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.

Prato de tapas espanholas com patatas bravas, chouriço al vino e camarões com alho

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

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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%

Dicas para ótimas tapas

Use batatas cerosas – elas ficam mais crocantes quando assadas.
Fatie o chouriço uniformemente para um cozimento consistente.
Não cozinhe demais os camarões – 2–3 minutos é perfeito.
Adicione um pouco de vinagre para equilibrar pratos ricos.
Decore generosamente com ervas frescas como salsa ou cebolinha.
Sirva com pão crocante para mergulhar.
Combine com vinho espanhol ou sangria.
Use azeite de alta qualidade – ele brilha nas tapas.
Mantenha as porções pequenas e concentradas – a variedade é fundamental.
Prepare com antecedência e cozinhe antes de servir para obter melhores resultados.

Sirva com sugestões

Pão crocante ou fatias de baguete
Azeitonas marinadas
Queijo manchego
Jamón ibérico ou presunto serrano
Tortilha espanhola
Pimentão vermelho assado
Anchovas ou boquerones
Sangria ou vinho tinto espanhol
Molho de aioli
Tâmaras recheadas com amêndoa

Perguntas frequentes

P: Posso fazer essas tapas com antecedência?
R: Você pode preparar os molhos e pré-cozinhar as batatas; reaqueça antes de servir.

P: Posso usar camarões cozidos?
R: Os camarões crus são os melhores para dar sabor, mas os cozidos podem ser reaquecidos brevemente.

P: O que substitui o chouriço?
R: Experimente salsichas italianas picantes ou alternativas veganas de chouriço.

P: As tapas são sempre servidas quentes?
R: Não – muitas tapas, como azeitonas e queijos, são servidas frias ou à temperatura ambiente.

P: Posso fazer uma versão vegetariana desta tábua de tapas?
R: Com certeza – troque camarões e chouriço por halloumi grelhado ou cogumelos.

P: Que vinho combina melhor com tapas?
R: Um Rioja espanhol, Tempranillo ou Albariño seco combinam perfeitamente.

P: Posso usar camarões congelados?
R: Sim – descongele-os bem e seque-os com papel de cozinha antes de cozinhar.

P: Isso é sem glúten?
R: Principalmente sim - mas verifique se há aditivos que contenham glúten no chouriço e no vinagre.

P: Como faço para armazenar as sobras?
R: Leve à geladeira em recipientes herméticos separados por até 2 dias.

P: Posso dimensionar esta receita para uma festa?
R: Definitivamente – basta dobrar ou triplicar os ingredientes de acordo.

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