Prep time: 45 mins

Cook time: 25 mins

Raw tiger shrimp, shell on - 1kg

Mild Chorizo x1

Butter Beans - 500g

Garlic - 1 bulb

Dried smoked chilis

Parsley

Lemons x2

Red Onion x2

Sourdough bread - 1/2 loaf

Tomatoes x1

Potatoes - 1kg

Free-range eggs x2

Smoked Paprika

Dill

Flaky Salt

Red Wine Vinegar

Neutral frying oil

Good quality olive oil

Padron Peppers - 500g

Butter Bean Salad

Drain and rinse beans. Halve and finely slice red onion. Cut chorizo into even 1cm cubes. Fry chorizo in a little bit of neutral oil until fragrant and crispy on the outside. Set aside. Add a few splashes of red wine vinegar to sliced onion and allow to pickle for 10 mins. Combine beans, chorizo, onions, and picked parsley leaves in a salad bowl, season with salt and pepper, dress with good olive oil and lemon juice to taste.

Patatas Bravas & Aioli

Peel potatoes and cut into even chunks. Heat enough frying oil in a pan to cover completely. Deep-fry potatoes in batches until cooked through and light and crispy on the outside. Drain on paper towel and season with salt and smoked paprika while still hot. Keep warm in a 100 C oven until ready to serve.

For the aioli, separate 2 eggs. Whisk the yolks with 1 small clove of grated garlic, 1 teaspoon of mustard, and a squeeze of lemon juice. Slowly and gradually add oil while whisking constantly to emulsify. Season with salt to taste.

Pimentos di Padron

Wash peppers and pat dry. Fry in neutral oil at medium-high heat with plenty of flaky salt until blistered and charred on all sides. Transfer peppers to serving dish and keep warm in 100 C oven until ready to serve.

Tomato bread (Pa amb Tomaquet)

Grate 1 tomato into a bowl. Slice sourdough bread into 4 relatively thinly slices. Halve each of these and toast in toaster or under grill. Rub one side of each slice with a halved garlic clove while still hot to release aroma. Spread with a thin layer of grated tomato, drizzle with good quality olive oil and season with flaky sea salt.

Gambas al Ajillo

Peel and devein shrimp, keeping tails on and reserving the shells. Grate 2 cloves of garlic and smash another 3 to release aroma. Add enough oil to a pan that the shrimp can be roughly halfway submerged. Add shrimp shells and 3 smashed garlic cloves to oil along with 2-3 dried chilis and allow to infuse over medium-low heat for 10 mins. Remove shells, chilis and garlic with slotted spoon and turn heat up to medium-high. Add shrimp to infused oil and fry for 2 mins on first side. Flip shrimp and add grated garlic, chili flakes, and salt and continue cooking for a further 2 minutes. Serve onto plate, pour over remaining galicy oil from pan, and garnish with dill and lemon zest. Serve immediately.