Tiny plates of food, with a bit of this or a bit of that surrounded by friends, laughter, and quality conversations. Tapas are a part of the late night culture in Spain. Though I’m not a huge fan of wine or beer despite having lived in two different wine “countries” I love tapas. Picture a small plate of “fried” red potatoes and Spanish chorizo covered with garlic aioli, fresh garlic and chopped parsley. It doesn’t get much better than that.
They are little “bites” of food. When you get together with a group or friends it’s like having a bunch of appetizers only better! I love sampling little bits of a verity of dishes. I also love the causal “family style” where you all share.
I am very grateful that tapas found their way to the States. So many. I first discovered tapas through my friend Diana AKA, My Humble Kitchen. A couple of years later my cousin took my little sis and I to eat some tapas at a restaurant called La Bodega in Kansas City before we went out to eat later than evening. From the first bite I was in love!!! I had to remind myself that we were eating again in a couple of hours so I wouldn’t order more food.
My two favourite tapas were the patatas bravas and skewered chicken pieces with cubed Spanish chorizo, drizzled with a cumin garlic ailoi. The patatas bravas was a dish of small cubes of potatoes fried in olive oil then covered with smooth tomato sauce, aioli, and fresh parsley.
The patatas bravas and Spanish chorizo had me dreaming of the possibility of joining the two to make a delicious main dish, which inpsired the dish you see before you today.
With the Super bowl on the way, tapas are a great way to depart from the typical chips and dip. These small bites of food are sure to please a crowd! (Or make an awesome main dish with salad and rustic bread.) Serve with on a few small plates with toothpicks so everyone can grab little bites as they please!
- 8 medium potatoes, diced
- 8 oz Spanish chorizo, thinly sliced
- 4 TBS parsley, chopped
- 2 TBS olive oil
- 4 cloves garlic, crushed
- 4 TBS olive oil
- 1 tsp salt
- Toss the pototoes with 3 TBS of olive oil and salt. Spread them out on a baking sheet and bake for 20-25 minutes at 450 F or until slightly golden and crispy.
- In a medium sized skillet heat the chorizo until hot.
- Add the potoates and garlic. Stir until mix and cook for one minutes.
- Top with garlic aioli and parsley.
- Serve with tooth picks for tapas or as a main dish.