To make the roasted potatoes with spicy mayo aioli, cut 2 medium sized yukon gold potatoes into ½ inch pieces, add the cut potatoes into a large bowl, pour in 1 tbsp extra virgin olive oil and season with sea slat & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper and make sure they´re all in a single layer, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add ½ cup mayonnaise into a bowl, finely shred in 1 large clove of garlic, squeeze in 1 tsp fresh lemon juice, add ¼ tsp hot smoked Spanish paprika, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, after 20 minutes the potatoes should be perfectly roasted, transfer to a shallow bowl, pour the spicy mayo aioli over the potatoes and garnish with freshly chopped parsley

To make the spicy sautéed mushrooms, cut 12 button mushrooms into evenly sized quarters and finely mince 4 cloves of garlic, heat a nonstick fry pan with a medium-high heat, after 4 minutes add in 2 tbsp of extra virgin olive oil and the mushrooms, mix the mushrooms with the olive oil, after 2 minutes add in the minced garlics, a ¼ tsp hot smoked Spanish paprika and season everything with sea salt & black pepper, mix it all together, after 20 to 30 seconds transfer to a serving dish, sprinkle with freshly chopped parsley

To make the Spanish potato omelette, cut 2 small yukon potatoes into ⅛ inch thick small pieces, add the cut potatoes into a sauce pan and fill with cold water, to about a ½ inch above the potatoes, heat with a high heat, meanwhile crack 4 eggs into a large bowl and whisk together until well combined, after 12 to 13 minutes the boiled potatoes should be perfect, pierce one with a toothpick, if it easily goes in but with a little resistance, they are perfect, drain the water and add the potatoes to the bowl with the eggs, season with sea salt & black pepper, gently mix together until well combined, heat a small fry pan with a low-medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in the potato & egg mixture, give it a gently mix so everything is evenly distributed, after 3 minutes run a spatula through the outer edges to ensure the mixture is not sticking to the pan, after 5 minutes (this make take less or more depending on your heat and pan) place a plate over the pan and flip it, slide the uncooked part back into the pan, run the back of the spatula through the outer edges of the pan, but pushing in to give it a rounded edge, after a total cooking time of 10 minutes remove the pan from the heat transfer the potato omelette into a serving dish

To make the pan fried artichoke hearts with garlic, drain a 14oz can of artichoke hearts, then gently pat them dry with paper towels and thinly slices 4 cloves of garlic, heat a nonstick fry pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in the artichoke hearts, gently mix them around with the olive oil, after 5 to 6 minutes add in the sliced garlics, continue to gently mix, 2 minutes later season everything with sea salt & black pepper, mix together and trasfer to a serving dish, sprinkle with freshly chopped parsley

To make the pitcher of sangria, thinly slice 1 orange, 1 lemon and cut ½ of a granny smith apple into ½ inch cubes, add 3 slices of orange, 3 slices of lemon and the cut apples into a large pitcher, next add in 1 cup of Spanish gaseosa (similar to 7up or Sprite), a ¼ cup of granulated sugar (if using 7up or Sprite add in only 2 tbsp sugar), gently mix everything together, then pour in one 750ml bottle of red wine and once again gently mix together, add ice cubes to wine glasses and pour in the sangria, garnish with the remainder slices of orange and lemon