Mrs. Jackson Cooks

Life through food

A tapas mash up

on September 25, 2011

In memory of my holiday in Ibiza and because I’m struggling to return to normality after such a fabulous holiday, I made tapas.  Which is ironic, because we never got to eat tapas when we were there!  Also, it wasn’t entirely authentic Spanish – there was some Italian thrown in there too – but the idea of small plates – that remained.

We had paprikan pork, patatas bravas with chorizo, paprikan squid and potatoes, asparagus and proscuitto frittata, and stuffed roasted peppers.  After all that, we were stuffed!

Making a tapas meal was a bit stressful because it’s essentially making 5 dishes instead of one, but I do like a challenge.  It’s good if you’re having an informal dinner party too, although we weren’t.  It was just me and hubby.

You could replace the pork with chicken in the paprikan pork, and you could turn the frittata into a tortilla by adding pre-cooked, cubed potatoes.  But as 2 dishes already had potatoes, I made it a frittata.  The roasted peppers are very simple, and were so delicious.  They would be great as a starter to a more formal dinner party.

The recipes came from these pages:

And these books:

For the squid and potatoes – Cook in boots

For the stuffed peppers – Italy’s 500 best ever recipes

Of course – I adapted them!  So here’s what I made.

Paprikan pork

Serves 2 as a tapas dish

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 100g pork fillet
  • 100g mushrooms, finely sliced
  • 2 tbsp paprika
  • 100ml chicken stock
  • 1 tbsp creme fraiche
  • salt & pepper
  1. Heat the oil in a pan and saute the onion until softened.  Then add the pork and mushrooms and fry until browned on all sides.
  2. Add the paprika, stir well to combine, then pour in the stock.  Bring to a simmer, and turn the heat down low and allow to slowly reduce.
  3. When you have quite a thick dark sauce (after about 25 minutes), add the creme fraiche, salt & pepper, and mix well.
  4. Tip into a bowl and put in a warmed oven to keep warm.
  5. Eat with hunks of ciabatta or baguette.

Patatas bravas with chorizo

Serves 4 as tapas

  • 500g new or salad potatoes halved or quartered into even sized pieces
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely sliced
  • 2 red chilli finely chopped
  • 1 tin of tomatoes
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • salt & pepper
  • 50g chorizo, finely sliced
  1. Boil the potatoes for about 10 minutes, or until cooked.  Drain and set aside
  2. Heat the oil in a saucepan or high sided frying pan, and saute the onion with the garlic and chilli until browned.
  3. Then add the paprika and cayenne pepper.  Mix well and cook for another 30 seconds.
  4. Add the tomatoes, breaking them up with the spatula.
  5. Bring to a simmer, then turn down low and allow to reduce slowly, for about 30 minutes.
  6. When the sauce is nearly ready, heat a pan and add the chorizo.  Allow it to gently release it’s juices.
  7. Then add the potato to the chorizo and fry until both turn a bit crispy.
  8. Tip into a bowl and top with the tomato sauce.
  9. Keep warm until ready to serve – eat with hunks of bread and olives.

Stuffed roasted peppers

Serves 2 as a starter or tapas

  • 2 red peppers
  • 2 garlic cloves, finely sliced
  • 2 tbsp olive oil
  • salt & pepper
  • 4 king prawns, deshelled
  • 2 tbsp pesto
  1. Heat the oven to 22o degrees celsius.
  2. Halve the peppers, keeping the stalks but removing the pith and seeds.  Wash and pat dry.
  3. Place them skin side down on a baking tray.
  4. Put the slivers of garlic in each of the halves of peppers
  5. Drizzle with olive oil and season with salt & peppers
  6. Roast for about 30-40 minutes, or until softened.
  7. Remove from the oven and add a prawn to each pepper topped with a dollop of pesto.
  8. Return to the oven for a further 5 minutes, until the prawns are cooked.
  9. Keep warm until ready to serve

Asparagus and proscuitto frittata

Serves 4 as a tapas or starter

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 8 asparagaus spears (about)
  • 3 slices of proscuitto ham
  • 6 eggs, beaten together with some salt & pepper
  • 30g parmesan cheese, grated
  1. Snap the ends off the asparagus.  Cut of the tips and set aside.  Finely chop the stalks.
  2. Preheat the grill on a high setting.
  3. Heat the oil in a flat wide frying pan.  Saute the onion and chopped asparaugs stalks for about 10 minutes on a medium heat until browned.
  4. Tear the ham into pieces and drop into the pan.  Stir through and make sure it’s spread evenly over the pan.
  5. Pour in the beaten egg, lifting the pan to ensure the egg covers the whole pan.
  6. Drop the asparagus heads into the egg, all over the pan.
  7. Then sprinkle over the parmesan cheese.
  8. Cook the frittata until browned underneath, and then transfer to the grill to cook the top until browned and crispy in patches.
  9. Cut into 8ths or quarters and serve.

Paprikan squid and potatoes

Serves 2 as  tapas

  • 1 large baking potato, cut into chunks
  • 3 tbsp olive oil
  • 20g butter
  • 1 whole head of garlic, skin on
  • 2 bay leaves
  • 1 squid, tentacles removed, cleaned and cut into rings (if you buy frozen from the Chinese supermarket, they come pre-cleaned and de-tentacled – you just defrost and chop).
  • 1 lemon, zested and juice of
  • 2 tsp paprika
  • handful of chopped fresh parsley
  • salt & pepper
  1. Par boil the potatoes for about 6 minutes, or until starting to soften.  Drain.
  2. Heat the oil and butter in a saucepan.  When the butter is foaming add the garlic bulb and bay leaves, followed by the potaotes.  Fry on a medium heat until the potatoes are cooked and are looking browned.
  3. When the potatoes are nearly done, heat a griddle pan until smoking, brush the squid with oil, season with salt and pepper and toss in the griddle pan.  Cook for about a minute until cooked and chargrilled in patches – but not for longer or it’ll go rubbery.
  4. Remove the potatoes from the oil with a slotted spoon and place in a warmed bowl.  Top with the squid. Remove the garlic and bay leaves from the oil.  Add the zest and lemon juice, paprika and parsley to the oil, and season well.  Fry for a minute or two and then tip over the potatoes and squid and serve.
  5. Enjoy!

3 responses to “A tapas mash up

  1. Liberator says:

    Excellent site, keep up the good work, my colleagues would love this. I read many blogs on a daily basis, and for the most part the authors lack substance, but not in this case. I just wanted to make a quick comment to say I’m glad I found your blog, I’m gonna bookmark the web site. Thanks

  2. dieta says:

    .A frittata is a baked omelet far easier because it lacks that pesky step of flipping it. A frittata is a baked omelet far easier because it lacks that pesky step of flipping it.

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