Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

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Ingredients for 4 servings

For Escalivada Catalana (Catalan-style Roasted Vegetables)

1 medium eggplant

1 large red onion, ends trimmed, skinned, and split in half from pole to pole

2 red bell pepper

1/3 cup extra-virgin olive oil

2 teaspoons sherry vinegar

kosher salt and freshly cracked black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

1 pound Idiazábel cheese, cut into ¾-inch cubes

3/4 cup extra-virgin olive oil

4 garlic cloves, lightly smashed

2 bay leaves

3 sprigs fresh thyme

24 whole black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

2 tablespoons extra-virgin olive oil

4 ounces dry-cured Spanish style chorizo, cut into ¼-inch slices

1 medium onion, finely sliced

2 tablespoons tomato paste

1 (14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

1/4 cup extra-virgin olive oil

3 garlic cloves, thinly sliced

1 small head cauliflower, cut into 1-inch florets

1 teaspoon smoked Spanish paprika (Pimentón de la Vera)

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