Tapas Lunch Recipe

Preheat & season

Preheat oven to 220°C (425°F). Toss the cubed potatoes with 3 tbs olive oil, smoked paprika, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Roast

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 30–35 minutes, turning once halfway, until golden and crisp on the edges and tender inside.

Finish & serve

Warm the bravas sauce in a small saucepan. Plate the roasted potatoes, spoon bravas sauce over or to the side, and drizzle or dot with aioli. Serve hot.

Prepare shrimp

Pat shrimp dry and season with 1/2 tsp sea salt.

Sear garlic & chili

Heat 3 tbs olive oil in a large skillet over medium-high heat. Add sliced garlic and sliced red chili; cook 30–45 seconds until fragrant but not browned.

Cook shrimp

Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Pour in 2 tbs white wine and let reduce for 30 seconds to a minute, scraping browned bits.

Finish

Remove from heat, stir in chopped parsley and a squeeze of lemon. Transfer to a serving dish and serve immediately with lemon wedges.

Cook potatoes & onion

Heat 3 tbs olive oil in a nonstick skillet over medium heat. Add thinly sliced potatoes and onion with 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until potatoes are tender but not browned, about 12–15 minutes.

Mix eggs

In a bowl, beat 6 eggs until combined. Drain the potato-onion mixture if excess oil accumulates, then fold potatoes and onions into the eggs.

Set the tortilla

Return a lightly oiled 8–9 inch nonstick skillet to medium-low heat. Pour egg-potato mixture in and cook undisturbed for 6–8 minutes until the edges set and underside is golden. Use a plate to invert the tortilla, slide back into the pan to cook the other side for 3–4 minutes until fully set.

Cool & slice

Let the tortilla rest 5 minutes, then cut into bite-sized wedges and transfer to a serving plate.

Marinate olives

In a small bowl, combine mixed olives with lemon zest, chopped rosemary, cracked black pepper and 1 tbs extra virgin olive oil. Toss and let sit at room temperature for at least 15 minutes to develop flavor.

Prepare bread

Slice crusty bread and optionally toast lightly. Serve olives in a small bowl alongside the bread.

Sear chorizo & simmer

Heat 1 tsp olive oil in a small skillet over medium heat. Add sliced chorizo and sear 1–2 minutes per side until it releases some oil and browns slightly. Add 1/2 cup dry red wine and 1 bay leaf, bring to a simmer and cook 3–4 minutes until wine reduces slightly and flavors concentrate.

Serve

Remove bay leaf and transfer chorizo and reduced sauce to a small terracotta dish or bowl and serve warm.

Preheat & prepare pan

Preheat oven to 175°C (350°F). Butter a 20 cm (8-inch) round cake pan and line the base with parchment.

Make batter

In a bowl, whisk 3 eggs with 150 g sugar until pale and slightly thickened (about 2–3 minutes by hand, or 1 minute with a mixer). Fold in 200 g ground almonds and 1 tbs lemon zest until just combined.

Bake

Pour batter into prepared pan and bake 25–30 minutes until the top is set and a toothpick inserted into the center comes out clean. Allow cake to cool in the pan 10 minutes, then invert onto a wire rack to cool completely.

Segment orange & serve

While cake cools, segment 1 orange (remove pith and peel, cut between membranes to release segments). When cake is cool, dust lightly with 1 tbs powdered sugar. Serve slices with orange segments on the side.