Angela’s tapas – prawns, cod fritters, clams, padron peppers and chorizo

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Angela Hartnett
From Saturday Kitchen

Ingredients

For the prawns

  • 16 red carabinero prawns, head and shell on
  • 4 tbsp olive oil

For the salt cod fritters

  • 200g/7oz cod fillet, skin on, pin bones removed
  • 20g/¾oz rock salt, to cover
  • 500ml/18fl oz full-fat milk
  • 50g/1¾oz butter
  • 60g/2¼oz plain flour
  • 2 free-range eggs, gently beaten
  • 1 tbsp flatleaf parsley, chopped
  • 1 lemon, zest only

For the clams in sherry

  • 2 tbsp olive oil
  • 1 banana shallot, peeled and sliced
  • 2 garlic cloves, chopped
  • 300g/10½oz baby Palourde clams
  • 50ml/2fl oz sherry
  • 2 slices Serrano or Parma ham, roughly chopped
  • 1 tbsp roughly chopped fresh flatleaf parsley

For the padron peppers

  • 2 tbsp olive oil
  • 250g/9oz padron peppers
  • large pinch sea salt

For the chorizo

  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 12 baby chorizo sausages
  • 125ml/4fl oz red wine
  • dash sherry
  • 1 tbsp roughly chopped fresh flatleaf parsley
  • salt and freshly ground black pepper
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