.img.jpg/1644665647231.jpg)
Chargrilled Octopus: part 2
Learn how to chargrill slow-cooked, tender octopus to perfection, teaming it with baby potatoes, chilli, and garlic with a caper dressing and saffron aioli for a perfect marriage of flavours and textures.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_c_521202744/columnctrl_parsys_1/video_copy_copy_9544/image.img.jpg/1644665669629.jpg)
Chargrilled Iberico Presa: part 1
Learn how to transform the humble cauliflower into different textures - from spiced puree to chargrilled crunch - to serve as a garnish with Iberico pork presa.
![](/en/chef-inspiration/ufsacademy/spanish-tapas/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_c_1072345938/columnctrl_parsys_1/video_copy_copy_9544/image.img.jpg/1644665684188.jpg)
Chargrilled Iberico Presa: part 2
Watch how to perfectly cook Iberico pork presa on the robata grill, before plating up with spiced cauliflower puree and chargrilled cauliflower florets.