Gran Tabla de Tapas Españolas (para 10–12)

An abundant, mix-and-match Spanish tapas spread with bold flavors, contrasting textures, and party-friendly bites that look spectacular on the table.

Ingredients

• 2 baguettes or rustic loaves, sliced
• 1/2 cup extra-virgin olive oil (plus more as needed)
• 2–3 garlic cloves, halved
• 700g mixed Spanish-style cured meats (jamón serrano, chorizo, salchichón), sliced
• 450–600g mixed cheeses (Manchego + one soft cheese), sliced
• 1 jar roasted red peppers (approx. 450g drained)
• 1 jar marinated olives (approx. 500g), drained
• 120g salted Marcona almonds (or toasted almonds)
• 1 jar pickled guindilla peppers (optional but great), drained
• 2–3 fresh tomatoes, halved (for pan con tomate)
• Flaky salt and black pepper
• 1.8 kg potatoes, peeled (or scrubbed), cut into 2.5 cm chunks
• Neutral oil for roasting (or frying), 4–6 tbsp
• 2 tsp smoked paprika (pimentón)
• 1 tsp ground cumin (optional)
• Salt and black pepper
• 3 tbsp olive oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp smoked paprika (sweet; add a pinch of cayenne/chili flakes if you want heat)
• 2 tbsp tomato paste
• 1 1/2 cups chicken stock or water
• 1 tbsp red wine vinegar
• Salt and pepper
• 1 cup mayonnaise
• 2 garlic cloves, finely grated
• 1 tbsp lemon juice (or red wine vinegar)
• 2 tbsp olive oil
• Salt
• 1.2 kg peeled raw shrimp/prawns (tails on optional)
• 1/2 cup olive oil
• 8 garlic cloves, thinly sliced
• 1–2 tsp chili flakes (optional)
• 1/2 cup chopped parsley
• 2 tbsp lemon juice
• Salt and black pepper

Method

• 1

  Step 1: Set up your “Tapas Flow”

  Clear a big board or platter area. Plan for: *crunchy* (bread, almonds), *salty* (jamón, olives), *creamy* (cheese, alioli), and *hot* (bravas, shrimp). This makes it feel abundant and intentional.

• 2

  Step 2: Make the bravas sauce (can be done ahead)

  Heat 3 tbsp olive oil in a saucepan over medium heat. Add onion with a pinch of salt and cook until soft and sweet, ~6–8 minutes. Add garlic, cook 30 seconds until fragrant. Stir in smoked paprika (and cayenne/chili flakes if using) for 15 seconds. Add tomato paste, cook 1 minute until it darkens slightly. Pour in stock/water and vinegar, simmer 8–10 minutes until thick enough to coat a spoon. Blend smooth (or leave rustic). Season to taste.

• 3

  Step 3: Roast the potatoes

  Heat oven to **220°C / 425°F**. Toss potatoes with 4–6 tbsp oil, salt, pepper, smoked paprika, and cumin (if using). Spread on 2 large trays (don’t crowd). Roast **25–35 minutes**, turning once, until deeply golden and crisp on edges.

• 4

  Step 4: Mix the alioli

  Stir mayonnaise, grated garlic, lemon juice, olive oil, and salt. Rest 10 minutes so the garlic mellows. Taste and adjust.

• 5

  Step 5: Prep pan con tomate

  Toast bread slices (oven or toaster) until crisp and lightly golden. Rub each slice with cut garlic, then rub with halved tomato so the pulp soaks in. Drizzle olive oil, finish with flaky salt and pepper. (Do a big batch—people demolish these.)

• 6

  Step 6: Cook gambas al ajillo right before serving

  Pat shrimp dry and season with salt and pepper. In a wide pan over medium-high, heat olive oil until shimmering. Add sliced garlic and chili flakes; cook until garlic is pale gold and fragrant, **30–60 seconds** (don’t let it brown hard). Add shrimp in one layer. Cook **60–90 seconds**, flip, then another **30–60 seconds** until just opaque and juicy. Off heat, toss with parsley and lemon juice.

• 7

  Step 7: Build the spectacular board

  Pile meats in loose “ribbons,” fan cheese slices, and tuck in bowls of olives, peppers, almonds, and guindillas. Add stacks of pan con tomate and extra plain bread. Spoon bravas onto a platter, drizzle with bravas sauce and streaks of alioli. Serve shrimp in a warm bowl with plenty of garlicky oil for dipping bread.

• 8

  Step 8: Serve like a tapas bar

  Put small plates and cocktail napkins out. Keep bravas and shrimp near the front so people grab while hot; the rest can sit at room temp comfortably.

Tips

• **Make-ahead win:** Bravas sauce and alioli can be made **1–2 days ahead**; refrigerate and bring to room temp (or warm the bravas sauce gently).
• **Keep it crisp:** Roast potatoes on **two trays** with space—crowding steams them.
• **Easy party upgrade:** Add **toothpicks** near meats/cheese and **small forks** near shrimp for tidy mingling.
• **Serving idea:** Put **shrimp + oil** in a heatproof bowl over a small warmer/candle (or serve in batches) so it stays inviting.
• **Leftovers:** Bravas reheat best in a hot oven **200°C / 390°F** for 10–12 minutes; alioli keeps 3–4 days; cured meats/cheese keep well covered.

Nutrition (per serving, estimate)