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Let’s cook tapas with Shoba

- Shoba Khubchandani, OWC member, avid cook & bridge player

Ensalada de Atun:

4 boiled cubed potatoes,

1 tin Tuna in brine,

1/2 Capsicum finely chopped,

1 small chopped onion,

1 deseeded chopped green chilli (optional),

3 Tbsp Mayonnaise,

Mix all the ingredients, add salt to taste and garnish with boiled egg slices and olives. Serve with crackers.


Gambas Pil Pil:

250 gm King Prawns,

5 cloves garlic thinly sliced garlic,

1/2 tsp pimento powder,

chopped parsley,

1 dry red chilli broken into pieces,

2/3 Tbsp olive oil,

Mix all the ingredients, add salt and a pinch of red pepper powder to taste, place in a shallow oven dish and cook at 200C till sizzling. Serve with crusty bread. Dunk bread in the oil and juices and relish the flavours.


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