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Spanish Tapas Dinner Board: Gambas al Ajillo, Patatas Bravas & Manchego with Membrillo

Spanish Tapas Dinner Board: Gambas al Ajillo, Patatas Bravas & Manchego with Membrillo

Dinner
Prep Time
35min
Cook Time
25min
Servings
4
Calories
785
Chef's Note

This recipe embodies the tapas philosophy of flavor layering and temperature contrast discussed in the post. The hot, garlicky shrimp oil against cool bravas sauce and room-temperature cheese creates that dynamic eating experience. Don't skip the quality olive oil—in small plates like these, it's not a background ingredient but a starring flavor. Work in batches when frying the potatoes to maintain proper pan temperature and achieve that essential crispy texture.

Tags
spanish
tapas
seafood
small-plates
entertaining
mediterranean
garlic-shrimp
patatas-bravas
cheese-board
social-dining
Ingredients

  • 1 pound large shrimp, peeled and deveined

  • 8 whole garlic cloves, thinly sliced

  • 3/4 cup Spanish olive oil, divided

  • 1 teaspoon smoked paprika (pimentón)

  • 1/2 teaspoon red pepper flakes

  • 1/4 cup fresh parsley, chopped

  • 1 whole lemon, cut into wedges

  • 1.5 pounds Yukon gold potatoes, cut into 1-inch cubes

  • 1/2 cup mayonnaise

  • 2 tablespoons tomato paste

  • 1 tablespoon sherry vinegar

  • 1 teaspoon hot sauce

  • 8 ounces aged Manchego cheese, sliced

  • 4 ounces membrillo (quince paste), sliced

  • 1/2 cup Marcona almonds

  • 1 whole crusty baguette, sliced and toasted

  • to taste flaky sea salt

  • to taste black pepper

Instructions
  • 1

    Prepare the potatoes: Rinse potato cubes and pat completely dry. Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering (a drop of water should sizzle and evaporate in 2-3 seconds). Working in two batches to avoid crowding, fry potatoes for 12-15 minutes per batch, turning occasionally, until golden and crispy. Transfer to paper towels and season immediately with salt.

  • 2

    Make the bravas sauce: While potatoes cook, whisk together mayonnaise, tomato paste, sherry vinegar, hot sauce, and a pinch of smoked paprika. Taste and adjust seasoning. Set aside at room temperature to allow flavors to develop.

  • 3

    Prepare the gambas al ajillo: Pat shrimp completely dry and season with salt and pepper. Heat 1/4 cup olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant and just starting to turn golden (watch carefully—garlic burns quickly).

  • 4

    Add smoked paprika and red pepper flakes to the garlic oil, swirl for 10 seconds, then immediately add shrimp in a single layer. Cook for 2 minutes without moving, then flip and cook another 1-2 minutes until just cooked through and pink. Remove from heat and stir in half the parsley.

  • 5

    Assemble the cheese plate: Arrange Manchego slices on a serving board. Place membrillo slices alongside the cheese. Scatter Marcona almonds around the board. This can be done while other dishes are cooking.

  • 6

    Plate for serving: Transfer crispy potatoes to a serving dish and drizzle generously with bravas sauce (serve extra sauce on the side). Pour the gambas al ajillo into a warm shallow bowl with all the garlicky oil—this is essential for dipping bread. Garnish with remaining parsley and lemon wedges.

  • 7

    Serve immediately: Present all three tapas together with the toasted baguette slices. Encourage guests to use bread to soak up the shrimp oil and to pair the Manchego with membrillo. Finish everything with a sprinkle of flaky sea salt at the table for textural contrast.

Nutrition Information (per serving)
785
Calories
38g
Protein
52g
Carbs
48g
Fat
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