🇪🇸 Santiago Week

Method (12 min cook)

1. Warm bread: oven to 180°C fan. Slice remaining half Jason's Sourdough (~225g) into thick fingers. Bake 5 min. (Prawns should be defrosted in the fridge from last night — see Wed's prep-tomorrow card.)
2. Prep aromatics: slice 4 garlic cloves thin (rounds, not crushed). Zest 1 lemon — save the juice for later. Finely chop 15g flat leaf parsley (roughly a small handful, stalks too).
3. Sizzle: wide pan on medium heat. Add 4 tbsp olive oil. When warm, add the sliced garlic + ½ tsp dried chilli flakes + the lemon zest. Sizzle 60 sec — don't brown the garlic, keep it pale gold.
4. Prawns in: add the defrosted 200g prawns in a single layer. 90 sec per side until pink and just cooked. Splash of 1 tbsp sherry vinegar (or reserved lemon juice), ½ tsp smoked paprika, pinch flaky salt.
5. Finish: off heat, stir through half the chopped parsley. Tip the whole panful — oil and all — into a wide shallow bowl. Rest of the parsley over the top. Warm sourdough on the side to mop.

Method (25 min including rest)

1. Steak out of fridge: 30 min before cooking, unwrap 2 × Bavette Steak 200g packs (400g total) + rest on a plate. (Romesco should already be defrosting from Thu evening — see Thu's prep-tomorrow card.)
2. Warm romesco: tip defrosted romesco into a small saucepan. Warm 3 min on low. Set aside.
3. Parmentier side: oven 200°C fan. Tip 1 × 400g M&S Parmentier Potatoes pack onto a tray. Bake 25 min.
4. Cook steaks: heavy pan on very high heat. When smoking, pat steaks dry, season each side with good pinch flaky salt. Add 1 tbsp olive oil. Steaks in, 2 min a side for medium-rare. Add 15g butter + 1 garlic clove smashed + 2 thyme sprigs in the last minute, baste. Rest 5 min on a warm plate.
5. Slice + build: slice bavette thin against the grain. In a wide bowl, pile 30g rocket (half the bag). Layer sliced steak on top. Spoon 3 tbsp warm romesco alongside. Shave 30g Cinco Lanzas Manchego (with a peeler) over the steak. Squeeze of ½ lemon. Parmentier potatoes on the side. Extra aioli in a bowl if wanted.

Method (25 min total, mostly hands-off)

1. Empanadas in oven: preheat 200°C fan. Place remaining 2 × M&S Empanada packs on a tray. Bake 12 min until golden.
2. Garbanzos con espinacas (Spanish chickpea + spinach stew):
   1. Heat 3 tbsp olive oil in a wide pan.
   2. Add 3 tbsp Ocado frozen diced onions (straight from freezer). Cook 3 min until translucent.
   3. Add 3 garlic cloves, sliced thin + 1 tsp smoked paprika + ½ tsp ground cumin (pantry). Cook 30 sec.
   4. Add 2 × 400g tins chickpeas, drained (keep the water from one tin). Stir to coat in the spiced oil.
   5. Add 4 tbsp reserved chickpea water + 2 tbsp passata (pantry). Simmer 5 min.
   6. Add the full 220g bag of spinach — in handfuls, stirring till each wilts down before adding next. Takes ~2 min.
   7. Season with flaky salt + 1 tbsp sherry vinegar. Off heat.
3. Salad: in a big bowl toss:
   • • 30g rocket (remaining half of bag)
   • • 6 vine tomatoes, sliced into rounds
   • • 1 mozzarella, torn
   • • 10 basil leaves, torn
   • • ½ red onion (fridge), sliced thin
   • • handful olives (fridge)
   • • 2 tbsp Peppadew peppers, drained + torn
   • • Dressing: 3 tbsp olive oil + 1 tbsp sherry vinegar + pinch salt
4. Serve: 3 warm empanadas cut in half on a board. Chickpea stew in a bowl (spoon it up with bread or empanada halves). Big salad. Aioli on the side.

Method (45 min cook)

1. Brown chicken: big wide pan (paella pan or heavy skillet, 30cm+) on medium-high. Add 2 tbsp olive oil. Take the pre-chopped chicken from the fridge (should be done from Sat evening prep — see Sat's prep-tomorrow card). Season with 1 tsp flaky salt. Cook 4 min a side until golden. Set aside on a plate.
2. Base: in the same pan, add the chorizo rounds. Cook 2 min until the oil runs orange. Add 4 tbsp Ocado frozen diced onions + 4 garlic cloves sliced thin. Cook 5 min until soft.
3. Spice + tomato: add 2 tsp smoked paprika + ½ tsp saffron threads (pantry — soak in 2 tbsp warm water first) + 2 tbsp tomato purée (pantry). Stir 1 min.
4. Rice: tip in the full 500g pack M&S Bomba Paella Rice. Stir to coat every grain in the flavoured oil, 1 min.
5. Stock: pour in 1.25 litres hot chicken stock (pantry — dissolve 3 stock cubes in boiling water) + the saffron water. Stir once to level the rice. Season with a big pinch of salt.
6. Return chicken: nestle the browned chicken thighs back into the rice. Add halved cherry tomatoes over the top. DO NOT STIR from now on — that builds the socarrat (crispy bottom).
7. Simmer: bring to a gentle bubble. Reduce to low, cook 15 min uncovered. Rice should be almost tender.
8. Prawns + peas: arrange the 200g defrosted prawns on top + scatter 150g frozen peas (freezer, straight in). Continue 5–7 min until prawns are pink and rice fully tender.
9. Rest: off heat, cover with a tea towel, rest 5 min. Squeeze 1 lemon over, scatter 15g chopped parsley. Serve straight from the pan with extra lemon wedges + aioli on the side.

Method (10 min)

1. Tortilla: slice 1 × Unearthed Spanish Potato Tortilla 500g (the second one — first was Wed) into 8 wedges. Warm all 8 in the oven at 180°C fan for 8 min. (4 wedges dinner, 4 wedges = Tue lunch.)
2. Chorizo drizzle (huge upgrade): slice 3 rounds of the remaining chorizo ring (~30g) into small dice. Fry in a dry pan on medium 3 min — the paprika oil will pour out orange. Add ½ tsp smoked paprika off heat. Spoon the orange oil + chorizo bits over the warmed tortilla wedges.
3. Salad: in a bowl toss:
   • • remaining rocket (any left) or salad leaves from fridge
   • • 2 tbsp Peppadew peppers, drained + sliced
   • • 4 remaining vine tomatoes, sliced
   • • ½ red onion (fridge), sliced thin
   • • Dressing: 2 tbsp olive oil + 1 tbsp sherry vinegar + salt
4. Plate: 4 tortilla wedges each, chorizo oil spooned over, salad on the side, aioli in a bowl.

Ocado basket — Wed 22 Jul delivery

Total basket £151.20 (~£95 for Santiago-week additions on top of Joe's existing regulars). Deal savings £19.17. Ready-made shortcuts (Unearthed tortilla × 2, M&S empanadas × 3, M&S aioli, M&S parmentier × 2) worth the premium for the newborn era.