4 Spanish Tapas to Shake Things up this Holiday Season | Easy Recipes

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage offers lower fat options while smoked paprika adds flavor.

seafood

🥗Healthier: chickpeas

💰Cheaper: canned tuna

Chickpeas provide a protein-rich vegetarian option, while canned tuna is budget-friendly.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: processed cheese

Nut-based cheese is dairy-free, while processed cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is cost-effective.

Cut one baguette into diagonal slices that are one inch thick (2.5 centimeters).

Transfer the slices of baguette into a baking tray lined with parchment paper.

Drizzle the baguette slices with extra virgin olive oil and garlic powder.

Bake in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) on bake and broil option for 3 to 4 minutes until lightly toasted.

Remove the toasted baguette slices from the baking tray and set aside.

Cut three small to medium potatoes into thin rounds that are a quarter inch thick (a little over half a centimeter).

Transfer the potato slices into a baking tray lined with parchment paper in a single layer.

Brush the potato slices with extra virgin olive oil, season with sea salt, black pepper, and hot smoked Spanish paprika.

Bake in the preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) for 25 to 27 minutes.

In a bowl, add 1/2 cup mayonnaise (115 grams), finely grate in 1 clove of garlic, squeeze in 1 teaspoon of fresh lemon juice (5 milliliters), and add 1 tablespoon of extra virgin olive oil (15 milliliters).

Season with sea salt and black pepper, whisk until well combined, and set aside.

Heat a small fry pan over medium heat and add 1/4 cup extra virgin olive oil (60 milliliters) and 1 cup blanched almonds (150 grams).

Fry the almonds while mixing continuously for about 5 to 6 minutes until they are a light golden color.

Remove the almonds from heat and transfer to a dish with paper towels, season with sea salt, and add 1/3 cup dried cranberries (45 grams).

Mix the almonds and cranberries together and set aside to rest for at least 10 minutes.

Remove the needles from 2 sprigs of fresh rosemary, roughly chop them, and mix with 2 tablespoons extra virgin olive oil (30 milliliters) in a small bowl. Set aside to infuse.

Prepare manchego cheese by removing the rind and cutting it into thin slices that are a quarter inch thick (a little over half a centimeter).

Take slices of the reserved toasted baguette, add a slice of manchego cheese on top, and drizzle with the rosemary infused olive oil.

Drain 2 tins of tuna in olive oil into a sieve over a bowl, mixing gently to remove excess oil.

In a large bowl, add the drained tuna, 1/2 cup mayonnaise (115 grams), 1 chopped shallot, finely grate in 1 clove of garlic, and add 8 chopped pimento stuffed green Spanish olives.

Season with sea salt and black pepper, mix until well combined.

Take slices of the toasted baguette, add half of a roasted red bell pepper on each slice, and top with the tuna salad.

Remove the potatoes from the oven after 25 to 27 minutes and start plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens