Croquetas de pollo
Recipe on page 36
Get the family round,
make some sangria
and revel in the joy
of sharing these
tapas dishes courtesy
of Las Tapas de Lola
Photography Harry Weir |
Assisted by Brian Clarke
RECIPES Bombitas de
pCF orlolqouetas deSHOWN ON PREVIOUS PAGE
This is a twist on the classic bomba de Barcelona,
This recipe is made for leftovers, ideal for using which is also extremely popular in the restaurant
up leftover roast chicken. Croquetas are super
popular all over Spain – every grandmother has Serves 4–6
their own recipe. This is Anna’s and it’s very
popular in the restaurant For the apple compote
Serves 4–6 2 Bramley or cooking apples peeled, cored and sliced
4 teaspoons brown sugar
250g chicken, or 1 small chicken to roast 75ml white wine
½ onion, diced For the piquillo sauce
160g flour, sieved
1 litre warm milk 30ml oil
3 teaspoons salt ¼ onion, diced
2 teaspoons black pepper ½ teaspoon salt
1½ teaspoons ground nutmeg 1 small jar piquillo peppers or 6 piquillos
150g flour 150ml water, reserved from piquillo jar
4 eggs, whisked
150g breadcrumbs For the bombitas
Oil, to fry
1 litre water
1 Preheat the oven 220ºC/gas mark 7. 5 large potatoes
2 You only need 250g of chicken for this recipe – it can 2½ tablespoons salt
40ml extra virgin olive oil
either be leftover chicken from a roast, you can roast ½ onion, diced
a small chicken or chicken pieces. We use roasted 1 teaspoon salt
free-range chicken for enhanced flavour. So place a 400g morcilla/black pudding, finely chopped
small chicken on a baking tray and roast for an hour 1½ teaspoons oregano
at 170ºC/gas mark 3. 2 teaspoons paprika
3 While the chicken is in the oven, put a large pot on 4 eggs, whisked
a medium heat and add the butter. When melted, 150g breadcrumbs
add the onion and cook until soft.
1 For the apple compote: peel, core and slice the apples.
4 Add the sieved flour and stir constantly until the In a frying pan on a low heat, place the sliced apples and
flour is golden. sugar and cook until the sugar melts – about 3-4 minutes.
Add the wine and cook until the consistency is like purée
5 Add the warm milk and, using a whisk, stir all the (20-30 minutes). Set aside to cool.
time until the mixture starts to thicken.
2 For the piquillo sauce, in a frying pan on a low heat, add
6 Add the salt, pepper and nutmeg, then set aside. the oil, onion and salt and cook until golden brown. Add
7 Once the chicken is cooked, chop 250g of meat the peppers and cook for five minutes. Add 150ml water
from the piquillo jar; cook for five minutes. Pass through
(off the breast and thigh). your blender and set aside.
8 Add the chicken to the pot above and cook for a 3 For the bombitas, put the water, potatoes and salt
further 10 minutes. in a large pot and bring to the boil for 20-40 minutes,
depending on the size of the potato. When cooked,
9 Put the mix on a flat baking tray and allow to cool. drain and cool.
Then refrigerate for at least six hours or until the
next day. This will make the mixture much easier 4 In a pan on low heat, add the olive oil, onion and salt
to handle. and cook until golden brown. Then add the black
pudding, oregano and paprika and cook for 10 minutes.
10 To assemble, you will need three plates – one for
the flour, one for the whisked eggs and one for 5 Peel the potatoes and mash them, adding the black
the breadcrumbs. pudding to the mash. Season to taste.
11 Using your hands, shape the croquetas to the 6 To assemble, you will need three plates – one for
desired size (we suggest 6-8cm long). Pass the flour, one for the whisked eggs and one for the
through the flour, then the eggs and finish with breadcrumbs. With the mixture, make bite-size
breadcrumbs. Continue until the mix is finished. balls – pass through the flour, eggs and then the
breadcrumbs. Fry until golden brown. Put in a plate
12 To fry, add enough oil to a large saucepan to with kitchen paper to extract excess oil.
reach a depth of 6cm. Bring to a medium heat.
Deep-fry the croquetas for about four minutes, 7 For each bombita, place a teaspoon of apple compote
slowly turning them until golden brown. Serve. on a serving plate, then the bombita on top and a dot
of piquillo on top again and continue. Serve.
Bombitas de morcilla
Black pudding and potato bombs
Recipe on page 36
Lentejas 1 red pepper, diced 1 Place a large pot on a medium heat; add
½ onion, diced the oil, garlic and all the veg. Cook until
Lentil stew 1 carrot, diced soft – about 10 minutes.
250g cooking chorizo
This is a very comforting dish, and 250g morcilla/black pudding 2 Add the whole chorizo, black pudding and
is more popular in the north of 1 bay leaf bay leaf. When the chorizo starts taking
Spain where the weather wouldn’t 2 teaspoons salt colour, add the salt and paprika.
be quite as warm. Traditionally a 1½ teaspoons sweet paprika
lunch-time dish, it also works well 400g brown lentils 3 Add the lentils and water and bring to the
as a tapas dish to share 1½ litres water boil. Cook for 45 minutes on a low heat.
After that time, check if the lentils are
Serves 4 cooked, if not, allow another 20 minutes.
3 tablespoons extra virgin olive oil 4 To serve, cut the morcilla (black pudding)
2 cloves garlic and chorizo into chunks. Serve with some
1 green pepper, diced crusty bread.
aGjaimllboas al 1 Place a frying pan on a medium heat; add the
oil. Once the oil is hot, add the prawns. When
This is such a classic dish and a they start to sizzle, turn the prawns over and
favourite. Everyone has their own add the garlic, salt and chillies.
version but you can make this as hot
and spicy as you like, depending on 2 When the garlic is golden brown, take the pan
your taste off the heat and add the paprika and toss.
Serves 4–6 3 Toss the prawns in the brandy, off the heat.
Before serving, have a final toss over the heat
4 tablespoons olive oil and serve.
16 tiger prawns, shelled and peeled
4 cloves garlic, sliced
½ teaspoon salt
2 birds eye chillies
1 teaspoon sweet paprika
Espinacas con 1 Soak the chickpeas for 12 hours before Las Tapas de Lola is an Irish-Spanish co-
garbanzos using, alternatively, you can use tinned
chickpeas but they are generally not as owned tapas restaurant in Dublin’s busy and
Spinachwithchickpeas good. ever-growing Wexford Street and Camden
Street area, Dublin. Run by Anna, a native
This dish originates from Seville and has a 2 Bring the water to the boil; add the of Barcelona, and Vanessa, born and bred in
very Moorish flavour, which is typical for spinach, cook for 10 minutes; drain and Dublin, the casual tapas bar fulfils a dream
that area, with the addition of the cumin keep to the side. held by both owners, who are passionate
about Spanish food. Las Tapas de Lola takes
Serves 4 3 Put a frying pan on a medium heat and its inspiration from traditional Spanish dishes
add the oil and sliced garlic. When and street food – it’s not about haute cuisine
400g dry chickpeas golden brown, add the chickpeas and or flash interiors – it’s all about enjoying good,
1 litre water cook for five minutes. fun food with family and friends in a homely
550g spinach, shredded setting. Open Monday to Sunday from 5pm.
20ml olive oil, to fry 4 Add the cumin, salt and paprika. Stir Las Tapas de Lola | 12 Wexford Street,
2 cloves garlic, sliced constantly, then add the spinach and Dublin 2. Tel: + 353 (0)1 424 4100;
3 teaspoons ground cumin cook for a further five minutes. Season www.lastapasdelola.com
2 teaspoons sweet paprika to taste.
2 teaspoons salt
Pulpo a la Serves 4–6 2 After the third time, leave the octopus in
the pot; add the bay leaves; 3 teaspoons
wGiathlipciaapnr-iksataynledopcottoatpouessgallega5 litres water of salt and then lower the heat to simmer.
1 small octopus, 1 kilo max Cook for 45 minutes.
2 bay leaves
3 teaspoons salt 3 After 45 minutes; spear the octopus with
1 litre water a skewer or knife; if it goes in smoothly,
the octopus is tender and ready.
There are very few ingredients used 5 medium potatoes
in this dish, and yet it packs a punch. 2½ tablespoons salt 4 Meanwhile put the water, potatoes and
4 teaspoons sweet paprika salt in a large pot and bring to the boil for
The quality of your oil and paprika are 20-40 minutes depending on the size of the
2 teaspoons sea salt potatoes. When cooked, drain and cool.
important but, mainly, it comes down 1.5 tablespoons extra virgin olive oil 5 When the octopus and potatoes are
cooked; cut the (peeled) potatoes and
to the process of ‘scaring’ the octopus. 1 Bring the 5 litres of water to the boil; octopus into slices. On a wooden platter,
It’s very important to ensure the meat add the octopus. It’s very important make a layer of potatoes, and then cover
is nice and tender. You can buy whole to ‘scare’ the octopus – this means with a layer of sliced octopus. Dust with
frozen octopuses in good fish shops and paprika, sea salt and the extra virgin olive
oil and serve. This should make two
Asian supermarkets. The head is not used. dunking the octopus (leave in for five platters for serving.
Freezing the octopus renders the meat seconds); take it out and do it again –
more tender also three times altogether. This is to
ensure delicious tender octopus.
A traditional dish from Catalonia, this ‘salad’
of vegetables is served cold. The vegetables
are baked whole to give them a lovely, charcoal
flavour. They can be served mixed in a bowl or,
as per the picture, layered in a circular mould
Serves 4 3 Check the veg is soft. If not, leave it for another
20 minutes. The time may vary depending on
2 large red peppers the size of the veg and the oven.
2 medium onions 4 When the veg are ready, allow to cool, retaining
1 teaspoon salt the juice from the tray. Then peel the peppers
60ml olive oil and remove the seeds. Do the same with the
aubergines. Remove the first layer of the onion.
For the dressing
5 Chop all the veg in strips and place in a bowl.
1 teaspoon vinegar Add the juice, salt, extra virgin olive and
½ teaspoon salt vinegar. Serve cold from the fridge with
1 tablespoon extra virgin olive oil toasted bread.
1 Pre-heat the oven to 200ºC/gas mark 6.
2 Wash all the veg and put on a baking tray
with the teaspoon of salt and pour the olive
oil on top. Turn the oven down to 170ºC and
roast the veg for one hour, turning every
now and then to cook evenly.
This is served as breakfast traditionally in Spain, generally between
2am and 6am with coffee. When we first told our Spanish friends
we were going to serve them as dessert in our Irish restaurant, they
thought they would never work. But people love them. The piping
bag needs to have a nice, thin nozzle (preferably star-shaped) in
order for the churros to cook correctly
Serves 4 3 Once the water has boiled, add it to
the flour with a wooden or plastic
For the chocolate sauce spoon and mix until smooth.
200g chocolate, 72% cocoa 4 Place the mixture in a piping bag
200ml milk with a 2cm diameter head and make
10-12cm long churros.
For the churros
5 To fry, add enough oil to a large
250ml water saucepan to reach a depth of 6cm.
1 teaspoon salt Bring to a medium heat. Deep-fry the
250g flour churros for one to two minutes or
Vegetable oil, to fry until golden brown. Use a slotted
Granulated sugar spoon to remove churros to kitchen
towel to extract any excess oil.
1 To make the sauce, combine the
chocolate and milk in a saucepan on 6 To serve, pour the warm chocolate
a medium heat. Cook and stir for five sauce into a cup or ramekin. Dust the
minutes until the chocolate melts churros with granulated sugar and
and the mixture is smooth. dip away until your heart is content.
2 To make the churros, place the water
and the salt in a pot and bring to the
boil. Put the flour in a large bowl.
We always say that the French do a version of
this called crème brûlée!
1 litre milk
25g corn starch
8 egg yolks
200g granulated sugar
1 cinnamon stick
1 lemon peel
Sugar, to caramelise
1 Put a glass of milk in a bowl with the corn starch
until it is completely dissolved.
2 Add the yolks and the sugar. Mix well and set
3 In a pot, place the rest of the milk, cinnamon and
the lemon peel and bring to the boil. Once boiling,
set aside off the heat and allow to rest a few
4 Remove the cinnamon and lemon peel and then
add the egg yolk and sugar mixture, stirring
5 Place the pot on a low heat again. Stir until the
mix starts to thicken. After three or four minutes,
pour the crema into small clay cazuelas or
ramekins. Put in the fridge for a couple of hours.
6 To serve, sprinkle a thin layer of sugar on top and
with a blow torch or hot grill, caramelise.