Impress your guests with homemade Spanish tapas

Ingredients

• 4 large potatoes, diced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 cloves of garlic, finely chopped
• 1 teaspoon smoked paprika powder
• 1/2 cup tomato sauce
• 1/4 cup mayonnaise
• 1 teaspoon sriracha (optional)

Instructions

1. Preheat the oven to 200°C. Place the potato cubes on a baking tray and drizzle with olive oil, salt and pepper. Bake for 25-30 minutes or until golden brown and crispy.
2. While the potatoes bake, prepare the sauce. Heat a little olive oil in a pan and fry the garlic until fragrant. Add the smoked paprika and stir well.
3. Add the tomato sauce to the pan and simmer until the sauce thickens slightly. Season with salt and pepper.
4. Mix the mayonnaise with sriracha for an extra spicy kick (optional).
5. Remove the potatoes from the oven and arrange them on a serving platter. Spoon the sauce over the potatoes and serve with the spicy mayonnaise on the side.

Ingredients

• 500 g minced beef
• 1 egg
• 1/4 cup breadcrumbs
• 2 cloves of garlic, finely chopped
• 1 teaspoon paprika powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 can of diced tomatoes (400 g)
• 1/2 cup chicken stock
• 1/4 cup chopped parsley

Instructions

1. In a bowl, mix the minced beef, egg, breadcrumbs, garlic, paprika, oregano, salt and pepper. Roll the mixture into small balls.
2. Heat the olive oil in a large pan over medium-high heat. Fry the meatballs until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic and fry until soft. Add the diced tomatoes and chicken stock. Bring to the boil and simmer.
4. Return the meatballs to the pan and simmer in the sauce for 15-20 minutes, or until cooked through.
5. Sprinkle with chopped parsley before serving.

Ingredients

• 4 large potatoes, peeled and thinly sliced
• 1 onion, finely chopped
• 6 eggs
• Salt and pepper to taste
• Olive oil

Instructions

1. Heat some olive oil in a frying pan over medium-high heat. Add the sliced potatoes and onion and fry until the potatoes are tender and light golden brown, about 10-12 minutes. Drain on kitchen paper.
2. Beat the eggs in a bowl and season with salt and pepper. Add the fried potatoes and onion to the bowl and mix well.
3. Heat a little olive oil in a frying pan over medium-high heat. Pour the egg mixture into the pan and fry until the underside is firm.
4. Turn the tortilla over using a plate and fry the other side until it is also golden brown and fully cooked.
5. Let the tortilla cool and cut into points to serve.

Ingredients

• 500 g large prawns, peeled and cleaned
• 6 cloves of garlic, finely chopped
• 1 red chilli, finely chopped (optional for extra spice)
• Fresh parsley, chopped
• Salt to taste
• Olive oil

Instructions

1. Heat a dash of olive oil in a frying pan over medium-high heat. Add the chopped garlic and red chilli and fry until fragrant.
2. Add the prawns to the pan and fry until pink and cooked, about 2-3 minutes on each side.
3. Season with salt and sprinkle with chopped parsley.
4. Serve the garlic prawns warm, possibly with some fresh bread to dip in the oil.

Ingredients

• 500 g octopus, cooked and cut into pieces
• 1 red onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 green paprika, thinly sliced
• Fresh parsley, chopped
• Olive oil
• Vinegar
• Salt and pepper to taste
• Paprika powder (optional)

Instructions

1. Mix the octopus pieces, red onion, red pepper and green pepper in a large bowl.
2. Add chopped parsley and season with salt, pepper and a dash of olive oil and vinegar. Mix well.
3. Let the salad marinate in the fridge for at least 30 minutes before serving.
4. Garnish the ensalada de pulpo with a pinch of paprika for extra flavour and colour, if desired.

Ingredients

• 500 g large prawns, peeled and cleaned
• 6 cloves of garlic, finely chopped
• 1 red chilli, finely chopped (optional for extra spice)
• Fresh parsley, chopped
• Salt to taste
• Olive oil

Instructions

1. Heat a dash of olive oil in a frying pan over medium-high heat. Add the chopped garlic and red chilli and fry until fragrant.
2. Add the prawns to the pan and fry until pink and cooked, about 2-3 minutes on each side.
3. Season with salt and sprinkle with chopped parsley.
4. Serve the garlic prawns warm, possibly with some fresh bread to dip in the oil.