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Simple Summer Spanish Tapas Recipe

Simple Summer Spanish Tapas Recipe - Easy Meal Recipe

Making simple summer Spanish tapas is not just about food; it’s about creating connections. Over the years, I’ve spent delightful afternoons with friends in bustling plazas and local eateries, savoring these small plates while sharing stories and laughter. 
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Spanish
Calories: 575
Ingredients Method Notes

Ingredients
  

Pan con Tomate (Spanish Tomato Bread)
  • 1 ripe tomato, halved
  • ½ baguette or rustic-style bread
  • a pinch of sea salt, or more to your liking
  • 3 oz thinly sliced Serrano ham
  • ¼ teaspoon smoked paprika
  • 1 garlic clove, peeled
  • a few fresh basil leaves
  • ½ tablespoon extra virgin olive oil
Ensaladilla Rusa (Spanish-Style Potato Salad)
  • ½ tablespoon red wine vinegar
  • 1 boiled egg, chopped
  • 4 tablespoons creamy mayonnaise
  • 9 oz boiled potatoes, diced
  • ½ small red onion, finely chopped
  • 5 oz canned tuna in olive oil, drained
  • ½ tablespoon extra virgin olive oil
  • 8 oz ½ mixed peas and diced carrots
Orange and Avocado Salad
  • ½ teaspoon orange zest
  • 2 sweet oranges, peeled and sliced
  • a pinch of flaky salt
  • 2 tablespoons black olives
  • ⅛ red onion, thinly shaved
  • 1 ripe avocado, sliced
  • drizzle of olive oil and splash of red wine or sherry vinegar
Manchego con Membrillo (Cheese with Quince Paste)
  • 1 drizzle of honey
  • 2 oz aged Manchego cheese, sliced
  • a few toasted Marcona almonds
  • 1 oz quince paste membrillo

Method
 

Step 1: Prepare the Pan con Tomate
  1. Start by toasting the baguette slices in a hot skillet until they are golden and slightly crusty. In the meantime, rub a garlic clove over the warm bread. Next, use the halved tomato to generously smear juice and pulp onto the bread.
  2. Sprinkle with sea salt and a dash of smoked paprika. Top with slices of Serrano ham, fresh basil leaves, and a drizzle of extra virgin olive oil. This dish is the vibrant beginning of your tapas journey.
Step 2: Whip Up the Ensaladilla Rusa
  1. For the potato salad, combine diced boiled potatoes, chopped boiled egg, drained tuna, mixed peas, and finely chopped red onion in a large bowl. Next, mix in the mayonnaise, using the red wine vinegar to add a touch of acidity.
  2. Finally, season with extra virgin olive oil, stirring gently to combine. This salad is rich, creamy, and utterly satisfying.
Step 3: Create the Orange and Avocado Salad
  1. Cut the sweet oranges into slices and arrange them artfully on a serving plate. Layer sliced avocado and top with shaved red onion.
  2. A sprinkle of flaky salt brings out the sweetness. Finish with a drizzle of olive oil and a splash of red wine vinegar. Bright and refreshing, this salad is a beautiful contrast to the other dishes.
Step 4: Assemble the Manchego con Membrillo
  1. For the cheese and quince dish, slice the aged Manchego cheese and arrange it on a serving board with slices of membrillo.
  2. Scatter some toasted Marcona almonds to add a crunchy texture. A drizzle of honey over the cheese enhances its rich flavor. This simple yet elegant dish brings a delightful finish to your tapas experience.

Notes

1. Tomatoes: Choose the ripest tomatoes you can find for optimal flavor. Local varieties often taste best in summer.
2. Serrano Ham: Thinly sliced Serrano adds depth. Its savory, salty flavor balances the sweetness of the tomato.
3. Boiled Potatoes: Make sure your potatoes are tender but not mushy. I often undercook them slightly to maintain a firm texture.
4. Canned Tuna: Use high-quality tuna packed in olive oil for the best flavor in your salad.
5. Manchego Cheese: Look for a well-aged Manchego. Its nutty profile is key in this combination.
6. Quince Paste: This sweet jelly-like paste contrasts beautifully with the savory cheese.