Spanish Tapas Platter with Patatas Bravas, Chorizo al Vino, and Garlic Prawns

Spanish Tapas Platter with Patatas Bravas, Chorizo al Vino, and Garlic Prawns

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Calories

520

Cuisine

Spanish

Category

Appetiser

There’s something magical about a tapas spread — the joy of variety, the excitement of sharing, and the explosion of flavours packed into every bite. This trio of Spanish favourites — patatas bravas, chorizo al vino, and gambas al ajillo — creates a deeply satisfying tapas experience right at home. Crispy roasted potatoes with a fiery tomato sauce, succulent chorizo simmered in red wine, and sizzling garlic prawns all offer a contrast of textures and tastes that make each mouthful feel like a celebration.

Tapas aren’t just about the food — they’re about the atmosphere. Lay out your dishes on small plates, pour some Rioja or chilled Albariño, and bring people together. Whether you’re planning a casual Friday night or an inspired dinner party, this tapas board is guaranteed to bring warmth, character, and conversation to the table. Don’t forget a crusty baguette for mopping up all the delicious sauces!

Spanish Tapas Platter with Patatas Bravas, Chorizo al Vino, and Garlic Prawns

Ingredients

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    • 500g waxy potatoes, peeled and cubed

    • 2 tablespoons olive oil

    • 1 teaspoon smoked paprika

    • Salt to taste

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    • 1 tablespoon olive oil

    • 1 small onion, chopped

    • 2 garlic cloves, minced

    • 1 teaspoon smoked paprika

    • 1/2 teaspoon chilli flakes

    • 200ml passata

    • 1 tablespoon red wine vinegar

    • Salt and sugar to taste

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    • 200g cured chorizo, sliced

    • 100ml red wine

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    • 200g raw king prawns, peeled

    • 3 cloves garlic, sliced

    • 1 small dried chilli

    • 3 tablespoons olive oil

    • Salt and parsley to garnish

    Directions

    1. Patatas Bravas: Toss potato cubes in oil, paprika, and salt. Roast at 200°C (390°F) for 35–40 minutes until crisp.

    2. While roasting, make the sauce: sauté onion and garlic in olive oil, add spices, then stir in passata and vinegar. Simmer for 15 minutes and season to taste.

    3. Chorizo al Vino: In a skillet, simmer sliced chorizo in red wine for 10 minutes until the sauce is reduced and chorizo is glossy.

    4. Garlic Prawns: In a pan, gently fry garlic and chilli in olive oil for 1 minute. Add prawns and cook until pink (2–3 minutes). Season and garnish with parsley.

    5. Serve all dishes together on a large board or separate tapas plates.

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    Tips for Great Tapas

    1. Use waxy potatoes — they crisp better when roasted.

    2. Slice chorizo evenly for consistent cooking.

    3. Don’t overcook prawns — 2–3 minutes is perfect.

    4. Add a splash of vinegar to balance rich dishes.

    5. Garnish generously with fresh herbs like parsley or chives.

    6. Serve with crusty bread for dipping.

    7. Pair with Spanish wine or sangria.

    8. Use high-quality olive oil — it shines in tapas.

    9. Keep portions small and focused — variety is key.

    10. Prep ahead and cook just before serving for best results.

     

    Serve It With Suggestions

    • Crusty bread or baguette slices

    • Marinated olives

    • Manchego cheese

    • Jamón ibérico or Serrano ham

    • Spanish tortilla

    • Roasted red peppers

    • Anchovies or boquerones

    • Sangria or Spanish red wine

    • Aioli dip

    • Almond-stuffed dates

     

    FAQ's

    Q: Can I make these tapas ahead of time?
    A: You can prepare the sauces and pre-cook potatoes; reheat before serving.

    Q: Can I use cooked prawns?
    A: Raw prawns are best for flavour, but cooked ones can be reheated briefly.

    Q: What’s a substitute for chorizo?
    A: Try spicy Italian sausage or vegan chorizo alternatives.

    Q: Are tapas always served hot?
    A: No — many tapas, like olives and cheeses, are served cold or at room temp.

    Q: Can I make a vegetarian version of this tapas board?
    A: Absolutely — swap prawns and chorizo for grilled halloumi or mushrooms.

    Q: What wine goes best with tapas?
    A: A Spanish Rioja, Tempranillo, or dry Albariño all pair beautifully.

    Q: Can I use frozen prawns?
    A: Yes — defrost them thoroughly and dry with kitchen paper before cooking.

    Q: Is this gluten-free?
    A: Mostly, yes — but check the chorizo and vinegar for gluten-containing additives.

    Q: How do I store leftovers?
    A: Refrigerate in separate airtight containers for up to 2 days.

    Q: Can I scale this recipe for a party?
    A: Definitely — just double or triple the ingredients accordingly.

    Chef's Recommendation

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