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Shropshire Lad's Tapas Feast

Top Tip - We suggest reading through all the recipes and working out your timings to make sure all these delicious dishes come together perfectly at the end. Also, watching the cook-a-long video will help tremendously, here.

Chorizo in Red Wine 

Ingredients

  • 1 red onion, sliced
  • 5 garlic cloves
  • 12 cooking chorizo
  • 350ml red wine
  • Oil

Method

  1. Cook the onion in an oiled Skillet on a hot Kadai until softened.
  2. Then add the whole garlic cloves and chorizo.
  3. Once the onions have caramalised and there's some colour to the chorizo, pour the wine into the Skillet and leave to simmer.
  4. Keep the chorizo cooking for as log as possible and if the wine looks low then top it up.

Aubergine with Prawn Salt

Ingredients

  • 1kg prawn shells and heads
  • 200ml oil
  • 1 aubergine, sliced lengthways, 1cm thickness
  • Pinch of salt

Method

  1. Put the prawn shells and heads into a Skillet and cover with oil, then place over the heat.
  2. Once they are crispy and fried remove them from the oil and place on paper towels.
  3. Crumble the very crispy parts into a mortar, add the salt and grind up with the pestle until a salt-like consistency.
  4. Brush the aubergine slices with the oil the prawns were cooked in and place them straight onto the grill until cooked.
  5. Generously season with the prawn salt

Spring Onions with Romesco Sauce

Ingredients

  • 3 tomatoes, quartered and seeds removed
  • 1 garlic bulb
  • 2 sweet peppers
  • 1 tbsp balsamic vinegar
  • 10 spring onions
  • Oil
  • Pinch of salt

Method

  1. Place the tomatoes and garlic on a Grill Tray, then put on the edge of the Kadai heat.
  2. Add the peppers straight onto the grill.
  3. Once all the vegetables have softened and charred take them off the heat.
  4. Peel off the charred pepper skin and stalks and throw them into a mortar.
  5. Also add 4 cloves of the garlic bulb, the tomatoes, balsamic vinegar, salt and a good drizzle of oil.
  6. Work it down with the pestle until you have a sauce consistency.
  7. Put the spring onions on a grill tray and drizzle with a little oil, then place on the Kadai.
  8. Once cooked take them off the heat and drizzle over the romesco sauce.

Fried Calamari

Ingredients

  • 100g plain flour
  • 1 tsp smoked paprika
  • 500g calamari, sliced
  • 500ml oil

Method

  1. Season the flour with the paprika and  a pinch of prawn salt (see other recipe).
  2. Coat the calamari in the flour mix.
  3. Heat up the oil in a Skillet and once hot start dropping the calamari in and cook until crispy.

Tortilla Espanola

Ingredients

  • 1kg potato, sliced into 5mm tick discs
  • 1 white onion, sliced
  • 6 eggs, whisked
  • 200ml oil

Method

  1. Heat the oil in a Skillet and once hot drop in the potato discs.
  2. Once the potatoes have started to crisp up, add in the onion and cook until soft.
  3. Pour the eggs into the Skillet, then let it cook slowly in the residual heat of the fire.

Grilled Clams and Wild Garlic Butter

Ingredients

  • 500g fresh clams
  • Bunch of wild garlic, sliced (if unavailable garlic cloves can be used)
  • 50g butter

Method

  1. Put the clams into a Grill Tray on the Kadai - they should start to fizz.
  2. Once they have started to open up throw in the wild garlic and butter and mix into the clams before it melts through the tray.
  3. Keep cooking until all the clams have opened up - discard any clams that stay shut!
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