Tapas for Two

Marge Simpson: “It’s like lots of appetisers for a meal that never comes”

Tapas is the perfect meal for company; but if you have no friends fear not! Tapas can be ideal for just two (less sharing)…This is a meat free delight for you pescitarians out there.

This tapas treat takes: It’s kind of hard to tell, there was lots of chatting and drinks in-between…hmmm lets say around an hour. The Patatas Bravas takes the longest.

patatas

Get it:

Half an onion diced

Two cloves of garlic, crushed

One tin of chopped tomatoes

A teaspoon of tomato puree

Ground paprika

Ground chilli

Eight medium sized potatoes cut into cubes around the width a thumbnail

Handful of chopped flat leafe parsley

Olive oil

 Make it:

1. Preheat the oven to 180 degrees, drizzle a little olive oil into a roasting tin and put into the oven until the oil is sizzling

2. Put the potatoes in the oven (make sure they are not touching) and cook for an hour – check in every now and then to make sure they don’t stick. Do they look golden? They are done.

3. In a saucepan cook the onion and garlic until soft

4. Stir in two teaspoons of paprika and chilli to suit your taste

5. Season with salt and pepper.

6. Add the puree and chopped tomatoes and leave to simmer on a low heat for around half an hour, stirring occasionally.

7. Serve the potatoes in a tapas dish or shallow bowl topped with 3/4 of sauce and a sprinkling of parsley

 

stuffed peppers

Get it:

Two bell peppers

Six cherry tomatoes quartered

The other half of that onion, diced

Two garlic cloves roughly chopped

Enough couscous to half fill the peppers uncooked

Olive oil

One Tablespoon Balsamic vinegar

Vegetable stock around the same amount as the couscous

 Make it:

1. Pour the vegetable stock over the couscous in a bowl, stir  and cover with a plate until it has all been absorbed, should take 5 minutes (come-on… we have all made couscous)

2. Sautée the tomatoes, onion, garlic and balsamic vinegar with a glug of olive oil for around ten minutes till nice and cooked through

3. Fluff the couscous with a fork and mix together the tomatoes et al

4. Slice the top of two bell peppers and remove all the seeds

5. Stuff the couscous mixture into the peppers and pat tight with a spoon

6. Roast in an oven at 180 degrees for 30 minutes OR until skins look wrinkled and slightly blackened 

 'Garlicky' Prawns.png

Get it:

8-10 prawns, de-shelled and with veins removed.

Three cloves of garlic crushed

Olive oil

Haldful of chopped flat leaf parsley

One lemon quartered to serve

 Make it:

1. Mix the crushed garlic with the prawns and season with salt and pepper

2. Fry the prawns in a hot pan with a heavy glug of olive oil for 5 minutes until nice and pink

3. Stir in the parsley and serve with the lemon wedges – add the remaining bravas sauce in a ramekin for dipping. mmmm hmmm.

What would any tapas night be without the SANGRIA IA IA IA.…?

Get it:

3 parts red wine

2 parts lemonade

2 parts not from concentrate orange juice

A slice of orange

A slice of lemon

Ice (we use frozen strawberries instead which is much more fun)

Make it: 

1. Mix all the ingredients together

2. Garnish with the fruit

3. Drink until you feel like you are in Spain 🙂

This dish serves:

Two to Three people OR works as a lovely group starter.

Christopher’s tip:

‘You should start with the potatoes and then half way through cooking add the peppers and when that’s all done quickly cook the prawns. Just for those of you that cant do maths and that.’

What are your fav tapas dishes; something a bit more meaty? Some lovely Calimares? Let us know below.

#BandBRecipes

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