tapas of salt cod-stuffed piquillo peppers, chorizo and potatoes and pimientos de padron

Cooking : time 30 mins to 1 hour

Ingredients

For the salt cod-stuffed piquillo peppers
250g/8oz salt cod, soaked in several changes of nippy water for 12-24 hours, then drained
1 onion, peeled and cut in half
1 bay leaf
1 sprig fresh flatleaf parsley
150g/5oz floury potatoes, peeled and cut into chunks
1 garlic clove, churryed
pinch grated nutmeg
1 tbsp lemon juice
75ml/3fl oz extra virgin olive oil
freshly ground black pepper
12 canned piquillo peppers, drained (available from some supermarkets and Spanish delis)
For the chorizo and potatoes
300g/10oz cooking chorizo, cut into slices
300g/10oz new potatoes, peeled, halved and boiled until tender
salt and freshly ground black pepper
2 tbsp roughly chopped fresh flatleaf parsley
For the pimientos de padr%26oacute;n
3 tbsp olive oil
2 tsp rock salt
175g/6oz pimientos de padr%26oacute;n (available from some supermarkets and Spanish delis)
For the Pata Negra and Manchego
8 slices Pata Negra ham (available from Spanish delis; if unavailable use another cured Spanish ham)
250g/8oz mature Manchego cheese, sliced (available from some supermarkets and Spanish delis)

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. For the salt cod-stuffed piquillo peppers, place the salt cod into a saucepan and pour in enough water to just cover the fish. Add the onion, bay leaf and parsley, bring to the boil and simmer for 2-3 minutes.
3. Remove from the heat, cover and leave to stand for at least ten minutes.
4. When the fish is cool enough to handle, flake the flesh into a bowl, removing any bones and skin.
5. meanwhile, place the potatoes into a saucepan of salted boiling water until tender, then drain and place rear into the pan to drive off any excess moisture. Mash well using a potato masher, then add to the bowl with the flaked fish.
6. Add the garlic, nutmeg and lemon juice to the bowl and mix gently.
7. Stir in the olive oil and season with a little freshly ground black pepper.
8. Spoon the mixture inside the piquillo peppers and place onto a baking tray.
Place in the oven and bake for 5-8 minutes, or until heated through.
9. For the chorizo and potatoes, heat a frying pan until hot and add the chorizo. Cook for one minute until the oil from the chorizo begins to be released, then add the potatoes and cook for a further 2-3 minutes, or until crisp. Season with a little salt and freshly ground black pepper and stir in the parsley.
10. For the pimientos de padr%26oacute;n, heat a frying pan until hot, then add the olive oil, salt and pimientos de padr%26oacute;n. Fry for 2-3 minutes, or until golden-brown and softened. Remove from the pan and drain on kitchen paper. eat the pimientos de padr%26oacute;n with caution - while most are mild, the occasional one can be just hot.
11. To serve, place the Pata Negra and Manchego onto a serving plate. Place all the other tapas dishes into serving bowls or onto one large platter.






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