Introducing Mahou, the "world's most awarded Spanish lager," now shining brightly on PerfectDraft.  But wait, the party doesn't stop there! We're turning up the heat with two tapas sensations that'll have your taste buds doing the flamenco.

Snack 1: Patatas Bravas

Fried potatoes & crisp refreshing lager, pretty much a match made in heaven! We’ve got a super simple four step recipe, so you can enjoy your Mahou with the quintessential tapas dish:

What you’ll need: 

• 750g Maris Piper potatoes, peeled and cut into bite-sized chunks
• 5 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 400g tin finely chopped tomatoes
• 3 vine tomatoes, chopped
• ½ tsp dried chilli flakes
• 1 tbsp sherry vinegar
• 1 tsp caster sugar
• ½ tsp sweet smoked paprika

How to make it:

1. Heat a large pan of salted water until it’s boiling, add the potatoes and then simmer for 3 minutes (once drained, dry on some kitchen roll!)
2. Turn your oven up to 200C/fan 180C/gas 6. Get the 3 tbsp of olive oil onto a non-stick baking tray and add the potatoes (make sure you get them tossed in the oil and coated)
3. Roast the potatoes for 40-50 minutes, turning occasionally, until crisp and evenly golden - Time hack: chuck into the air fryer and save yourself half an hour - Pre-heat to 200°C and pop them in for 20 minutes!
4. To make the sauce, heat 2 tbsp of olive oil in a pan, add the garlic and onion and sweat down gently for 15-20 minutes. Tip in the remaining ingredients and simmer for 20 minutes until reduced and thickened.

Snack 2: Padron Pepper & Chorizo Skewers

Want something super simple, but absolutely packed with traditional Spanish flavour? Don’t worry we’ve got you, these skewers are spot on to compliment the crips maltiness of Mahou, and they’re super quick to knock up. If you’re looking for a full veggie option, drop the chorizo - Seriously, these little peppers are delicious enough on their own!

What you’ll need: 

• 150g padron peppers
• sliced chorizo
• 1 tbsp honey
• for sprinkling flaked sea salt
• a pinch of smoked paprika
• 12 wooden skewers

How to make it:

1. Soak the wooden skewers in water for 10 minutes
2. Thread the padron peppers and chorizo onto the skewers (make sure to alternate between the two!)
3. Heat a large frying pan and add 1 tbsp of olive oil - fry the skewers in batches, flipping once they are charred
4. Get them served on a platter or board, then drizzle with honey, sprinkle on the salt and do your best Salt Bae with the paprika to add that smokey kick