Tips for Great Tapas
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Use waxy potatoes — they crisp better when roasted.
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Slice chorizo evenly for consistent cooking.
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Don’t overcook prawns — 2–3 minutes is perfect.
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Add a splash of vinegar to balance rich dishes.
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Garnish generously with fresh herbs like parsley or chives.
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Serve with crusty bread for dipping.
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Pair with Spanish wine or sangria.
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Use high-quality olive oil — it shines in tapas.
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Keep portions small and focused — variety is key.
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Prep ahead and cook just before serving for best results.
Serve It With Suggestions
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Crusty bread or baguette slices
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Marinated olives
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Manchego cheese
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Jamón ibérico or Serrano ham
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Spanish tortilla
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Roasted red peppers
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Anchovies or boquerones
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Sangria or Spanish red wine
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Aioli dip
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Almond-stuffed dates
FAQ's
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.
