This is one of the most popular tapas dishes in Spain—and for good reason! It’s incredibly garlicky, a little spicy and citrusy, and the oil it cooks in makes for the best dipping sauce ever for bread. John put a little twist on it by using his LVE rosé, which adds a nice extra fruitiness without sweetness. I like it extra spicy, so I use two jalapeños, but you can just use one (de-seeded if absolutely necessary) if you can’t handle the heat!
P.S. This is part of John’s Valentapas menu, a perfect tapas night for two. But it doesn’t have to be Valentine’s Day to enjoy these bites!
