Monday Night Tapas

Not every special meal needs a special occasion.

This one started with the idea of making tapas on a Monday night. Instead of cooking one main dish, I wanted a table full of smaller plates that we could put in the middle and slowly work our way through.

The individual dishes aren’t particularly difficult. The challenge, and part of the fun, is making several different things and getting them onto the table at roughly the same time.

For this menu I’ve gone with Gambas al Ajillo, Chorizo in Red Wine, Whipped Feta with Roasted Capsicum & Herbs, Patatas Bravas, and Greek Chicken Souvlaki Bites with Tzatziki. There’s a good mix of crispy, creamy, spicy, garlicky and fresh, with enough variety that every plate brings something different.

It’s more cooking than I’d normally do for a Monday night, but that’s really the point. Sometimes it’s nice to make an ordinary night feel like an occasion.

Five dishes, everything in the middle of the table, and no real main course.

1

Gambas al Ajillo – Garlic Prawns

Gambas al Ajillo is a classic Spanish tapas dish built from remarkably few ingredients: prawns, olive oil, garlic and chilli. The trick is controlling the heat. The garlic needs enough time to flavour the olive oil and become lightly golden without burning, while the prawns need only a very short cook so they stay juicy.

Check out this recipe

2

Chorizo in Red Wine

Check out this recipe

3

Whipped Feta with Roasted Capsicum & Herbs

Check out this recipe

4

Patatas Bravas

Check out this recipe

5

Greek Chicken Souvlaki Bites with Tzatziki

Check out this recipe