Seafood Spanish Tapas Board

Name: Seafood Spanish Tapas Board
Prep time: 20M
Total time: 23M
Yield: 8 Servings
Ingredients: 5 tbsp. Extra Virgin Olive Oil; 1 loaf ciabatta bread, halved and cut into 1½-inch slices; 3 small plum tomatoes, seeded and cut into ¼-inch pieces; ½ tsp. Balsamic Vinegar; 1 box Mussels in Pickled Sauce; 8 oz. wedge Manchego cheese, sliced; 8 oz. Serrano ham, thinly sliced (optional); 1 bag Chorizo; 1 box White Tuna in Olive Oil; 1 jar Roasted Pimientos; 1 jar Pitted Manzanilla Cocktail Olives; 1 can Olives Stuffed with Minced Anchovies; 1 box. Octopus in Olive Oil; 1 box Sardines in Olive Oil; 1 box Sardines in Olive Oil; 1 Marcona almonds

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<h2 class="subheader">Easy Appetizers!</h2> Prepare this fabulous Seafood Spanish Tapas Board in just minutes. For this tapas board you’ll simply need the best GOYA® Canned Seafood selection: <a href="https://www.goya.com/en/products/white-tuna-in-olive-oil/">White Tuna</a>, <a href="https://www.goya.com/en/products/sardines-in-olive-oil/">Sardines</a>, <a href="https://www.goya.com/en/products/octopus-in-olive-oil/">Octopus</a>, and <a href="https://www.goya.com/en/products/mussels-in-pickled-sauce/">Mussels</a>. Serve with other ingredients that complement these delicious ingredients, such as olives, Manchego cheese, Serrano ham, chorizo, almonds, and tomato salad. Enjoy all these flavors with slices of ciabatta bread brushed with our rich GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> and toasted to golden perfection. This is a wonderful treat you can prepare for any celebration throughout the year. Surprise your guests with this tapas board and get ready to be praised.

Total Time

23m

Prep Time:20m

Yields:8 Servings

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Ingredients

5 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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loaf ciabatta bread, halved and cut into 1½-inch slices

small plum tomatoes, seeded and cut into ¼-inch pieces

½ tsp.

GOYA® Balsamic Vinegar

1 box
(4 oz.)

GOYA® Mussels in Pickled Sauce

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8 oz.

wedge Manchego cheese, sliced

8 oz.

Serrano ham, thinly sliced (optional)

1 bag
(7 oz.)

GOYA® Chorizo

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1 box
(4 oz.)

GOYA® White Tuna in Olive Oil

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1 jar
(12 oz.)

GOYA® Roasted Pimientos, drained and cut into ¾-inch slices

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1 jar
(6.75 oz.)

GOYA® Pitted Manzanilla Cocktail Olives, drained

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1 can
(5.25 oz.)

GOYA® Olives Stuffed with Minced Anchovies

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1 box.
(4 oz.)

GOYA® Octopus in Olive Oil

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1 box
(4 oz.)

GOYA® Sardines in Olive Oil

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1 box
(4 oz.)

GOYA® Sardines in Olive Oil

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Marcona almonds

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Directions

Kitchen View

Step 1

For crostini: Preheat oven to broil and adjust oven rack 6-inches above broiler. Brush bread slices evenly with 3 tbsp. oil. Broil until bread is toasted, about 2-3 minutes. Set aside.

Step 2

In small serving bowl, combine tomatoes, remaining oil, and vinegar.

Step 3

To assemble board: Place Manzanilla olives, olives stuffed with anchovies, and almonds in 3 small separate serving bowls, and place bowls on large serving board. Place tomato mixture on board. Arrange toasted bread, Manchego cheese, Serrano, chorizo, crostini, pimientos, mussels, tuna, octopus, and sardines, decoratively on board. Suggested pairings: Place mussels, Manchego cheese and Serrano or chorizo on crostini. Place tuna, roasted pimientos and Manzanilla olives or olives stuffed with anchovies on crostini. Place octopus, tomato mixture and Manzanilla olives on crostini. Place sardines, Marcona almonds and Manzanilla olives on crost

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