Tapas | Shea Recipe
Make Tapas | Shea Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spanish Tapas Platter (components)
Method
Spanish Tapas Platter (components)
Step 1 — Prep potatoes (Patatas)
Place the small new potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and allow to cool slightly. While still warm, slice potatoes in half. Toss potatoes with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/2 tsp sea salt and a pinch of black pepper. Arrange on a baking sheet and roast in a 425°F (220°C) oven for 15 minutes until edges are golden and slightly crisp.
Step 2 — Pan-fried chorizo & garlic shrimp
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the sliced chorizo and sear 2–3 minutes per side until it renders fat and becomes slightly crisp. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pan. Add 1 tablespoon olive oil if needed and reduce heat to medium. Add minced garlic and shallot and cook 1 minute until fragrant. Add the cherry tomatoes and cook 3–4 minutes until they begin to burst. Add the shrimp (if you want shrimp — optional; not listed as an ingredient otherwise) or proceed: pour in 2 tbs white wine, scrape browned bits, then add chorizo back into the pan and warm for 30 seconds. Finish with a pinch of smoked paprika, a squeeze of lemon juice, and chopped parsley. Transfer to a small serving bowl.
Step 3 — Make spinach & egg montaditos
Wipe the skillet and return to medium heat with 1 tablespoon olive oil. Add baby spinach and sauté until wilted, about 2 minutes. Season with a pinch of salt and pepper and add a splash (1 tbs) of white wine or sherry to deglaze; cook until liquid evaporates. Create four small wells in the spinach and crack one egg into each well (or cook eggs separately sunny-side up). Cover skillet and cook until whites are set but yolks still runny, 4–5 minutes, or longer for firmer yolks. Remove carefully and place each portion on a toasted baguette slice for serving, or serve on small plates to top bread later. Sprinkle with a pinch of smoked paprika and chopped parsley.
Step 4 — Marinated olives & almonds
In a small bowl, combine pitted green olives, toasted Marcona almonds, 1 tablespoon olive oil, the remaining minced garlic (use about 1 clove if you prefer less), lemon zest from half the lemon, 1 tsp honey, a pinch of smoked paprika, and a few cracks of black pepper. Toss and let sit at room temperature for at least 10 minutes to meld flavors. Taste and adjust salt if needed (the olives are often salty).
Step 5 — Pan con tomate-style tomatoes on toast
Brush the baguette slices lightly with olive oil and toast under a broiler or in a skillet until golden. Rub each warm toast with a cut clove of garlic (if you prefer more garlicky flavor). Spoon the halved cherry tomato and shallot mixture from the chorizo pan onto toasts, or in a separate bowl toss cherry tomatoes with 1 tbs olive oil, remaining lemon zest, pinch salt and pepper. Top each toast with a small cube of manchego cheese or arrange cheese on the board for guests to pair as they like.
Step 7 — Assemble platter
On a large serving board, arrange roasted paprika potatoes, the bowl of chorizo & tomato mixture, spinach-and-egg montaditos on toast or plates, the marinated olives & almonds, baguette toasts with tomato topping, manchego & anchovy-honey bites, and any remaining lemon wedges. Garnish the potatoes with a sprinkle of parsley and an extra drizzle of olive oil. Serve warm (potatoes, chorizo, and spinach/eggs) alongside room-temperature items.