Bring a large pot of salted water to a boil. Add the potato cubes and simmer 5 minutes — they should be just starting to soften but not falling apart. Drain and let dry in a single layer for a few minutes.

Fry

Heat vegetable oil in a deep skillet or heavy pot to 175°C (350°F). Fry the potatoes in batches without crowding until golden and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray. Sprinkle with 1 tsp salt and 1 tsp smoked paprika while hot.

Bravas Sauce

Heat 2 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, sherry vinegar, smoked paprika, cayenne, 1 tsp salt and 1/2 tsp sugar. Bring to a simmer, reduce heat to low and cook gently 15–20 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. If you prefer a smoother sauce, blitz with an immersion blender or transfer to a blender and purée until smooth. Keep warm until serving and spoon over the fried potatoes.

Gambas al Ajillo (Garlic Shrimp)

Pat shrimp dry and season with 1 tsp salt. Heat 4 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced garlic and chili flakes and cook, stirring, just until garlic begins to sizzle and turn pale golden, about 30–45 seconds — do not burn.

Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Spoon the oil and garlic over the shrimp as they cook. Remove from heat, stir in chopped parsley and a squeeze of lemon juice to taste. Transfer to a warm serving dish with some of the garlicky oil.

Pan con Tomate (Tomato Toasts)

Toast slices of bread until crisp and golden (either under a broiler or on a grill pan). While still warm, rub each slice with the cut side of the garlic clove.

If using whole tomatoes: halve a ripe tomato and rub the flesh directly over the garlic-rubbed bread to transfer juice and pulp. If using canned crushed tomatoes: spoon a little onto the toast and spread thinly. Drizzle each toast with a little olive oil and sprinkle with sea salt.

Marinated Olives & Manchego

Combine the olives with 2 tbsp olive oil, lemon zest, dried oregano and freshly ground black pepper. Toss and let marinate for at least 15 minutes at room temperature (or up to a few hours).

Arrange marinated olives and Manchego cheese cubes on a small board or platter for serving.