Viva España Spanish Tasting Recipe

Arrange the jamón ibérico, chorizo slices, and manchego cheese attractively on a large platter or wooden board, leaving some space between elements.

Place membrillo cubes next to the manchego so guests can pair them. Scatter toasted Marcona almonds and mixed olives in small piles around the board.

Drizzle a little olive oil over the olives and sprinkle a small pinch of sea salt over the cheese if desired.

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper.

Heat a medium skillet over medium heat. Add 60 ml extra-virgin olive oil and heat until shimmering but not smoking.

Add the thinly sliced garlic to the oil and sauté gently for 1–1.5 minutes until fragrant and just starting to turn pale golden. Do not let garlic burn.

Add the red pepper flakes and smoked paprika, stir briefly (10 seconds) to bloom the spices in the oil.

Add the seasoned shrimp in a single layer and cook for 1–1.5 minutes on the first side until pink at the edges, then flip and add 60 ml dry white wine.

Cook for another 1–2 minutes until shrimp are opaque and just cooked through. Taste and adjust salt if needed.

Remove from heat, stir in chopped parsley and a squeeze of lemon. Transfer to a warm shallow dish and serve immediately with crusty bread for dipping.

Preheat oven to 200°C (400°F) or heat a grill/pan to medium-high for toasting bread slices.

Slice the bread 2 cm thick and brush both sides lightly with 10 ml olive oil. Toast in the oven or on a hot griddle until golden and crisp, about 4–6 minutes per side in the oven or 2–3 minutes per side on the griddle.

While bread toasts, grate the ripe tomatoes on the coarse side of a box grater into a bowl, discarding skins, and season the pulp with 1/2 tsp sea salt. Alternatively, rub the cut tomato directly on the toasted bread to transfer pulp.

When bread is toasted, rub each slice with a halved garlic clove (press gently to flavor) and spoon a thin layer of the grated tomato pulp over each slice. Drizzle with remaining 20 ml olive oil and finish with a light sprinkle of sea salt. Serve immediately.

Peel and thinly slice the potatoes (3 mm). Slice the onion thinly. Rinse potatoes briefly and pat dry.

Heat 60 ml olive oil in a 20–24 cm nonstick or well-seasoned skillet over medium heat. Add potatoes and onions, season with 1 tsp sea salt and 1/4 tsp black pepper, and cook gently, stirring occasionally, until potatoes are tender but not browned, about 12–15 minutes. Reduce heat if mixture begins to brown.

While potatoes cook, beat 6 eggs in a large bowl and season with a pinch of salt and pepper.

Using a slotted spoon, transfer the softened potatoes and onions to the bowl with beaten eggs. Stir gently to combine and allow to sit for 2 minutes so flavors marry and some egg warms.

Remove most of the oil from the skillet, leaving a light coating (about 1 tbsp). Heat skillet over medium. Pour the egg-potato mixture back into the skillet, spread evenly, and cook without stirring for about 4–6 minutes until the edges are set and the underside is golden.

To finish, run a spatula around the edge, invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 3–4 minutes (or place under a hot broiler for 1–2 minutes until fully set). The center should be just set but slightly creamy.

Slide the tortilla onto a plate, let rest 5 minutes, then cut into 6–8 wedges. Serve warm or at room temperature.

Arrange the warm gambas al ajillo, tortilla wedges, and pan con tomate slices around or next to the tasting platter. Sprinkle chopped parsley over the shrimp and tortilla, and lightly drizzle 10 ml olive oil over cheese and bread if desired.

Provide lemon wedges for the shrimp and small plates and forks. Encourage guests to combine salty meats and cheeses with membrillo and bread for classic Spanish flavor contrasts.