MEN’S HEALTH 21
A
04
POWER
PLATES05
DOUBLE
DOWNSERVES 10
Carabinero prawns,
20, shells on
Garlic cloves, 5, sliced
Arequina olive oil, 180ml
Lemon juice, 100ml
Moscatel vinegar, 100ml
Parsley, 2tsp, chopped
De la Vera smoked
paprika, 2tspMETHOD
Garlic’s active compounds can reduce
blood pressure, so it’s an ideal partner
for your carabineros in an ajada
dressing. Fry the garlic in 10ml of olive
oil, then add lemon juice, vinegar and
the rest of the olive oil. Lower the heat.
Once it has emulsified, add the parsley
and the smoked paprika. While this
cools (it’s best served warm, not hot),
grill the prawns for two minutes per
side. Plate up and drizzle with ajada.
Peel, mop up the sauce and inhale.AB
SERVES 10
Fuet de Vic, 700g
Grapes, 140g
Picos breadsticks, 100g
Arbequina olive oil, 50mlSERVES 10
Fresh peas, 1.5kg
Black pudding
(with onion), 500g
Serrano ham, 75g, diced
Shallots, 100g, diced
Garlic cloves, 3, sliced
Dry sherry, 100ml
Tomatoes, 150g, diced
Mint leaves, 10, chopped
Arbequina olive oil, 50mlMETHOD
Slice the fuet de Vic, leaving the
skin on – the gut casing will give your
sausage extra flavour, says Martin.
Cut the grapes in half and remove
the seeds. Organise the slices of
fuet flat on a board, as you would
with carpaccio. Next, arrange the
breadsticks and grapes, which are
filled with resveratrol, a natural
chemical that studies suggest can
help slow down ageing. Finally, drizzle
the olive oil on top. We never said
this had to be complicated.METHOD
Blanch the peas in water for one
minute, then chill in cold water. Drain.
Grill the butifarra – Spanish for black
pudding – and cube into 50g pieces.
Keep to the side. In a pot, colour
the ham, shallots and garlic. Splash
with sherry. Throw in the peas
and the tomatoes and cook for two
minutes. Now, add the gut-healthy
mint and olive oil and emulsify: it
should be juicy and not too dry. Serve
with the black pudding. A conventional
fry-up, this most certainly is not.C
MUSCLE-UP FUET WITH PICOS BREAD AND GRAPESCHERRY
PEPPERS
The feta you’ll find inside
these is lower in fat than
most other cheeses,
while the vitamin A in
the peppers will boost
your immune system.CALAMARI
Squid is a
protein goldmine: there
are 18g of it per 100g. Go
easy on the batter and
you’re onto a muscle-
building winner.PIMENTO
OLIVES
The little green morsels
are full of oleanolic acid,
which can protect your
liver from the effects
of boozy indulgence.
Probably a good idea...DRINKING
BUDDIES
Three better-known
tapas staples with
health benefits
worth drinking toA
SERVES 10
Leeks, 5
A garlic head, halved
To m a to e s , 3
Almonds, 15g, toasted
Hazelnuts, 15g, toasted
Bread, 15g, diced
Olive oil, 50ml
Jerez vinegar, 15mlMETHOD
Grill the leeks until charred, turning
occasionally. Wrap in foil while still hot.
Once cold, peel off the outer layer and
cut into 4cm pieces. For the romesco
sauce, heat your oven to 180°C. Roast
the garlic for half an hour and the
tomatoes – rich in cancer-fighting
lycopene – with your leeks for 25
minutes. Peel the tomatoes and the
garlic cloves. Put the garlic, tomatoes
and remaining ingredients in a blender,
blitz and pour over the leeks to serve.HEARTY CARABINEROS WITH AJADA
03
MED KITCHEN
To ensure the maximum
flavour and nutritional
benefit, Martin recommends
adding a few Spanish
essentials to your larder. He
insists on Arbequina olive oil
(£8 souschef.co.uk), a fruity
variation made mostly in
Catalonia. Your paprika must
be De La Vera from western
Spain (£3 souschef.co.uk),
and don’t skimp on Jerez and
Moscatel vinegars (£5.50
and £7.50 respectively
souschef.co.uk). Not sure
the outlay is worth it? These
dishes from Martin and
Parrillan will convince you
in a matter of mouthfuls.WO
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