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Spanish Tapas

Spanish Tapas
Spanish Tapas

Servings:
6 to 8

Taste a variety of Spanish flavors with these three simple tapas recipes. From potatoes to salad to muscles these dishes are great as appetizers or as a shareable meal.

For the Potatas Bravas:

2 tablespoons of olive oil
3 large diced russet potatoes
¼ peeled yellow onion
6 cloves of garlic
4 vine ripe tomatoes
1/4 cup of tomato paste
½ cup of mayonnaise
juice of ½ lemon
½ teaspoon of smoked paprika
sea salt and cracked pepper to taste
chopped parsley for garnish

For the Mussels:


1 tablespoon of olive oil
½ peeled and small diced red onion
3 cloves of finely minced garlic
2 medium diced tomatoes
4 ounces of sliced chorizo sausage
1 pound of fresh mussels
8-10 saffron threads
½ cup of chicken stock
sea salt and cracked pepper to taste
chopped parsley for garnish
French bread for garnish

For the Salad:

1 head of romaine lettuce leaves
½ thinly sliced cucumber
4 quartered vine ripe tomatoes
¼ thinly sliced red onion
1 can of whole artichoke hearts, drained
½ can of chickpeas, drained
2 ounces of sliced prosciutto ham
½ cup of Spanish olives
2 tablespoons of red wine vinegar
2 tablespoons of olive oil

Preparation

Potatas Bravas:
1. Preheat the oven to 400°.
2. Toss the potatoes in olive oil, salt and pepper and spread out on a sheet tray lined with parchment paper and bake for 20 to 22 minutes or until golden brown and cooked through out.
3. Add the onion, 4 diced garlic cloves, tomatoes, sugar, salt and pepper to a blender and blend on high speed until smooth.
4. Transfer the mixture to a small size sauce pot along with the tomato paste and cook over low heat for 15 minutes. Keep warm.
5. In a small bowl mix together the mayonnaise, 2 finely minced garlic cloves, lemon juice and paprika. Set aside.
6. To Plate: Add the potatoes to a serving bowl and top off with tomato sauce and aioli. Garnish with parsley.

Mussels:
1. Add the olive oil to a large saute pan over high heat along with the onions, garlic, tomatoes, chorizo and mussels and cook for 1 to 2 minutes.
2. Next, add in the saffron, salt and pepper, and chicken stock and add another pan over top to steam for 3 to 4 minutes or until the mussels have opened up.
3. Garnish with parsley and serve alongside some French bread.

Salad:
1. Add all of the ingredients to a serving bowl and drizzle on the vinegar and oil. Serve.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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