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.
Half an onion diced
Two cloves of garlic, crushed
One tin of chopped tomatoes
A teaspoon of tomato puree
Eight medium sized potatoes cut into cubes around the width a thumbnail
Handful of chopped flat leafe parsley
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
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
One Tablespoon Balsamic vinegar
Vegetable stock around the same amount as the couscous
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
8-10 prawns, de-shelled and with veins removed.
Three cloves of garlic crushed
Haldful of chopped flat leaf parsley
One lemon quartered to serve
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.…?
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)
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.
‘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.