Heat things up this Valentine’s Day in the kitchen: Prepare a perfect Spanish 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!
We have included three of our favourite recipes for you to make your loved one. Put out some tasty olives, almonds, Spanish cheese and a bottle of dry Spanish sherry on the table for the perfect accompaniment!
1. Patatas Bravas
- 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 flavor and colour.
2. Pan con Tomate and Jamon
- 2 Ripe Tomatos
- 3 Tbsp of extra-virgin Olive Oil
- 2 Garlic Gloves, peeled
- 1 Sliced Baquette
- Salt & Pepper
- 100g Fermin Jamon Serrano or Iberico
Preheat grill or grill pan on medium high heat. Rub slices of bread with garlic cloves and brush with olive oil. Grill until crisp.
Slice the tomatoes in half. Using the inside face, rub the toasted crostini with the tomato to import a layer of tomato flesh onto the bread. Discard the tomato skins.
Season with salt and pepper to taste.
Top each slice with a piece of nutty, mouth watering Fermin Serrano or Iberico Jamon. Serve immediately.
3. Stuffed Olmeda Piquillo Peppers
- 2 tspb Shallots, finely diced
- 1 Scallion, thinly sliced
- 2 tsp dry Spanish sherry vinegar
- 1 tin can of Olmeda Piquillo Peppers de Pueblo
- 1 small package of Soft fresh goats cheese
- Extra-virgin olive oil
- 1 tsp Fresh parsley, chopped
For dressing – Mix shallots, scallion and vinegar together in a bowl, season with salt and pepper to taste. Put aside.
Carefully open the top of each Olmeda Piquillo Peppers de Pueblo with a knife and spoon in a generous amount of cheese.
Heat a frying pan on medium heat with a splash of olive oil. Fry peppers, flipping over after 30 seconds until cheese melts inside.
Arrange on platter, drizzle the dressing on top and garnish with fresh parsley.