Tapas

Serving up an array of flavoursome Spanish style savoury tapas dishes makes for a delicious al fresco family lunch or dinner. Impress with our selection of bite sized recipes, including sizzling garlic prawns, galician-style octopus, clams with sherry and indulgent ham croquetas.

Method

For the Gambas Pil Pil

1. Heat the olive oil in a frying pan over a medium high heat. Add the garlic and chillies and cook for a few seconds or until just coloured.

2. Add the prawns and sherry and cook until just pink and firm.

3. Season with some salt and pepper, add the parsley and serve immediately.

For the Galician-Style Octopus

1. Place the octopus on a perforated tray and cook in a Miele Steam Oven on 100C for 35 minutes. If a steam oven is not available, place the octopus in a large saucepan with plenty of water and gently simmer for 35 - 40 minutes.

2. Remove the octopus from the steam oven and allow to cool down without touching the flesh, as the beautiful purple skin will come away and stick to your hands. When cold, chop into bite size pieces.

3. Arrange the octopus on a plate and dress with the olive oil, paprika, salt and parsley.

For the Clams with Sherry

1. Heat the oil up in a large saucepan over a medium high heat and soften the shallot and garlic for a few minutes.

2. Add the clams, sherry and thyme, allow some of the alcohol to evaporate and then cover with a lid. Leave the clams to cook for 2 - 3 minutes or until opened and serve.

For the Ham Croquetas

1. Melt the butter in a medium size saucepan over a medium heat. Add the chopped ham and cook for 2 - 3 minutes, stirring at all times.

2. Add the flour, some salt and pepper and cook over a medium low heat stirring for another 3 - 4 minutes.

3. Add the milk a little at a time, stirring continuously until fully incorporated and then cook on a medium low heat for another 10 minutes or until the mixture is thick and coming away from the sides of the saucepan.

4. Check the seasoning and spread on a shallow dish for cooling down for at least 30 minutes. Make sure you cover the top of the mixture with some cling film or greaseproof paper to prevent a skin on the mixture.

5. When ready, scoop tablespoonfuls of the mixture and shape into round balls or oval shapes. Cover with flour, egg and finally breadcrumbs. At this stage, you can freeze them if you prefer.

6. Heat the oil in a saucepan over a high heat, and when ready fry the croquetas for about 3 - 4 minutes, turning halfway. Remove and serve.