Recipe 3 of 3 – Heat things up this Valentine’s Day in the kitchen! Prepare a perfect tapas evening for two and share all things Spanish and delicious. Small shared plates are a wonderful way to experience food together and tapas recipes are quick and easy! Put out some tasty olives, link almonds, sales Spanish cheese and a bottle of dry, Spanish sherry on the table for the perfect accompaniment!
1 tbsp Extra-virgin olive oil
4 Garlic gloves , minced
1 medium yellow Onion, cut into 1/2-inch dice
1 tbsp all-purpose Flour
400ml of Chicken of Vegetable Stock
400ml or a can of Tomato Sauce
2 tbsp White-wine Vinegar
2 tsp Olmeda Spanish Smoked Paprika (Dolce)
1/2 tsp Crushed red-pepper flakes
1 1/2 pounds fingerling Potatoes
1/2 tsp Sea salt
1/4 tsp freshly ground pepper
1 tbsp chopped fresh oregano, for garnish
Heat a medium saucepan over medium heat and add olive oil. Cook garlic and onions until translucent. Thicken by sprinkling with flour. Season with salt and pepper. Add chicken stock, tomato sauce, vinegar, Olmeda Spanish Smoked Paprika (Dolce), and red-pepper flakes. Bring everything to a boil, and then reduce to a simmer. Let cook until slightly thickened and aromatic, about 30 minutes. Set aside.
Heat oven to 375 degrees. Cut the potatoes in half lengthwise. Toss in a bowl with olive oil, salt, and pepper.
Roast potatoes cut side down in a single layer on a large cookie sheet until golden brown and cooked through, about 35 minutes. Remove from oven, and serve with reserved warm tomato sauce, garnished with chopped oregano and a light sprinkling of Olmeda Spanish Smoked Paprika (Dolce) for flavour and colour.