Recipe Index

Ingredients

• 4 tbsp extra virgin olive oil
• 7oz raw, peeled prawns, chopped
• 2 small dried chillies, crushed
• 6 large garlic cloves, very thinly sliced
• 1¾oz unsalted butter
• 2¼oz plain flour, plus extra for breading
• 12fl oz milk, warmed
• 1 tsp sweet smoked paprika, plus extra for sprinkling
• 1 tbsp fino sherry
• 2 tbsp finely chopped fresh flatleaf parsley
• vegetable oil, for deep-frying
• 2 free-range eggs, beaten
• 5oz panko breadcrumbs
• 1¾oz mayonnaise
• 1lb 2oz rack pork ribs
• 1 tbsp sweet smoked paprika
• 1 tsp garlic powder
• 2 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp dried oregano
• 5fl oz pineapple juice
• 4 tbsp olive oil
• ¼ oz fresh coriander
• ¼ oz fresh mint
• ¼ oz flat leaf parsley
• 2 green chillies, chopped.
• 5 garlic cloves, chopped.
• 1 tbsp sherry vinegar
• 1 large fennel bulb, very thinly sliced, fronds reserved
• 1 tbsp olive oil
• 1 garlic clove, sliced
• 8 anchovy fillets in oil
• 5fl oz double cream
• 2fl oz milk
• 3 tbsp panko breadcrumbs
• 1oz manchego, grated
• fennel fronds, chopped
• 1 lemon, zest only

Method

1. For the croquettes, fry the prawns, crushed dried chillies and sliced garlic in the extra virgin olive oil until the prawns are cooked, lift them out and chop them.
2. Melt the butter in the same pan, whisk in the plain flour to a smooth paste, then gradually whisk in the warmed milk and cook until thick, stirring in the sweet smoked paprika, fino sherry, parsley and the chopped prawns.
3. Chill that croquette mixture in a bowl or tin in the fridge for at least an hour until firm enough to shape.
4. Shape spoonfuls of the cold mixture into logs and coat each one first in flour, then in the beaten eggs and finally in the panko breadcrumbs.
5. Deep-fry the croquettes in vegetable oil heated to 350°F for a few minutes until golden, drain them on kitchen paper and serve them dotted with mayonnaise and dusted with paprika.
6. For the ribs, mix the paprika, garlic powder, cumin, black pepper, salt, oregano, 2 tablespoons of the olive oil and the pineapple juice, slather it over the pork ribs and marinate them overnight.
7. Roast the ribs and their juices in a foil-covered tray at 350°F for 2 hours until tender, blend the fresh coriander, mint, parsley, green chillies, chopped garlic and sherry vinegar with the remaining olive oil into a mojo verde, then brush the uncovered ribs with some of it and grill them on high until charred, serving the rest alongside.
8. For the gratin, blanch the fennel slices in boiling salted water for a few minutes and drain them, then fry the sliced garlic in the tablespoon of olive oil for a minute, add the fennel and anchovy fillets and cook until the anchovies break down, and stir in the double cream and milk.
9. Tip the fennel mixture into a gratin dish, scatter the panko breadcrumbs and grated manchego over it and bake at 400°F for about 20 minutes, finishing with the chopped fennel fronds and lemon zest before you bring all three tapas to the table together.

Prep: 12 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data