Gambas al Ajillo (Prawns with Garlic)

Beautiful fresh shrimps simply heated through in olive oil and garlic until they turn pink.

Gambas al Ajillo (Prawns with Garlic)

They need nothing more. The celebration is the prawn. Twist the head. Suck out the contents (the best bit) then peel the shell.

For these the shell was so thin it was edible right to the tail.

Gambas al Ajillo

Mysurvivalrations tip:

Keep all the left overs – heads tails, garlic, oil – put in a pan with water, some chopped leek tops and some celery. Maybe a slice of onion. You will be rewarded with a lovely seafood stock. All you need do is strain it. Can be used for a seafood rice or get adventurous – coconut milk and red curry paste for a delicious oriental seafood soup.


Chorizo in Cider

Chorizo al Sidra may not be your 1st thought for a Spanish dish but in Asturias, and in many Andalusian bars this is commonplace.

Chorizo al sidra (Chorizo in Cider)

It is incredibly easy and tastes fantastic.

In its most basic form it is fresh chorizo sausages (cooking chorizo not the dry cured) slow cooked in cider. That’s it. You can add, garlic, bay leaf, parsley.

Put the chorizo into a small pan and cover in cider. Bring to the boil then simmer for at least 20mins. The cider will reduce into a syrupy, spicy, smoky, red glaze

Best served with bread to mop things up. (It’s makes a wonderful spicy sweet sausage sandwich)

Chorizo in Cider Tapas