Tapas Selection
seafood
pan-fried
for guests
appetizer
crispy
Spanish
all seasons
Hot
Difficulty
medium
Time
1h 20m
Price Category
average
Calories
Medium
Dive into Spanish culinary delights with this varied tapas selection! Prepare crispy Patatas Bravas with spicy sauce and creamy aioli, mouth-watering garlic shrimp, fresh Pan con Tomate, and a simple olive, ham, and cheese platter. It's the perfect choice for gatherings with friends or a cozy evening where everyone can pick their favorites. This selection is guaranteed to bring the flavors of Spain to your table.
ingredients
Steps
Prepare Patatas Bravas
Peel and cut the potatoes into cubes of about 2-3 cm. In a large pan, heat enough olive oil over medium-high heat, then fry the potato cubes until golden brown and crispy, about 15-20 minutes. Meanwhile, prepare the bravas sauce: in a saucepan, sauté the minced garlic, add the crushed tomatoes, smoked paprika, cayenne pepper, sugar, and red wine vinegar. Simmer over low heat for 10-15 minutes until thickened, then season with salt and pepper. For the aioli, mix the mayonnaise with minced garlic and lemon juice.
Cook Gambas al Ajillo
In another pan, heat 4 tbsp of extra virgin olive oil over medium heat. Add the thinly sliced garlic and chili flakes, then sauté until fragrant (about 1-2 minutes, be careful not to burn the garlic!). Add the peeled shrimp and cook for 2-3 minutes on each side until pink and opaque. Finally, sprinkle with fresh, chopped parsley.
Pan con Tomate & Serve
Slice the baguette and lightly toast it in a pan or toaster. Halve the ripe tomatoes and rub them onto the toasted bread slices, allowing the tomato juice and pulp to soak in. Optionally, rub a garlic clove on the bread as well. Drizzle with extra virgin olive oil and season with salt. Arrange the Patatas Bravas, Gambas al Ajillo, Pan con Tomate, mixed olives, Serrano ham or chorizo, and Manchego cheese on a large platter or several smaller plates. Serve immediately while the warm tapas are still hot.
Extra Tips
► You can pre-fry the Patatas Bravas potatoes and then crisp them up in hot oil just before serving.
► Don't overcook the shrimp, as they can become rubbery; they are ready as soon as they turn pink.
► For Pan con Tomate, use really ripe, juicy tomatoes, as this gives it its authentic flavor.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 250-350 kcal | 625-875 kcal |
| Protein | 10-15g | 25-38g |
| Fat | 15-25g | 38-63g |
| Carbohydrate | 15-25g | 38-63g |
| Fiber | 2-4g | 5-10g |
| Sugar | 2-5g | 5-13g |
