Three Spanish Tapas – Montaditos

Name: Three Spanish Tapas – Montaditos
Prep time: 25M
Total time: 27M
Yield: 6-8 Servings
Cuisine: Spain
Ingredients: ¼ cup Red Wine Vinegar; ¼ cup Extra Virgin Olive Oil; ½ tsp. Minced Garlic; ¼ tsp. Crushed Red Peppers; 2 cans Sardines in Olive Oil; 2 tsp. chopped fresh chives, for garnish; ⅛ tsp. smoked paprika, for garnish; ¼ cup Extra Virgin Olive Oil; 2 tbsp. Lemon Juice; ½ tsp. Minced Garlic; ¼ tsp. Crushed Red Peppers; 3 cans Octopus in Olive Oil; ¼ cup Piquillo Fancy Pimientos; ¼ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ¼ cup Extra Virgin Olive Oil; 2 tbsp. Red Wine Vinegar; ½ tsp. Minced Garlic; ¼ tsp. Ground Oregano; 1 can Octopus in Olive Oil; 1 can Mussels in Pickled Sauce; 1 tsp. Minced Garlic; 2; ¾ cup Extra Virgin Olive Oil; 2 tbsp. Lemon Juice; Kosher Sea Salt; 1

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These little sandwiches are called Montaditos in Spain, because the ingredients are mounted on the bread. In this version, we’ve created Three Seafood Montaditos: marinated sardines, octopus with mussels, and octopus salad. So, suppose you’re planning a tapas menu. In that case, your better option is these easy appetizers, which are ready in minutes with our versatile, convenient, and ready-to-use GOYA® <a href="https://www.goya.com/en/product-subcategory/seafood-and-meat/premium-seafood-and-fish/">Seafood</a>, along with the intense flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. Serve these montaditos with a delicious homemade Alioli and bread chunks you can toast before putting them on the salad. A new favorite unlocked for tapa lovers!

Total Time

27m

(plus marinating time)

Prep Time:25m

Cook Time:2m

Yields:6-8 Servings

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Ingredients

For marinated sardines

¼ cup

GOYA® Red Wine Vinegar

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¼ cup

GOYA® Extra Virgin Olive Oil

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½ tsp.

GOYA® Minced Garlic

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¼ tsp.

GOYA® Crushed Red Peppers

2 cans
(4.25 oz.)

GOYA® Sardines in Olive Oil, drained

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2 tsp.

chopped fresh chives, for garnish

⅛ tsp.

smoked paprika, for garnish

For octopus salad

¼ cup

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Lemon Juice, or fresh lemon juice

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½ tsp.

GOYA® Minced Garlic

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¼ tsp.

GOYA® Crushed Red Peppers

3 cans
(4.25 oz.)

GOYA® Octopus in Olive Oil, drained

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¼ cup

sliced GOYA® Piquillo Fancy Pimientos

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¼ cup

halved GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos or <a href="https://www.goya.com/en/products/large-pitted-ripe-black-olives/" aria-label="View recipe title 15" alt="https://www.goya.com/en/products/large-pitted-ripe-black-olives/" tabindex="0">GOYA® Large Pitted Black Olives</a>

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For octopus with mussels

¼ cup

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Red Wine Vinegar (optional)

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½ tsp.

GOYA® Minced Garlic

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¼ tsp.

GOYA® Ground Oregano

1 can
(4.25 oz.)

GOYA® Octopus in Olive Oil, drained

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1 can
(4.25 oz.)

GOYA® Mussels in Pickled Sauce, drained

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For aioli and bread

1 tsp.

GOYA® Minced Garlic

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large egg yolks

¾ cup

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Lemon Juice, or fresh lemon juice

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GOYA® Kosher Sea Salt, to taste

baguette, cut on a bias into 1/2-inch slices

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Directions

Kitchen View

Step 1

For marinated sardines: In small bowl, whisk oil, vinegar, garlic and red pepper together until combined. Add sardines and marinate at room temperature for 20 minutes. Transfer sardines to serving plate. Garnish with fresh chives and paprika.

Step 2

For octopus salad: In a small bowl, whisk together the oil, lemon juice, garlic, and red pepper until well combined. Add the octopus, pimientos, and olives, and toss gently to coat. Transfer the octopus salad to a serving plate.

Step 3

For octopus with mussels: In small bowl, whisk oil, vinegar if using, garlic and oregano together until combined. Add octopus and mussels and toss to coat. Transfer to serving plate.

Step 4

For aioli: In a large bowl, add garlic and egg yolks. While whisking constantly or using an electric mixer on high speed, slowly drizzle in oil, starting with just a drop at a time until sauce is emulsified and thick, about 2 minutes. Pour in lemon juice and whisk until smooth and thick, about 30 seconds. Season with salt, to taste. Transfer aioli to small bowl; cover with plastic wrap and set aside in refrigerator until ready to use.

Step 5

For bread: Preheat grill to medium-high heat. Grill bread until lightly charred, about 1-2 minutes per side. Serving suggestions: Serve the marinated sardines and octopus with mussels on grilled bread that has been topped with aioli. Enjoy octopus salad on grilled bread, with or without aioli.