Shared Tapas And Desserts Recipe

Prep and par-cook potatoes

Preheat oven to 425°F (220°C). Place cubed potatoes in a pot of salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 5 minutes.

Crisp in oven

Toss the drained potatoes with 2 tbsp olive oil, smoked paprika, salt and pepper. Spread on a rimmed baking sheet in a single layer and roast 25–30 minutes, turning once, until deeply golden and crisp.

Assemble and serve

Warm the bravas sauce and spoon over potatoes. Drizzle garlic aioli in a zigzag. Sprinkle chopped parsley and serve immediately so potatoes remain crisp.

Heat oil and infuse garlic

In a large skillet, warm 6 tbsp olive oil over medium heat. Add the sliced garlic and cook gently 1–2 minutes until fragrant and just turning golden (do not burn).

Cook shrimp

Increase heat to medium-high, add the shrimp in a single layer, season with salt, red pepper flakes and smoked paprika. Sear 1–2 minutes per side until pink and opaque.

Deglaze and finish

Pour in the white wine and lemon juice, simmer 1–2 minutes to reduce slightly and concentrate flavors. Stir in chopped parsley. Transfer to a warm shallow dish and serve with sliced baguette so guests can soak up the garlic oil.

Prepare tomato rub

If using fresh tomatoes, coarsely grate into a bowl and discard excess skin. Stir in 2 tbsp olive oil, sea salt and pepper; set aside for flavors to meld 10 minutes.

Toast bread and assemble

Toast slices of bread until golden. Rub the warm toasts with the cut side of the garlic clove, then spoon the grated tomato mixture generously over each slice. Drizzle remaining olive oil and garnish with basil if using. Serve immediately.

Brown chorizo

Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced chorizo and cook 3–4 minutes, turning, until edges are browned and some fat has rendered.

Simmer in wine

Add the red wine, bay leaf and thyme, bring to a gentle simmer and cook 6–8 minutes until wine reduces slightly and sauce coats the chorizo. Season with a little black pepper (chorizo is already salty). Remove bay leaf and serve warm with toothpicks or crusty bread.

Arrange Manchego wedges, toasted Marcona almonds and membrillo slices on a small board or plate. Allow to come to room temperature before serving so cheese softens and flavors open. Provide toothpicks or small forks.

Prepare sugar-cinnamon mix

In a shallow bowl, combine granulated sugar and ground cinnamon; set aside.

Fry churros

Heat vegetable oil in a deep pot to 360°F (180°C). If using prepared churros dough/pastry, pipe or cut 12 equal pieces. Fry in batches 2–3 minutes, turning until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Coat churros

While still warm, roll each churro in the sugar-cinnamon mix to coat evenly.

Make chocolate dipping sauce

Place chopped dark chocolate in a heatproof bowl. Warm the heavy cream until steaming (do not boil) and pour over chocolate. Let sit 1 minute then stir until smooth and glossy. If too thick, stir in a teaspoon of warm cream or milk to reach desired consistency.

Serve

Arrange churros on a platter with the warm chocolate sauce and optional scoops of vanilla ice cream. For a shared experience, present on a communal board so guests can sample multiple tapas and finish with churros and chocolate.