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RECIPE
12 INGREDIENTS16 STEPS35min

Spanish Tapas Platter

There is nothing better than setting up a tapas platter. It's perfect to enjoy before a meal with an aperitif, or as a meal in itself next to a crusty baguette!
Spanish Tapas Platter Recipe | SideChef
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There is nothing better than setting up a tapas platter. It's perfect to enjoy before a meal with an aperitif, or as a meal in itself next to a crusty baguette!
Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
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Estimated Total: Estimated Total:
Fulfilled by
Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
35min
Total Time
$1.45
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Yukon Gold Potatoes , rinsed, cubed, peeled
3 Tbsp
Extra Virgin Spanish Olive Oil
to taste
12
Button Mushrooms , de-stemmed, rinsed, sliced
1
Fresh Squid Tubes , rinsed, sliced
1/4 tsp
2 Tbsp
The Tapas Sauces Salsa Verde
1/2 cup
Sunflower Oil
2 Tbsp
The Tapas Sauces Salsa Alioli
2 Tbsp
The Tapas Sauces Salsa Brava
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Nutrition Per Serving

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CALORIES
530
FAT
42.1 g
PROTEIN
9.4 g
CARBS
28.6 g

Cooking Instructions

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Step 1
Preheat oven to 475 degrees F (250 degrees C).
Step 2
Wash and peel the Yukon Gold Potatoes (2) .
Step 3
Cut each potato into 6 evenly sized pieces.
Step 4
Place the potato pieces in a bowl, drizzle in Extra Virgin Spanish Olive Oil (1 Tbsp) , then season with Sea Salt (to taste) and Ground Black Pepper (to taste) and toss together until well combined.
Step 5
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.
Step 6
Meanwhile, cut the Button Mushrooms (12) into 1/4-inch thick slices and set aside.
Step 7
Pat dry Fresh Squid Tubes (1) with paper towels and cut into 1/2-inch thick rings.
Step 8
Add All-Purpose Flour (1/2 cup) and Sea Salt (1/4 tsp) into a plastic bag, then add the Squid Rings into the bag and mix together until the rings are all well coated. Set aside.
Step 9
Heat a nonstick frying pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 Tbsp) . Let warm up for 2 minutes.
Step 10
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) .
Step 11
Mix together and turn off the heat, then add The Tapas Sauces Salsa Verde (2 Tbsp) and mix together until well combined. Transfer to a serving dish.
Step 12
Heat a small nonstick frying pan over a medium-high heat and add Sunflower Oil (1/2 cup) . Let warm up for 3 minutes.
Step 13
Add the squid rings and cook for 2 minutes per side, then transfer to a dish with paper towels.
Step 14
Add the fried calamari to a shallow serving bowl. Add The Tapas Sauces Salsa Alioli (2 Tbsp) to a small bowl for dipping.
Step 15
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 Tbsp) to the top of the potatoes.
Step 16
Place all 3 dishes on a cutting board and serve at once. Enjoy!
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Nutrition Per Serving
Calories
530
% Daily Value*
Fat
42.1 g
54%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
76.3 mg
25%
Carbohydrates
28.6 g
10%
Fiber
3.0 g
11%
Sugars
2.2 g
--
Protein
9.4 g
19%
Sodium
468.3 mg
20%
Vitamin D
--
--
Calcium
36.2 mg
3%
Iron
2.2 mg
12%
Potassium
411.9 mg
9%
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