TRAVEL to Spain is proving tricky but you can still enjoy a taste of the Med at home.
Tapas dishes, including Spanish meats and cheeses, are top of many people’s summer menus. So don’t miss out just because you are not jetting off.
I have some sizzling savings on Spanish favourites, from wines and beer to tortillas and olives. And learn to cook classic Iberian dishes with my recipes taken from morrisons.com.
BUY two bottles from a selection of more than 30 wines at Morrisons and get another free. Included in the offer is popular Spanish tipple Campo Viejo Rioja.
Enjoy four for the price of three on mini bottles at Tesco including its Spanish Cabernet Sauvignon, 187ml, £1.50.
Save a third on Beronia Rioja Crianza red wine at Waitrose, down £11.99 to £7.99.
Morrisons’ award-winning Fino Sherry, 75ml, is £4.85.
For some Spanish sparkle, Waitrose has Codorniu 1872 Vintage Brut Cava down from £10.99 to £7.99.
Save £1 on Sainsbury’s Albarino Spanish white, now £7.50. Morrisons has cut the price of four bottles of Estrella Damm by 25p to £4.25.
GIVE your barbecue a Spanish twist and buy two for £5 on a pack of two Pork, Chorizo and Iberico Cheese Burgers at Morrisons, £3 each.
For a date night dinner, save 50p on Morrisons The Best King Prawn & Chicken Paella, 350g, now £3.
Buy two for £1.60 on Waitrose tinned olives, saving up to 50p.
Save 20p on Chorizo Sausage Slices at Tesco, 150g, now £1.50. From freezer to plate in ten minutes, Tesco’s frozen Seafood, Chicken and Chorizo Paella for two, £2.50, makes a simple standby meal.
Buy two for £4 on tapas-style dishes at Tesco including a Spanish Tortilla, 500g, £2.60, and Spanish-inspired meats selection, £2.50.
For a Spanish-style picnic, get three for £5 on tapas dishes and mini plates at Morrisons including Tapas Chorizo Rolls With Cheddar, £2.
Save 25 per cent on a Spanish-style Tapas Selection at Waitrose, down from £4 to £3.
Save £1.30 on Gu Spanish Lemon Cheesecakes (2 x 90g) at Sainsbury’s, now £2.
Save 50p on a Mi Tierra Spinach Tortilla at Sainsbury’s 250g, now £2.
Market Street tip
COOKING fish on the BBQ or grill?
Put a layer of lemon slices beneath your fish to add a zesty taste and stop it sticking to the griddle.
Fish de estofado
Preparation time: Ten minutes
Cooking time: 35 minutes
- 250g new potatoes
- 2 cloves garlic cloves
- 2 red peppers
- 30g parsley
- 1 lemon
- 220g white fish
- 2 tsp olive oil
- 390g chopped tomatoes
- 10g paprika
- 1 vegetable stock cube
- 30g balsamic vinegar
- 1 tsp sugar
METHOD: Put a pan of water on to boil. Cube the potato into 2cm squares (no need to peel). Roughly chop the garlic, slice the pepper into strips and roughly chop the parsley, including the stalks. Zest the lemon, squeeze half, and add to the fish. Season and set aside.
Add the potatoes to the boiling water for ten to 12 minutes. Heat a medium-sized pan with two teaspoons of olive oil, add the garlic and cook for a minute then add the chopped tomatoes.
Once the tomatoes are simmering add the paprika, veg stock, balsamic vinegar, sugar and potatoes, half the parsley, 200ml of water and season to taste. Stir regularly. Place the fish on top of the stew, put a lid on and cook on a low heat for eight to ten minutes.
Slice the remaining lemon into wedges. Once the fish has cooked (it should be white all the way through) carefully spoon the stew into large bowls, with the fish on top. Sprinkle the remaining parsley over and add a lemon wedge to serve.
With three melon varieties, this is great for get-togethers of all kinds. Serves six.
Preparation time: 15 minutes
- 400g honeydew melon
- 400g watermelon
- 400g cantaloupe melon
- 100ml brandy
- 3 tbsp clear honey
- 1 lime, sliced
- 6 sprigs fresh mint
- 750ml cava
- 400ml lemonade
- 1 bag ice cubes, to serve
METHOD: Scoop out as many balls as you can from the melons with a melon baller.
Dice remaining flesh and blitz in a blender with the brandy and honey.
Pour into a large jug, add the melon balls, lime slices, mint sprigs, cava and lemonade.
Stir and add ice. Serve in tumblers, spooning some melon balls into each glass.
Prawn and chorizo paella
A simple dish that makes enough for a perfect romantic dinner for two.
Preparation time: Five minutes
Cooking time: 15 minutes
- 1 red pepper
- 1 tbsp olive oil
- 1 pack diced chorizo, approx 140g
- 1 pack microwave white rice
- 100ml dry white wine
- 100g frozen peas
- 1 pack king prawns, approx 145g, cooked and peeled
- 1 handful flat leaf parsley
METHOD: De-seed and dice the red pepper. Heat 1 tbsp of oil in a non-stick pan, add the pepper and chorizo and fry for five minutes.
Add all the rice, the white wine and frozen peas. Cook, stirring, for five minutes. Toss in the king prawns and heat through for five minutes.
Chop the parsley and scatter it over the paella. Cover and keep warm over a very low heat until you’re ready to eat.
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