Spanish Tapas


Garlic Mushrooms
2 large cloves garlic minced 
2 shallotsminced
1 table spoon olive oil
1 small glass of dry white wine (you could also use sherry)
  2 tablespoons single cream
2 tablespoons finely grated parmesan cheese

Prawn Pil Pil
300 g Raw king prawns
 2 Tablespoons Olive oil
 2 Cloves of garlic minced

Patatas bravas
3 tbsp olive oil
1 small onion minced,
2 garlic cloves minced
1 can chopped tomatoes
1 table spoon tomato purée
2 table spoon sweet paprika minced fresh parsley,
900g potatoes, cut into small cubes
2 tbsp olive oil


Garlic Mushrooms
Put oil in pan and place on medium heat.
Add garlic and shallots and to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
Prepare your mushrooms and add to the pan, stirring so that they become coated with the oil.
Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste.
Stir everything around and heat gently for a couple of minutes
Preheat the grill to high
Transfer the mushrooms and cream mixture to heat-proof dishes.
Spinkle the grated cheese over the top of each and place the dishes under the grill for the cheese to be browned and bubbling. Then serve

Prawn Pil Pil
In a small frying pan, heat your oil until it's almost smoking.
Add your garlic and prawns.
Cook until the prawns are pink all over, moving the pan around so that the garlic doesn't burn.
Sprinkle with salt and parsley.

Patatas bravas
Heat the oil in a pan and fry the onion for about 5 mins.
Add the garlic, chopped tomatoes, tomato purée, paprika, chilli powder and a pinch of salt, then bring to the boil, stirring occasionally cook for 10 mins until pulpy.
Heat oven to 200C
Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning.
Roast for 40-50 mins until crisp and golden.
Put the potatoes into a bowl and spoon over your tomato sauce.

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