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 Tapas-tallerken med Patatas Bravas, Chorizo al Vino og hvidløgsrejer

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%

Tips til gode tapas

Brug voksagtige kartofler - de bliver bedre sprøde, når de er ristede.
Skær chorizo jævnt for ensartet tilberedning.
Kog ikke rejer for meget - 2-3 minutter er perfekt.
Tilsæt et stænk eddike for at balancere rige retter.
Pynt generøst med friske krydderurter som persille eller purløg.
Server med groft brød til dypning.
Kombiner med spansk vin eller sangria.
Brug olivenolie af høj kvalitet - den skinner i tapas.
Hold portionerne små og fokuserede - variation er nøglen.
Forbered på forhånd og kog lige før servering for de bedste resultater.

Server den med forslag

Sprødt brød eller baguette skiver
Marinerede oliven
Manchego ost
Jamón ibérico eller Serrano skinke
Spansk tortilla
Ristede røde peberfrugter
Ansjos eller boquerones
Sangria eller spansk rødvin
Aioli dip
Mandelfyldte dadler

FAQ'er

Q: Kan jeg lave disse tapas i forvejen?
A: Du kan forberede saucerne og forkoge kartofler; varm op inden servering.

Q: Kan jeg bruge kogte rejer?
A: Rå rejer er bedst til smag, men kogte rejer kan genopvarmes kortvarigt.

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

Spørgsmål: Serveres tapas altid varme?
A: Nej - mange tapas, som oliven og oste, serveres kolde eller ved stuetemperatur.

Q: Kan jeg lave en vegetarisk version af dette tapasbræt?
A: Absolut - skift rejer og chorizo ud med grillet halloumi eller champignon.

Q: Hvilken vin passer bedst til tapas?
A: En spansk Rioja, Tempranillo eller tør Albariño passer alle smukt sammen.

Q: Kan jeg bruge frosne rejer?
A: Ja — optø dem grundigt og tør med køkkenpapir før tilberedning.

Q: Er dette glutenfrit?
A: For det meste, ja - men tjek chorizo og eddike for glutenholdige tilsætningsstoffer.

Q: Hvordan opbevarer jeg rester?
A: Afkøl i separate lufttætte beholdere i op til 2 dage.

Q: Kan jeg skalere denne opskrift til en fest?
A: Bestemt - bare fordoble eller tredoble ingredienserne i overensstemmelse hermed.

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