Fry some chorizo and lay out slices of Serrano ham and bread to accompany this Spanish tapas selection
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Manchego & quince sticks
Cut 200g manchego into chunks, and 150g membrillo or quince paste into similar-size chunks. Skewer with toothpicks and serve.
Add some ice cubes to 6 tumblers. Pour 75ml dry fino Sherry, in each glass and top up with soda water. Add a squeeze of lime and a lime wedge.
Garlic prawns with parsley & lemon
In a large frying pan heat 4 tbsp olive oil and fry 3 chopped garlic cloves with a pinch of red chili flakes. Add 400g large, raw, peeled prawns and cook over high heat for 2-3 mins until pink. At the last minute, squeeze in the juice from half a lemon and sprinkle with chopped flat-leaf parsley. Serve with some crusty bread to mop up the juices.