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Four tasty tapas!

  • Cook time: 35 minutes

Serves: 4 Time: about 35 minutes

Ingredients

Nacho Chips au gratin
15 nacho chips
1/2 cup taco sauce
2 oz punchy, grated cheese

Chorizo in cider
7 oz fresh chorizo
1/2 cup dry cider

Spanish peppers
1 clove of garlic
1/2 red chili
1.5 tbsp olive oil
Pinch of salt
Pinch of black pepper
3.5 oz pimiento de padron (small green peppers)

Hot shrimp
1 clove of garlic
1/2 red chili
1 tbsp squeezed lemon
1/2 cup olive oil
Pinch of salt
Pinch of black pepper
5 oz peeled shrimp

To garnish:
1 tsp smoked paprika powder
1 1/2 oz grated parmesan cheese

On the side:
bread, finely chopped parsley and lemon

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

  1. Place the silicone molds in the Omnia mold.
  2. Nacho Chips au gratin: Layer the nacho chips, grated cheese and taco sauce in one of the silicone molds.
  3. Chorizo in cider: Peel the skin off the chorizo and cut the innards into smaller pieces. Place in one of the silicone molds and pour cider over it.
  4. Spanish peppers: Peel and finely chop the garlic clove. Core the chili and chop it finely. Mix the garlic, chili, olive oil, salt and pepper in a bowl. Add the peppers and mix well. Place the peppers into one of the silicone molds.
  5. Hot shrimp: Peel and finely chop the garlic clove. Core the chili and chop it finely. Mix the garlic, chili, olive oil, lemon juice, salt and pepper in a bowl. Add the shrimp and mix well. Place the shrimp in one of the silicone molds.
  6. Cook on a medium heat for 12 minutes. Garnish the peppers with smoked paprika powder and grated parmesan cheese.

Serve the tapas with bread, parsley and lemon.

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