Peel the potato and cut it into bite-size cubes.

Boil the potato cubes in water for 15 minutes, until just tender.

Finely chop 2 onions and 1 garlic clove.

Sauté the chopped onion and garlic in 15 ml olive oil until softened.

Stir paprika, chili pepper, flour, salt, black pepper, and 100 ml water into the onion mixture.

Simmer the sauce for 8 minutes, until thickened.

Blend the cooked onion sauce until smooth.

Heat 100 ml neutral frying oil and fry the parboiled potato cubes until crisp and golden.

Transfer the crisp potatoes to a serving dish and spoon the blended bravas sauce over them.

Place the raw shrimp in 4 oven-safe ramekins.

Add 30 ml olive oil, minced garlic, paprika, and chili pepper to the ramekins.

Bake the shrimp at 150°C / 300°F for 10 minutes, until opaque and cooked through.

Turn the cooked shrimp in their cooking oil and scatter fresh parsley over them.

Heat 15 ml neutral frying oil and sauté the Padrón peppers for 10 minutes.

Season the blistered Padrón peppers with coarse salt.

Grate 2 tomatoes to collect the tomato pulp.

Mix the tomato pulp with 20 ml olive oil, lemon juice, and coarse salt.

Drizzle the bread with 15 ml olive oil and toast it in the oven until crisp.

Rub the remaining garlic clove over the warm toasted bread.

Top each toast with the seasoned tomato pulp and serve all four tapas together.