November is here, which means the holiday season is knocking at the door. This year, shake things up and serve the flavors of Spain on your holiday dinner table. All 4 of these Spanish tapas are easy to make, packed with flavors and they all come together in just 30 minutes. Yes, 4 Spanish tapas in just 30 minutes!
The 4 tapas we´re making are: Spicy Paprika Potatoes with Garlic Aioli, Fried Almonds with Dried Cranberries, Manchego & Rosemary Pinchos and Tuna & Roasted Pepper Pinchos.
The best part about these 4 Spanish tapas, is that they´re all made with simple everyday ingredients you can easily find at your local supermarket. If you can´t find Manchego cheese, you can substitute for any other cheese you like.
TIPS & TRICKS to Make these Recipes: In the recipe card below, I show you how to make each tapas dish separately. To make all the tapas dishes at the same time and get them done in 30 minutes, start with the spicy paprika potatoes first. Then make the 3 other recipes while the potatoes are cooking.
Key Ingredients & Cookware I used in these Recipes:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make these 4 Spanish Tapas
4 Spanish Tapas to Shake Things up this Holiday Season
Ingredients
FOR THE SPICY PAPRIKA POTATOES WITH GARLIC AIOLI
- 3 potatoes
- 2 tbsp extra virgin olive oil 30 ml
- 1 tsp hot smoked Spanish paprika 2.30 grams
- 1/2 cup low fat mayonnaise 115 grams
- 1 clove garlic
- 1 tsp lemon juice 5 ml
- dash sea salt
- dash black pepper
FOR THE FRIED ALMONDS WITH DRIED CRANBERRIES
- 1/4 cup extra virgin olive oil 60 ml
- 1 cup blanched almonds 150 grams
- 1/3 cup dried cranberries 45 grams
- dash sea salt
FOR THE MANCHEGO & ROSEMARY PINCHOS
- 1/2 baguette
- 8 slices manchego cheese
- 2 tbsp extra virgin olive oil 30 ml
- 2 sprigs fresh rosemary
FOR THE TUNA & ROASTED PEPPER PINCHOS
- 1/2 baguette
- 2 tins tuna in olive oil
- 1/2 cup low fat mayonnaise 115 grams
- 1 shallot
- 1 clove garlic
- 8 pimento stuffed green olives
- 4 jarred roasted red bell peppers
- dash sea salt
- dash black pepper
Instructions
TO MAKE THE SPICY PAPRIKA POTATOES WITH GARLIC AIOLI
-
Cut 3 medium sized potatoes into 1/4 inch (.625 cm) thick slices, place them into a baking tray lined with parchment paper, all in a single layer, brush them with extra virgin olive oil, season with sea salt, black pepper and hot smoked paprika, add into a preheated oven, bake + broil option, 210 C - 410 F, meanwhile add 1/2 cup mayonnaise into a bowl, finely grate in 1 clove garlic, add in 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, after 25 minutes remove the potatoes from the oven, transfer into a serving dish next to the garlic aioli
TO MAKE THE FRIED ALMONDS WITH DRIED CRANBERRIES
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Heat a small fry pan with a medium heat, add in 1/4 cup extra virgin olive oil and 1 cup blanched almonds, mix continuously and cook for 5 to 6 minutes, or until the almonds are lightly golden fried, then transfer into a dish with paper towels, season with sea salt and add in 1/3 cup dried cranberries, mix together and let it sit for at least 10 minutes before serving
TO MAKE THE MANCHEGO & ROSEMARY PINCHOS
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Add in 2 tbsp extra virgin olive oil into a small bowl, remove the needles from 2 sprigs of rosemary and roughly chop the needles, add into the bowl with the olive oil and whisk together, grab 1/2 baguette, cut into 1 inch (2.50 cm) thick slices, drizzle with a little olive oil & garlic powder and lightly toast, then top each slice of baguette with a slice of manchego cheese and a spoonful of the rosemary infused olive oil
TO MAKE THE TUNA & ROASTED PEPPER PINCHOS
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Drain 2 tins of tuna into a sieve with a bowl underneath, mix the tuna around and then transfer into a bowl (discard oil from tuna), along with 1/2 cup mayonnaise, 1 shallot finely chopped, finely grate in 1 clove garlic and add in 8 pimento stuffed green olives roughly chopped, season with sea salt & black pepper and mix together, grab 1/2 baguette, cut into 1 inch (2.50 cm) thick slices, drizzle with a little olive oil & garlic powder and lightly toast, then top each slice of baguette with 1/2 jarred roasted pepper and add the tuna salad over the pepper
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Charlie A Pardo
That was awesome. Those Tapas looks yummy. I tried to make Migas but never comes right. I don’t know what I’m doing wrong.
29 . Apr . 2022Spain on a Fork
I will be doing a migas recipe here pretty soon 🙂 much love!
30 . Apr . 20224 Spanish Tapas to Shake Things up this Holiday Season | Easy Recipes - Recipes.org-services.ch
[…] FULL RECIPE HERE: https://spainonafork.com/4-spanish-tapas-to-shake-things-up-this-holiday-season […]
06 . Apr . 20224 anime
Eres un figura. Gracias, Un saludo
15 . Nov . 2021Spain on a Fork
Muchas gracias! Saludos 🙂
15 . Nov . 2021