This vibrant tapas trio brings the buzz of a Spanish bar to your table. Savour crisp, golden prawn croquettes, sticky grilled pork ribs with a zingy green sauce, and a rich, creamy fennel gratin. It’s a feast of textures and bold flavours made for sharing, laughing, and soaking up the good times with friends.
Prep: overnight
Cook: 1 hour
Serves: Serves 4
Dietary: Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This is a celebratory sharing platter.The score reflects the use of oils, cream, and frying, balanced by protein from the prawns and pork, and fibre from the fennel.
Per serving (across all three tapas): approximately 920 kcal, 68g fat, 24g saturated fat, 42g carbohydrates, 12g sugars, 6g fibre, 38g protein.
Equipment
Ingredients
For the prawn croquettes
- 4 tbsp extra virgin olive oil
- 200g raw, peeled prawns, chopped
- 2 small dried red chillies, crushed
- 6 large garlic cloves, very thinly sliced
- 50g unsalted butter
- 60g plain flour, plus extra for breading
- 350ml milk, warmed
- 1 tsp sweet smoked paprika, plus extra for sprinkling
- 1 tbsp fino sherry
- 2 tbsp finely chopped fresh flatleaf parsley
- vegetable oil, for deep-frying
- 2 free-range eggs, beaten
- 150g panko breadcrumbs
- 50g mayonnaise
For the pork ribs
- 500g rack pork ribs
- 1 tbsp sweet smoked paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 150ml pineapple juice
- 4 tbsp olive oil
- 10g fresh coriander
- 10g fresh mint
- 10g flat leaf parsley
- 2 green chillies, chopped
- 5 garlic cloves, chopped
- 1 tbsp sherry vinegar
Customise
- Swap prawns for flaked cooked cod or smoked mackerel in the croquettes.
- Use chorizo or serrano ham oil instead of plain olive oil to fry the croquette base.
- No fino sherry? A dash of dry white wine or lemon juice works.
- For the ribs, replace pineapple juice with orange juice or apple juice.
- Use pecorino or a strong cheddar if you don’t have manchego for the gratin.
For the fennel and anchovy gratin
- 1 large fennel bulb, very thinly sliced, fronds reserved
- 1 tbsp olive oil
- 1 garlic clove, sliced
- 8 anchovy fillets in oil
- 150ml double cream
- 50ml milk
- 3 tbsp panko breadcrumbs
- 30g manchego, grated
- fennel fronds, chopped
- 1 lemon, zest only
Method
Do the prep the night before for a stress-free feast tomorrow.
The Night Before: Marinade & Prep (20 minutes active time)
- Start the ribs marinating. In a bowl, mix the smoked paprika, garlic powder, 1 tsp cumin, black pepper, salt, oregano, 2 tbsp olive oil and all the pineapple juice. Get your hands in and slather this all over the pork ribs. Pop them in a dish, cover, and leave in the fridge overnight. That’s it.
- Make the croquette mixture. Heat the 4 tbsp olive oil in a large pan. Fry the chopped prawns, crushed chillies and sliced garlic until the prawns are pink and cooked. Scoop them out and chop them a bit finer. In the same pan, melt the butter, whisk in the 60g flour and cook for a minute. Slowly whisk in the warm milk until you have a thick, smooth sauce. Stir in the paprika, sherry, parsley and the chopped prawns. Scrape into a shallow dish, cover and chill overnight. This firming-up step is non-negotiable for perfect croquettes.
Cook Day: Bake, Fry, Assemble (About 1 hour)
- Cook the ribs low and slow. Heat your oven to 170C/150C Fan/Gas 3. Tip the ribs and all their marinade into a roasting tray, cover tightly with foil and bake for 2 hours. They’ll become tender. You can do this well ahead.
- Make the mojo verde. While the ribs cook, whizz all the remaining rib ingredients (coriander, mint, parsley, green chillies, garlic, sherry vinegar, and the remaining 2 tbsp olive oil and 1 tsp cumin) in a food processor until you have a vibrant green sauce. Set aside.
- Prepare the fennel gratin. Bring a pan of salted water to the boil. Blanch the sliced fennel for 3 minutes, then drain well. Heat 1 tbsp oil in a frying pan, cook the garlic slice for 30 seconds, then add the fennel and anchovies. Fry for 2-3 minutes, mashing the anchovies in. Pour in the cream and milk, let it bubble for a minute, then transfer to a gratin dish. Top with panko and grated manchego. This can wait until you’re nearly ready.
- Finish the ribs. When the ribs are tender, heat your grill to high. Remove the foil, brush the ribs generously with some mojo verde and grill for 5-10 minutes until sticky and charred in places. Keep the rest of the sauce for dipping.
- Bake the gratin and fry the croquettes. Heat oven to 200C/180C Fan/Gas 6. Bake the gratin for 20 minutes until golden. Meanwhile, heat vegetable oil for deep-frying to 180C. Put some flour, the beaten eggs and panko in three separate bowls. Shape the cold prawn mix into small logs. Roll each in flour, dip in egg, then coat in panko. Fry in batches for 2-3 minutes until deep golden. Drain on kitchen paper.
- Serve it all together. Finish the gratin with lemon zest and fennel fronds. Dot the croquettes with mayo and a dusting of paprika. Pile the ribs on a board with the extra sauce. Dig in. A proper feast.
Suggested Wine Pairing
This bold tapas trio needs a versatile Spanish wine that can dance with prawns, rich pork, and salty anchovies. Look for a wine with bright acidity to cut through the fat, and enough body to handle the spices. A Spanish white like Albariño or a light, chilled red are perfect partners for these small plates and shared dishes.
- M&S Classics Albariño Rías Baixas (around £10). Zesty, peachy and fresh, this classic Spanish white wine is a dream with the prawn croquettes and cuts through the creamy gratin beautifully. Its acidity is a brilliant palate cleanser.
- Tesco Finest Garnacha Campo de Borja (around £8). A soft, fruity, chilled red wine that loves the smoky paprika on the ribs and isn’t overwhelmed by the anchovies. Serve it slightly cool – it’s magic.
- Morrisons The Best Fino Sherry (around £7.50). Go authentic! This dry, nutty fortified wine is a classic tapas bar pour. It’s stunning with the salty croquettes and anchovy gratin, and its sharpness highlights the herbal mojo verde.
What can you serve with this
- Crusty bread and alioli. Essential for mopping up every last bit of sauce from the ribs and gratin dish. You’ll thank me later.
- A simple tomato salad. Sliced ripe tomatoes with a drizzle of olive oil and salt provide a juicy, fresh counterpoint to all the rich, deep flavours.
- Chargrilled padrón peppers. Tossed in sea salt, they add a fun, smoky-green bite and are a classic tapas bar side.
- A bowl of mixed olives. They bring a salty, briny note that somehow makes everything else taste even better.
FAQs for Tapas Trio
- What does tapas mean? Tapas are a variety of small, savoury Spanish dishes, often served with drinks at a bar. The idea is to share and try lots of different flavours.
- Can I make tapas ahead of time? You absolutely can. The rib marinade and croquette mixture must be done ahead. The cooked ribs and mojo verde also keep well in the fridge for a day. Fry the croquettes and bake the gratin just before serving.
- What can I use instead of panko breadcrumbs? Regular dried breadcrumbs will work, but panko gives a lighter, crisper crunch. You could also blitz stale bread in a food processor.
- How do I know when the oil is hot enough for deep-frying? Use a thermometer – 180°C is perfect. No thermometer? Drop a small cube of bread in; if it turns golden in about 60 seconds, you’re good to go. Be careful.
- Can I bake the croquettes instead of frying? Yes, for a lighter version. Brush shaped croquettes with oil and bake at 200°C for 20-25 mins, turning once. They won’t be as uniformly crisp, but still tasty.
- What is mojo verde? It’s a vibrant green Spanish sauce from the Canary Islands, typically made with coriander, parsley, garlic, oil and vinegar. It’s fresh, herby and slightly spicy.
- Is fennel liquoricey in the gratin? Cooking mellows fennel’s aniseed flavour into a sweet, gentle savouriness, especially when paired with the creamy, salty anchovies.
Nutri-score Health Check
This sharing platter scores a D on the Nutri-Score scale. It’s a treat.
Positive Factors: The dish provides good protein from the prawns and pork ribs, and the fennel bulb contributes fibre and vitamins.
Negative Factors: The score is lowered by the high content of saturated fat (from the double cream, butter, and oils), salt (from the anchovies, cheese, and seasoning), and the use of deep-frying for the croquettes.
Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. Perfect for a special occasion.