– How to Make a Spanish Tapas Platter –
There is nothing better than setting up a tapas platter, it´s perfect to enjoy before a meal with an aperitif or as a meal in itself next to a crusty baguette. In this post I´m going to show you How to Make a Spanish Tapas Platter that includes patatas bravas, champiñones al ajillo and fried calamari, all done in 30 minutes! How is that possible? Well, the kind folks over at The Tapas Sauces sent me a package with some of their sauces to review (it was like christmas 🙂 ). As soon as I saw them I was inspired to create this tapas platter. Using these sauces made it a lot easier to put all these tapas together, as you don´t have to make any of the sauces from scratch.
– The Tapas Sauces –
Like I stated before, when I received the package from The Tapas Sauces to review I was more than stoked. All these sauces are made in Sevilla, Spain and are available to purchase on Amazon. Included in my package where 6 different sauces: Salsa Brava, Salsa Verde, Salsa Alioli, Salsa Mojo Picon, Salsa Sevillana and Salsa Chimichurri. After tasting the sauces I gotta say I´m a fan, very authentic in taste and made of high-quality ingredients. I highly recommend them, you can purchase them directly from Amazon.com. Watch the video below on How to Make a Spanish Tapas Platter with The Tapas Sauces or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Non-Stick Frying Pan
Watch the Video Below on How to Make a Spanish Tapas Platter with The Tapas Sauces
How to Make a Spanish Tapas Platter with The Tapas Sauces
Ingredients
FOR THE PATATAS BRAVAS
- -2 medium yukon potatoes
- -1 tbsp extra virgin Spanish olive oil
- -sea salt
- -black pepper
- -2 tbsp The Tapas Sauce salsa brava
FOR THE SAUTEED MUSHROOMS
- -12 small button mushrooms
- -2 tbsp extra virgin Spanish olive oil
- -sea salt
- -freshly cracked black pepper
- -2 tbsp The Tapas Sauce salsa verde
FOR THE FRIED CALAMARI
- -1 tube squid
- -1/2 cup all-purpose flour
- -1/4 tsp sea salt
- -1/2 cup sunflower oil
- -The Tapas Sauce salsa aioli
Instructions
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Rinse 2 yukon gold potatoes under cold running water, pat them dry with paper towels, cut each potato into 4 quarters, then cut each quarter into 6 evenly sized pieces, add the cut potatoes into a bowl, drizzle in 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and toss together until well combined, add the potatoes to a baking tray lined with foil paper and make sure all the potatoes are in a single layer, add to a pre-heated oven bake+broil option 250C-480F between 22-23 minutes
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Meanwhile, remove the stem from 12 button mushrooms and rinse them under cold running water, pat them dry with paper towels and cut the mushroooms into 1/4 inch thick slices, set aside
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Rinse 1 cleaned frozen tube of squid under cold running water, pat dry with paper towels and cut into 1/2 inch thick rings, add 1/2 cup of all-purpose flour into a plastic bag along with a 1/4 teaspoon of sea salt, add the squid rings into the bag and mix together until all the rings are well coated, set aside
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Heat a nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the sliced mushrooms and mix with the oil, after about 3-4 minutes season with sea salt and freshly cracked black pepper, mix together and turn off the heat, add 2 tablespoons of the tapas sauces salsa verde and mix together until well combined, transfer to a dish
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Heat a small nonstick frying pan with a medium-high heat and add 1/2 cup of sunflower oil, once the oil get´s very hot (about 3 minutes) add the squid rings and cook for 2 minutes per side, transfer to a dish with paper towels, then add the fried calamari to a shallow bowl and add a couple tablespoons of the tapas sauces salsa alioli to a small bowl to dip the calamari
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Once the potatoes are cooked through (22-23 minutes) remove them from the oven, transfer to a shallow bowl and add a couple tablespoons of the tapas sauces salsa brava on top of the potatoes, add all 3 dishes to a cutting board and serve at once, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
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