Recipe: Spanish Tapas

Sorted

Each of these dishes is so easy that they can barely be classed as recipes. Yet together they offer a feast of tasty Spanish-inspired food to share with friends.

Ingredients

1 red onion
1 clove garlic
1 tbsp smoked paprika
1 tbsp tomato purée
1 tbsp runny honey
100 ml vegetable stock
250 g goats cheese
1 pinch cayenne pepper
1 handful fresh parsley, chopped
4 portobello mushrooms
200 g chorizo
1/2 glass white wine
1/2 glass red wine
1 fresh red chilli
1 clove garlic
4 sardines, filleted
1 lemon
1 tbsp olive oil + a few glugs
4 slices crusty bread
1 large sweet potato

Step 1

Preheat The Oven

Preheat the oven to 200°C.

Step 2

Start Off The Potatoes

Cut the sweet potato into cubes and slice the red onion and 1 clove of garlic. Heat a glug of oil in an ovenproof pan and chuck in the potato chunks, the onion and garlic to fry for a couple of minutes.

Step 3

Chuck In The Flavours

Throw in the 1 tbsp of smoked paprika, tomato purée and honey. Toss everything together and pour in the stock. Bring to the boil then place into the oven to cook for 10 minutes.

Step 4

Prepare The Chorizo Dishes

Slice the peeled chorizo on the diagonal and split them between two ovenproof dishes with the red wine in one and the white in the other.

Step 5

Stuff The Mushrooms

Mix the goats cheese with the pinch of cayenne pepper and chopped parsley. Pop the stems out from the mushrooms and push goats cheese into the gap. Arrange the mushrooms in an ovenproof dish and drizzle with olive oil.

Step 6

Chuck It All Into The Oven

Put the mushrooms and chorizo into the oven once the sweet potatoes have had a 10 minute head start to cook for 10 minutes.

Step 7

Cook The Fish

Remove the seeds from the chilli and finely chop with a clove of garlic, then zest the lemon. Toss the fish fillets with the chilli, garlic, lemon zest, olive oil and season well. Fry the fish in a hot pan for a minutes each side, or under a grill.

Step 8

Place The Fish On The Bread

Toast the bread and finely chop the parsley. Toss the cooked sardines with some of the parsley and squeeze over a little lemon juice. Place two sardine fillets on each bread slice.