Easy Tapas
Bring the vibrant flavors of Spain right to your table with this "Easy Tapas" recipe, a delightful trio of small plates perfect for casual gatherings or a relaxed weeknight dinner. Featuring garlic-infused shrimp sautéed with smoked paprika and a hint of heat from red chili flakes, crispy patatas bravas drizzled with tangy tomato sauce and creamy mayonnaise, and rosemary-marinated olives for a savory, citrusy twist, this recipe delivers big flavor with minimal effort. Ready in just 50 minutes, these crowd-pleasing dishes are served alongside crusty bread, making them perfect for dipping, scooping, and sharing. Whether you're planning a tapas night or simply looking to spice up your dinner routine, these easy-to-make Spanish classics are sure to impress! Keywords: easy tapas, Spanish recipes, garlic shrimp, patatas bravas, marinated olives, quick and flavorful appetizers, small plates.
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Recipe Information
Ingredients
- 500 grams Large shrimp
- 4 large Garlic cloves
- 6 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Red chili flakes
- 500 grams Baby potatoes
- 200 milliliters Tomato sauce
- 3 tablespoons Mayonnaise
- 1 teaspoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Mixed olives
- 2 sprigs Fresh rosemary
- 1 teaspoon Lemon zest
- 1 loaf Crusty bread
Instructions
Prepare the garlic shrimp: Peel and devein the shrimp if necessary. Mince 2 cloves of garlic. In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the shrimp, smoked paprika, and red chili flakes. Cook for 4-5 minutes, turning once, or until the shrimp are pink and cooked through. Remove from heat and set aside in a serving dish.
Prepare the patatas bravas: Wash and chop the baby potatoes into bite-sized pieces. Boil in salted water for 10 minutes, then drain and let them dry completely. Heat 2 tablespoons of olive oil in a skillet or frying pan over medium-high heat. Fry the potatoes until golden and crispy, about 8-10 minutes. In a small saucepan, heat the tomato sauce and stir in smoked paprika, white vinegar, salt, and black pepper. Drizzle the sauce over the fried potatoes and serve with a dollop of mayonnaise.
Marinate the olives: In a mixing bowl, combine 1 tablespoon of olive oil, lemon zest, and fresh rosemary sprigs. Toss the olives in the mixture and let marinate for at least 10 minutes for enhanced flavor.
Serve: Arrange the garlic shrimp, patatas bravas, and marinated olives on a large platter. Slice the crusty bread and serve alongside for dipping and scooping.
Nutrition Facts
Calories |
3161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 11179 mg | 486% | |
| Total Carbohydrate | 374.5 g | 136% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 16.5 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 868 mg | 67% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4037 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
