La Tasca has launched its new Discover Scotland range, combining Scottish and Spanish cuisine.

The range includes Irn Bru sangrias, haggis paella and patatas bravasheart.

For those keen to try cooking the dishes at home, here are the recipes from La Tasca's Discover Scotland fusion menu.

Haggis Paella

Serves 2 - 4 people

Prep time: 20 minutes

Cook time: 30-35 minutes 

Ingredients          

200g of Spanish paella rice such as bomba or calasparra

2 tbs garlic infused olive oil

1 tsp pimentón de la vera dulce (smoked sweet paprika)

Pinch of saffron (or turmeric if you don't have saffron)

700ml good quality chicken stock

125g tinned chopped tomatoes 

1 small onion, finely chopped

1 clove garlic, sliced

1 small bell pepper, seeded and diced into 2-3cm chunks

2 medium sized fresh chicken breasts, diced into 25mm chunks

100g fresh chorizo sausage, sliced into rounds about ½ a cm in thickness, Add 250g haggis

40g of fine beans, top, tailed and chopped into 1cm

30g of garden peas

Pinch of salt & pepper

To garnish:

1 roasted red pepper cut into quarters to garnish

2 roasted long slices of aubergine to garnish

1 lemon cut into wedges

Method

1. Place the Paella pan over medium-high heat and pour in most of the garlic infused olive oil. When hot add the onions, garlic and peppers and cook for 3-4 minutes until softened then move to one side of the pan.

2. Add the chicken and chorizo and haggis, stirring through and cook for 2-3 minutes until the chicken starts to brown and the chorizo begins to lightly caramelise before mixing back through with the peppers and onion.

3. Add the chopped tomatoes, almost all of the chicken stock (leave 50 to 75ml back) and the pimentón, saffron/or turmeric. Mix in the green beans and peas, turn the heat up and once the broth is at a rolling boil and the chicken is cooked through, taste to make sure you are happy with the flavour (at this point you are looking for a strong flavour of Smokey paprika, saffron (if using) and a rich chicken stock kick) - season with salt and pepper if required.

4. Add the Paella rice making a cross in the pan with the rice from one side to the other.

5. Share the rice around the pan carefully using a spoon to distribute the rice into the 4 sections making sure the rice is even and in every part of the pan. Cook for 10 minutes on medium to high heat. Do not stir.

6. Turn the heat down to medium-low, place the roasted red pepper quarters and the aubergine slices on top of the paella and cook for up to 10 minutes or until the broth has been absorbed by the rice. (Have the remaining chicken stock on hand to gently ladle over the rice if required at any point within these 10 minutes).

Once the broth has totally disappeared, check that the rice is al dente - cooked but with a slight bite, then turn off the heat, pop the lemon wedges on and let it rest!

Irn-Bru Scotch Whisky Sangria

Serves 2-4 people

Prep time: 15 minutes

Ingredients

25ml Scotch Whisky  

50ml White wine

175ml Irn-Bru

1 Large Orange (chopped)

1 Diced Apple

½ Lemon

Method

1.  Cut up orange and into eight segments

2.  Slice apple into small wedges

3.  Next, add 25ml of Scotch Whisky and 50 ml of white wine

4.  Now add 17ml of Irn-Bru

5.  Finally, add ice to chill and stir gently but be careful not to over dilute

6.  Serve in large red wine glasses filled with ice and two slices of lemon as garnish

Equipment

1 Large jug

Bar spoon (or table spoon)

Four red wine glasses

 

Irn-Bru Scottish Sangria

25ml Special La Tasca sangria mix

50ml White wine

175ml Irn-Bru

1 Large Orange (chopped)

1 Diced Apple

1 Mint sprig

Method

1.  Cut up orange and into eight segments

2.  Slice apple into small wedges

3.  Next, add 25ml of special La Tasca sangria mix and 50 ml of white wine

4.  Now add 17ml of Irn-Bru

5.  Finally, add ice to chill and stir gently but be careful not to over dilute

6.  Serve in large red wine glasses filled with ice and garnish with a sprig of mint

Equipment

1 Large jug

Bar spoon (or table spoon)

Four red wine glasses

 

Patatas Bravasheart

Serves 2-4 people

Prep time: 10 minutes

Cook time: 45-50 minutes

Ingredients

1 tin of chopped tomatoes

2 large white potatoes

Tobasco sauce (2-3 dashes)

Pinch of salt

½ table spoon of paprika

Pinch of dried chili flakes

Pinch of sugar

Pinch of black pepper

Pinch of Pimentón de La Vera

3 Garlic cloves, roughly chopped

Special La Tasca bravas sauce (90mg)

1 table spoon of olive oil

1 small Chili (5 slices)

1 Sprig Flat Parsley

Method

Bravashearts sauce

1.  Gently heat the pan with table spoon of olive oil

2.  Add garlic and gently heat

3.  Add tin of tomatoes and stir

4.  Add chili flakes

5.  Add pinch of salt

6.  Add pinch of sugar

7.  Add pinch of pepper

8.  Add parsley

9.  Stir for a few minutes until hot, be careful not to overheat

Cooking potatoes

1.Pre-heat oven to 200 degrees

2.Dice potatoes into small squares

3.Add to metal tin, season with salt and pepper and cover in olive oil

4.Bake in oven for 40-50 minutes

5.Place into cazuela and add pre-prepared bravasheart sauce

6.Add three dashes of tobacco sauce

7.Add a pinch of Pimentón de La Vera

8.Add slices of chili to give it a Scottish fiery kick!

9.Serve and enjoy!