Tapas Recipe

Prepare the Tapenade

In a food processor, combine the mixed olives, capers, garlic cloves, olive oil, lemon juice, and fresh parsley.

Blend the Mixture

Pulse until the mixture is finely chopped but still has some texture. Adjust salt to taste.

Serve

Transfer the tapenade to a bowl and serve with crusty bread or crackers.

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and let cool.

Fry the Potatoes

In a skillet, heat olive oil over medium heat. Add the cooled potatoes and fry until golden and crispy, about 5-7 minutes.

Season

Sprinkle the potatoes with smoked paprika, garlic powder, and salt. Toss to coat evenly.

Serve with Sauce

Drizzle with chili sauce and garnish with chopped parsley before serving.

Cook the Chorizo

In a skillet, heat olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes.

Add Garlic

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Deglaze with Wine

Pour in the red wine and bring to a simmer. Cook until the wine reduces slightly, about 5-7 minutes.

Garnish and Serve

Stir in fresh parsley and serve hot.

Toast the Bread

Preheat the oven to 400°F (200°C). Place the sliced baguette on a baking sheet and toast in the oven for about 5-7 minutes until golden.

Prepare the Tomato Mixture

Rub the toasted bread with the halved garlic cloves and then with the cut side of the ripe tomatoes.

Drizzle with Olive Oil

Drizzle extra virgin olive oil over the bread and sprinkle with salt to taste.

Serve

Cut the bread into smaller pieces and serve immediately.