Rinse 2 yukon gold potatoes under cold running water, pat them dry with paper towels, cut each potato into 4 quarters, then cut each quarter into 6 evenly sized pieces, add the cut potatoes into a bowl, drizzle in 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and toss together until well combined, add the potatoes to a baking tray lined with foil paper and make sure all the potatoes are in a single layer, add to a pre-heated oven bake+broil option 250C-480F between 22-23 minutes
Meanwhile, remove the stem from 12 button mushrooms and rinse them under cold running water, pat them dry with paper towels and cut the mushroooms into ¼ inch thick slices, set aside
Rinse 1 cleaned frozen tube of squid under cold running water, pat dry with paper towels and cut into ½ inch thick rings, add ½ cup of all-purpose flour into a plastic bag along with a ¼ teaspoon of sea salt, add the squid rings into the bag and mix together until all the rings are well coated, set aside
Heat a nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the sliced mushrooms and mix with the oil, after about 3-4 minutes season with sea salt and freshly cracked black pepper, mix together and turn off the heat, add 2 tablespoons of the tapas sauces salsa verde and mix together until well combined, transfer to a dish
Heat a small nonstick frying pan with a medium-high heat and add ½ cup of sunflower oil, once the oil get´s very hot (about 3 minutes) add the squid rings and cook for 2 minutes per side, transfer to a dish with paper towels, then add the fried calamari to a shallow bowl and add a couple tablespoons of the tapas sauces salsa alioli to a small bowl to dip the calamari
Once the potatoes are cooked through (22-23 minutes) remove them from the oven, transfer to a shallow bowl and add a couple tablespoons of the tapas sauces salsa brava on top of the potatoes, add all 3 dishes to a cutting board and serve at once, enjoy!