Spanish tapas

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


  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. IMG_0628
  2. Put the heat on high, then add the chorizo to the pan and fry for about 2 minutes, to release its oil.IMG_0629
  3. Add the bay leaves, red wine and honey and cook for a few minutes to reduce the liquid. IMG_0630
  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):


  • 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


  1. Mix the flour with the paprika and season.
  2. Coat the prawns in this.IMG_0631
  3. Heat the olive oil in a pan.IMG_0632
  4. Fry the prawns for about 3 minutes, turning the prawns halfway, until pink. Then remove these with a slotted spoon.IMG_0633
  5. To the same oil, add the garlic and both types of chilli, lemon pieces and parsley. Fry for a minute.IMG_0634
  6. Return the prawns to the pan.
  7. Stir in the lemon juice. Serve with crusty bread.IMG_0635


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.

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