>The little one just adores tapas. She likes nothing better than going out to her favourite tapas bar on the beach and indulging in tuna pasta, croquettas de pollo (chicken croquettes), spicy chicken wings and chorizo in red wine, followed by building sandcastles on the beach and a trip to the park.
On Friday we didn’t have enough time after school to fit in some leisurely tapas eating so we decided to make our own. This is what we came up with:
We had flautas (wraps filled and baked in the oven) stuffed with cheese and chorizo, croquettas de pollo (from the freezer rather than home made), tuna pasta, potato salad in alioli (garlic mayo for those of you who aren’t familiar with this delicious excuse for adding additional calories to every meal!) and chorizo in red wine with garlic, the juices of which cry out for being mopped up with chunks of crusty bread. As you can see I’m yet to invest in gorgeous little terracota tapas dishes, which may go on the Christmas list actually.
If you fancy making your own chorizo in red wine, here’s the recipe:
Chorizo sausage chopped into 2.5cm/1 inch pieces
A glass of red wine
Garlic to taste
Remove the skin from the chorizo and chop the garlic (or leave as whole cloves if you prefer).
Place in an oven proof dish with the wine poured over and cook until the wine has reduced slightly, turning once.
Serve with chunks of crusty bread.
This post was written for Oui Chef Table 3 over at http://www.beckicklesie.com/