Spain on a Fork > All Recipes > Tapas > 4 Spanish Tapas to Shake Things up this Holiday Season | Easy Recipes
All Recipes, Tapas / November 8, 2021

4 Spanish Tapas to Shake Things up this Holiday Season | Easy Recipes

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!

Spanish Tapas
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.

Spanish Tapas
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.

Spanish Tapas

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.

Spanish Tapas

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

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16
Calories 288 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  1. 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

  1. 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

  1. 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

Nutrition Facts
4 Spanish Tapas to Shake Things up this Holiday Season
Amount Per Serving
Calories 288 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 17mg6%
Sodium 448mg19%
Potassium 267mg8%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 206IU4%
Vitamin C 13mg16%
Calcium 193mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  1. 4 anime

    Eres un figura. Gracias, Un saludo

    15 . Nov . 2021
    • Spain on a Fork

      Muchas gracias! Saludos 🙂

      15 . Nov . 2021

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