Cooking Together Spanish Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Gambas al Ajillo, Pan Con Tomate, Padron Peppers
- Main: Spanish Pork Piccata with Butterbeans, Lemon and Capers
- Dessert: Click here for a link to the Food Sorcery favourites
Gambas al Ajillo
For vegan/vegetarians use King Oyster Mushrooms, for a meat option use chicken thighs
Servings: 2 People
Ingredients
- 150 g King prawns peeled
- 2 tbsp Vegetable oil
- 2 clove Garlic minced or grated
- ½ tsp Chilli flakes
- ½ Lemon juice
- ½ tsp Paprika
- 5 g Fresh Parsley 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Add the vegetable oil, garlic and chilli flakes to a cold pan.
- Place over medium heat and gently warm until the oil begins to sizzle.
- Cook for 30–60 seconds until the garlic is fragrant.
- Add the prawns and cook for 2–3 minutes, stirring occasionally, until pink and cooked through.
- Season with sea salt and cracked black pepper.
- Add the lemon juice and stir to combine.
- Sprinkle over the paprika and fresh parsley.
- Serve immediately.
For the Mushrooms
- Cook the mushrooms for 5–6 minutes until their moisture has evaporated and they are lightly browned before adding the seasoning, lemon juice, paprika and fresh parsley.
For the Chicken
- Cook the chicken for 6–8 minutes until golden and cooked through before seasoning and finishing with lemon juice, paprika and fresh parsley. Check the chicken is fully cooked before serving.
Padron Peppers
Ingredients
- 200 g Padron peppers
- 1 tbsp Vegetable oil
- Flaky sea salt to taste
Method
- Rinse and thoroughly dry the Padron peppers.
- Heat a pan over high heat and add the vegetable oil.
- Once very hot, add the peppers and cook for 4–6 minutes, tossing occasionally, until blistered and softened.
- Transfer to a plate and season generously with flaky sea salt.
- Serve immediately.
Spanish Pork Piccata
Servings: 2 People
Ingredients
- 300 g Pork fillet trimmed and sliced into medallions
- 2 clove Garlic minced or grated
- 2 tbsp Plain flour
- 15 g Butter 1 tbsp
- 1 tbsp Olive oil
- 1 Lemon zest and juice
- 1 tbsp Capers
- 30 g Butter beans drained
- 5 g Fresh Parsley 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Method
- Meat Option
- Season the garlic with a pinch of sea salt and crush into a paste using the side of a knife.
- Place the pork medallions in a bowl with half the olive oil and the garlic paste. Season with cracked black pepper.
- Dust the pork lightly in plain flour.
- Heat a pan over high heat with the remaining olive oil. Cook the pork for 2–3 minutes each side until golden. Remove and set aside.
- Reduce to medium heat. Add the butter, capers and butter beans. Cook for 1 minute.
- Add the lemon zest, lemon juice and fresh parsley. Return the pork to the pan and cook for 1–2 minutes until cooked through and the sauce has reduced to a light glaze.
For the Seabass
- Rub the sea bass fillets with olive oil and dust lightly with plain flour.
- Heat a pan over high heat. Place the fillets skin-side down and cook for 2–4 minutes until crisp.
- Turn the fillets over and remove the pan from the heat to finish cooking in the residual heat.
- Spoon over the caper sauce before serving.
For the Cauliflower
- Brush the cauliflower slices with olive oil and dust lightly with plain flour.
- Heat a pan over medium-high heat and cook for 4–5 minutes on one side until golden.
- Turn and cook for a further 3–4 minutes until tender.
- Return to the sauce and spoon over before serving.
Cheesy Patatas Bravas
Servings: 2 People
Ingredients
- 300 g Potato peeled and cut into chunks
- 2 tsp Olive oil
- 2 clove Garlic minced or grated
- 2 g Rosemary 1 sprig
- 5 g Fresh Parsley 1 tbsp, chopped
- 200 g Chopped tomatoes
- 1 Onion small, sliced
- 1 tsp Smoked paprika
- ¼ tsp Cayenne pepper
- 80 g Mozzarella grated
- Sea salt to taste
- Cracked black pepper to taste
Method
- Method
- Preheat the oven to 190°C with a roasting tray inside.
- Toss the potatoes with the olive oil, sea salt and cracked black pepper.
- Transfer to the hot tray with the rosemary and roast for 35–40 minutes until golden and crisp.
- Heat a pan over medium heat. Add a small splash of olive oil, then cook the onion for 4–5 minutes until softened.
- Add the garlic, smoked paprika and cayenne pepper. Cook for 1 minute.
- Add the chopped tomatoes and cook for 5–6 minutes until reduced and thickened. Remove the rosemary from the potatoes.
- Toss the potatoes through the sauce with the fresh parsley.
- Transfer to an ovenproof dish, top with mozzarella and bake for 2–3 minutes until melted.
We hope you enjoyed the class!
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