A delicious selection of Spanish tapas: patatas bravas, stuffed mushrooms and shrimps. Dip them in our delicious Allioli black garlic or Mayonnaise with olive oil and enjoy! Perfect for a tapas evening in the garden or to take with you to a summer picnic on the beach or in the park.
Ingredients
1 lbs baby potatoes with skin
3 Tbsp Patatas Bravas Dip (80 g/2.8 oz)
2 Tbsp Lemon Extra Virgin Olive Oil
3 cups Mushrooms
3 Tbsp Provençal Herbs Olives (195 g/6.9 oz)
3 oz Cream cheese
1 lbs Large shrimps
1 Tbsp Fish Rub (55g/1.94oz)
Preparation
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Boil potatoes for 8 minutes, drain, and spread them in an oven dish. Drizzle with Oil and bake for 20 minutes. Mix 4 tablespoons of water with 2 tablespoons of Baking & Roasting Oil and the Patatas Bravas seasoning. Once the potatoes are done, toss them with the soaked seasoning, salt, and parsley.
- Stuff the Mushrooms: Clean the mushrooms and mix cream cheese with chopped black and green olives. Fill the mushrooms with the mixture and bake in the oven for 15 minutes.
- Cook the Shrimp: Coat the shrimp with Rub Fish seasoning and sauté in a pan with Oil until golden and cooked through.
- Serve: Arrange the potatoes, stuffed mushrooms, and shrimp on a platter. Serve with Allioli Black Garlic and Mayonnaise with Olive Oil for dipping. Enjoy!
