Tactical Tastes

Tag: Spanish

  • Air fryer patatas bravas

    Air fryer patatas bravas

    Air fryer patatas bravas is a spanish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 900g Potatoes
    • 3 tablespoons Olive Oil
    • 1 chopped Onion
    • 1 clove peeled crushed Garlic
    • 1 tblsp Paprika
    • 1 tblsp Tomato Puree
    • 225g Tinned Tomatos
    • To serve Basil Leaves

    Method

    Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

    Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

    Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

    Want to watch it come together? See the full walkthrough.

  • Ajo blanco

    Ajo blanco

    Ajo blanco is a spanish starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 150g White bread
    • 200g Almonds
    • 50 ml Extra Virgin Olive Oil
    • 1 Garlic Clove
    • 1 ½ tbsp Red Wine Vinegar

    Method

    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.

    Blend the ingredients together with 350ml water and 1 tsp salt.

    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

    Want to watch it come together? See the full walkthrough.

  • Arroz al horno (baked rice)

    Arroz al horno (baked rice)

    Arroz al horno (baked rice) is a spanish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tbsp Extra Virgin Olive Oil
    • 800g Pork belly slices
    • 150g Black Pudding
    • 100g Bacon lardon
    • 1 chopped Onion
    • 2 Red Pepper
    • 1 chopped Plum Tomatoes
    • 8 Garlic Clove
    • 4 teaspoons Paprika
    • 1/2 teaspoon Chilli Flakes
    • 200g Dried white beans
    • 1 1/2 L Chicken Stock
    • 6 parts Thyme
    • 375g Paella Rice
    • 1 Lemon Juice

    Method

    Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you’re using, and bring everything to the boil.

    Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.

    Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

    Want to watch it come together? See the full walkthrough.

  • Arroz con gambas y calamar

    Arroz con gambas y calamar

    Arroz con gambas y calamar is a spanish seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 24 Raw King Prawns
    • 2 tbsp Olive Oil
    • 1 small Onion
    • 1 Bay Leaf
    • 1 pinch Saffron
    • 450g Paella Rice
    • 2 teaspoons Tomato Puree
    • 200ml White Wine
    • 650ml Seafood stock
    • 3 Medium Squid

    Method

    Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.

    Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.

    Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.

    Want to watch it come together? See the full walkthrough.