John Myers
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Tapes Catalanes
The perfect tapes catalanes recipe with a picture and simple step-by-step instructions.
Aioli
- 1 Pc. Clove of garlic
- 1 Pc. Egg
- 1 tbsp Lemon juice
- 200 ml Rapeseed oil
- 100 ml Olive oil
Octopus
- 0,5 Pc. Onion
- 0,5 Pc. Clove of garlic
- 1 tbsp Parsley
- 1 Pc. Red chili peppers
- 0,5 Pc. Organic lemon
- Salt and pepper
- Olive oil
King prawns
- 500 g King prawns
- 1 Pc. Red chilli pepper
- 2 Pc. Garlic cloves
- 3 tbsp Olive oil
- Sea-Salt
- Pepper
For the oysters
- 5 Pc. Fresh oysters
- 2 tbsp Herbs
- 0,5 Pc. Clove of garlic
Pimientos de Padrón
- 500 g Pimientos de Padrón
- Olive oil
Pan amb tomato
- 2 Pc. Tomatoes
- 300 g Pimientos de Padrón
- 100 g Butter
- 5 disc Loaf
- Olive oil
- Prepare herb butter one day in advance. Season the butter and herbs with a little salt and garlic and let it steep.
- For the aioli, put an egg (you can also just use the yolks, but then 2 egg yolks) in a container and puree with the hand blender. Gradually add the oil (depending on your taste, more olive oil) until it has a consistency like mayonnaise. Season with lemon juice and chopped garlic and store in the refrigerator until ready to serve.
- Cut the octopus into small pieces. Then add 1/2 onion, garlic in small pieces. Mix 1/2 chilli pepper thinly, squeezed lemon, 3 tablespoons olive oil, salt and pepper with the other ingredients and let it steep.
- Wash the finished king prawns and pat dry. Let the olive oil get hot in a pan and don’t fry the prawns too hot. When they are almost done, add the sliced chilli peppers and sliced garlic and season with sea salt and pepper.
- Carefully open the oysters with an oyster knife. Put 1/2 teaspoon herb butter on the oyster meat in the shell and bake in the oven at 180 degrees for 5 minutes.
- Wash the pimientos de padrón, fry in olive oil and season with sea salt.
- Finally toast the bread, rub it with garlic, halved tomatoes and olive oil and serve with the starter.
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