Bringing a taste of Spain and Portugal to your home, we're bringing your summer holidays to you this season. Tuck into these delicious Spanish and Portuguese inspired dishes at home this summer.

Prawn, Scallop & Chorizo Pil Pil

200g chorizo sliced
200g king scallops
300g raw king prawns deshelled
4 tbsp extra virgin olive oil
6 garlic cloves sliced
1 red chilli chopped
Large handful of parsley chopped
Tbsp sweet, smoked paprika

1. Heat a large skillet pan over a high heat and add chorizo. Cook for 5 mins ensuring to stir occassionally before transferring to a plate.
2. Add the oil to the pan over a medium heat, add garlic and chilli and cook for 2 mins.
3. Add the prawns and scallops and cook for 5 mins until the prawns are pink and juicy and scallops caramelised. Ensure you flip the scallops occasionally for an even cook.
4. Add seasoning, parsely and paprika, stir through and enjoy with crusty garlic bread! The perfect Spanish Supper for a Summers day.

Sweet & Spicy Melon Salad

1½ ripe cantaloupe melons cut into inch thick wedges with the skin removed
3 tbsp olive oil
1 tbsp dried chiili flakes
1 large orange juiced
4 tbsp honey
80g serrano ham torn
150g mixed leaf salad
1. Add oil to a large frying pan over a medium-high heat.
2. Distribute the melon evenly across the pan and sprinkle with chilli flakes. Cook for 4-5 minutes until charred on one side and then flip.
3. Combine the orange juice and honey and pour into the pan. Simmer the melon in the juice for 4-5 minutes and remove from the pan (reserve the pan juice).
4. Serve the melon on a bed of mixed leaves muddled with serrano ham and pour over the rest of the sauce as a dressing. Lunching just got a healthy upgrade!

Pan con Tomate’ y Anchoa

4 thick slices of crusty bread
2 large vine tomatoes
3 tbsp extra virgin olive oil
1 garlic clove
8 anchovy fillets (2 per slice of toasted bread)
Handful of pea shoots (optional to garnish)
1. Slice the tomatoes in half and grate into a bowl. Season and stir through.
2. Brush oil onto both sides of the bread and place in a griddle pan over a medium heat. Flip once grill marks appear on one side and repeat.
3. Rub the warm bread with the garlic clove and then top with the tomato pulp followed by two anchovy fillets.
4. Add a couple of pea shoots, crack over some black pepper and drizzle with olive oil. The perfect centerpiece to any tapas banquet!

Summer Watermelon Sangria

Whole watermelon (2/3 cubed with skin removed 1/3 cut into wedges to decorate)
100g caster sugar
1/2 bottle of white wine
130ml vodka
70ml fresh lime juice
2 limes cut into slices
200ml sparkling water
1. Blitz watermelon and sugar until smooth and pass through a sieve.
2. Add the wine, vodka, lime and sparkling water to a jug filled with ice.
3. Stir through a few watermelon chunks and lime disks.
4. Pour into glasses, add a watermelon wedge to the rim and a sprig of mint and enjoy. The ultimate cocktail refresher!

Peri Pineapple Chicken Burger

4 chicken breasts
2 tbsp piri piri seasoning
4 tbsp Olive oil
1 tin of pineapple slices in juice
4 mature Cheddar slices
200g salsa
1 Romaine lettuce
4 brioche burger buns cut in half
1. Pre-heat oven to gas 6, 200°C, fan 180°C and place the chicken breasts on a oven tray lined with baking paper.
2. Drizzle with the oil followed by rubbing in the seasoning so evenly covered and pop in the oven for 20-25 mins. Add a slice of cheese on top of each for the final 5 mins to melt.
3. Meanwhile, toast each brioche bun in a griddle pan over a medium heat for a few minutes.
3. Add a dollop of salsa to your bun, followed by the lettuce, cheesy chicken, more salsa and pineapple ring. The perfect summer twist to every chicken lovers favourite burger!

Strawberry Portuguese Tart

Oil spray for greasing
120g golden caster sugar
2 1/2tbsp cornflour
350ml full fat milk
4 large egg yolks
2 tsp vanilla extract
Jar of strawberry jam
Fresh strawberries to decorate
1 sheet ready rolled puff pastry
1. Pre-heat oven to gas 6, 200°C, fan 180°C and grease a 12 hole muffin tin.
2. Add sugar, cornflour, milk and a pinch of salt to a pan over a medium heat and whisk continuously for 5-10 mins until thickened. Transfer to a bowl, cool for 20 mins and whisk in the egg yolks and vanilla before straining.
3. Cut the pastry sheet in half and place each on top of oneanother beffore rolling into a rectangle shape. Cut into 12 rounds and roll each on a floured surface (approx 12cm) before pressing into each muffin hole.
4. Add a tablespoon of strawberry jam into each case, fill with the egg custard and bake for 25 mins. Top with fresh strawberries and enjoy a summery fusion of Portuguese meets British flavours.




  • 1 carrot chopped
  • 1 red pepper chopped
  • 1 onion diced
  • 3 cloves of garlic finely chopped
  • 4 boneless chicken thighs
  • 100g chorizo chopped
  • Olive oil
  • 1 heaped tsp paprika
  • 750ml boiling water (plus extra in case rice absorbs quicker)
  • Stock cube
  • 1 - 1/2 tsp tomato purée
  • 400g paella rice
  • 300g prawns
  • 150g peas
  • 10g Flat leaf parsley chopped
  • A whole lemon cut to segments


  1. Coat the paella dish with oil and then place the chicken, chorizo, carrot, onion and garlic into the pan.
  2. Let them cook for 5 minutes before adding the red pepper. After a couple of minutes add a heaped tsp of paprika and then cook for another 5 minutes.
  3. At this point add the tomato purée and stock cube. Turning all the above ingredients, now add the rice.
  4. Pour the rice over the entire dish and turn in the juices for a few minutes so the rice absorbs the flavours.
  5. Now add the water to the pan. The technique you want to use is to move the ingredients from the centre to edge of pan and then edge to centre.
  6. Turn the heat down to a simmer to let the water absorb into the rice to soften for 10 minutes. Keep an eye on the dish and stir regularly (centre to edge, edge to centre) be prepared to add more water
    if the rice absorbs too quickly. If the rice hasn’t sufficiently softened then simmer for longer and keep tasting until there’s bite in the rice and not crunch.
  7. At this point add your prawns and peas to the mix and stir in for another 5 minutes to warm both through thoroughly.
  8. For the finishing touches take the flat leaf parsley and sprinkle over the dish and then squeeze a segment of lemon over the dish turning both in. Place a few more segments of lemon into the dish and serve.
  9. Simple and delicious.

The Foodie Mum's Paella 

Check out Faye of The Foodie Mum's Paella recipe below. 



  • 150g sliced spicy Spanish chorizo ring 
  • 1 finely diced white onion
  • 300g white paella rice 
  • 1 litre chicken stock 
  • Handful of frozen peas
  • 1 Tbsp tomato purée 
  • 1 heaped teaspoon of smoked paprika (you can always add more to taste)
  • 150g peeled raw king prawns 
  • 12 frozen squid rings (defrosted)
  • 6 frozen whole king prawns (defrosted)
  • 6 cherry tomatoes halved 
  • Parsley to garnish 
  • 1 - 2 lemons to garnish


  1. Slice 150g of Morrisons Spicy chorizo ring and place in a large pan with a little oil on a low heat
  2. After 3-4 minutes take the chorizo out of the pan
  3. Finely dice one white onion and place it in the pan, mix it all around so it soaks up the juices of the chorizo 
  4. Leave that to sauté on a low heat for about 10 minutes
  5. Add in 300g of paella rice, give it a good stir round and add the chorizo back in 
  6. Make up a litre of chicken stock (I used Knorr) and add that to the pan with a big handful of frozen peas
  7. Add a tablespoon of tomato purée 
  8. Add a heaped teaspoon of smoked paprika and stir it all up - cover and simmer for about 15 minutes, making sure you regularly give it a stir. If you think it needs a bit more water just add it in gradually as needed
  9. Add 12 squid rings 
  10. Add a 150g packet of raw peeled king prawns 
  11. Cover and simmer for another 5 minutes 
  12. Whilst that is cooking, pan fry about 5 or 6 raw whole king prawns. Just let them cook for about 3 minutes each side, so they are nice and golden
  13. Pan fry 6 halved cherry tomatoes, place them into the pan randomly amongst the rice then top with sliced lemon, some chopped fresh parsley and the whole king prawns

Zainab's Churros with Chocolate Sauce

Tuck into this delicious recipe for Churros with Chocolate Sauce from Zainab of @CookingWithZainab 

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For the churros:

  • 125g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp vegetable oil
  • 250ml boiling water
  • 750ml vegetable oil, for frying

For the cinnamon sugar:

  • 60g caster sugar
  • 1 tbsp cinnamon

Chocolate sauce:

  • 100g milk chocolate, chopped into chunks
  • 50g dark chocolate, chopped into chunks
  • 3 tbsp double cream


Churro batter:

  • In a bowl, mix together the flour, baking powder and salt. Add veg oil and boiling water and keep mixing till you get thick and sticky batter.

Cinnamon sugar:

  • Simply mix together cinnamon and caster sugar.

Chocolate sauce:

  • Melt the milk and dark chocolate together in a bowl – a couple of 20 sec bursts in the microwave.
  • Add double cream and mix it all together, give it another 20 secs in the microwave and sauce is done.

Frying the churros:

  • Heat veg oil over med/high heat in a deep pot. Meanwhile, transfer the churro batter to a piping bag (star tip) and grab some scissors.
  • Pipe lengths of dough into the hot oil and use the scissors to snip – all lengths are welcome! Please be careful, the oil is very hot!
  • Fry the churros in batches of 3-4, once they’re nice and golden, take them out and drain them on a kitchen towel. Each churro should take approximately 2-3 mins.
  • Roll the hot churros in cinnamon sugar and serve with warm chocolate sauce.
  • P.S. Cinnamon sugar is not typically a topping in Spain but us Brits love it.

Sophie's Spanish Style Rice & Beans

Check out Sophie of @SophiesHealthyKitchen's delicious recipe for Spanish Style Rice and Beans - it's quick, easy and full of flavour! 



  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1/2 medium red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 150g salsa
  • 165g sweetcorn
  • 50ml water
  • Morrisons Mixed Beans (300g) 185g drained weight
  • 220g Morrisons tomato and basil wholegrain rice and quinoa (already cooked)
  • Coriander to garnish


  1. Heat the olive oil in a pan over a medium to high heat and add the garlic, onion and bell pepper. Stir in the spices and sauté for 3-4 minutes.
  2. Add the beans, salsa, water & sweetcorn and slightly reduce the heat.
  3. Add the rice and stir for 5-7 minutes.
  4. Serve up and garnish with coriander.

Sophie's Spanish Omelette/Tortilla Española

Quick and easy to make, tuck into Sophie of @Sophie_the_Flexitarian's recipe for a Spanish Omelette. 



  • 3/4 bag spinach 
  • 4 x garlic cloves, chopped finely
  • 1 x bell pepper, chopped finely
  • 2 x onion, sliced finely 
  • 9 eggs
  • 3 large potatoes, peeled and sliced into 1/2cm slices 
  • Chives, parsley 
  • Salt, pepper and chilli flakes 


  1. After everything is chopped, get the potatoes into a pot, covered with boiling water and boil for 8-10 mins, then drain well.
  2. In the meantime, dollop some butter into a large deep pan and start frying the peppers, garlic and onion.
  3. After they start to wilt, add the spinach gradually. Cook this for another 5 mins then turn the heat off.
  4. In a large mixing bowl, crack the eggs, add as much seasoning as you wish, cut some chives in and whisk.
  5. Turn the heat back on, add another blob of butter, mix the veg again and add the potatoes into the pan, slice by slice.
  6. Now you can hear it sizzling, pour the egg mixture in and make sure as much of the potatoes are as covered as possible, and turn the heat down. Let this cook for 10 mins.
  7. After about 10 mins, put this under the grill, letting the top and middle cook further.
  8. Serve with some coarsely chopped tomatoes, olive oil and salt mixed in a bowl, sliced baguette, and garnish the tomatoes and omelette with some parsley.