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Spanish Tapas Platter
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Recipe

12 INGREDIENTS • 16 STEPS • 35MINS

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!
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Spain on a Fork
I'm Albert. 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
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!
35MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
4
US / Metric
Yukon Gold Potato
2
Yukon Gold Potatoes, rinsed, cubed, peeled
Extra Virgin Spanish Olive Oil
3 Tbsp
Extra Virgin Spanish Olive Oil
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Button Mushroom
12
Button Mushrooms, de-stemmed, rinsed, sliced
Fresh Squid Tubes
1
Fresh Squid Tubes, rinsed, sliced
All-Purpose Flour
1/2 cup
All-Purpose Flour
Sea Salt
1/4 tsp
Sea Salt
Salsa Verde
2 Tbsp
Salsa Verde
I used The Tapas Sauces Salsa Verde
Sunflower Oil
1/2 cup
Sunflower Oil
Salsa Alioli
2 Tbsp
Salsa Alioli
I used The Tapas Sauces Salsa Alioli
Salsa Brava
2 Tbsp
Salsa Brava
I used The Tapas Sauces Salsa Brava
Nutrition Per Serving
VIEW ALL
Calories
530
Fat
42.2 g
Protein
9.1 g
Carbs
28.7 g
Add to plan
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Spanish Tapas Platter
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author_avatar
Spain on a Fork
I'm Albert. 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
Cooking InstructionsHide images
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 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 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 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 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 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 Salsa Verde (2 Tbsp) and mix together until well combined. Transfer to a serving dish.
step 11 Mix together and turn off the heat, then add 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 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 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 Salsa Alioli (2 Tbsp) to a small bowl for dipping.
step 14 Add the fried calamari to a shallow serving bowl. Add 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 Salsa Brava (2 Tbsp) to the top of the potatoes.
step 15 Once the potatoes are cooked through, remove them from the oven and transfer them to a shallow serving bowl. Add 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!
step 16 Place all 3 dishes on a cutting board and serve at once. Enjoy!
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Tags
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Appetizers
Dairy-Free
Dinner
Game Day
Seafood
Spanish
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