Here at Wallpaper*, we're worshipping at the high altar of Hispanic cuisine, where moreishness is next to godliness. To celebrate this, we put together a striking shoot for the April edition of the magazine (W*193) featuring a host of delectable, classic dishes – all virtuous, authentic and relatively straightforward to put together at home.
Photography: Tobias Harvey; Interiors: Benjamin Kempton; Entertaining Director: Melina Keays
Pimientos del piquillo rellenos
(Stuffed peppers)
Serves 3
90g can white tuna
2 tbs mayonnaise
3 spring onions, sliced
1 tsp fresh lemon juice
1 hard-boiled egg, chopped
1 tbs capers
salt and pepper
6 piquillo peppers (from a jar)
Flake the tuna in a bowl with a fork. Add the mayonnaise, onion, lemon, egg and capers, and mix well. Season to taste. Drain the peppers and pat dry. Using a teaspoon, stuff with the tuna mixture.
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Albondigas
(Meatballs)
Serves 4-6
1 slice white bread, crust removed (approx 80g)
500g minced beef or pork
1 egg, beaten
1⁄2 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs chopped fresh parsley
salt and pepper
2 tbs flour
3 tbs olive oil, for frying
Tear the bread into chunks and soak in cold water for a few minutes. Squeeze out the excess water and place in a large bowl with the mince, egg, onion, garlic and parsley. Season the mixture, then work it with your hands until well combined. Shape into walnut-sized balls. Sprinkle the flour into a wide shallow bowl and season. Roll the meatballs, a few at a time, in the seasoned flour, then shake of the excess. Heat the oil in a wide pan over a medium heat, then fry the meatballs in batches, without overcrowding the pan, for a few minutes, turning until browned all over but not cooked through. Transfer to a plate to rest.
For the sauce
3 tbs olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
500g chopped tomatoes
1 bay leaf
pinch of saffron
Add the oil to the pan and fry the onion, garlic and carrot over a low heat until soft and golden. Add the tomato, bay leaf and saffron, bring to a simmer, cover the pan and cook for 5 minutes. Add the meatballs, bring back to a simmer, cover and cook for 20 minutes.