Tapas Recipe

Prepare potatoes

Peel the potatoes (optional) and cut into 2–3 cm cubes. Rinse in cold water and pat dry with a towel.

Parboil the potato cubes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 5 minutes.

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Working in batches, fry the potatoes until golden and crisp, about 5–6 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with 1 tsp salt and 1 tsp smoked paprika while hot; toss gently to coat.

Make bravas sauce

In a medium skillet, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red chili flakes; cook 30 seconds until fragrant.

Stir in 2 tbsp flour and cook 1 minute to remove raw flour taste. Gradually whisk in 60 ml water and 200 g tomato passata until smooth. Simmer gently for 8–10 minutes until thickened. Season with a pinch of salt and adjust chili to taste. If you prefer a smoother sauce, briefly blend or pass through a sieve.

Serve the fried potatoes topped with warm bravas sauce.

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

Heat 4 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring, until fragrant and lightly golden but not burnt, about 1–1.5 minutes.

Add the red chili flakes and stir for 10 seconds. Increase heat to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.

Pour in 60 ml dry white wine, scrape any browned bits from the pan, and let the liquid reduce for about 1–2 minutes to create a glossy sauce.

Stir in 2 tbsp chopped parsley. Taste and adjust seasoning. Serve immediately in the skillet or transfer to a warm dish with lemon wedges.

Preheat oven to 200°C (400°F). Slice the loaf into 1–1.5 cm thick slices. Brush or drizzle both sides lightly with 1 tbsp extra-virgin olive oil.

Toast the bread in the oven on a baking sheet for 5–7 minutes until crisp and lightly golden.

While the bread toasts, grate the ripe tomatoes on a box grater into a bowl (discard skins) and mix with 2 tbsp olive oil and 1/2 tsp salt.

Rub the top of each toasted slice with the cut side of a garlic clove. Spoon the tomato mixture over the rubbed bread, drizzle with a little extra-virgin olive oil and sprinkle a pinch of salt. Serve immediately.

In a small bowl, combine 200 g mixed olives with 1 tbsp olive oil, chopped rosemary (if using), and 1/2 tsp lemon zest. Toss and let marinate at room temperature for at least 20 minutes (or up to several hours) to develop flavor.

Cut 150 g Manchego into 2 cm cubes and arrange on a serving board alongside the marinated olives.