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A Catalan-inspired Spanish classic of crisp toasted bread rubbed with garlic and ripe tomato, finished with olive oil and flaky salt. A simple, vivid dish for breakfast, lunch, or a generous shared table.
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Grating ripe tomatoes creates a naturally pulpy spread while leaving the tougher skin behind. Brief simmering concentrates excess liquid without losing the fresh tomato character, and crisp bread provides the ideal contrast.
Store the tomato pulp in a covered container in the refrigerator for up to 2 days. Keep toasted bread at room temperature in an airtight container and assemble just before serving.
Re-crisp the bread in a 180°C oven for 4 to 5 minutes, then rub with garlic and assemble with the chilled or room-temperature tomato pulp.
A classic Spanish potato and onion omelet with tender, olive oil-softened slices encased in softly set eggs. Serve it warm or at room temperature for a deeply savory centerpiece.
Plump shrimp gently simmered in fragrant olive oil with thinly sliced garlic, dried chile, smoked paprika, and a splash of dry sherry. Serve sizzling with crusty bread to capture the deeply seasoned oil.
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Crisp-edged potatoes are tossed with a smoky, gently spicy brava sauce and finished with cool garlic aioli. This Spanish classic makes a satisfying tapas-style main dish or a generous shared plate.
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Tender beef and pork meatballs gently simmered in a silky tomato, onion, and paprika sauce. A classic Spanish supper with deep flavor, soft texture, and enough sauce for crusty bread or potatoes.