Santa Caterina Market- Sausages

Catherine and Michael meet Alex Cardona who ash them sample the delights of his favorite sausage, Botifarra d’ou, which they eat in Barcelona on ‘Fatty Thursday’, just before lent.

Garlic Prawns (Gambas)

Serves 4 as part of tapas
300g raw prawns
2 cloves garlic, sliced
1 lemon peel, sliced plus 1 lemon, 
100ml olive oil 
½ tsp dried chilli flakes 
1½ tbsp sherry vinegar
1 tbsp chopped parsley, to garnish 
Crusty bread & lemon wedge, to serve

Heat a large frying pan on low, add the oil, garlic and sliced lemon peel and the zest directly into the pan cook on a low heat for 10 minutes. Strain the oil into bowl, discarding the lemon and garlic. Return this flavoured oil to the pan and add dried chilli flakes and prawns, sauté until cooked, they will turn pink, it takes about a minute to two on each side. Pour in the sherry vinegar and the lemon zest and parsley. Spoon into bowls and serve with crusty bread and wedges of lemon.

Tip: For a stronger garlic flavour, add in 2 cloves of chopped garlic whilst frying the prawns.

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Serves 4-6 as part of tapas

Patatas Bravas

800g potatoes, peeled and diced in to 2cm pieces
2 tsp finely chopped rosemary
50ml olive oil
For the tomato sauce
2 tbsp olive oil
2 cloves garlic, finely chopped
250ml diced tin tomatoes or 6 whole plum tomatoes (if making from scratch)
1 tsp sweet paprika
¼ tsp chilli powder
2 bay leaves
1½ tsp caster sugar
Salt and freshly ground black pepper

 

A few sprigs of thyme and parsely to garnish

Rinse the potato dices and pat dry.  Heat a large frying pan (you may need to do this in two batches or use two frying pans), add the olive oil and fry the potatoes until golden on each side, then lower the heat to ensure they are cooked through. Season with salt and freshly ground black pepper.

Prepare the sauce in the meantime, heat the oil in a large saucepan, add the garlic and cook for 30 seconds before adding the tomatoes, paprika, chilli powder, bay leaves, sugar and salt and freshly ground black pepper. Leave to simmer for 12 to 15 minutes, stirring from time to time. 

Check the seasoning, adding salt and freshly ground black pepper if required. 

Preheat the oven to 200°C/fan 180°C/gas 6. Transfer the fried potatoes to an oven proof serving dish (or individual serving dishes), spoon over the tomato sauce and place in the oven for 8 to 10 minutes. Garnish with sprigs of rosemary and chopped parsley. 

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