Tapas is a great way to eat. Having small dishes that everyone shares makes for a really sociable meal. And, if you have kids, well, there’s bound to be something they will eat!
Here are three of my favourite REALLY SIMPLE tapas recipes. I’ve been posting these recipes for some time on London Unattached, so if you like this is a bit of a round-up of how to make a tapas supper.
Gambas Pil Pil
For this you need great prawns. They should be uncooked (look for the grey coloured ones, not the pink ones) and if possible already peeled for you. In fact you can cook them in their shells and leave everyone to peel them at the table, but I find it quite messy. Here’s what to do.
For 2 people as a main course or 4 as a tapas
12-16 large green (raw) prawns – shelled, butterflied and de-veined.
3-5 cloves of garlic sliced finely or crushed
A good pinch to half a teaspoon of red chilli flakes (depending on how hot you like things)
2 tablespoons of light olive oil
2 tablespoons of white wine or dry sherry
Chopped flat leaf parsley to serve
Pre-heat the oven to 200c
Put the oil into a casserole and place in the oven for 3-5 minutes (it should be smoking slightly)
Add the prawns, chilli and garlic and mix through
Place back in the oven for 5 minutes
Take out of the oven and stir through again. Now, add the sherry/white wine and return to the oven
Heat for a further 2 minutes or so
Garnish with parsley and serve with lemon wedges
Chorizo Con Vino
For 4 as a tapas
Half a Chorizo ring, skin removed and chopped into 1/4cm slices
A glass of red wine
A handful of finely chopped thyme or oregano
Put everything into an ovenproof dish and place in a pre-heated oven at about 180c for 15-20 minutes. Watch to make sure the wine doesn’t evaporate completely and top up if necessary.
Drain off any excess fat and wine. Garnish with chopped parsley and serve
Ingredients for two
For the patatas
1 medium to large potato
1 tablespoon of olive oil
For the tomato sauce
1 shallot or half a spanish onion
1 small chili or half a teaspoon of chili flakes
Half a tablespoon of olive oil
2 cloves of garlic
1 tin (400g) chopped tomatoes
2 teaspoons sweet smoked paprika
First start the tomato sauce
Chop the shallot and garlic finely and soften in olive oil for 5 minutes or so. Now add the finely chopped, deseeded chili (or chili flakes) and paprika and cook for a minute longer
Add the tin of tomatoes and simmer gently, stirring occasionally for at least 30 minutes.
Meanwhile, preheat the oven to 180c
Peel the potatoes and chop into 2cm cubes.
Heat the oil in a baking tray till smoking gently, then add the potato cubes and stir through the oil
Put in the oven
Watch them carefully and turn them once or twice so that they brown nicely.
Once the potatoes are golden brown, you should be able to serve the dish.
Drain the potatoes on kitchen roll.
Check the seasoning of the tomato sauce and adjust as necessary.
Spread the tomato sauce over the patatas and then if you like add alioli or mayonnaise on top of that. Garnish with flat leafed parsley
Eat while the potatoes are piping hot and crispy!
(ps, as you can see, it works quite well to mix in your chorizo con vino with the patatas, to make a more substantial supper dish).