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Spanish Tapas Picnic

Marinated mussels

500g mussels

3 tbsp olive oil

2 tbsp sherry vinegar

½ tsp smoked paprika

1 clove garlic, sliced

Russian potato salad

2 medium potatoes, diced into 1cm pieces

1 large carrot, peeled and diced

½ cup frozen peas, defrosted

¼ cup cornichon, diced

Handful flat leaf parsley, finely chopped

Handful dill, finely chopped

Zest and juice of 1 lemon

½ cup mayonnaise

Flake salt, freshly ground black pepper

Tomato bread

2 tomatoes, cut in half, flesh grated

1 clove garlic, crushed

2 tbsp olive oil

Salt, fresh ground black pepper

To serve

½ small rockmelon, sliced into wedges

100g marinated goats feta

12 slices sourdough, grilled

100g sliced Serrano Jamon

1 cup good quality roasted pepper

1/3 cup green olives

1/3 cup smoked almonds

Method 

Cook the mussels in a covered pot for 3-4 minutes, until they pop open.

Remove the mussel meat, discard the shells, and place into a bowl.

Combine the garlic, sherry vinegar, smoked paprika, garlic and a little seasoning.

Pour this over the mussels and set aside in the fridge for at least 2 hours or overnight.

Separately, cook the potato and carrot, in lightly salted boiling water until tender, then drain and cool.

Once cool, combine these with the remaining salad ingredients and season to taste. Set aside.

When you’re ready to serve, lay the melon onto a plate and scatter with the goat’s feta and a little pepper and olive oil.

Combine the grated tomato with the garlic, olive oil and a little seasoning then place into a small bowl - this is to spoon onto the grilled bread and top with marinated mussels or jamon and roast capsicum

Serve all the prepared dishes, jamon, roast peppers, olives, almonds and grilled bread as part of a tapas table or picnic. Olè e buen provecho!!

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