Tapas Recipe

Spanish Tapas Platter (assembly and cooking)

1. 1

   Prepare potatoes for brava-style and tortilla

   Place the 600 g halved new potatoes in a medium pot and cover with cold salted water. Add the bay leaf and bring to a boil. Cook until just fork-tender, 12–15 minutes. Drain and let cool slightly, then toss with 1 tablespoon olive oil, a pinch of sea salt and smoked paprika (reserve some paprika for garnish). For the tortilla: heat 2 tbsp olive oil in a nonstick skillet over medium, add the thinly sliced 400 g potatoes and 1 sliced onion and cook gently until tender and slightly golden, about 12–15 minutes. Beat 4 eggs in a bowl, season with salt and pepper, add the cooked potato and onion, mix, return skillet to medium-low, pour the egg mixture in, cook undisturbed until mostly set, 6–8 minutes; finish under a broiler for 1–2 minutes if needed. Slide out and cool slightly, then cut into wedges for serving.

2. 2

   Pan-fried garlic shrimp (Gambas al Ajillo)

   Heat a wide skillet over medium-high and add 2 tbsp olive oil. Add half the sliced garlic and cook until fragrant and starting to color, about 30–45 seconds. Add 16 shrimp in a single layer, season with 1/4 tsp sea salt, 1/8 tsp black pepper, 1/2 tsp smoked paprika, and pour 120 ml white wine and juice of 1 lemon. Cook, stirring, until shrimp are opaque and sauce reduces slightly, about 3–4 minutes. Remove from heat, scatter chopped parsley and reserved garlic slices, and set aside in a shallow serving dish with some of the pan sauce.

3. 3

   Chorizo bites

   In the same skillet over medium heat, add the sliced chorizo (no additional oil needed if it has enough fat). Fry until edges crisp and fat renders, 4–5 minutes. Spoon the chorizo and some of its oil into a small bowl for serving alongside bread to soak up the juices.

4. 4

   Pan-roasted tomatoes

   In a small skillet, heat 1 tbsp olive oil over medium, add the halved ripe tomatoes cut-side down, sprinkle with a pinch of salt and a pinch of smoked paprika. Cook until the cut surface caramelizes lightly, 4–6 minutes. Remove and keep warm.

5. 5

   Toasted bread and garlic rub

   Preheat oven to 200°C (390°F). Arrange the sliced loaf on a baking sheet, brush both sides lightly with 1 tbsp olive oil and toast in the oven until golden, 6–8 minutes, flipping halfway. While warm, rub the toasted slices with the remaining sliced garlic to infuse the bread. Optionally drizzle a little of the reserved chorizo oil on some slices.

6. 6

   Simple aïoli

   In a small bowl, combine 120 g mayonnaise with 1 minced garlic clove (from reserved garlic), a squeeze of lemon juice, 1 tbsp chopped parsley, a pinch of smoked sea salt and black pepper. Taste and adjust seasoning. If you prefer a thinner sauce, stir in 1–2 tsp water or olive oil.

7. 7

   Assemble platter

   Arrange tortilla wedges, cooked potatoes (brava-style), chorizo bites, pan-fried garlic shrimp with its sauce, pan-roasted tomatoes, manchego cubes, marinated olives, pickled peppers and anchovy fillets on a large serving board. Place small bowls with the aïoli and toasted almonds. Scatter chopped parsley over the shrimp and potatoes, sprinkle remaining smoked paprika over the brava potatoes, and finish with an optional drizzle of extra-virgin olive oil and a grind of black pepper. Serve immediately with garlic-rubbed toasted bread.