“Inspired by the great variety of little sandwiches served in bars across Andalucia, I wanted to pair crunchy prawn cakes with sticky tender pork belly for the ultimate tapa. Because the school prawns are left unpeeled for extra crunch, look for the smallest prawns you can find. Garlicky aioli, sweet pork, crunchy prawns, toasted brioche – what’s not to love?” Shane Delia, Shane Delia’s Moorish Spice Journey