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.

Piatto di tapas spagnole con patatas bravas, chorizo al vino e gamberi all'aglio

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%

Suggerimenti per ottime tapas

Usa patate a pasta cerosa: diventano croccanti meglio una volta arrostite.
Affetta il chorizo in modo uniforme per una cottura uniforme.
Non cuocere troppo i gamberi: 2-3 minuti sono perfetti.
Aggiungi una spruzzata di aceto per bilanciare i piatti ricchi.
Guarnire generosamente con erbe fresche come prezzemolo o erba cipollina.
Servire con pane croccante per immersione.
Abbinalo a vino spagnolo o sangria.
Usa olio d'oliva di alta qualità: brilla nelle tapas.
Mantieni le porzioni piccole e mirate: la varietà è la chiave.
Preparati in anticipo e cuoci appena prima di servire per ottenere i migliori risultati.

Servitelo con suggerimenti

Fette di pane croccante o baguette
Olive marinate
Formaggio manchego
Jamón ibérico o prosciutto serrano
Tortilla spagnola
Peperoni rossi arrostiti
Acciughe o boquerones
Sangria o vino rosso spagnolo
Salsa aioli
Datteri ripieni di mandorle

Domande frequenti

D: Posso preparare queste tapas in anticipo?
R: Potete preparare le salse e precuocere le patate; riscaldare prima di servire.

D: Posso utilizzare i gamberi cotti?
R: I gamberi crudi sono i migliori per il sapore, ma quelli cotti possono essere riscaldati brevemente.

D: Qual è il sostituto del chorizo?
R: Prova le alternative piccanti alla salsiccia italiana o al chorizo vegano.

D: Le tapas vengono sempre servite calde?
R: No, molte tapas, come olive e formaggi, vengono servite fredde o a temperatura ambiente.

D: Posso realizzare una versione vegetariana di questo tagliere di tapas?
R: Assolutamente: scambia gamberi e chorizo con halloumi o funghi grigliati.

D: Quale vino si abbina meglio alle tapas?
R: Una Rioja spagnola, un Tempranillo o un Albariño secco si abbinano magnificamente.

D: Posso usare i gamberi surgelati?
R: Sì, scongelateli accuratamente e asciugateli con carta da cucina prima di cuocerli.

D: È senza glutine?
R: Per lo più sì, ma controlla il chorizo e l'aceto per eventuali additivi contenenti glutine.

D: Come conservo gli avanzi?
R: Conservare in frigorifero in contenitori ermetici separati per un massimo di 2 giorni.

D: Posso adattare questa ricetta per una festa?
R: Sicuramente: basta raddoppiare o triplicare gli ingredienti di conseguenza.

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