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.


Chicken livers with Cream Sherry and spring onions

Cream sherry isn’t on the modern drinks list and often neither are chicken livers but its a great tapa.

Higadillos salteados or Chicken livers sautéed in olive oil and sherry is a delicious dish.

The main goal here is to enjoy the creamy richness of the livers, avoid the grainy ferrous flavour that many dislike and introduce some sweet glaze with a hint of acidity.

The dish as with many tapas is simple.

Chicken livers, shallots or onions (finely chopped), garlic, sherry vinegar 1tbsp, cream sherry (2-3 tbsp), olive oil, thyme leaves (fresh preferably).

Soften the onions and garlic in the oil until golden, translucent and sweet.

Remove with a slotted spoon. Increase the heat and add the livers, frying for 2-3 mins moving them around so they don’t stick.

When just cooked, lift out with a spoon. Add the onion, garlic back in and the thyme leaves. Deglaze the pan with the sherry vinegar and the sherry.

Livers back in, season to taste and serve over crusty bread.

Can dress it up by a sprinkle of paprika (or cayenne).

Chicken livers with Spring Onion and Sherry
Chicken liver Tapa with sherry and spring onion

(If you don’t like the idea of whole livers add butter and heavy cream and then blend and you will have a delicious smooth pate)

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