Preheat oven to 480 degrees F (250 degrees C).
Wash and peel the Yukon Gold Potato (2).
Cut each potato into 6 evenly sized pieces.
Place the potato pieces in a bowl, drizzle in Extra Virgin Spanish Olive Oil (1 tablespoon), then season with Sea Salt (to taste) and Ground Black Pepper (to taste) and toss together until well combined.
Add the potatoes to a baking tray lined with foil paper and make sure all the potatoes are in a single layer. Bake for 22-23 minutes.
Meanwhile, cut the Button Mushroom (12) into 1/4-inch thick slices and set aside.
Pat dry Fresh Squid Tubes (1) with paper towels and cut into 1/2-inch thick rings.
Add All-Purpose Flour (1/2 cup) and Sea Salt (1/4 teaspoon) into a plastic bag, then add the Squid Rings into the bag and mix together until the rings are all well coated. Set aside.
Heat a nonstick frying pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 tablespoon). Let warm up for 2 minutes.
Add the sliced mushrooms into the oil and mix. Cook for about 3-4 minutes, then season with Sea Salt (to taste) and Ground Black Pepper (to taste).
Mix together and turn off the heat, then add The Tapas Sauces Salsa Verde (2 tablespoon) and mix together until well combined. Transfer to a serving dish.
Heat a small nonstick frying pan over a medium-high heat and add Sunflower Oil (1/2 cup). Let warm up for 3 minutes.
Add the squid rings and cook for 2 minutes per side, then transfer to a dish with paper towels.
Add the fried calamari to a shallow serving bowl. Add The Tapas Sauces Salsa Alioli (2 tablespoon) to a small bowl for dipping.
Once the potatoes are cooked through, remove them from the oven and transfer them to a shallow serving bowl. Add The Tapas Sauces Salsa Brava (2 tablespoon) to the top of the potatoes.
Place all 3 dishes on a cutting board and serve at once. Enjoy!