Tapas Recipe

Summary:

From the first bite of crisp patatas bravas to garlic-kissed shrimp, this tapas recipe brings Spanish street charm home. Vibrant seasonings, quality olive oil, and fresh herbs combine across four classic tapas dishes to create a delightful variety on a single platter. Each component offers balanced textures and flavours, making this tapas recipe ideal for gatherings, romantic evenings, or casual snacking.

 

Equipment: To execute this tapas recipe, gather the following:

• Large mixing bowls for tossing and marinating
• Sharp chef’s knife and sturdy cutting board
• 10-inch cast-iron skillet or heavy-bottomed pan
• Baking sheet lined with parchment paper
• Small saucepan for bravas sauce and chorizo glaze
• Tongs, a slotted spoon, and a spatula for safe handling
• Ramekins and small serving dishes for individual portions
• Large platter for final presentation

 

Ingredients: Ingredients for this tapas recipe: Patatas Bravas:

 

• 4 medium Yukon Gold potatoes, peeled and cut into ¾-inch cubes, and 2 tablespoons of olive oil, plus extra for drizzling.
• Sea salt and freshly ground black pepper. Bravas Sauce:
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 cup crushed plum tomatoes
• Pinch of sugar to balance acidity Gambas al Ajillo:
• ½ pound large raw shrimp, peeled and deveined
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley, Chorizo al Vino:
• 8 ounces Spanish chorizo sausage, sliced into ¼-inch rounds
• ¼ cup dry white wine, Pan con Tomate:
• 4 slices crusty country-style bread
• 2 ripe Roma tomatoes, halved
• 1 garlic clove, halved
• 2 tablespoons extra-virgin olive oil
• Sea salt to taste

 

Instructions:

 

Part 1: Make Patatas Bravas.

This first component demands potatoes roasted to golden-brown crispiness, enveloped by a vibrant tomato sauce. Uniform pieces ensure even cooking and texture contrasts. Preheat the oven to a high temperature so the exterior caramelises quickly. Meanwhile, crafting the sauce brings depth and a gentle spice that ties all the flavours.

1. Preheat oven to 425°F (220°C) and position rack in middle.
2. Toss potato cubes with olive oil, salt, and pepper in a large mixing bowl until evenly coated.
3. Spread potatoes on the baking sheet in a single layer, leaving space around each piece.
4. Roast for 25 to 30 minutes, flipping gently halfway through, until edges caramelise.
5. While potatoes cook, heat one tablespoon of olive oil in a small saucepan over medium heat.
6. Add diced onion and sauté until translucent, about 4 minutes.
7. Stir in minced garlic, smoked paprika, and cayenne; cook until fragrant.
8. Pour in crushed tomatoes, stir in sugar, and simmer for 10 minutes until the sauce thickens.
9. Remove potatoes and drizzle generously with warm bravas sauce before plating.

Part 2: Prepare Gambas al Ajillo

Next, concentrate on preparing gambas al ajillo, where olive oil becomes perfumed with garlic and chilli heat. Slow simmering of aromatics infuses the oil, which doubles as a dipping medium. Selecting fresh, firm shrimp ensures tender results. This fast-cook method preserves moisture while imparting a bright, savoury kick.

1. Warm three tablespoons of olive oil in a heavy skillet over medium heat.
2. Add garlic slices and red pepper flakes; stir gently until garlic edges turn golden.
3. Arrange shrimp in a single layer and sauté for 2 minutes on one side.
4. Flip shrimp and cook for 1 to 2 minutes, until pink and firm.
5. Sprinkle chopped parsley and season lightly with salt.
6. Transfer shrimp and garlic-infused oil into a ramekin for serving.

Part 3: Cook Chorizo al Vino

Moving on to chorizo al vino, expect a medley of smoky pork flavours with subtle wine acidity. Searing the sausage locks in juices before the wine deglazes the pan, forming a glossy, savoury glaze. Stir occasionally to coat each slice evenly. The result should glisten and release irresistible aromas.

1. Heat a clean skillet over medium heat and add chorizo slices.
2. Once sizzling, pour white wine around edges, avoiding directly hitting meat.
3. Stir gently and simmer for 3 to 4 minutes until the wine reduces and thickens.
4. Slide chorizo onto a serving dish, spooning pan juices over slices.

Part 4: Assemble Pan con Tomate.

For pan con tomate, simplicity meets freshness in every bite. Toasting bread lightly creates pockets ready to absorb tomato juices. Rubbing garlic imparts gentle pungency without overpowering, and drizzling high-quality oil and salt rounds out the rustic mix, turning humble ingredients into a standout side.

1. Toast bread slices until edges are crisp and centres remain slightly soft.
2. Rub each slice with the cut side of garlic, applying light pressure.
3. Grate tomato halves over bread, pressing to release flesh and juices.
4. Drizzle extra-virgin olive oil over each slice and sprinkle with salt.
5. Keep warm until ready to serve.

Part 5: Plate and Enjoy.

Finally, bringing all the foods together on one platter highlights the diverse tapestry of flavours in a classic tapas recipe. Arrangement plays a role in presentation; grouping similar colours adds visual appeal. Providing small utensils encourages savouring each bite. Pairing with a chilled beverage balances richness and uplifts the palate.

1. Arrange patatas bravas, gambas al ajillo, chorizo al vino, and pan con tomate attractively on a large platter.
2. Garnish with extra parsley sprigs and lemon wedges for brightness.
3. Offer toothpicks, small forks, and napkins for easy tasting.
4. Serve immediately alongside chilled Spanish wine or sherry.
5. Encourage guests to mix flavours for a complete tapas recipe celebration.

Notes:

• High-quality olive oil intensifies flavours across every dish. • Let the cut potatoes rest in salted water for 10 minutes to draw out starch. • Adjust cayenne in the sauce for a milder or spicier finish. • Choose shrimp no larger than 1 inch to prevent overcooking. • Warm serving platter briefly to keep tapas warm longer.