Tapas prawns, anchovy croquetas and patatas bravas

36 INGREDIENTS • 10 STEPS • 1HR 10MIN

Tapas prawns, anchovy croquetas and patatas bravas

Recipe
Salty, crunchy croquetas pair perfectly with spicy prawns and rich patatas bravas. There's a little bit of prep involved but it's worth it, especially when served with a glass of chilled rosé wine.
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Salty, crunchy croquetas pair perfectly with spicy prawns and rich patatas bravas. There's a little bit of prep involved but it's worth it, especially when served with a glass of chilled rosé wine.
author_avatar
Ronnie Murray
Ronnie’s culinary career started at the tender age of 16 at the Great Fosters Hotel in Egham.

1HR 10MIN

Total time

Ingredients

Servings
4
For the anchovy croquetas
250 ml
M&S Remarksable Value whole milk
1
onion, thinly sliced
1
bay leaf
1
whole clove
finely crushed
2 cloves
M&S Remarksable Value garlic, crushed
30 g
M&S Remarksable Value unsalted British butter
30 g
M&S Remarksable Value plain flour
125 g
manchego, grated
60 g
M&S Collection anchovy fillets in extra virgin olive oil, drained, finely diced
1 bunch
chive, finely chopped
For the quince paste
125 g
quince paste
45 ml
red wine vinegar
For the pane station
50 g
M&S Remarksable Value plain flour
2
M&S free-range mixed size eggs, beaten
75 g
panko breadcrumbs
For the patatas bravas
400 g
potatoes
cut into 2cm cubes
3 sprigs
rosemary, chopped
For the romesco sauce
50 ml
olive oil
2 cloves
M&S Remarksable Value garlic, roughly chopped
1 tsp
tomato purée
1 tsp
chilli flakes
1 slice
M&S soft white farmhouse bread loaf, cubed
70 g
roasted hazelnuts
2
M&S marinated grilled peppers
1 tbsp
M&S sherry vinegar
1 pinch
smoked paprika
1 bunch
chive, chopped
For the pan-fried prawns with padron peppers
130 g
padron peppers
1
onion, finely chopped
2 cloves
M&S Remarksable Value garlic, finely chopped
1 tsp
smoked paprika
250 g
M&S Collection piccolo vine tomatoes, halved
1 pack
(165 g)
king prawn
1 splash
white wine
1 splash
red wine vinegar
1 handful
flat leaf parsley, roughly chopped

Nutrition per serving

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Calories
832kcal
Fat
33.2 g
Saturates
13.1 g
Sugars
31.4 g
Salt
1526.4 mg
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Tapas prawns, anchovy croquetas and patatas bravas
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author_avatar
Ronnie Murray
Ronnie’s culinary career started at the tender age of 16 at the Great Fosters Hotel in Egham.

Method

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step 1
To make the croquetas, add the milk (250 ml) to a pan with the onion (1), bay leaf (1), clove (1) and garlic (2 cloves) and some salt and pepper. Bring to the boil, whisking occasionally, then set aside.
step 2
In another pan, melt the butter (30 g) over a low heat, add the flour (30 g) and cook for 1-2 minutes, stirring continuously until combined, then remove from the heat.
step 3
Strain the milk through a sieve into a jug, and discard the contents of the sieve. Gradually whisk the milk into the butter and flour. Return to the heat, whisking continuously until the sauce thickens and just reaches the boil.
step 4
Remove from the heat and immediately whisk in the manchego (125 g). When melted, mix in the anchovies (60 g) and chives (1 bunch). Line a baking tray with cling film, spread over the anchovy mix to cool, then lightly cover with more cling film to prevent a skin forming. Chill in the fridge.
step 5
Fill a heavy saucepan three-quarters full with oil and heat to 180°C (use a thermometer to check the temperature), either in a large pan or deep fat fryer. Meanwhile, to make the whipped quince, mix the quince paste (125 g) with the red wine vinegar (45 ml) in a blender.
step 6
When the anchovy mix is cold, roll into 20g balls. Set up the pane station with three bowls. In the first bowl, mix the flour (50 g) with some salt and pepper. In the second, put the beaten eggs (2), and in the third, the panko crumbs (75 g).
step 7
Roll each ball in the flour until well coated, then dip in the egg and finally the panko crumbs. Gently lower the balls a few at a time into the fryer or pan and cook until golden. Dry on kitchen paper and serve with the whipped quince.
step 8
To make the patatas bravas, preheat the oven to 200°C/180°C fan/gas mark 6. Spread the potatoes (400 g) out over a baking tray. Drizzle with 40ml olive oil, sprinkle over the rosemary (3 sprigs) and some salt and pepper, then roast in the oven for 20-30 minutes, or until browned and crispy.
step 9
For the romesco sauce, add the olive oil (50 ml) to a frying pan with the garlic (2 cloves), tomato purée (1 tsp), chilli flakes (1 tsp) and bread (1 slice) and cook for 2-3 minutes. Transfer to a food processor with the roasted hazelnuts (70 g), roasted red peppers (2), sherry vinegar (1 tbsp) and smoked paprika (1 pinch) except the chives, coarsely blend and season to taste. Serve the sauce over the patatas bravas, then sprinkle with the chives (1 bunch).
step 10
To make the prawns and peppers, heat 50ml olive oil in a large frying pan over a high heat. Carefully add the peppers (130 g) and cook for a 4-5 minutes until blistered all over. Remove the peppers and keep to one side. Reduce to a medium heat, add the onion (1) and cook until softened, then add the garlic (2 cloves), paprika (1 tsp), tomatoes (250 g) and prawns (1 pack) and toss together. Return the padron peppers to the pan, season, then add the white wine (1 splash) and red wine vinegar (1 splash) and cook for a final minute. Finish with a sprinkling of parsley (1 handful).
step 10 To make the prawns and peppers, heat 50ml olive oil in a large frying pan over a high heat. Carefully add the peppers (130 g) and cook for a 4-5 minutes until blistered all over. Remove the peppers and keep to one side. Reduce to a medium heat, add the onion (1) and cook until softened, then add the garlic (2 cloves), paprika (1 tsp), tomatoes (250 g) and prawns (1 pack) and toss together. Return the padron peppers to the pan, season, then add the white wine (1 splash) and red wine vinegar (1 splash) and cook for a final minute. Finish with a sprinkling of parsley (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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