Tapas

Regular readers of this blog will know I adore chorizo. We ended up with Tapas purely because I fancied chorizo in red wine.

To make the Patatas Bravas, par boil some potatoes then drain and leave to cool.

Cook chopped garlic and onion in oil until softened. Add chopped red chillies, finely chopped carrot and some thyme. Cook for about five minutes. Add a tin of chopped tomatoes and a splash of sherry vinegar and season well. Bring to the boil then simmer until you have a lovely thick sauce.

Heat plenty of oil in a frying pan and add the potatoes. Cook until golden then add chopped rosemary and garlic and cook for one more minute.

Pop the potatoes in a serving dish and add salt, fennel seeds and paprika. Toss well then cover with the sauce.

TWD_2508_Tapas_Patatas

For Gambas Pil Pil, melt plenty of butter in a pan and add crushed garlic, smoked paprika and seasoning. When the butter foams add raw prawns and cook through. Scatter with chopped parsley and a good squeeze of lemon.

TWD_2508_Tapas_Prawns

For chorizo in red wine, boil up slices of chorizo in red wine then reduce and simmer. Remove the chorizo and fry, add a little brandy and get your fire on. Add the wine back to the pan and cook on high until the wine has almost gone.

TWD_2508_Tapas_Chorizo

Serve with plenty of lovely, crusty bread.

Using POTATOES, GARLIC, ONION, RED CHILLIES, THYME, CHOPPED TOMATOES, SHERRY VINEGAR and ROSEMARY for the potatoes…

and BUTTER, GARLIC, SMOKED PAPRIKA, RAW PRAWNS, PARSLEY and LEMON for the prawns…

and CHORIZO, RED WINE and BRANDY…

This was dinner…25th August 2014

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