Gambas Pil Pil, Smoky Bravas Chicken and Chorizo Tapas Feast

Meanwhile, peel and grate the remaining garlic (or use a garlic press). 

Halve the baby plum tomatoes. Roughly chop the parsley (stalks and all). 

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half the red wine vinegar.

Add the baby plum tomatoes, season with salt and pepper and toss to coat. Set aside for now. 

Next, heat a drizzle of oil in a small saucepan on medium-high heat.

Once the oil is hot, add the diced chicken and chorizo to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Stir in the tomato puree and half the smoked paprika and fry, 1 min more.

Add the sugar and water for the sauce (see pantry for both amounts) along with the remaining red wine vinegar.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic, mayonnaise and water for the mayo (see pantry for amount). Set aside.

When the potatoes have 5 mins remaining, remove the tray from the oven.  Pop the Serrano ham alongside. Return to the oven for the remaining time until crisp and golden, 5-7 mins.

Meanwhile, heat the olive oil for the pil pil (see pantry for amount) in a large frying pan on medium-high heat. 

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Stir in the grated garlic and remaining paprika and stir fry, 1 min more. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat.