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Ingredients
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Olive Tapenade
Patatas Bravas
Chorizo al Vino
Method
Olive Tapenade
- 1
Prepare the Ingredients
Pit the Kalamata and green olives if needed. Peel and chop the garlic cloves and roughly chop the parsley.
- 2
- 3
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning with salt if necessary.
- 4
Serve
Transfer the tapenade to a serving bowl and enjoy it with crusty bread or crackers.
Patatas Bravas
- 5
Prepare the Potatoes
Peel and dice the potatoes into bite-sized cubes. Rinse under cold water and pat dry.
- 6
Fry the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and season with salt. Fry until golden and crispy, about 15-20 minutes, stirring occasionally.
- 7
Season the Potatoes
In a small bowl, mix the smoked paprika and garlic powder. Once the potatoes are cooked, sprinkle the spice mix over them and toss to coat.
- 8
Serve
Transfer the patatas bravas to a serving dish, drizzle with aioli, and garnish with fresh parsley.
Chorizo al Vino
- 9
Prepare the Chorizo
Slice the chorizo sausage into bite-sized pieces and chop the garlic cloves.
- 10
- 11
- 12
Serve
Garnish with fresh parsley and serve the chorizo hot, straight from the skillet.
