Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast
with Serrano and Tomato Salad, Ciabatta and Homemade Garlic Aioli
Inspired by some of the world's most popular street food, this tasty Gambas Pil Pil and Chorizo Patatas Bravas Tapas Feast is perfect for a casual sharing-style dinner. A world-famous tapas dish, 'pil pil' is a word used in Spanish and Basque cuisines that describes a sauce made with garlic and chilli-infused olive oil. Some say 'pil pil' is the sound of popping garlic as it cooks in the hot oil. Another famous tapas dish, patatas bravas is made of crispy golden potato chunks, smoky tomato sauce with just a kick of heat and easy garlic aioli - what's not to like?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
4 unit(s)
Garlic Clove
190 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
225 grams
King Prawns
(Contains Crustaceans)
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
60 grams
Diced Chorizo
(Contains Milk)
30 grams
Tomato Puree
2 sachet(s)
Smoked Paprika
64 grams
Mayonnaise
(Contains Egg, Mustard)
2 slice(s)
Serrano Ham
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Water for the Mayo
3 tbsp
Olive Oil for the Pil Pil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel onto the potato tray and roast until soft, 10-12 mins.
Meanwhile, peel and grate the remaining garlic (or use a garlic press).
Halve the baby plum tomatoes. Roughly chop the parsley (stalks and all).
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half the red wine vinegar.
Add the baby plum tomatoes, season with salt and pepper and toss to coat. Set aside for now.
Next, heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once browned, lower the heat and stir in the tomato puree and half the smoked paprika, fry for 1 min more.
Stir in the sugar and water for the sauce (see pantry for both amounts) along with the remaining red wine vinegar. Bring to a boil and simmer until thickened, 3-4 mins.
Once thickened, remove from the heat and season with salt and pepper to taste. Cover to keep warm.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the roasted garlic, mayonnaise and water for the mayo (see pantry for amount). Set aside.
When the potatoes have 5 mins remaining, remove the tray from the oven. Pop the Serrano ham alongside. Return to the oven for the remaining time until crisp and golden, 5-7 mins.
Meanwhile, heat the olive oil for the pil pil (see pantry for amount) in a large frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Stir in the grated garlic and remaining paprika and stir fry, 1 min more. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat.
A few mins before everything's ready, pop the ciabattas into the oven to warm through, 1-2 mins. Reheat the chorizo sauce.
When everything's ready, break up the Serrano ham into shards.
Add the rocket to the tomato bowl. Toss to coat in the dressing. Transfer to a serving bowl and scatter over the serrano shards.
Pop the pil pil style prawns into another serving bowl. Sprinkle over half parsley.
Serve the potato chunks in a separate bowl. Drizzle over the chorizo bravas sauce and garlic aioli. Sprinkle over the remaining parsley.
Cut the ciabatta into 1cm slices and serve alongside for dipping and scooping.
Enjoy!
