Recipes like this exemplify how awesome it is to have a paleo executive chef around the POTG headquarters. While some grass-fed beef and steamed broccoli might cut it on some nights, sometimes you just want something unique that isn’t usually paleo. And, a traditional tapas bar meal is certainly unique for the real-food world.

This Spanish tapas platter is about as authentic as you can get without using non-paleo ingredients.

Order Pederson’s Natural Farms No Sugar Chorizo Ground Sausage here

Chorizo, Garlic Shrimp and Patatas Bravas Tapas Platter
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  1. 1lb Pederson’s chorizo
  2. 2 white Japanese sweet potatoes
  3. 2 T. duck fat, melted
  4. 1lb peeled deveined shrimp
  5. 3 T. ghee
  6. 4 cloves garlic minced
  7. Pinch red pepper flakes
  8. Fresh lemon wedges
Smoky Aioli
  1. 1 cup Paleo Mayo (see below for link)
  2. 1 1/2 tablespoons Spanish paprika
  3. 1/4 teaspoon chipotle powder
  4. 1 tsp. garlic minced
  5. 2 T. tomato puree
  6. Salt and freshly ground black pepper
  7. Chopped parsley, to garnish
Smokey Aioli Instructions
  1. To mayo, add smoked paprika, chipotle powder, tomato puree and garlic.
  2. Mix all aioli ingredients together. Add salt and pepper to taste.
  1. Form the chorizo into 2 oz patties and fry on a grill, turning once. Lay on tray and finish cooking in oven to 155 internal temperature.
  2. In saute pan melt ghee and garlic cloves, add pinch of red pepper flakes and saute shrimp until just done.
  3. Peel and chop sweet potatoes. Toss in melted duck fat. Roast in 400 oven until tender and golden brown, about 35 minutes.
  4. To serve: lay out chorizo patties, garlic shrimp and patatas bravas on a large platter. Add a bowl of smoky aioli in the center and garnish the shrimp with fresh lemon wedges. Sprinkle parsley over the entire platter.
Paleo on the Go Test Kitchen

Click here for our awesome paleo mayonnaise recipe.