Ole! The true taste of Spain

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The true taste of Spain: You’ve seen the TV show, now try these authentic recipes from James Martin’s Spanish Adventure book

CALAMARI WITH SALSA AND AIOLI

A classic dish of lightly battered squid rings, served alongside a roasted garlic and saffron aioli for dipping and a gorgeous green salsa for freshness.

Serves 2

  • 750ml (1¼pt) olive oil, for frying
  • 750ml (1¼pt) vegetable oil, for frying
  • 2 large squid, cleaned and cut into rings (you can use defrosted frozen squid rings instead)
  • 200ml (7fl oz) full-fat milk
  • 100g (3½oz) plain flour, seasoned
  • Sea salt and black pepper
  • Lemon wedges, to serve

For the aioli

  • 1 garlic bulb
  • 200ml (7fl oz) olive oil, plus extra for drizzling
  • 3 egg yolks
  • 1tbsp Dijon mustard
  • A pinch of saffron, soaked in a splash of hot water
  • A squeeze of lemon juice

For the salsa

  • 1 green pepper
  • ½ an onion
  • 1 garlic clove
  • 50ml (2fl oz) olive oil
  • Zest and juice of ½ a lemon
  • 4 small, dried chillies, crushed

Preheat the oven to 160°C/fan 140°C/gas 3 or heat a barbecue until hot and the coals are white. 

For the aioli, cut the top off the garlic bulb, place the bulb into a foil parcel, drizzle with oil and seal. If using the oven, roast for 40 minutes, or pop onto the coals and roast for 10 minutes. Unwrap the foil, squeeze out the cloves and cool. 

Whisk the egg yolks and mustard together slowly, then drizzle in the oil, whisking until thick. Mix in the saffron, roasted garlic and lemon juice.

Morrisons The Best Marques de los Rios Cava Brut (12%) £9

To make the salsa, chop the pepper, onion and garlic together until fine. Mix in the oil and lemon zest and juice. Stir through the crushed chillies and season.

Heat both oils to 180°C (350°F) in a deep pan (drop a cube of bread into the oil, it should brown in 15 seconds). Coat the squid in the milk and then dip into the seasoned flour. 

Deep-fry in batches for 1-2 minutes, drain on kitchen paper and season with salt.

To serve, spoon the aioli into a bowl, put the salsa into another bowl and pile up the calamari on a serving dish with lemon wedges for squeezing over.

Olly Smith’s wine pairing: Cracking with calamari 

Morrisons The Best Marques de los Rios Cava Brut (12%) £9

I adore the contrasting textures of Spanish bubbly with Calamari, a terrific way to kick off a feast with a fiesta of refreshment!

ASTURIAS STEAK AND CHEESE SANDWICH

This recipe uses not one but two types of cheese, and it is a corker. The cheese is just the crowning glory, as this sandwich begins with a generous dollop of red pepper mayonnaise – to make your own, blitz equal amounts of red pepper paste and mayo, then season to taste. 

However you decide to tuck into it, this is one epic sandwich.

Serves 2

  • 1 cucumber
  • 300g (10½oz) sirloin steak
  • 15cm-wide piece of bread cut from the centre of a thick bloomer loaf
  • Olive oil, for drizzling
  • 150g (5½oz) Manchego cheese, grated
  • 2 x 50g (1¾oz) slices of Tetilla (a creamy Spanish cheese, from larger supermarkets or delis, or use mozzarella instead)
  • 2tbsp red pepper mayo (available online or see recipe introduction)
  • 1 little gem lettuce, leaves separated
  • 1 tomato, sliced
  • 1 large pickled onion, sliced
  • Sea salt

Heat a BBQ until hot and the coals are white (or see tip above). Place the cucumber onto the coals, cook for 3-4 minutes, then set aside to cool.

Generously salt the steak, pop onto the BBQ rack and cook for 3-4 minutes. Flip over and repeat. Remove from the BBQ and leave to rest for 5 minutes, then slice.

Slice the bread in half horizontally. Drizzle with a little olive oil and char on both sides on the BBQ. Remove the BBQ grill rack and place a cast-iron tray onto the BBQ. When hot, add the Manchego to the tray, then sit the top of the bread on top. When golden, take off the heat and curl the hot cheese up with the back of a knife to form cheesy crisps.

Heat the slices of Tetilla cheese gently until hot, bubbling and stringy. 

Aldi Specially Selected Ribera del Duero 2020 (14.5%) £8.49

On the bottom half of the bread, spoon the mayo all over, then add the lettuce, tomato, sliced steak, Tetilla cheese and pickled onion. 

Finish with the sliced cucumber and sit the cheesy bread lid on top.

James says: I’ve used a barbecue to cook this dish but you can, of course, cook everything under a hot grill.

Olly’s wine pairing: Stunning with steak 

Aldi Specially Selected Ribera del Duero 2020 (14.5%) £8.49

This velvet red is laden with mellow spice and fragrant depth – irresistible quality with the Asturias Steak And Cheese Sandwich.

ROSCOS FRITOS – DOUGHNUTS WITH STRAWBERRIES

Roscos fritos are Spanish-style doughnuts. They have a different texture and are sweeter than the doughnuts you might be used to.

Makes 6

  • 3tbsp olive oil, plus 1.5ltr (2¾pt) for deep-frying
  • 2 star anise
  • 1 egg
  • 3tbsp caster sugar
  • 2tsp baking powder
  • 1tbsp anise liqueur
  • 3tbsp full-fat milk
  • Zest of 1 lemon
  • 200g (7oz) plain flour, plus extra for dusting

To coat

  • 100g (3½oz) caster sugar
  • 1tsp ground cinnamon
  • To serve
  • 75g (2¾oz) caster sugar
  • 500g (1lb 2oz) strawberries, quartered

For the strawberries to serve, heat a non-stick frying pan over a medium heat and, when hot, add the sugar. Do not stir but carefully swirl in the pan until the sugar is brown and caramelised. This should take about 3-4 minutes. Once the sugar has caramelised, quickly stir through the strawberries. Remove from the heat and set aside.

In a medium saucepan, heat the 1.5ltr deep-frying oil with the star anise to 170°C (340°F).

Mix all the remaining ingredients together for the doughnuts until the mixture resembles a soft dough. On a floured work surface, roll out the dough into six 10cm-long sausage shapes.

Floralis Moscatel Oro NV (15%, 50cl) £10.99, Waitrose

Make a small hole at one end of each sausage, then poke the other end through it to stick together and make a circle. Mix together the caster sugar and cinnamon for the coating in a small bowl.

Fry the doughnuts in batches for 2-3 minutes on one side, then carefully flip over and cook on the other side for 2-3 minutes. Drain on kitchen paper, then coat in the cinnamon sugar and serve warm with the strawberries.

James says: These traditional Andalusian treats are often enjoyed around Holy Week, but can be served throughout the year.

Olly’s wine pairing: Perfect for your pud

Floralis Moscatel Oro NV (15%, 50cl) £10.99, Waitrose

Pour this syrupy orange dessert wine straight from the fridge to sip with the Doughnuts, it’s as scented as blossom and feels like pure fruity luxury.

TAPAS 3 WAYS

Not one but three delicious tapas dishes! Gambas pil pil is a traditional tapas dish, originating from the Basque region, while boquerones are fresh anchovies. 

The chicken is roasted in honey, vinegar, pimentón and lemon and scattered with parsley for a smoky, sweet, spicy flavour.

Serves 4

For the chicken

  • 16 skin-on, bone-in chicken wings
  • 50ml (2fl oz) olive oil
  • 1 lemon, sliced
  • 2tbsp honey
  • 1tbsp sherry vinegar
  • A few sprigs of flat-leaf parsley, chopped
  • A pinch of pimentón ahumado (smoked paprika)

For the gambas pil pil

  • 16 prawns, peeled
  • A pinch of salt
  • A pinch of chilli flakes
  • Rind of 1 lemon
  • 1 garlic bulb, roasted
  • 100ml (3½fl oz) olive oil
  • A pinch of pimentón ahumado
  • Sea salt

For the anchovies

  • 18 boquerones (fresh anchovies, from supermarkets or online)
  • 1 lemon, segmented
  • 1 garlic clove
  • A pinch of salt
  • A few sprigs of flat-leaf parsley, chopped
  • 100ml (3½fl oz) olive oil
  • Baguette, to serve

Preheat the oven to 200°/fan 180°C/ gas 6 or heat a pizza oven to 400°C (750°F). Start by making the chicken. 

On a metal tray, roll the chicken wings in the oil and lemon pieces and season with salt. Roast in the oven for 20 minutes, or the pizza oven for 10 minutes, then finish with the honey, vinegar, parsley and pimentón.

Roll the chicken around again on the tray, then pop the tray on the hob to reduce until the sauce is sticky.

For the gambas pil pil, divide the prawns into two ovenproof dishes. Season with the salt, pop in the chilli flakes, lemon rind and roasted garlic and cover in the oil and pimentón. Roast in the oven for 8 minutes, or in the pizza oven for 2-3 minutes.

Tesco La Gitana Manzanilla (15%, 500ml) £9.75

For the anchovies, lay the boquerones onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt together. Add the parsley and olive oil and mix through. Spoon over the boquerones and serve alongside the chicken and prawns, with slices of baguette.

James says: Here the boquerones are inspired by the classic boquerones en vinagre, served with vinegar, olive oil, garlic and parsley.

Olly’s wine pairing: Top tipple for tapas

Tesco La Gitana Manzanilla (15%, 500ml) £9.75

This is savoury, bone dry and crisp as an ocean breeze – serve a glass ice-cold with James’s Tapas 3 Ways for a real taste of Spanish style.

TEARDROP PEA & VEG SALAD WITH LAMB CHOPS AND POTATOES 

Basque cider is dry, not sweet, with no added sugar or gas. It is produced by mixing acidic, bitter and sweet apples and each cider house has their own preferred mixing methods.

Serves 4

  • 200ml (7fl oz) dry cider
  • 50g (1¾oz) butter
  • 2 large potatoes, peeled and cubed into 1cm-thick pieces
  • 1 sprig of rosemary
  • A drizzle of olive oil, plus extra to serve (optional)
  • 8 lamb chops
  • Sea salt and freshly ground black pepper

For the salad

M&S Paco Real Rioja Rosado 2022 (13.5%) £9

  • 3 cooked artichokes, sliced
  • 150g (5½oz) teardrop peas (a small, delicate variety of pea, see tip above)
  • 150g (5½oz) fresh broad beans
  • 100g (3½oz) fresh peas
  • 3 spring onions, sliced
  • A small bunch of flat-leaf parsley, chopped
  • 3 sprigs of mint, leaves picked and chopped
  • 100g (3½oz) soft goat’s cheese

For the dressing

  • 50ml (2fl oz) dry cider
  • 25ml (¾fl oz) cider vinegar
  • 50g (1¾oz) butter
  • 25ml (¾fl oz) olive oil

Pop the cider, butter, potatoes and rosemary into a pan, bring to the boil, then cook for about 10 minutes until the potatoes are soft and glazed. Coat the potatoes in the cider mixture while cooking.

Mix the vegetables and herbs for the salad in a large bowl. Pop all the dressing ingredients into a pan, gently warm through, then stir in the goat’s cheese. Pour over the salad while still warm. Season.

Heat a griddle or frying pan on the hob. (Or, if you want to BBQ the lamb chops, heat a BBQ until hot and the coals are white.) Oil and season the lamb chops, then place in the pan and cook for 2-3 minutes until charred, turning once. 

To serve, spoon the salad onto a platter, top with the potatoes and lamb chops and drizzle with extra olive oil if desired.

James says:  I was lucky enough to use highly prized teardrop peas grown in the Basque region. You can use garden peas instead.

Olly’s wine pairing: Luscious with lamb 

M&S Paco Real Rioja Rosado 2022 (13.5%) £9

This robust rosé is seriously moreish for James’s Lamb Chops and silky enough for the salad too. A delicious drop that’s a reminder of summertime.

 

  • James Martin’s Spanish Adventure by James Martin, £27, is published by Quadrille on 26 October. 
  • To order a copy for £24.30 go to mailshop.co.uk/books or call 020 3176 2937. 
  • Free UK delivery on orders over £25. Promotional price valid until 4/11/23. 
  • Photography © Dan Jones

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