Spinach prawn loaf

Name: Spinach prawn loaf (Pudin de espinacas)
Cuisine: Spanish
Ingredients: 100 g (3½ oz) raw prawns, peeled; 2 tbsp olive oil; 2 medium tomatoes, finely chopped; 1 medium onion, finely chopped; 125 ml (4 fl oz) double cream; 125 ml (4 fl oz) milk; salt and pepper to taste; salt and pepper to taste; 4 eggs; 400 g (14 oz) spinach, washed and destalked

Pudin de espinacas

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This cold, mousse-like tapa is ideal for hot weather, when appetites are not too big. La Eslava’s customers favour beer or sangria as their summer drinks, and this tapa makes the perfect accompaniment for either.

Ingredients

400 g (14 oz) spinach, washed and destalked
1 medium onion, finely chopped

Europe
Spain
Seville
Fish course
Gluten-free
Pescatarian
Summer

Method

Cook the spinach in the water that clings to the leaves after washing, in a covered saucepan over a medium heat for about 4 minutes. Drain and wring the excess water out by pressing the cooked leaves between two dinner plates - the spinach must be very dry. Set aside.
Sauté the onion and tomatoes in the olive oil until tender. Turn the heat up to make some of t