SPANISH TAPAS PLATTER RECIPES

Steps:

• Preheat oven to 475 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!