Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt

By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz …

Angela’s tapas – prawns, cod fritters, clams, padron peppers and chorizo

By Angela Hartnett From Saturday Kitchen Ingredients For the prawns 16 red carabinero prawns, head and shell on 4 tbsp olive oil For the salt cod fritters 200g/7oz cod fillet, skin on, pin bones removed 20g/¾oz rock salt, to cover 500ml/18fl …