Sensational Spanish Tapas Feast: Easy-to-Make Delights for a Sunlit Lunch

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large green olives, pitted
• 1 cup marinated artichoke hearts, drained
• 1 cup Manchego cheese, diced
• 1 cup Serrano ham, sliced into thin strips
• 1 small loaf of crusty bread, sliced and toasted
• 1/2 lb shrimp, peeled and deveined
• 4 oz chorizo, sliced
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste

Instructions

1. Begin by marinating the green olives in a mixture of sherry vinegar and extra virgin olive oil, seasoned with salt and pepper. Set aside for at least 30 minutes to allow flavors to meld.
2. In a small bowl, combine cherry tomatoes, red bell pepper, garlic, and parsley. Season with salt and pepper, then toss with sherry vinegar and extra virgin olive oil. Let sit to marry the flavors.
3. Heat a skillet over medium heat. Cook the chorizo until browned and crispy, about 5 7 minutes. Set aside on paper towels to drain excess fat.
4. In another skillet, sauté the shrimp in extra virgin olive oil with a pinch of salt for 2 3 minutes per side or until cooked through.
5. Assemble tapas: place marinated olives and tomato salad atop toasted bread slices. Top with Manchego cheese, Serrano ham, chorizo, sautéed shrimp, and finally, a piece of shrimp soaked parsley for garnish.

Chef’s Insight

The key to a great Spanish tapas feast is balance and variety in flavors, textures, and colors.

Notes

Feel free to customize your tapas with additional ingredients or substitutions based on personal preference and dietary needs.