Turbokitchen
Assorted Spanish Tapas with Prawns, Salt Cod Fritters, Clams, Padron Peppers, and Chorizo

Assorted Spanish Tapas with Prawns, Salt Cod Fritters, Clams, Padron Peppers, and Chorizo

SpanishDinnerTapas4
Create an unforgettable dining experience with these five classic Spanish tapas recipes. Enjoy the smorgasbord of flavors from pan-fried prawns, succulent salt cod fritters, zesty clams in sherry, charred padron peppers, and robust baby chorizo sausages. Served tapas-style, these smaller dishes encourage communal dining, making mealtime a delightful shared event.
WeeknightClassic

Ingredients

  • 2 Garlic chopped, cloves
  • 50g/1¾oz Butter
  • 2 tbsp Olive Oil
  • 60g/2¼oz Plain Flour
  • 1 Garlic finely chopped, clove
  • 1 Lemon zest only
  • 4 tbsp Olive Oil
  • Prawns, to taste

Method

1h1h2h
  1. Prepare the prawns: Heat a frying pan and once hot, add the olive oil. Add the prawns and pan-fry for 2-3 minutes on each side.
  2. Make the salt cod fritters: Place the cod in a dish and cover with the rock salt. Leave the cod to cure for 20 minutes, then remove it from the salt and rinse it under cold water.
  3. Gently simmer the milk in a saucepan and poach the cod for 5 minutes. Remove, flake the fish, and set it aside.
  4. Take 250ml/9fl oz of the poaching milk and pour it into a fresh saucepan. Add the butter and bring to boil. Add the flour to the mixture and stir rapidly until the pastry separates from the edge of the pan. Do this over the heat, then remove the pan to cool.
  5. Gradually beat the egg into the pastry, incorporating well after adding. Mix in the flaked fish, parsley and lemon zest.
  6. Prepare enough oil in a saucepan for deep frying and heat it up to 180C. Drop a spoonful of the salt cod mixture into the oil and deep-fry until each fritter is golden brown. Drain on kitchen paper, season with lemon juice, then set aside.
  7. Cook the clams in sherry: Heat the olive oil in a large pan, add the shallots and garlic and lightly sauté for 2–3 minutes.
  8. Add the clams and sherry, cover the pan, and steam the clams for 1–2 minutes until they open. Mix in the ham and parsley then serve immediately.
  9. Fry the padron peppers: Heat olive oil in a pan over high heat, add the peppers and fry until they blister. Season and serve immediately.
  10. Cook the chorizo: Heat the olive oil in a frying pan, lightly fry the shallots and garlic until softened, then remove them from the pan. Fry the chorizo for 8–10 minutes until starting to darken, stirring continuously to ensure even coloring. Add the shallots and garlic back, followed by the wine and sherry. Let it reduce to a glaze, finish it off with parsley, and season to taste.
  11. Arrange all dishes in seperate tapas-style serving bowls and place them on the table for everyone to enjoy.

Notes

This recipe involves multi-tasking, so it's important to divide your attention carefully among the multiple dishes. Always be cautious when working with hot oil, avoid leaving it unattended. Remember to serve the tapas in separate dishes for a true Spanish dining experience.