Pulpo a la Gallega – Spanish Octopus Tapas A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors. Ingredients (Serves 2): • 1 small octopus (approx. 1kg), cleaned • 2 medium potatoes, boiled and sliced • 1 tsp smoked paprika • 2 tbsp extra virgin olive oil • Coarse sea salt Instructions: 1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice. 2. Layer potato slices on a plate, top with octopus slices. 3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm. Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.

Cassava Fritters Golden Crispy Cassava Fritters with Herbs and Spices Ingredients: 2 cups grated fresh cassava (or thawed frozen grated cassava) 1 egg 1 small onion, finely chopped 2 garlic cloves, minced 2 tablespoons chopped cilantro or parsley 1/2 teaspoon ground turmeric 1/4 teaspoon chili flakes (optional) Salt and pepper, to taste Oil, for frying Directions: In a large bowl, mix the grated cassava, egg, onion, garlic, herbs, turmeric, chili flakes (if using), salt, and pepper until well combined. Heat oil in a skillet over medium-high heat. Scoop spoonfuls of the cassava mixture and gently flatten them into small fritters. Fry in batches, 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels and serve hot with dipping sauce of your choice—great with spicy mayo or garlic aioli. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 150 kcal per serving | Servings: 4 servings #cassavarecipe #cassavafritters #glutenfree #rootvegetables #friedgoodness #crispybites #easyappetizer #caribbeanfood #africanrecipes #filipinofood #latinfood #cassavacreations #snackideas #tapasstyle #homemadefritters #ethniccooking #spicedcassava #streetfoodinspired #cassavarecipes #comfortfood These crispy Cassava Fritters are crunchy on the outside, soft on the inside, and packed with flavor! Perfect for snacking or as a side dish!

Looking for a tasty tapas idea to impress your friends? Patatas Bravas with Garlic Aioli Ingredients: - 2 large russet potatoes - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt to taste - Fresh parsley for garnish For the Garlic Aioli: - 1/2 cup mayonnaise - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper to taste Preparation Steps: 1. Preheat your oven to 450°F (230°C). 2. Wash and peel the potatoes, then cut them into bite-sized cubes. 3. In a bowl, toss the potato cubes with olive oil, smoked paprika, cayenne pepper, and salt. 4. Spread the potatoes on a baking sheet in a single layer. 5. Roast in the oven for 25-30 minutes or until golden brown and crispy, flipping halfway through. 6. Meanwhile, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well. 7. Once the potatoes are done, remove them from the oven and let them cool slightly. 8. Serve the patatas bravas warm, drizzled with garlic aioli and garnished with fresh parsley. Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 220 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with crusty bread or a fresh green salad for a complete meal! #patatasbravas #tapastime #garlicaioli

Pesto and Ricotta Pasta Creamy Pesto and Ricotta Pasta with Garlic and Parmesan Ingredients: 12 oz fusilli or penne pasta 1 cup whole milk ricotta cheese 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 1/4 cup reserved pasta water 2 garlic cloves, minced 1 tablespoon olive oil Salt and black pepper to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh basil leaves, for garnish Lemon zest (optional) Directions: Cook the pasta in salted boiling water according to package instructions. Reserve 1/4 cup of pasta water before draining. In a large skillet over medium heat, warm olive oil and sauté garlic for 1–2 minutes until fragrant. Stir in pesto and cook for another minute. Add ricotta and reserved pasta water. Stir to combine into a creamy sauce. Add cooked pasta to the skillet and toss to coat evenly. Stir in grated Parmesan, season with salt, black pepper, and red pepper flakes if desired. Serve warm, garnished with fresh basil leaves and a sprinkle of lemon zest for brightness. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #vegetarianrecipes #pastadish #basilpesto #ricottapasta #comfortfood #quickdinnerideas #weeknightmeals #homecooked #italiandinner #freshherbs #easypasta #pestolove #parmesancheese #garlicflavor #creamyricotta #dinnerunder30 #simpleingredients #easyrecipes #pastalovers #lightdinner Creamy, dreamy, and bursting with basil flavor! This Pesto & Ricotta Pasta is the ultimate comfort food made easy.

Spanish Jamón Ibérico – Cured Ham Delight Jamón Ibérico is a premium dry-cured ham from Spain, celebrated for its rich, nutty flavor and melt-in-your-mouth texture. Often enjoyed thinly sliced as tapas or with crusty bread. Ingredients (Serves as appetizer): • Thin slices of Jamón Ibérico (store-bought or specialty shop) • Crusty bread or toasted baguette slices • Olive oil • Optional: Manchego cheese, fresh figs or melon slices Serving Tips: 1. Serve thin slices of Jamón Ibérico at room temperature for best flavor. 2. Accompany with crusty bread drizzled with olive oil. 3. Pair with Manchego cheese or sweet fruits like figs or melon for contrast. Spanish Tip: Jamón Ibérico is best savored slowly to appreciate its complex flavor.