Easy Spanish Tapas Recipes
Ingredients
Garlic Prawns / Shrimp
- 1/4 cup / 65 ml olive oil
- 4 garlic cloves – 3 smashed , 1 minced
- 250 g / 8 oz raw prawns , peeled
- Pinch of red pepper flakes
- Finely chopped parsley
- Optional: lemon
Garlic mushrooms
- 1/4 cup olive oil (65 ml)
- 4 garlic cloves – 3 smashed , 1 minced
- 300 g / 10 oz Swiss brown or other small mushrooms
- Finely chopped parsley
Chorizo
- 2 (~250g / 8oz) chorizos , sliced (Note 3)
- 1/2 tsp olive oil
Marinated Olives (Note 4)
- 250 g / 8 oz plump black and green olives
- 1 clove garlic , minced
- 1/2 tsp red pepper flakes
- 2 tsp Lemon or orange zest
- 1/3 cup olive oil (85 ml)
- 1 tsp fresh rosemary leaves (or 1/2 tsp dried oregano or 1 tsp fresh thyme)
Spanish Antipasto
- Jamon cured ham
- Manchego Spanish Cheese
- White Anchovies
Spanish Omelette
- Spanish Omelette recipe here
To Serve
- Bread , Olive oil, Lemon wedges
- La Mesa Y Los Amigos Tempranillo Spanish Wine (great with tapas!)
Instructions
- 1
Garlic Prawns (Note 1) - Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
- 2
Garlic Prawns (Note 1) - Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
- 3
Garlic Prawns (Note 1) - Sprinkle with parsley and red pepper flakes if using.
- 4
Garlic Mushrooms (Note 1) - Halve or quarter the mushrooms, depending on size.
- 5
Garlic Mushrooms (Note 1) - Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
- 6
Chorizo - Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
- 7
Marinated Olives (Note 4) - Combine ingredients in an airtight jar. Refrigerate for 24 hours – no longer than 48 hours. Bring to room temperature before serving.
- 8
Spanish Antipasto - Bring cheese to room temperature. Place on platter with ham and anchovies.
- 9
To Serve - Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!
