Tapas Grazing Board

Name: Tapas Grazing Board
Prep time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Octopus with hummus; Cooked king prawns; Cured ham; Cheese; Fuet; Olives; Breadsticks (picos); Shoestring potato sticks; Potato crisps

Appetizers & starters

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I love putting together a good grazing board when I want a quick, varied, and beautiful spread to share for drinks or vermouth time, especially in summer when you crave fresh food without turning on the stove.

For this spread, I'm pairing seafood, like cooked prawns and octopus with hummus, with quality cured meats and crunchy snacks. It's a fantastic way to enjoy Cocinandomelavida without spending hours in the kitchen.

Prep: 15 minServes: 4

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Ingredients

Octopus with hummus
Cooked king prawns
Cured ham
Cheese
Fuet
Olives
Breadsticks (picos)
Shoestring potato sticks
Potato crisps

Step by step

Assembling the board

1Place the octopus with hummus and the olives into small individual bowls and set them onto the serving board.
2Arrange the cooked prawns around them (peeled or whole), along with the cured ham, sliced fuet, and cheese cut to your liking.
3Fill the remaining gaps with breadsticks, potato crisps, and shoestring potatoes to add crunch, and serve immediately.

Tips and tricks

Take the cheese and cured meats out of the fridge about 15 minutes beforehand so they come to room temperature and their flavours develop.

Keep the prawns nicely chilled right up until assembly so they stay perfectly fresh.

Add the potato crisps and breadsticks at the very last minute to keep them from losing their crisp crunch from humidity.

Frequently asked questions

Can I prepare the grazing board ahead of time?

You can slice the cured meats and have the seafood prepped in the fridge, but add the crisps and breadsticks just before serving so they don't lose their crispness.

What substitutions can I use for the seafood or cured meats?

If you don't have octopus or prawns, you can add canned mussels or diced smoked salmon, and switch up the meats using lomo embuchado or chorizo to taste.

How do I store leftovers from the board?

Keep the cured meats, cheese, and seafood separately in airtight containers in the fridge, and store the breadsticks and crisps in a sealed bag at room temperature.