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Sangria and Tapas Toppers

Recipe

Sangria AND Tapas? What more could you want?

Serves: 2 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes

Spanish   |   Sides   |   Dairy Free

  

Ingredients

For the Sangria:

  • 300ml Red Wine
  • 1 Orange
  • 4 Strawberries
  • ½ Apple
  • 20ml Orange Juice
  • 100ml Tonic Water

For the Tapas:

  • 10 King Prawns, defrosted
  • Specially Selected Spanish Chorizo
  • 1 Garlic Clove, minced
  • 1 tbsp Butter
  • 20ml White Wine
  • 2 Lemon wedges
  • 1 medium Potato, skin on and cubed
  • 1 tbsp Olive Oil
  • 100g Passata with Garlic
  • ¼ tsp Smoked Paprika
  • ¼ tsp Chilli Flakes
  • 7g Parsley, roughly chopped

  

You will need two stemmed glasses with wide rims and two small topper plates/coasters

  

Method

  1. Preheat the oven to 220°C/200°C fan/Gas Mark 7.
  2. Start by making the sangria. Chop the apple into chunks and slice the strawberries and orange, then place into a jug. Top with wine, orange juice and tonic water, stir and place in the fridge until the tapas is cooked.
  3. Drizzle the potatoes in olive oil and place into the oven. Cook for 15-20 minutes until the outsides are crispy and the middles are fluffy.
  4. To make the patatas bravas sauce, take a small frying pan on a low heat and add the passata, paprika and chilli flakes. Allow this to cool down for 5 minutes.
  5. To make the prawns, place a frying pan on a high heat and add the butter, garlic and prawns. Once the prawns are cooked, flambé with the white wine, then remove from the pan. Char the lemon wedges for 30 seconds in the pan.
  6. Place the chorizo in the microwave and heat this for 3 minutes 10 seconds.
  7. Place the potatoes, prawns and chorizo on the topper plates and drizzle the tomato sauce over the potato cubes. Garnish with lemon wedges and parsley. Pour the sangria into two glasses and place the plates on top.