⅛ tsp (a pinch) red pepper chili flakes (optional) 2 tbsp (30 ml) fino sherry ¼ cup (60 ml) chopped fresh parsley, for garnish sliced baguette, to serve (optional) 1 In a small bowl, mix paprika, salt and pepper. 2 In a medium bowl, combine spice mix with prawns. Set aside. 3 In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds. 4 Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette. Serves 4 to 6
SPANISH TORTILLA SQUARES 2 Yukon Gold potatoes (about 1 lb/450 g)
2½ tbsp (37.5 ml) salt, divided 5 tbsp (75 ml) olive oil, divided 4 green onions, green and white parts separated, finely chopped ½ cup (125 ml) finely chopped shallots 3 cloves garlic, crushed ¾ tsp (3.5 ml) pepper, divided 1 red bell pepper, finely chopped into about ¼-in (0.6 cm) squares 1 tbsp (15 ml) sherry vinegar (preferably) or white vinegar 6 eggs ½ tsp (2.5 ml) Spanish smoked paprika ½ cup (125 ml) shredded Manchego 2 to 3 Spanish chorizos, cut into 36 slices, ¼- to ½-in (0.6 to 1.25 cm) thick 36 pitted green olives fresh parsley leaves, chopped, for garnish (optional) 1 In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool. 2 Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil. 3 In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered. 4 Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces. 5 In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut
1 In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes. 2 Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers. 3 Sprinkle with salt and pepper and serve. Makes 12 pintxos
GAMBAS AL AJILLO 1 tsp (5 ml) Spanish smoked paprika ¼ tsp (1 ml) salt ¼ tsp (1 ml) pepper 1 lb (450 g) fresh or frozen prawns, peeled and deveined ¼ cup (60 ml) olive oil 4 cloves garlic, thinly sliced
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