The 25 Best Spanish Tapas Recipes
25 BEST TAPAS RECIPE COLLECTION
Put down the wings and step away from the sliders because these tasty tapas recipes are here to impress. They don't just look good; they taste terrific too.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
More about "the 25 best spanish tapas recipes"
25 AUTHENTIC SPANISH TAPAS RECIPES TO MAKE AT HOME
From lifefamilyfun.com
Occupation EditorPublished Oct 11, 2021Estimated Reading Time 9 mins
- Champinones Al Ajillo – Spanish Garlic Mushrooms. These are quick and easy to make for your next dinner party, and these mushrooms are packed with flavor.
- Simple Patatas Bravas. No tapas spread is complete without this Spanish classic. Patatas Bravas are one of my favorite tapas dishes, and this recipe from Minimalist Baker is easy to follow and includes a fantastic sauce to go with the potatoes.
- Croquetas de Jamon – Spanish Ham Croquettes. These are another staple on tapas menus and are a great kid-friendly dish. They are small, lightly breaded, and fried fritters that have cured ham and béchamel inside.
- Mojo Picante – Spanish Red Pepper Sauce. Any good party spread will feature some delicious sauces and condiments, so to keep with the theme of your main dishes, add this Mojo Picante sauce from Love Foodies to your table.
- Chorizo al Vino Tinto – Spanish Chorizo in Red Wine. This dish is so easy to make and uses just two main ingredients. They are great for an appetizer spread of tapas and are full of flavor.
- Gambas al Ajillo – Spanish Garlic Shrimp. Any tapas restaurant in Spain will serve this dish which consists of shrimp cooked in garlic-infused olive oil.
- Churros with Hot Chocolate. No Spanish tapas party is complete without dessert, and what better to serve for kids and adults alike than churros with a hot chocolate sauce.
- Spanish Chorizo Stuffed Mushrooms. This is another incredibly popular dish throughout Spain, and the secret to this recipe from Spanish Sabores is the mushroom’s filling.
- Spanish Cheese Board. Creating boards and spreads of food have become very popular with party hosts over the last few years. This Spanish cheese board is ideal for a holiday drinks party and is loaded with delicious flavors.
- Tomato and Butter Bean Dip. This recipe from Fresh Off The Grid is a fantastic adaptation of a classic Spanish tapas dish. It contains white beans, tomato paste, shallots, garlic, olive oil, and paprika, which are stewed together and served warm.
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- Tortilla de Patatas. This is pretty much the quintessential tapa: a Spanish omelet that’s often served at room temperature and accompanied by crusty bread.
- Pan con Tomate. Before I lived in Spain, I never would’ve thought to put grated tomatoes on toast. But this combo is a staple of the Spanish diet, and now it seems like the most natural thing in the world.
- Spanish olives. At Spanish bars, one of the most common tapas is also the simplest: a dish of olives. But these aren’t just any old olives from a jar—they’re often locally grown, incredibly juicy and flavorful, and sometimes marinated in herbs or garlic.
- Spanish Cheese and Cured Meats. Showcase some of the country’s best products by creating your own Spanish charcuterie board. You can never go wrong with the basics: Manchego and jamón ibérico.
- Croquetas de Jamón. There’s nothing quite as comforting as biting into a crispy croqueta and tasting the rich and creamy filling within. Croquetas de jamón are the most classic version: croquettes filled with homemade béchamel and pieces of cured Serrano ham.
- Huevos Rotos. If you want a filling and indulgent tapa, you can’t go wrong with huevos rotos. The basic elements are deep-fried potatoes and runny fried eggs, but it’s common to add Iberian ham, chorizo, or vegetables.
- Gilda. This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn’t require any cooking—just some skewering skills. The classic version consists of an anchovy, a pickled pepper, and an olive impaled on a toothpick, but you can always try other combos.
- Pisto. Spanish pisto is often compared to French ratatouille. It’s a classic combination of various vegetables and tomatoes, cooked until all their flavors meld together.
- Pimientos de Padrón. This might be my all-time favorite vegetarian (and vegan) tapa. Padrón peppers are easy to make, healthy, indulgent (salt and olive oil galore), and exciting all at the same time.
- Espinacas con Garbanzos. This is a super traditional tapa that also happens to be vegan. It’s a simple combination of spinach, chickpeas, and spices (our recipe also adds tomatoes and almonds for extra flavor).
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- Stuffed Fried Sardines. The traditional Galician preparation is to simply grill the freshly caught sardines over hot coals. Instead, cookbook author Janet Mendel fills the tender fish with a sweet-salty ham and raisin stuffing and fries them to make a crunchy starter that loves a crisp Albariño.
- Garlicky Shrimp with Olive Oil. At La Casa del Abuelo, a tiny taberna in Madrid, gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten.
- Open-Faced Crab Empanadas. Chef José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!
- Chicken Croquettes. Although crisp and creamy croquettes are made throughout much of Spain, cooks in Rioja's wine country are unique in using boiled or Serrano ham mixed with leftovers like roasted chicken, as in this recipe.
- Chorizo-Filled Dates Wrapped in Bacon. This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it — it's sweet, smoky, and savory, all in one bite.
- Cauliflower Fritters. To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet, and then tops the fritters with yogurt sauce and a dollop of caviar.
- Lamb Meatballs with Mint. The bar at Seville's Enrique Becerra restaurant serves a standout tapa, Albóndigas de Cordero a la Hierbabuena, meatballs made with the classic combination of lamb and mint.
- Chorizo Poached in Red Wine. Restaurateurs Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their now-shuttered Jimgermanbar was this smoky Spanish sausage with garlic, cooked gently in red wine until plump and juicy.
- Pincho Ribs with Sherry Glaze. These ribs are named after Spanish snacks known as pinchos. Chef Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze.
- Shrimp and Chorizo Flatbreads. Chef Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top.
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