Tapas is a lovely thing where you can pick at different foods whilst having a drink. Below are the recipes for a chorizo dish, prawn dish, padron peppers and tomato bread. You can serve these along side olives, sangria and paella.

For the chorizo in a red wine honey sauce:

Ingredients:

• 150g chorizo
• 1 white onion, sliced
• 5 garlic cloves, sliced
• 3 bay leaves
• 100ml red wine
• 1 tsp honey

Method:

1. Heat a frying pan and add 2 tbsp of oil. Add the onion and garlic and fry for a minute or so on a medium heat, until soft.
   
2. Put the heat on high, then add the chorizo to the pan and fry for about 2 minutes, to release its oil.
3. Add the bay leaves, red wine and honey and cook for a few minutes to reduce the liquid. 
4. Taste the chorizo, if it still tastes acidic from the wine, then add some water to the pan and cook for a few more minutes to reduce the wine.
   
5. Serve with crusty bread.

For the Gambas pil pil (sizzling prawns in garlic, chilli and olive oil):

Ingredients:

• 3 heaped tbsp flour
• 2 tsp paprika
• 100ml olive oil
• 150g of raw prawns   
• 1 red chilli, sliced
• Pinch of chilli flakes
• 6 garlic cloves, sliced
• 1 lemon, half chopped into pieces, the other half juiced
• Bunch of parsley, chopped

Method:

1. Mix the flour with the paprika and season.
2. Coat the prawns in this.
3. Heat the olive oil in a pan.
4. Fry the prawns for about 3 minutes, turning the prawns halfway, until pink. Then remove these with a slotted spoon.
5. To the same oil, add the garlic and both types of chilli, lemon pieces and parsley. Fry for a minute.
6. Return the prawns to the pan.
7. Stir in the lemon juice. Serve with crusty bread.

 

Padron peppers

– Simply fry padron peppers in some olive oil until blistered and charred. Then add on a generous amount of sea salt.

Pan con tomate

– Grate 2 tomatoes and mix with 3 cloves of grated garlic. Add salt and olive oil. Spread onto bread.