I know I’m going a little off track here but cooking is an art isn’t it? and Spain has been the
inspiration for my art. So, let me share some easy recipes with you for some delicious tapas, have a go at these easy
recipes, they are very tasty a selection of tapas is great when friends come round.
Gambas Alioli
- Prawns with garlic mayonnaise
5 garlic cloves, crushed
1 egg yolk
2 tsp lemon juice
250ml olive oil
400g king prawns
First, prepare the alioli (garlic mayonnaise).
Place the crushed garlic in a bowl and add enough oil to form a smooth paste.
Beat in the egg yolk and lemon juice. While continuing to whisk, add the oil,
drop by drop, reserving 1 tbsp for later.
Once the oil is fully emulsified, add
salt to taste and set aside. Wash the prawns and remove the shells, leaving
the tail in place. Heat the remaining olive oil in a pan and fry the prawns for
two minutes, turning frequently. Serve immediately with the alioli on the side.
Mejillones
- Mussels in white wine and cream
800g mussels1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
Pinch of saffron
150 ml dry white wine
75 ml double cream
1 bay leaf
Handful of flat leaf parley, chopped
Clean the mussels under cold running water and remove any beards. Discard any open shells that
don’t close when lightly tapped. Heat the oil in a casserole dish or large saucepan. Add the onion,
garlic and saffron.
Fry gently until the onion becomes soft. Pour in the wine, add the bay leaf and bring to the boil.
Add the mussels, cover and leave to steam for 3-4 minutes.
Once cooked, the mussels should open - remove any that remain closed.
Add the cream and parsley. Serve immediately, accompanied by plenty of bread.
Champiñones Al Ajillo
- Mushrooms in garlic and olive oil
3 tbsp olive oil
500g button mushrooms
4 garlic cloves, crushed
1/4 tsp pimenton (paprika)
4 tsp lemon juice
Handful of flat leaf parsley, chopped
Heat the oil in a frying pan over a medium heat. Once the oil is heated,
add the mushrooms and cook,stirring occasionally. After a couple of minutes,
the mushrooms should start to release their juices and appear more
tender. At this stage, turn up the heat, add the garlic and pimenton and stir
frequently. After one minute, turn off the heat, add the lemon juice, stir and
serve. Garnish with the chopped parsley.
Patatas Bravas
- Fried potatoes with tomatoe sauce
500g potatoes (King Edward or Maris Piper)
4 tbsp olive oil
Salt and pepper
1 small onion, finely chopped
1 garlic clove, crushed
6 large ripe tomatoes, chopped and deseeded
2 tsp tomato puree
1/2 tsp chilli powder
Small handful of flat leaf parsley, chopped
Preheat the oven to gas mark 7 / 425 ºF / 220 ºC.
Cut the potatoes into cubes of 2-3cm and place in a large roasting tin.
Add 3 tbsp olive oil and shake, ensuring the potatoes are evenly coated.
Season with salt and pepper and place in the oven.
Cook for about 40-45 minutes until the potatoes become crispy and golden.
While the potatoes are cooking, prepare the Brava sauce.
Heat 1 tbsp of the olive oil in a frying pan, add the onion and garlic and fry gently.
Once the onion has softened, add the chopped tomatoes, tomatoe puree, pimenton,
chilli powder and season with salt and pepper. Continue to fry for about ten minutes,
stirring regularly, until the tomato becomes pulpy. Top the potatoes with the Brava sauce
and serve immediately, garnished with parsley.