Authentic Spanish Tapas Recipe

Ingredients

• 1 pound (450g) Spanish chorizo, sliced 1 pound (450g) Spanish chorizo, sliced
• 1 pound (450g) Manchego cheese, cubed 1 pound (450g) Manchego cheese, cubed
• 1 pound (450g) Jamón ibérico, thinly sliced 1 pound (450g) Jamón ibérico, thinly sliced
• 1 pound (450g) Gambas al ajillo (garlic shrimp) 1 pound (450g) Gambas al ajillo (garlic shrimp)
• 1 pound (450g) Patatas bravas (spicy potatoes) 1 pound (450g) Patatas bravas (spicy potatoes)
• 1 pound (450g) Tortilla española (Spanish omelette) 1 pound (450g) Tortilla española (Spanish omelette)
• 1 pound (450g) Pimientos de Padrón (Padrón peppers) 1 pound (450g) Pimientos de Padrón (Padrón peppers)
• 1 pound (450g) Pulpo a la gallega (Galician-style octopus) 1 pound (450g) Pulpo a la gallega (Galician-style octopus)
• 1 pound (450g) Croquetas de jamón (ham croquettes) 1 pound (450g) Croquetas de jamón (ham croquettes)
• 1 pound (450g) Albóndigas (Spanish meatballs) 1 pound (450g) Albóndigas (Spanish meatballs)

Nutrition

• Calories: 500 kcal / 2092 KJ
• Fat: 35g (Saturated Fat: 15g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the chorizo slices until browned and crispy. Set aside.
3. 3.
   Arrange the Manchego cheese, Jamón ibérico, and sliced chorizo on a platter.
4. 4.
   In a separate skillet, sauté the garlic shrimp until pink and cooked through. Set aside.
5. 5.
   Prepare the patatas bravas by frying the potatoes until golden brown and crispy. Toss with a spicy tomato sauce.
6. 6.
   Slice the Spanish omelette into bite-sized pieces and arrange on a serving dish.
7. 7.
   In a hot skillet, blister the Padrón peppers until they are charred and tender.
8. 8.
   Cook the octopus in boiling water until tender, then slice into bite-sized pieces and drizzle with olive oil and paprika.
9. 9.
   Fry the ham croquettes until golden brown and crispy.
10. 10.
    Prepare the Spanish meatballs by simmering them in a rich tomato sauce until cooked through.
11. 11.
    Arrange all the tapas dishes on a large platter and serve.

Treat your ingredients with care...

• Chorizo — For a smokier flavor, grill the chorizo slices before adding them to the tapas platter.
• Jamón ibérico — Serve the thinly sliced Jamón ibérico at room temperature to enhance its flavor and texture.
• Gambas al ajillo — Use fresh, high-quality shrimp for the best results. Make sure to remove the shells and devein them before cooking.
• Patatas bravas — Parboil the potatoes before frying to ensure a crispy exterior and a soft interior.
• Tortilla española — Cook the Spanish omelette slowly over low heat to achieve a creamy texture.

Tips & Tricks

• Serve the tapas with a variety of dipping sauces, such as aioli, romesco, or salsa verde, to enhance the flavors.
• Experiment with different toppings for the patatas bravas, such as grated cheese, chopped herbs, or a drizzle of truffle oil.
• For a vegetarian option, replace the meat dishes with grilled vegetables, marinated olives, or Spanish cheeses.
• Don't forget to accompany your tapas with a glass of Spanish wine or a refreshing sangria.
• To save time, prepare some of the tapas dishes in advance and reheat them just before serving.

Serving advice

Serve the tapas on small plates or individual serving dishes to encourage sharing and create a convivial atmosphere. Garnish the dishes with fresh herbs, lemon wedges, or a sprinkle of paprika for an extra touch of color and flavor.

Presentation advice

Arrange the tapas dishes on a large platter, creating an enticing display of colors, textures, and flavors. Use small bowls or ramekins for the dipping sauces and place them strategically around the platter. Add some decorative elements, such as Spanish tiles or a rustic bread basket, to enhance the presentation.