Tapas 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.

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.

(sort of) patatas bravas Serves 3-6 as tapas

When it comes to tapas, patatas bravas is a staple. This is a bastardised version but still really good. It’s less oily than normal and the spicy sauce is simple. I’m not going to lie, I couldn’t stop eating it… like I say, it could serve six, but we (mainly me) polished it off between three of us!

Ingredients 500g new potatoes 2 tbsp olive oil 3 cloves garlic, crushed 1 heaped tsp paprika 2 roasted red peppers, finely diced Parsley, finely chopped

Method Cook the potatoes in cold salted water, bring to the boil and then simmer until a knife can easily pass through them. Drain the potatoes and slice in half. Heat the oil in a frying pan on a medium-high heat and add the halved potatoes, allowing to sizzle and crisp for a couple of minutes.

Add the crushed garlic, paprika and chopped peppers, and turn over the potatoes and continue to cook for a couple more minutes. Scatter the dish with some fresh parsley before serving.

gambas pil pil

Serves 3-4 as tapas A tapas feast is not complete (in my humble opinion) without Gambas Pil Pil. In a restaurant these are always swimming in olive oil, beautifully pungent with the garlic and chilli. I have been restrained on the oil front, but by all means add more, I was just thinking of the calories! Ingredients 2 tbsp olive oil 4 cloves garlic, crushed 1-2 red chillies, finely chopped 150g raw king prawns, peeled, de-veined and scored down the back with a sharp knife Juice of half a lemon

Method Combine all ingredients (except the lemon juice) in a bowl. Cover with Cook in a hot pan for a minute or two, stirring occasionally, until just cooked through. Once cooked, squeeze over the lemon juice. Madeira Glazed Chorizo Tapas

Serves 3-4 as tapas

Two ingredients and yet this is such a hit. It’s so simple but it does exactly what you want it to. I don’t think I can say anything else, other than try it! Ingredients 150g chorizo (the dried kind, sweet or spicy as you wish) 3 tbsp Madeira

Method Peel the dry skin from the chorizo and slice in to rounds 1cm thick.

Heat a small pan (medium heat) and place the chorizo flat, covering the base, ensuring none are overlapping. Within a minute or so the oils from the chorizo will start to ooze out and after a couple of minutes the chorizo will be nicely bronzed on one side.

Flip each piece over and then add the Madeira. Cook for a few more minutes, until the chorizo is bronzed on both sides, the Madeira has reduced and you are left with glazed pieces of heaven. The oil is pretty good to dip bread in too…

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