Spanish Small Plates Recipe
A casual, yet refined menu of Spanish small plates with Southern inflection.
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Ingredients
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Spanish Small Plates
Method
Preparation
- 1
Cook the Chorizo
In a skillet over medium heat, add the chorizo and cook for about 5-7 minutes until browned and cooked through. Remove from heat and set aside.
- 2
Prepare the Peppers
In the same skillet, add 1 tablespoon of olive oil and sauté the garlic cloves until fragrant (about 1 minute). Add the piquillo peppers and cook for another 2-3 minutes. Stir in the smoked paprika and season with salt and pepper.
- 3
Mix the Olive Tapenade
In a bowl, combine the mixed Spanish olives, red wine vinegar, and 1 tablespoon of olive oil. Chop the fresh parsley and mix it in. Adjust seasoning with salt and pepper.
- 4
Assemble the Plates
Slice the baguette into bite-sized pieces. On a serving platter, arrange the cooked chorizo, sautéed piquillo peppers, and olive tapenade. Serve with slices of manchego cheese on the side.
- 5
Garnish and Serve
Drizzle the remaining olive oil over the assembled plates and garnish with chopped fresh parsley. Serve immediately.
