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Angela's tapas – prawns, cod fritters, clams, padron peppers and chorizo
Fruit and vegetables
1 tbsp flatleaf
parsley
, chopped
1
lemon
, zest only
1 banana
shallot
, peeled and sliced
2
garlic
cloves, chopped
1 tbsp roughly chopped fresh flatleaf
parsley
250g/9oz
padron peppers
1 banana
shallot
, finely chopped
1
garlic
clove, finely chopped
1 tbsp roughly chopped fresh flatleaf
parsley
Tins, packets and jars
60g/2¼oz
plain flour
Cooking ingredients
4 tbsp
olive oil
20g/¾oz
rock salt
, to cover
2 tbsp
olive oil
2 tbsp
olive oil
large pinch
sea salt
2 tbsp
olive oil
salt and freshly ground
black pepper
Drinks
50ml/2fl oz
sherry
dash
sherry
Dairy, eggs and chilled
500ml/18fl oz full-fat
milk
50g/1¾oz
butter
2 free-range
eggs
, gently beaten
Meat, fish and poultry
16 red carabinero
prawns
, head and shell on
200g/7oz
cod
fillet, skin on, pin bones removed
300g/10½oz baby Palourde
clams
2 slices Serrano or Parma ham, roughly chopped
12 baby
chorizo
sausages
Other
125ml/4fl oz
red wine
Back to recipe
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