Recipe: Tapas duo for Latin taste

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These two tapas dishes were created by well-known Sheffield tapas restaurant, Cubanas, and feature in the Sheffield Cookbook: Second Helpings.

The first is chicken breast pieces and sliced red peppers covered in a creamy tomato and paprika sauce, topped with chorizo sausage, and the second a skewer of chargrilled duck breast and aubergines marinated in paprika, cumin and balsamic.

While quick to prepare, and cook, they would make for an impressive midweek dinner dish.

Cubanas began life on Trippet Lane, then expanded into a bigger site in Leopold Square.

It has a new head chef at the helm after Erkland Xhaja took over from Fabian Cruz, who had led the kitchen for 13 years before hanging up his apron.

Erkland has launched 12 new dishes in his first menu, including his own twist on the celebrated Brazilian stew and a big emphasis on fresh fish dishes including a seafood paella served in a traditional paella pan at the table.

INGREDIENTS

For the pollo y chorizo

2 chicken breasts

1 tbsp olive oil

2 red peppers, sliced

25g chorizo, sliced

150ml double cream

2 tbsp smoked paprika

A handful of parsley, chopped

Salt and pepper

for the pincho de pato

1 duck breast (fat on)

1 aubergine

1 tsp cumin

1 tsp smoked paprika

1 clove garlic, crushed

3 tbsp balsamic vinegar

2 tbsp olive oil

Salt and pepper

METHOD

Start with the pincho de pato, as it requires marinating the meat before cooking can take place.

Cut the duck breast into six equal pieces. Cut the aubergine into six equal pieces.

Mix all the remaining ingredients in a bowl.

Add the duck and aubergine pieces and massage the mixture into them.

Leave to marinate for at least two hours.

Place onto a bamboo skewer, meat first and aubergine second.

Place under a hot grill or on a barbecue grill, turning occasionally until cooked.

The duck should be slightly pink.

For the pollo y chorizo, cut the chicken into strips and place into a hot pan with the olive oil.

When the chicken is sealed and has browned nicely, add the red peppers and smoked paprika then season with salt and pepper to taste.

After the peppers have softened slightly add the double cream and turn the heat down to a light simmer.

Add the chorizo and simmer for 20-30 minutes.

Finally place into a serving dish and garnish with the chopped parsley.

n The Sheffield Cookbook is available to buy from Amazon, Waterstone’s and restaurants or venues which feature in the book.