TASTY TAPAS
Most agree that tapas originated in Spain, where the words for a small terracotta dish are ‘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 minutes, plus marinating
18 prawns (with heads and shells on)
2tsp smoked paprika
50ml extra virgin olive oil
2tbsp sherry vinegar
2tbsp flat-leaf parsley, to serve lemon wedges, to serve
for the aioli:
2 large garlic cloves, crushed juice of ½ lemon
1 egg yolk, lightly whisked
125ml delicate intensity olive oil
1 Toss prawns with paprika and set aside to marinate. For the aioli, place garlic, lemon juice and egg yolk in a bowl. Slowly add oil; whisk with an electric whisk until mixture becomes thick and creamy. Check seasoning and add more lemon juice or garlic if necessary.
2 Heat oil in a pan until hot and cook prawns for 2 to 3 minutes on each side, until almost cooked. Add vinegar in the last 30 seconds and cook it off.
3 Remove from heat, top with parsley, and serve with lemon wedges and aioli.
COOK’S TIP
Try marinating the prawns overnight to intensify their flavour.
Spanish chicken skewers with patatas bravas
These simple and delicious skewers are ideal for sharing with friends.
Serves 8
