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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
A classic tapa from Seville.
To make the breadcrumbs, heat the oil in a large saucepan and add the sliced pitta bread. Fry over a medium heat until golden. Remove from the pan and place on kitchen paper to absorb any excess oil. Add the chopped garlic to the pan and fry for a few seconds until just golden. Do not let the garlic get too dark or it will taste bitter. Remove from the oil with a slotted spoon and place on kitc