tapas

If you've visited Spain, chances are, you've sampled patatas bravas. They're a standard tapa at just about every restaurant: a fried, bite-sized piece of potato, that's smothered in a slightly spicy paprika- and mayonnaise-based sauce. I fell in love with the simplicity of the dish years ago, but only recently tried to re-create this classic dish in my own kitchen.

Traditionally, the potato pieces are deep fried, but I skipped the frying to keep this tapas recipe a touch healthier, and so my house wouldn't smell like a fast food joint. Instead, I achieved a crisp and golden potato using a hot oven and potatoes coated in olive and canola oils.

While the spuds cooked, I made the dipping sauce, which is a piece of cake if you employ the food processor. To present this dish, either drizzle the sauce over the potatoes, or serve it as a finger food, with a plate of golden potatoes and the sauce in a small bowl on the side. Get ready for a taste of Spain when you read more.

Between dips, nachos, and an assortment of crostini, it's hard for me to say what my signature appetizer is. However, the other day when I was discussing this with my sister, she said, "I know what your signature appetizer is: it's gambas!"

She was referring to gambas al ajillo, the classic Spanish tapa that combines sizzling pink shrimp with spicy, garlicky olive oil. It's always served with bread for mopping, meaning it's a dish that's somewhere between a dip and crostini. I quickly realized she was right: garlic shrimp are my signature appetizer.

I've made them more times than I could ever remember, and when I don't know what to serve, I always turn to the succulent gambas. It's a super easy, simple recipe that comes together quickly, so I highly recommend you add it to your arsenal. For my rendition of Spain's most flavorful and famous shrimp, read more