Recipe Index

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves - 3 smashed (, 1 minced)
• 8 oz raw prawns (, peeled)
• Pinch of red pepper flakes
• Finely chopped parsley
• Optional: lemon
• 1/4 cup olive oil ((4½ Tbsp))
• 4 garlic cloves - 3 smashed (, 1 minced)
• 10 oz Swiss brown or other small mushrooms
• Finely chopped parsley
• 2 (~8oz) chorizos (, sliced )
• 1/2 tsp olive oil
• 8 oz plump black and green olives
• 1 clove garlic (, minced)
• 1/2 tsp red pepper flakes
• 2 tsp Lemon or orange zest
• 1/3 cup olive oil ((5½ Tbsp))
• 1 tsp fresh rosemary leaves ((or 1/2 tsp dried oregano or 1 tsp fresh thyme))
• Jamon cured ham
• Manchego Spanish Cheese
• White Anchovies
• Spanish omelette, to serve
• Bread (, Olive oil, Lemon wedges)
• La Mesa Y Los Amigos Tempranillo Spanish Wine ((great with tapas!))

Method

1. Warm the olive oil with the smashed garlic, add the prawns and chilli flakes and cook for 2 to 3 minutes until pink; scatter with parsley and serve with lemon.
2. Cook the mushrooms in olive oil with garlic until golden and tender; scatter with parsley.
3. Fry the chorizo slices in a little olive oil until crisp at the edges and the oil has coloured.
4. Toss the olives with garlic, chilli flakes, citrus zest, olive oil and rosemary and leave to marinate, ideally overnight.
5. Arrange the cured ham, cheese and anchovies on a board with bread, olive oil and lemon wedges, and serve everything together.

Prep: 30 min · Cook: 30 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data