RECIPE FROM SPAIN:

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Serrano Ham and Prawn Tapas

While these tapas remain simple they are certainly packed full of flavour. Easy to make and sure to impress the guest these tapas can be eaten hot or cold and combine the Andalucian flavours of cured mountain ham, juicy olives and Mediterranean prawns.

You will need:

12 - 18 Fresh (or frozen) quality prawns
12 - 18 Queen olives
12 - 18 hand cut slices of serrano ham reserva or Iberico ham
Extra virgin olive oil
Cocktail sticks and serving board

Method

• Slice the Serrano / Iberico ham into 3 inch long slices and roll up.

• Skewer the ham onto cocktail sticks and add the olive.

• Lightly fry or grill the prawns (2 minutes each side) and place on the serving board with the ham and olives.

You can also peel the prawns leaving the tails on and skewer with the ham and olives. Simple tapas but a trio of Andalucias finest flavours which work harmoniously.