Bring the flavours of holiday home and cook up a feast with our Spanish inspired recipes. Why not pair with our Sangria Special?

Prawns with Chorizo, Chilli and Lemon

Cook time: 15 minutes
Serves: 4

Ingredients

  • 150g chorizo, cut into 1cm slices
  • 2 garlic cloves, peeled and thinly sliced or chopped
  • 1 tbsp extra virgin olive oil
  • 400g raw king prawns, butterflied
  • 1 tsp dried crushed chilli flakes
  • 1 lemon, zest and juice
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Method

  1. Cook the sliced chorizo in a pan on a medium heat for 3-4 minutes until crisp and the oil is released. Remove from the pan and discard most of the oil that’s come from the chorizo. Add the olive oil to the pan, along with the garlic. Cook on a medium to low heat until the garlic begins to colour.
  2. Turn the heat up high and add the prawns and chilli flakes. Stir quickly and frequently. After 1 minute, add the lemon juice and chorizo. Keep cooking and stirring for about another minute, until the prawns are opaque and cooked through.
  3. Sprinkle over the lemon zest and parsley and serve with crusty bread.

Herby Frittata

Cook time: 20 minutes
Serves: 2

Ingredients

  • 3 Eggs
  • 30g Feta, crumbled
  • ½ tsp Baking Powder
  • ¼ tsp Turmeric
  • 1 handful Coriander, chopped
  • 1 handful Parsley, chopped
  • ½ Dill, roughly chopped
  • 4 Spring Onions, thinly sliced
  • 1 tbsp Walnuts, (optional)
  • 1 tbsp Cold Pressed Rapeseed Oil

Method

  1. Heat the grill on high. Whisk together eggs in a large bowl along with the baking powder and turmeric.
  2. Season with salt and pepper. Stir in most of the herbs, and add the spring onions and walnuts.
  3. In an ovenproof, non-stick frying pan, drizzle some of the oil. Pour in the mixture and cook for 8 minutes until the egg is nearly set then place under the grill for a minute.
  4. Sprinkle over the remaining herbs and crumbled feta.

Vibrant Vegetable Paella

Cook time: 1 hour
Serves: 4

Ingredients

  • 120ml Olive oil
  • 3 cloves Garlic, crushed
  • 1 White onion, thinly sliced
  • 1 Yellow pepper, thinly sliced
  • 100g Red pesto
  • 300g Paella rice
  • 1 litre Vegetable stock
  • 125g Asparagus tips, chopped
  • 200g Tenderstem broccoli
  • 1 Lemon, juiced
  • 1 handful Parsley

Method

  1. Pre-heat your oven to 200C/180C fan/gas 6 and heat 2 tbsps of olive oil in a large, non-stick pan.
  2. Add your garlic and cook for 1 min, stirring as you go until fragrant before adding your onions and pepper and cooking for a further 8-10 mins until softened.
  3. Add your pesto and paella rice and stir until all your rice is coated before adding your stock, asparagus, broccoli and a large pinch of salt and pepper.
  4. Stir and then pop in the oven for 40 mins until your rice has absorbed all of your stock and is starting to become golden on top.
  5. If serving with a lemon and parsley drizzle simply blitz your lemon juice, oil and parsley together.
  6. Remove from the oven, drizzle all over with your lemon and parsley oil and serve for the whole family to enjoy! Why not pop any leftovers in the fridge for a quick and easy mid-week lunch!

Sangria Special

Cook time: 5 minutes
Serves: 4

Ingredients

  • 300ml clear apple juice
  • 150ml lemonade
  • 600ml Shloer Red Grape
  • 5 ice cubes, per glass
  • 1 orange, sliced
  • 2 lime, sliced
  • 2 apple, sliced

Method

  1. Pour the apple juice and lemonade into a large jug and stir until well mixed.
  2. Slowly add the Shloer Red Grape and stir again.
  3. Add ice cubes and plenty of orange, lime and apple slices and serve in tall glasses.

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