Fiery, bold and immersed in tradition. Spanish flavours are as vibrant as its people. The food is delicious and never disappoints, whether it’s for a quick snack or decadent dinner with family and friends. Tapas can be served hot or cold and are always packed with flavour. It’s easy to create a range of moreish plates to pick from. The Spaniards say eating tapas is a form of art, or as they like to call it “Tapeo”, and although the flavours are complex it’s not hard to make your own masterpiece. Especially, when you’ve got all the best brands to help you along the way.
This recipe from our friend and credible cook Justine Schofield, is perfect for breakfast, lunch or dinner!
Justine’s homemade baked beans with eggs and chorizo.
Serves 4-6 people.
1 tbs. olive oil
1 clove garlic
½ of an onion
1 chorizo, sliced
400g canned white beans
200g chopped tin tomatoes
1 tsp. smoked paprika
8 fresh free range eggs
½ bunch parsley, finely chopped
Salt and pepper
- Pre-heat the oven to 180˚C
- In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside. In the same saucepan, add the garlic and onion and slowly sweat off until softened. Now add the tomatoes, brown sugar and paprika and bring to the boil. Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper. Gently stir to coat and heat through the beans.
- Distribute the cooked beans in 4 earth ware dishes. Using the back of a spoon make 2 indents into the beans. Crack the eggs into cavity. Season with salt and pepper and bake in the oven for about 8 minutes or until the eggs have set. Garnish with freshly chopped parsley.
Try serving in these bowls for an authentic Spanish look.
Casa Domani 16pc Ipanema dinnerset.
Inspired by the Mediterranean coast, these bowls bring life to the table.
Follow the below recipe to see how much fun making paella can be.
4 small lobster tails
3 table spoons of olive oil
1 large brown onion, chopped
2 cups rice (short grain) soaked in water for 15 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in ½ cup water
2 large tomatoes, finely chopped
½ cup of French green beans
450 grams of prawns (or large shrimp) – peeled and deveined
¼ cup chopped fresh parsley
1 tea spoon paprika
1 tea spoon cayenne pepper
½ tea spoon pepper flakes
- Use a large pot and bring 3 cups of water to a
- Add the lobster tails and let boil (1-2 minutes) until
- Turn the heat Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- Using your paella pan, heat 3 table spoons of olive
- Turn the heat to medium-high and add the chopped Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
- Add the chopped garlic and the lobster cooking
- Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, pepper flakes, and
- Stir in the chopped tomatoes and green
- Bring to a boil and let the liquid slightly reduce, then cover (tightly with foil) and cook on low heat for 20
- Uncover and spread the shrimp over the rice, pushing it into the rice Add a little water if needed.
- Cover and cook for another 10-15 minutes until the shrimp turns
- Add the cooked lobster When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve Hot
Spain is nothing without a perfect paella and that perfect paella starts with a great pan.
DAVIS + WADDELL 40cm POLISHED STEEL PAELLA PAN
Spain boasts the legendary paella- a dish made up of two components: a large, round shallow pan plus the country’s best known recipe invented by rural workers as a hearty midday lunch prepared outdoors by hand.