For 5 Or More Recipe
• choose 4 charcuterie and queso• madalena or Mediterranean salad• 5 tapas and choice of large paella –OR– 7 tapas• choose 2 postres
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Ingredients
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Charcuterie and Queso
Salad
Tapas
Paella
Postres
Method
Charcuterie and Queso
- 1
Prepare the Charcuterie Board
Arrange the assorted cheeses, salami, prosciutto, and olives on a large platter or board. Ensure a variety of colors and textures for an inviting presentation.
Salad
- 2
Make the Mediterranean Salad
In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, and crumbled feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad just before serving and toss gently.
Tapas
- 3
Prepare Tapas
1. For Patatas Bravas, dice potatoes, fry until golden and crispy, and toss in a spicy tomato sauce. 2. For Gambas al Ajillo, sauté shrimp with garlic and olive oil until pink. 3. Cook chorizo in red wine until tender. 4. Stuff small bell peppers with a mixture of cheese and spices, then bake until soft. 5. For Bruschetta, top toasted bread slices with diced tomatoes, garlic, basil, and olive oil.
Paella
- 4
Cook the Paella
In a large paella pan, heat olive oil. Add chicken thighs and cook until browned. Stir in diced red bell pepper and sauté for a few minutes. Add Arborio rice, saffron, and chicken broth; bring to a boil. Lower heat and simmer until rice is cooked. Add shrimp and green peas during the last 5 minutes of cooking. Season with salt and pepper to taste.
Postres
- 5
Serve the Postres
Arrange churros on a plate and serve with a cup of warm chocolate sauce for dipping.
