A collection of five Spanish tapas dishes—garlic prawns, sautéed mushrooms, chorizo, marinated olives, and cured meats—designed to be prepared in advance so you can spend time with guests instead of cooking.
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Place 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!
Store cooked prawns, mushrooms, and chorizo separately in airtight containers in the refrigerator for up to 2 days. Marinated olives keep 24–48 hours. Reheat tapas gently in a skillet over medium heat before serving, or serve at room temperature. Cheese and cured meats should not be refrigerated longer than overnight.
Marinate for 24 hours to allow flavors to infuse fully. Do not store longer than 48 hours.
Yes. Most tapas (prawns, mushrooms, chorizo, olives) can be made ahead and refrigerated. Bring cheese to room temperature and assemble just before serving.
Cook for 2 minutes over high heat (for medium prawns) until charred and just cooked through. Add minced garlic in the final seconds.
Generous amounts of good-quality olive oil are traditional. You can reduce the amount if preferred, but olive oil is essential for flavor.
Crusty bread works best for mopping up the flavorful olive oil and juices left in the serving bowls.
