Experience For 4 People Recipe
• choose 4 charcuterie and queso• choose 8 tapas and large paella –OR– 10 tapas• churros y chocolate and flan de bocado
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Ingredients
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Charcuterie and Queso
Tapas
Paella
Desserts
Method
Charcuterie and Queso
- 1
Prepare the Charcuterie
Arrange the Spanish chorizo, Manchego cheese, Prosciutto, and Brie cheese on a large serving platter. Place some crackers and fruits (optional) around the cheese and meats for variety.
Tapas
- 2
Prepare Patatas Bravas
Cut potatoes into cubes and fry them until golden brown. Serve with spicy tomato sauce on the side.
- 3
- 4
- 5
Sauté Pimientos de Padrón
Fry the Padrón peppers in olive oil until blistered, sprinkle with sea salt and serve.
- 6
Cook Albondigas
Mix ground meat with spices, shape into balls, fry until golden, and serve with tomato sauce.
- 7
Prepare Chorizo al Vino
Cook sliced chorizo in red wine until reduced and serve warm.
- 8
Make Bacalao
Mix salted cod with flour, shape into fritters, and fry until golden brown.
- 9
Prepare Olives
Simply serve assorted olives in a bowl.
Paella
- 10
Cook the Paella
In a large paella pan, heat olive oil, sauté garlic and bell pepper. Add chicken and chorizo, sauté until browned. Stir in the rice and saffron, then add fish stock. Bring to a boil, reduce heat, and simmer until rice is cooked. Add shrimp and peas during the last few minutes of cooking.
Desserts
- 11
- 12
Make Chocolate Sauce
Heat cream and chocolate together until smooth. Serve alongside churros.
- 13
Serve Flan de Bocado
Serve the flan pieces chilled, garnished with caramel sauce if desired.
