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Lentejas con Chorizo y Botifarra NegraBy tapasonlineLentils with chorizo and botifarra (sometimes called butifarra) negra - This dish makes a great winter warmer, but is tasty any time of year. Botifarra negra is a black (blood) pudding from Catalonia. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils.
Atún en Salsa de Tomate PicanteBy tapasonlineTuna with spicy tomato sauce- this recipe makes quite a dry dish, but if you prefer more sauce, simply add more tomato and white wine, adjusting the seasoning if you wish. Frozen tuna is fine - defrost it in the refrigerator before using.
Gambas al AjilloBy tapasonlineKing prawns with garlic and chilli - this dish is sometimes called Gambas PilPil - the names are interchangeble. Shell-on prawns are good as the shell helps to keep them succulent, but of course, peeled ones are easier to handle. You can also use a larger number of smaller prawns, but remember to adjust the cooking time accordingly.

LATEST RECIPES

View Food & Drink Recipes

APPETISERS

MEAT DISHES

FISH DISHES

VEGETARIAN

Lentejas con Chorizo y Botifarra NegraBy tapasonlineLentils with chorizo and botifarra (sometimes called butifarra) negra - This dish makes a great winter warmer, but is tasty any time of year. Botifarra negra is a black (blood) pudding from Catalonia. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils.
Atún en Salsa de Tomate PicanteBy tapasonlineTuna with spicy tomato sauce- this recipe makes quite a dry dish, but if you prefer more sauce, simply add more tomato and white wine, adjusting the seasoning if you wish. Frozen tuna is fine - defrost it in the refrigerator before using.
Gambas al AjilloBy tapasonlineKing prawns with garlic and chilli - this dish is sometimes called Gambas PilPil - the names are interchangeble. Shell-on prawns are good as the shell helps to keep them succulent, but of course, peeled ones are easier to handle. You can also use a larger number of smaller prawns, but remember to adjust the cooking time accordingly.
Pollo con BeiconBy tapasonlineChicken with bacon - The old favourites, chicken and bacon, combine here with a good hit of garlic - the quantity, of course, can be varied according to taste. This dish lends itself nicely to a sizzling platter, if you have one, but don’t allow it to dry out.

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