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3 Easy Spanish Summer Tapas

3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish

Course Appetizer
Cuisine Spanish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 432 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SAUTEED PADRON PEPPERS (Paired With ROBALIÑO)

  • 1/4 lbs padron peppers 250 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • pinch sea salt

FOR THE STUFFED PIQUILLO PEPPERS WITH TUNA SALAD (Paired with PACO & LOLA)

  • 6 jarred piquillo peppers
  • 10 oz canned tuna in olive oil 220 grams
  • 1/2 cup mayonnaise 125 grams
  • 1 clove garlic
  • 2 tbsp chopped chives 6 grams
  • drizzle extra virgin olive oil
  • handful fresh parsley
  • dash sea salt
  • dash black pepper

FOR THE GARLIC SHRIMP WITH LEMON (Paired with PAZO DAS BRUXAS)

  • 12 raw jumbo shrimp peeled & deveined
  • 4 cloves garlic
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tbsp lemon juice 15 ml
  • handful fresh parsley
  • dash sea salt
  • dash black pepper

Instructions

SAUTEED PADRON PEPPERS

  1. Wash and pat dry 1/4 lbs padron peppers, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the padron peppers, mix with the olive oil, then place them in a single layer and mix every 30 seconds, after 5 to 6 minutes and the peppers are evenly sauteed and blistered all aorund, remove from the heat, transfer into a serving dish and sprinkle with flaky sea salt

STUFFED PIQUILLO PEPPERS WITH TUNA SALAD

  1. Gently pat 6 jarred piquillo peppers dry with paper towels and set aside, add in 2 cans tuna (drained) into a large bowl, along with 1/2 cup mayonnaise, finely grate 1 clove garlic, add in 2 tbsp chopped chives and season with sea salt & black pepper, mix together until well mixed, gently stuff the piquillo peppers with the tuna salad, transfer the stuffed peppers into a serving dish, drizzle with olive oil and sprinkle with finely chopped parsley

GARLIC SHRIMP WITH LEMON

  1. Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper, thinly slice 4 cloves garlic, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 minute add in the shrimp, all in a single layer, after 60 to 90 seconds flip the shrimp to cook the other side, after another 60 to 90 seconds, squeeze in 1 tbsp lemon juice and mix together, after 30 seconds remove the pan from the heat, transfer everything into a serving dish and sprinkle with finely chopped parsley

Nutrition Facts
3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish
Amount Per Serving
Calories 432 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 15g
Cholesterol 45mg15%
Sodium 1317mg57%
Potassium 281mg8%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Calcium 45mg5%
Vitamin C 33mg40%
Vitamin A 392IU8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.