Tapas with An International Touch and Rioja Red Wine
Cook time
Total time
Hosting a romantic tapas dinner for two is easy and inexpensive. Throw in a nice bottle of Rioja red and you've got yourself a gourmet dinner.
Recipe type: Tapas, Canape, Snack, Small Bites, Appetizers, Lunch, Dinner, Party Food
Cuisine: Spanish, International
Serves: 2
No prep tapa ingredients:
  • 1 large baguette, sliced
  • black and green olives
  • Spanish cured sausage or Serrano ham
  • Danish blue cheese
For the roasted sweet peppers:
  • 1 large yellow bell pepper, stem and seeds removed and cut in half
  • 1 large orange bell pepper, stem and seeds removed and cut in half
  • 1 large poblano pepper, stem and seeds removed and cut in half
  • 2 tbsp olive oil
  • large pinch of sea salt and of ground black pepper
  • 1 tsp granulated garlic
  • pinch of oregano
For the patatas alioli:
For the chopped shrimp with smoked paprika:
  • 250 gms shrimp, cleaned, tail removed and chopped
  • 4 cloves of garlic, minced
  • 1.5 tbsp olive oil
  • large pinch of sea salt
  • 1 heaping tbsp smoked paprika
For fried Serrano peppers:
  • fresh Serrano peppers, cleaned and patted dry
  • 2 tbsp olive oil
  • fine sea salt
Instructions for the roasted sweet peppers:
  1. Heat the oven to 190c or 375f and line a baking sheet with baking paper, set aside. Mix all of the spices and oil until well combined. After cleaning the peppers rub the oil and spice mixture until each pepper half is well coated. Place on baking sheet with inside of pepper facing down and roast 20 minutes then flip and roast for another 10-15 minutes until they are completely soft. (Pay extra attention to the poblano because they are thinner and it can burn.) Remove from the oven and baking sheet and place on a plate. Allow to cool then peel away the skin, plate and set aside until ready to serve.
Instructions for potatoes:
  1. Please follow the instructions on the recipe here.
Instructions for the chopped shrimp with smoked paprika:
  1. Heat the oil and sauté the garlic until soft. Next add the shrimp and cook until firm and when they have turned pink. Quickly mix in the paprika and sea salt and stir until they have coated the shrimp well. Allow to cook another 4 minutes, turn heat off and place inside serving container until ready to serve.
Instructions for fried Serrano peppers:
  1. Heat the oil in and once hot add the chiles. Allow to brown and softened -- about 5-8 minutes. Remove from pan and sprinkle with sea salt right before serving.
How to serve the tapas:
  1. Arrange a plate with the fried Serrano peppers, blue cheese slices and Spanish cured sausage. Place the bread slices in a large container or basket. The sweet roasted peppers too should be placed inside a serving bowl/plate -- as should be the cooked shrimp. Make sure to have plenty of serving utensils for each tapa. Allow each person to assemble their tapas as desired and serve with a glass of your favourite Rioja wine.
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2014/07/16/tapas-with-an-international-touch-and-rioja-red-wine-a-match-made-in-heaven/