Spanish Tapas in English, Recipes in English by Carlos Mirasierras

very thick. Season to taste, adding more lemon juice if you wish. Heat about 3/4
inch oil in a large, heavy frying pan. Add the fritters and cook over a mediumhigh heat for about 4 minutes. Turn them over and cook for a further 4 minutes
on the other side, until crisp and golden. Drain on kitchen paper, then serve with
the allioli, lemon wedges and salad leaves.
Patatas bravas with chorizo
Ingredients: 1 tbsp olive oil;1 onion, chopped; 2 garlic cloves, sliced; 1 red chili,
chopped; pinch cayenne pepper; pinch smoked paprika; 400g can chopped
tomatoes; 1kg new potatoes, halved or quartered; 250g small cooking chorizo
Preparation:
Heat a little oil in a pan, fry the onion, garlic and chili until the onion softens, add
the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then
cook the whole mixture down for about 20 mins until you have a thick paste.
Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan
to slowly cook and release some of its oil. Tip off the excess red oil and add 1
tbsp olive oil. Add the potatoes and fry everything together, turning the heat up
as you go so both the potatoes and chorizo brown in patches. Tip into a bowl.
Season the sauce – if it isn’t hot enough add a few more pinches of cayenne.
Spoon the sauce over the potatoes and chorizo to serve.
Cheese, leek & potato tortilla
Ingredients: butter, for frying; 1 leek, thinly sliced; 225g potatoes, previously
friend in olive oil and drained (about 1 to 2 medium size ones); 6 eggs; 85g
cheddar; 1 tbsp sage, finely chopped (or 1 tsp dried sage), optional
Preparation:
Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for
about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices
about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
Add a little extra butter to the pan if needed, tip in the potatoes, then the egg
mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under
a hot grill, then cook for a couple of mins more until the top is set and golden.
Slice into wedges and serve with a green salad.
Calamares a la Romana
(Squid rings fried in batter)
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