Tapas Style Gambas Pil Pil and Chorizo Patatas Bravas

While everything bakes, peel and grate the remaining garlic (or use a garlic press). 

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

Halve the ciabattas. 

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. 

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

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once browned, lower the heat and stir in the tomato puree and half the smoked paprika, fry for 1 min more. 

Stir in the water and sugar for the sauce (see pantry for both amounts) along with the remaining red wine vinegar. Bring to a boil and simmer until thickened, 3-4 mins. 

Once thickened, remove from the heat and season with salt and pepper. Cover to keep warm. 

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 a drizzle of olive oil. Set aside for later.

When the potatoes have 5 mins remaining, remove the tray from the oven.  Pop the Serrano ham alongside. Then 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 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

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.

A few mins before everything's ready, toast the ciabatta halves in your toaster until golden. Reheat the bravas sauce if needed.