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How to Make a Spanish Tapas Platter with The Tapas Sauces

By Albert Bevia

@spainonafork

Segorbe, VC, ES

 Segorbe, VC

Recipe Level
Beginner

Prep Time

10 Mins

Cook Time

20 Mins

Servings

4

Views
1137

About Recipe

There is nothing better than setting up a tapas platter, it´s perfect to enjoy before a meal with an aperitif or as a meal in itself next to a crusty baguette.

Ingredients

2 medium yukon potatoes

1 tbsp extra virgin Spanish olive oil

sea salt

black pepper

2 tbsp The Tapas Sauce salsa brava

12 small button mushrooms

2 tbsp extra virgin Spanish olive oil

sea salt

freshly cracked black pepper

2 tbsp The Tapas Sauce salsa verde

1 tube squid

1/2 cup all-purpose flour

1/4 tsp sea salt

1/2 cup sunflower oil

The Tapas Sauce salsa aioli

Cooking Procedure

1

n n Rinse 2 yukon gold potatoes under cold running water, pat them dry with paper towels, cut each potato into 4 quarters, then cut each quarter into 6 evenly sized pieces, add the cut potatoes into a bowl, drizzle in 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and toss together until well combined, add the potatoes to a baking tray lined with foil paper and make sure all the potatoes are in a single layer, add to a pre-heated oven bake+broil option 250C-480F between 22-23 minutesn n Meanwhile, remove the stem from 12 button mushrooms and rinse them under cold running water, pat them dry with paper towels and cut the mushroooms into 1/4 inch thick slices, set asiden n Rinse 1 cleaned frozen tube of squid under cold running water, pat dry with paper towels and cut into 1/2 inch thick rings, add 1/2 cup of all-purpose flour into a plastic bag along with a 1/4 teaspoon of sea salt, add the squid rings into the bag and mix together until all the rings are well coated, set asiden n Heat a nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the sliced mushrooms and mix with the oil, after about 3-4 minutes season with sea salt and freshly cracked black pepper, mix together and turn off the heat, add 2 tablespoons of the tapas sauces salsa verde and mix together until well combined, transfer to a dishn n Heat a small nonstick frying pan with a medium-high heat and add 1/2 cup of sunflower oil, once the oil get´s very hot (about 3 minutes) add the squid rings and cook for 2 minutes per side, transfer to a dish with paper towels, then add the fried calamari to a shallow bowl and add a couple tablespoons of the tapas sauces salsa alioli to a small bowl to dip the calamarin n Once the potatoes are cooked through (22-23 minutes) remove them from the oven, transfer to a shallow bowl and add a couple tablespoons of the tapas sauces salsa brava on top of the potatoes, add all 3 dishes to a cutting board and serve at once, enjoy!nn

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