Tapas
Why choose one dish when you can have tapas! These bite sized dishes are great for sharing!
Ingredients
Peas
- 300g peas in the pod
- Salt
- 50ml drizzle of olive oil
Gambas
- 16 peeled prawns
- 100ml olive oil
- 1 roasted whole bulb garlic
- 1 lemon, rind only
- Pinch of chilli flakes
- Pinch of pimento
- Pinch of salt
Boquerones
- 18 boquerones
- 1 lemon, segmented
- 1 garlic clove
- Few sprigs of parsley, chopped
- Pinch of salt
- 100ml olive oil
Optional to serve
- Bread
- Ham
Method
For the peas
Heat a BBQ until hot and the coals are white.
Place the peas in batches into a metal sieve and BBQ until charred then season and drizzle in oil and salt.
Gambas
Heat a BBQ until hot and the coals are white and a pizza oven to 400c
For the prawns, divide the prawns into two ovenproof dishes, season with salt, pop in the chilli, lemon rind and roasted garlic, cover in oil and pimento roast for 2 to 3 minutes.
Boquerones
For the anchovies, lay onto a plate then in a pestle and mortar pound the lemon, garlic and salt then finish with the parsley and olive oil. Spoon over the anchovies and serve.
Ingredients
Peas
- 300g peas in the pod
- Salt
- 50ml drizzle of olive oil
Gambas
- 16 peeled prawns
- 100ml olive oil
- 1 roasted whole bulb garlic
- 1 lemon, rind only
- Pinch of chilli flakes
- Pinch of pimento
- Pinch of salt
Boquerones
- 18 boquerones
- 1 lemon, segmented
- 1 garlic clove
- Few sprigs of parsley, chopped
- Pinch of salt
- 100ml olive oil
Optional to serve
- Bread
- Ham
Method
For the peas
Heat a BBQ until hot and the coals are white.
Place the peas in batches into a metal sieve and BBQ until charred then season and drizzle in oil and salt.
Gambas
Heat a BBQ until hot and the coals are white and a pizza oven to 400c
For the prawns, divide the prawns into two ovenproof dishes, season with salt, pop in the chilli, lemon rind and roasted garlic, cover in oil and pimento roast for 2 to 3 minutes.
Boquerones
For the anchovies, lay onto a plate then in a pestle and mortar pound the lemon, garlic and salt then finish with the parsley and olive oil. Spoon over the anchovies and serve.
