Four tasty tapas!

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

Method

Place the silicone molds in the Omnia mold.
Nacho Chips au gratin: Layer the nacho chips, grated cheese and taco sauce in one of the silicone molds.
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.
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.
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.
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.