Tapas Selection

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.

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.

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.