Cazuelita de Garbanzos con Espinacas
(Chickpeas and Spinach with Tomato Sauce)
Ingredients (Serves 1)
- 50g chickpeas
- 25g spinach
- Oloroso sherry
- 60ml tomato sauce
- 10g chopped onion
- 15ml olive oil
Method
Fry onion in olive oil. Add chickpeas. Add sherry. Cook for 2 minutes. Add tomato sauce. Reduce for 2 minutes until sauce thickens. Toss spinach in tomato sauce and serve in a tapas dish.
Patatas a la Riojona
(Potatoes with Chorizo)
Ingredients (Serves 1)
- 50g potatoes
- 50g chorizo
- 50ml red wine
- 15ml olive oil
Method
Fry potatoes in olive oil until golden brown. Add chorizo. Cook for one minute. Add red wine. Reduce wine on a high heat until it has the consistency of a thick sauce. Serve in a tapas dish with a sprig of chervil on top.
Gambas a la Plancha
(Whole Prawns in Garlic and Lemon)
Ingredients (Serves 1)
- 3 Prawns (head on)
- 1 clove of garlic
- 50ml Fino sherry
- 15ml olive oil
- half tsp Paprika Picante
Method
Heat olive oil. Add Prawns. Fry for one minute. Turn. Add chopped garlic. Add sherry and paprika. Serve in a tapas dish with a wedge of lemon.
