Lola Tapas Time, Food & Wine Magazine, May 2016

We were delighted to be asked to collaborate with Food & Wine Magazine on a feature of Lola's tapas in the run up to what we hope will be a fabulous summer. It turned into a beautiful, colourful 9 page spread.

Please excuse the roughness of the photos as simply shots of the magazine.. but below we've given you the receipes to try at home.

Croquetas de pollo

Chicken croquettes

(Serves 4-6)

Ingredients

To breadcrumb the croquetas

Oil to fry

Method

To fry

Add enough oil to a large saucepan to reach a depth of 6cm. Bring to a medium heat. Deep-fry the croquetas, slowly turning them until golden brown.

Tip: Replace the chicken with ham, prawns or mushrooms for variety.

Bombitas de morcilla

Black pudding & potato bombs

(Serves 4-6)

Ingredients

Apple compote

Piquillo sauce

The bombitas

To breadcrumb the bombitas

Parsley to garnish

Method

For the apple compote:

For the piquillo sauce

Bombitas

To serve

For each bombita, place a teaspoon of apple compote then the bombita on top and a dot of piquillo on top again and continue.

Lentejas

Lentil stew

(Serves 4)

Ingredients

Method

Tip: To serve, cut the morcilla (black pudding) and chorizo into chunks. Add a ham bone for extra flavour during the cooking process.

Gambas al ajillo

Garlic and chilli prawns

Serves 4-6 people

Ingredients

Method

Tip: Have some delicious bread at the ready to soak the oil!

Espinacas con garbanzos

Spinach with chickpeas

(Serves 4)

Ingredients

Method

Tip: Serve with small slices of toasted rustic baguette 

Pulpo a la gallega

Galician-style octopus with paprika & potatoes

(Serves 4-6)

Ingredients

Method

Tip: Use the tentacles for this dish and the rest for a fab paella. 

Escalivada

Catalan grilled vegetables

(Serves 4)

Ingredients

Dressing

Method

Tip: Add salted cured anchovies at serving stage for a fishy twist.

Crema catalana

(Serves 4-6)

Ingredients

Method

Tip: When peeling the lemon never use the white part as too bitter.

Churros con chocolate

(Serves 4)

Ingredients

Chocolate sauce

Churros

Method

Chocolate Sauce

Churros

To fry

Add enough oil to a large saucepan to reach a depth of 6cm. Bring to a medium heat. Deep-fry the churros for 1-2 minutes (or until golden brown). Use a slotted spoon to remove churros to kitchen towel to extract any excess oil.

To serve

Tip: It’s easier to pipe the dough while it’s still hot.