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

Pan-fry the prawns in 1 tbsp olive oil over high heat for 2–3 minutes per side; set aside warm.

Cure cod with rock salt for 20 minutes, rinse well, then poach in milk for 5 minutes. Flake and reserve 250 ml poaching milk.

For fritters, bring reserved milk and butter to the boil, beat in flour to form a thick paste, cool slightly, then mix in egg, cod, 1 tbsp parsley and lemon zest.

Heat vegetable oil to 180°C and fry spoonfuls of cod mixture until golden. Drain, season with a little lemon juice and salt.

For clams, sauté 1 chopped shallot and 1 garlic clove in 1 tbsp olive oil for 2–3 minutes.

Add clams and 60 ml sherry, cover and steam 1–2 minutes until opened. Stir in ham and 1 tbsp parsley.

For padrón peppers, fry in 1 tbsp olive oil over high heat until blistered; season and serve at once.

For chorizo, fry remaining shallots and garlic in 1 tbsp olive oil until soft, add chorizo and cook 8–10 minutes.

Add white wine and remaining sherry to the chorizo pan, reduce to a light glaze, then finish with parsley.

Serve all components in separate tapas bowls for sharing.