M&S RECIPE INSPIRATION
Jack Stein’s Basque crab gratin with tortilla and padron peppers
A Spanish-inspired feast deserves a stunning Spanish wine. Try serving Jack’s crab gratin with our Classics albariño – it’s fresh, fruity and aromatic, with flavours of apricot and citrus
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped, 1 set aside
- 150g plum tomatoes, chopped
- 50ml dry white wine
- Pinch caster sugar
- Pinch chilli flakes
- 300g white crab meat
- 20g butter
- 50g fresh white breadcrumbs
- 3 tbsp chopped flat leaf parsley, plus extra to serve
- 20-25 padron peppers
For the tortilla:
- 4 medium potatoes, peeled and thinly sliced
- 1 onion, finely sliced
- 8 eggs, beaten and seasoned
Method
- Heat 3 tbsp olive oil in a heavy-based pan over a medium heat. Add the onion and 3 cloves of chopped garlic and cook until softened.
- Increase the heat and add the tomatoes, wine, sugar, chilli and some seasoning. Simmer until reduced and thickened. Stir in the crab meat, cover and set aside.
- Melt the butter in a separate frying pan. Add the remaining garlic and the breadcrumbs and sauté until golden brown. Stir in the chopped parsley, then remove from the heat and set aside.
- To make the tortilla, heat 2 tbsp olive oil in a medium non-stick frying pan (about 23cm). Add the potatoes and onion and sauté until tender and golden, then season with salt and pepper.
- Add 2 tbsp more oil to the pan with the potatoes and pour in the eggs. Swirl the pan so the mixture cooks and sets at the edges, reduce the heat and cook for 4-5 minutes.
- To flip the tortilla, cover the pan with a large flat lid or board and turn the tortilla onto it. Slide it back into the pan cooked side up, and using a spatula, tuck the edges back under. Cook for a couple more minutes (it should still be soft in the middle), then remove from the pan and cut into four slices.
- Finally, prepare the padron peppers by heating a frying pan until smoking hot. Add the peppers and fry until they begin to blister. Drizzle over 2 tbsp olive oil, taking care as it may spit. Toss the peppers to coat them in the oil. Remove from the pan, place onto a serving dish and sprinkle generously with salt.
- Divide the crab between serving dishes and sprinkle with the breadcrumbs. Serve each with a tortilla slice and some of the padron peppers.
