TASTY TAPAS
Most agree that the origins of tapas comes from the Spanish word for a small terracotta dish, ‘una tapa’. A selection of appetisers were traditionally served to travellers on these mini plates by Spanish innkeepers. Since bars used to be standing room only, anyone ordering a snack had nowhere to put their plate but on top of their glass.
Gambas with aioli
A tapas classic. Cooking the prawns with their shells and heads on boosts the flavour.
Serves 6 • Ready in 15 mins, plus marinating
18 prawns (with head and shell on)
2tsp smoked paprika
50ml extra virgin olive oil
2tbsp sherry vinegar
for the aioli:
2 large garlic cloves, crushed
juice of ½ lemon
1 egg yolk, lightly whisked
125ml light olive oil
2tbsp flat-leaf parsley, to serve (optional)
lemon wedges, to serve
1 Toss the prawns with the paprika and set aside to marinate. For the aioli, place the garlic, lemon juice and egg yolk in a bowl. Slowly add the oil using an electric whisk until the mixture becomes thick and creamy. Check the seasoning and add more lemon juice or garlic if necessary.
Heat the oil in a pan until hot and cook the prawns for 2-3 mins on each side, until almost cooked. Add the vinegar
