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:
- 150g chorizo
- 1 white onion, sliced
- 5 garlic cloves, sliced
- 3 bay leaves
- 100ml red wine
- 1 tsp honey
- 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.
- Put the heat on high, then add the chorizo to the pan and fry for about 2 minutes, to release its oil.
- Add the bay leaves, red wine and honey and cook for a few minutes to reduce the liquid.
- 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.
- Serve with crusty bread.
For the Gambas pil pil (sizzling prawns in garlic, chilli and olive oil):
- 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
- Mix the flour with the paprika and season.
- Coat the prawns in this.
- Heat the olive oil in a pan.
- Fry the prawns for about 3 minutes, turning the prawns halfway, until pink. Then remove these with a slotted spoon.
- To the same oil, add the garlic and both types of chilli, lemon pieces and parsley. Fry for a minute.
- Return the prawns to the pan.
- Stir in the lemon juice. Serve with crusty bread.
– 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.