Q: Can I make these tapas ahead of time?

A: You can prepare the sauces and pre-cook potatoes; reheat before serving.

Q: Can I use cooked prawns?

A: Raw prawns are best for flavour, but cooked ones can be reheated briefly.

Q: What’s a substitute for chorizo?

A: Try spicy Italian sausage or vegan chorizo alternatives.

Q: Are tapas always served hot?

A: No — many tapas, like olives and cheeses, are served cold or at room temp.

Q: Can I make a vegetarian version of this tapas board?

A: Absolutely — swap prawns and chorizo for grilled halloumi or mushrooms.

Q: What wine goes best with tapas?

A: A Spanish Rioja, Tempranillo, or dry Albariño all pair beautifully.

Q: Can I use frozen prawns?

A: Yes — defrost them thoroughly and dry with kitchen paper before cooking.

Q: Is this gluten-free?

A: Mostly, yes — but check the chorizo and vinegar for gluten-containing additives.

Q: How do I store leftovers?

A: Refrigerate in separate airtight containers for up to 2 days.

Q: Can I scale this recipe for a party?

A: Definitely — just double or triple the ingredients accordingly.

Spansk tapasfat med Patatas Bravas, Chorizo al Vino og hvitløksreker

Spanish Tapas Platter with Patatas Bravas, Chorizo al Vino, and Garlic Prawns

Rated 5.0 stars by 1 users

Cuisine

Spanish

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Calories

520

There’s something magical about a tapas spread — the joy of variety, the excitement of sharing, and the explosion of flavours packed into every bite. This trio of Spanish favourites — patatas bravas, chorizo al vino, and gambas al ajillo — creates a deeply satisfying tapas experience right at home. Crispy roasted potatoes with a fiery tomato sauce, succulent chorizo simmered in red wine, and sizzling garlic prawns all offer a contrast of textures and tastes that make each mouthful feel like a celebration.

Tapas aren’t just about the food — they’re about the atmosphere. Lay out your dishes on small plates, pour some Rioja or chilled Albariño, and bring people together. Whether you’re planning a casual Friday night or an inspired dinner party, this tapas board is guaranteed to bring warmth, character, and conversation to the table. Don’t forget a crusty baguette for mopping up all the delicious sauces!

Image of Spanish Tapas Platter with Patatas Bravas, Chorizo al Vino, and Garlic Prawns

Ingredients

For Patatas Bravas

500g waxy potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt to taste

For Bravas Sauce

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
200ml passata
1 tablespoon red wine vinegar
Salt and sugar to taste

For Chorizo al Vino

200g cured chorizo, sliced
100ml red wine

For Garlic Prawns (Gambas al Ajillo)

200g raw king prawns, peeled
3 cloves garlic, sliced
1 small dried chilli
3 tablespoons olive oil
Salt and parsley to garnish

View Cart (0) Checkout

Directions

Patatas Bravas: Toss potato cubes in oil, paprika, and salt. Roast at 200°C (390°F) for 35–40 minutes until crisp.
While roasting, make the sauce: sauté onion and garlic in olive oil, add spices, then stir in passata and vinegar. Simmer for 15 minutes and season to taste.
Chorizo al Vino: In a skillet, simmer sliced chorizo in red wine for 10 minutes until the sauce is reduced and chorizo is glossy.
Garlic Prawns: In a pan, gently fry garlic and chilli in olive oil for 1 minute. Add prawns and cook until pink (2–3 minutes). Season and garnish with parsley.
Serve all dishes together on a large board or separate tapas plates.

Nutrition

Serving Size: 1
per serving: Calories; 520

Amount/Serving % Daily Value

Fat: 32 grams; 41%
Saturated Fat: 9 grams; 45%
Cholesterol: 105 milligrams; 35%
Sodium: 720 milligrams; 30%
Carbs: 30 grams; 11%
Protein: 22 grams
Sugar: 4 grams
Fiber: 4 grams; 14%

Tips til gode tapas

Bruk voksaktige poteter - de blir bedre sprø når de stekes.
Skjær chorizo jevnt for jevn matlaging.
Ikke overkok reker - 2–3 minutter er perfekt.
Tilsett en skvett eddik for å balansere fyldige retter.
Pynt sjenerøst med friske urter som persille eller gressløk.
Server med sprøbrød til dipping.
Kombiner med spansk vin eller sangria.
Bruk olivenolje av høy kvalitet - den skinner i tapas.
Hold porsjonene små og fokuserte - variasjon er nøkkelen.
Forbered på forhånd og kok rett før servering for best resultat.

Server den med forslag

Sprø brød eller baguetteskiver
Marinerte oliven
Manchego ost
Jamón ibérico eller Serrano skinke
Spansk tortilla
Stekt rød paprika
Ansjos eller boquerones
Sangria eller spansk rødvin
Aioli dip
Mandelfylte dadler

Vanlige spørsmål

Spørsmål: Kan jeg lage disse tapasene på forhånd?
A: Du kan tilberede sausene og forkoke poteter; varm opp før servering.

Spørsmål: Kan jeg bruke kokte reker?
A: Rå reker er best for smak, men kokte kan varmes opp kort.

Spørsmål: Hva er en erstatning for chorizo?
A: Prøv krydret italiensk pølse eller veganske chorizo-alternativer.

Spørsmål: Serveres tapas alltid varm?
A: Nei - mange tapas, som oliven og oster, serveres kalde eller i romtemperatur.

Spørsmål: Kan jeg lage en vegetarisk versjon av dette tapasbrettet?
A: Absolutt - bytt ut reker og chorizo med grillet halloumi eller sopp.

Spørsmål: Hvilken vin passer best til tapas?
A: En spansk Rioja, Tempranillo eller tørr Albariño passer alle sammen vakkert.

Spørsmål: Kan jeg bruke frosne reker?
A: Ja — tin dem grundig og tørk med kjøkkenpapir før tilberedning.

Spørsmål: Er dette glutenfritt?
A: For det meste, ja - men sjekk chorizo og eddik for glutenholdige tilsetningsstoffer.

Spørsmål: Hvordan lagrer jeg rester?
A: Avkjøl i separate lufttette beholdere i opptil 2 dager.

Spørsmål: Kan jeg skalere denne oppskriften til en fest?
A: Definitivt - bare doble eller tredoble ingrediensene tilsvarende.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Tilbake til bloggen

Varen lagt til handlekurven din