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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.