SPANISH TAPAS

PATATAS BRAVAS All dishes together serve 4

500g (1lb 2oz) waxy potatoes, peeled and cut into 2cm

(¾in) cubes

4tbsp olive oil

1 small onion, finely chopped

1 red chilli, finely chopped

400g tin chopped tomatoes

½tsp sugar

½tsp salt, plus extra for sprinkling on the potatoes

1tsp sweet smoked paprika

1tbsp sherry vinegar

2tbsp finely chopped chives

Preheat the oven to 200°C/fan 180°C/gas 6. Place the cubed potatoes in a roasting tin, drizzle with 2tbsp of the oil and bake for around 45 minutes, or until golden.

Meanwhile, place the remaining oil in a frying pan set over a medium heat and cook the onion for 5-6 minutes, until softened. Stir in the chilli, tomatoes, sugar, salt and paprika. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until thickened. Remove from the heat and add the vinegar. Divide the tomato sauce between 4 bowls. Sprinkle the potatoes with a little salt and serve on top with a sprinkle of chives. GRILLED PRAWNS WITH ROMESCO SAUCE 400g tin chopped tomatoes 2 roasted red peppers (from a jar) 2 garlic cloves, crushed

4tbsp ground almonds

2tbsp sherry vinegar

2tbsp olive oil

A pinch of sweet smoked paprika Salt and black pepper

12 tiger prawns, peeled (tails on)

Whizz all the ingredients (except the prawns) in a blender. Season to taste. Grill the prawns for 3-4 minutes, until cooked through. Serve with the sauce.

CHORIZO IN RED WINE

2tbsp olive oil

1 banana shallot, diced

1 garlic clove, crushed

300g (10½oz) cooking chorizo, cut into thick slices

2 bay leaves

200ml (7fl oz) red wine

Heat a nonstick frying pan, add the olive oil, shallot and garlic and fry for 2-3 minutes. Add the chorizo and fry for 1-2 minutes, to release the oil. Add the bay leaves and red wine, and cook for a few minutes, until reduced and just coating the chorizo. Serve immediately.