Spanish Tapas Appetizers

This Spanish tapas dinner was inspired by one of our favorite local restaurants here in Asheville, NC: Cúrate. We served up a couple of our favorite dishes we never miss when dining there: Patatas Bravas (potatoes with a spicy tomato sauce) and Gambas Al Ajillo (garlic shrimp), along with some olives, marcona almonds, manchego cheese, Olli Salumeria chorizo and some herbed bread. We also enjoyed some Spanish wines that the folks at Table Wine recommended to us (great picks, thanks!). It was a fun evening enjoying delicious food, wine, and great company!

For the Patatas Bravas:

We used a recipe that came from Alex of The Defined Dish. The normally fried dish gets a healthier makeover by roasting the potatoes instead and omitting any sugar in the tomato/paprika sauce. You can find the recipe here.

For the Gambas Al Ajillo:

This recipe came from Genius Kitchen, and this will be my go to recipe when making shrimp. It is simple, fool proof, and delicious! You can find the recipe here.

Wine:

With these Spanish tapas, we suggest pairing a refreshing white wine or a tempranillo. The Bodegas Ostatu was a great refreshing white that complemented the tapas perfectly. Light and zesty with a little effervescence. The Bodegas Luberri tempranillo also paired quite well… very easy to drink, smooth and didn’t compete with the bold flavors of the food. Light spice and a great value.