Spanish Tapas Trio

Directions

For the Stuffed Dates

1. Stuff the dates with the Manchego cheese. Wrap with the jamon. Secure the Guindilla pepper on top with a toothpick

For the Calamari

1. In a medium bowl, stir together the half and half and 2 teaspoons salt. Cut the squid ¾-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour
2. In a large bowl, stir together the flour, cornstarch, baking powder, and salt. Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated. Repeat the same with the guindilla peppers
3. Heat olive oil and fry the squid first, then guindilla peppers: being cautious of the oil splattering. Finish with more salt and serve with lemon wedge

For the Romesco Sauce

1. Pulse roasted red bell pepper, garlic clove, slivered almonds, tomato paste, parsley, sherry vinegar, smoked paprika, and cayenne pepper in a food processor until very finely chopped
2. With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Adjust seasoning as needed

For the Tortilla Española

1. Heat potatoes and 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly
2. Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork
3. Heat 3 tablespoons of the reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet
4. Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into squares and top with romesco sauce and Guindilla pepper