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Create your own tapas bar at home! These are easy to make and can be prepared in advance so you can be eating and drinking with your friends rather than scurrying around in the kitchen! Tapas dishes are typically served with generous amounts of olive oil - fantastic for mopping up the flavours with bread. But feel free to cut back on the oil if you prefer! I recommend marinating the olives for 24 hours to allow the flavours to infuse.
View original recipe on recipetineats.comPlace the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
Sprinkle with parsley and red pepper flakes if using.
Halve or quarter the mushrooms, depending on size.
Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
Bring cheese to room temperature. Place on platter with ham and anchovies.
Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!
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