Spanish Tapas Trio | Recipes | Roland Foods

Ingredients

• 4-5 dates
• 4-5 slices Jamón
• 1/4 lb Manchego cheese, cubed
• 4-5 Roland® Guindilla Peppers
• 1/2 cup half and half
• Large pinch Kosher salt
• 1/2lb squid tubes and tentacles, rinsed and patted dry
• 10-15 Roland® Guindilla Peppers , dried
• 1 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 2 tablespoons baking powder
• Roland® Olive Oil , for frying
• Lemon wedge, to garnish
• 1 28 oz can Roland® Roasted Red Peppers , drained
• 1 garlic clove, smashed
• 1 cup slivered almonds, toasted
• 2 tablespoons tomato paste
• 4 tablespoons, chopped flat-leaf parsley
• 4 tablespoons sherry vinegar
• 2 teaspoons smoked paprika
• 2 teaspoons Roland® Harissa Spice Blend
• 1 cup Roland® Extra Virgin Olive Oil (or use the leftover potato oil from the tortilla Española)
• Fine sea salt and freshly ground black pepper
• 2 cups Roland® Olive Oil
• 1 cup Roland® Sautéed Onions
• Kosher salt
• 3 idaho potatoes, cut into thin half moons
• 8 large eggs
• Stuff the dates with the Manchego cheese. Wrap with the jamon. Secure the Guindilla pepper on top with a toothpick
• 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
• 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
• 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
• With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Adjust seasoning as needed
• Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork