recipes
TALKING TAPAS
In the coming months we will hopefully be able to entertain family and friends once again. Tapas is a great option for al fresco get togethers - here are some mouthwatering options courtesy of FRAN STEVENS, aka The Food Wife.
PAPRIKA & LEMON CHICKEN Serves 3-4 as tapas
At the weekend my sister came to stay and having been out for tapas on Friday evening with some mummy-friends, I felt inspired to play around with some flavours and came up with a few small dishes. It was a great success and my sister and Mr FW declared them definitely blog-worthy, so here goes.
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This is the first of my tapas dishes. Juicy and flavoursome, this easy marinade perks up chicken breasts and is a great addition to a tapas meal. By allowing the meat to
marinate for an hour or two, the citrus and spice permeate the flesh and you are left with succulent pieces of chicken that can be simply grilled or cooked on the barbecue. These would also be a great filling for a wrap or to jazz up a salad. Ingredients 1 tbsp olive oil 2 cloves garlic, crushed 1½ tsp smoked paprika Zest of an unwaxed lemon Juice of ½ a lemon Pinch of salt and pepper
1 tbsp parsley, finely chopped 2 chicken breasts, cut into 1-inch pieces Method Combine all the ingredients in a bowl and cover with clingfilm/ beeswax wrap. Leave to marinate for at least an hour in the fridge. Remove from the fridge 20 minutes before you are ready to cook. Cook under a hot grill, turning once, for a couple of minutes each side until cooked through. THEWESTWILTSMAGAZINE 27
