Spanish tapas are small, flavorful dishes perfect for sharing with friends and family. These bite-sized delights are a cornerstone of Spanish cuisine, offering a variety of flavors and textures.
Below, you’ll find 20 delicious Spanish tapas recipes, complete with detailed ingredients and step-by-step instructions. Let’s dive in!
1. Patatas Bravas
Ingredients:
- 4 large potatoes, peeled and cubed
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup tomato sauce
- 1/2 teaspoon chili powder
- 1/4 cup mayonnaise
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the potato cubes with olive oil, smoked paprika, salt, and black pepper.
- Spread the potatoes on a baking sheet and bake for 25-30 minutes, or until golden and crispy.
- While the potatoes bake, mix the tomato sauce with chili powder to make the bravas sauce.
- Serve the potatoes hot, drizzled with bravas sauce and a dollop of mayonnaise.
Tip: For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes before baking. This removes excess starch and improves texture.
2. Gambas al Ajillo (Garlic Shrimp)
Ingredients:
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1 teaspoon red chili flakes
- 1 tablespoon fresh parsley, chopped
- Salt to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add garlic slices and cook until golden, about 1-2 minutes.
- Add shrimp, chili flakes, and salt. Cook until shrimp turn pink, about 3-4 minutes.
- Sprinkle with fresh parsley and serve immediately with crusty bread.
Tip: For the best flavor, use fresh garlic and let it infuse into the oil for a minute before adding the shrimp. Avoid browning the garlic too much, as it can turn bitter.
3. Tortilla Española (Spanish Omelette)
Ingredients:
- 4 medium potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1 cup olive oil
- Salt to taste
Instructions:
- Heat olive oil in a large skillet and fry the potatoes and onions until tender, about 10-12 minutes. Drain and set aside.
- Beat the eggs in a large bowl and add the cooked potatoes and onions. Mix well.
- Heat a non-stick skillet over medium heat and pour in the egg mixture.
- Cook until the edges set, then flip the omelette using a plate. Cook the other side until golden.
- Slice into wedges and serve warm or at room temperature.
Tip: Let the cooked potatoes and onions cool slightly before mixing with the eggs. This prevents the eggs from scrambling too soon and ensures a creamy texture.
4. Pan con Tomate (Tomato Bread)
Ingredients:
- 4 slices of crusty bread
- 2 ripe tomatoes, halved
- 2 cloves garlic, halved
- 3 tablespoons olive oil
- Salt to taste
Instructions:
- Toast the bread slices until golden.
- Rub the toasted bread with garlic halves.
- Grate the tomato halves over the bread, letting the pulp soak in.
- Drizzle with olive oil and sprinkle with salt. Serve immediately.
Tip: Use ripe, juicy tomatoes for the best flavor. If your tomatoes are too firm, grate them into a bowl and let the pulp sit for a few minutes to develop more taste.
5. Albóndigas (Spanish Meatballs)
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups tomato sauce
- 2 tablespoons olive oil
Instructions:
- In a bowl, mix ground beef, breadcrumbs, egg, garlic, smoked paprika, cumin, salt, and pepper. Form into small meatballs.
- Heat olive oil in a skillet and brown the meatballs on all sides.
- Add tomato sauce and simmer for 15-20 minutes until cooked through.
- Serve hot with toothpicks for easy sharing.
Tip: For extra tender meatballs, mix the ingredients gently and avoid overworking the meat mixture. Chilling the meatballs before cooking helps them hold their shape.
6. Croquetas de Jamón (Ham Croquettes)
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup cooked ham, finely chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1 egg, beaten
- Oil for frying
Instructions:
- Melt butter in a saucepan and stir in flour to make a roux.
- Gradually add milk, stirring until thick. Add ham, nutmeg, salt, and pepper.
- Spread the mixture on a plate and refrigerate for 2 hours.
- Shape into small cylinders, dip in beaten egg, and coat with breadcrumbs.
- Fry in hot oil until golden brown. Drain and serve warm.
Tip: Let the béchamel mixture chill for at least 2 hours (or overnight) to firm up, making shaping easier and reducing the chance of croquettes breaking during frying.
7. Pimientos de Padrón (Padrón Peppers)
Ingredients:
- 1 pound Padrón peppers
- 2 tablespoons olive oil
- Sea salt to taste
Instructions:
- Heat olive oil in a skillet over medium-high heat.
- Add the peppers and cook until blistered and tender, about 5-7 minutes.
- Sprinkle with sea salt and serve immediately.
Tip: Cook the peppers in a very hot pan without stirring too much. This allows them to blister properly and develop a slightly smoky flavor.
8. Boquerones en Vinagre (Anchovies in Vinegar)
Ingredients:
- 1 pound fresh anchovies, cleaned and filleted
- 1 cup white wine vinegar
- 2 cloves garlic, thinly sliced
- 1/4 cup olive oil
- Fresh parsley, chopped
Instructions:
- Soak the anchovy fillets in white wine vinegar for 1-2 hours.
- Drain and arrange on a plate. Top with garlic slices and drizzle with olive oil.
- Sprinkle with parsley and serve cold.
Tip: Rinse the anchovies well before marinating to remove excess salt. Marinate them for at least two hours for the best flavor.
9. Chorizo al Vino (Chorizo in Wine)
Ingredients:
- 1 pound Spanish chorizo, sliced
- 1 cup red wine
- 1 tablespoon olive oil
Instructions:
- Heat olive oil in a skillet and add chorizo slices. Cook until slightly browned.
- Pour in red wine and simmer until the wine reduces by half.
- Serve warm with toothpicks.
Tip: Use a dry red wine for a deeper, richer sauce. Allow the wine to simmer until it thickens slightly to coat the chorizo.
10. Espinacas con Garbanzos (Spinach with Chickpeas)
Ingredients:
- 2 cups cooked chickpeas
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt to taste
Instructions:
- Heat olive oil in a skillet and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Stir in chickpeas, smoked paprika, and salt. Cook for 5-7 minutes.
- Serve warm as a hearty tapa.
Tip: Toast the smoked paprika in the pan for a few seconds before adding other ingredients. This enhances its aroma and deepens the dish’s flavor.
11. Calamares a la Romana (Fried Squid Rings)
Ingredients:
- 1 pound squid, cleaned and cut into rings
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- Lemon wedges for serving
Instructions:
- Mix flour, salt, and pepper in a bowl.
- Dredge squid rings in the flour mixture.
- Heat oil in a deep pan and fry the squid until golden, about 2-3 minutes.
- Drain on paper towels and serve with lemon wedges.
Tip: For crispy squid, pat the rings dry before coating them in flour. Moisture can cause the batter to become soggy instead of crunchy.
12. Queso Frito (Fried Cheese)
Ingredients:
- 1 block of Manchego or Halloumi cheese, sliced
- 2 tablespoons olive oil
Instructions:
- Heat olive oil in a skillet over medium heat.
- Fry cheese slices until golden on both sides, about 2-3 minutes per side.
- Serve immediately with a drizzle of honey or a sprinkle of oregano.
Tip: Use a firm cheese like Manchego or Halloumi that won’t melt too quickly. If frying in a pan, keep the heat medium to prevent burning.
13. Montaditos de Lomo (Pork Tenderloin Sandwiches)
Ingredients:
- 1 pound pork tenderloin, thinly sliced
- 4 small baguettes, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet and cook pork slices with garlic, smoked paprika, salt, and pepper.
- Slice the baguettes and fill with the cooked pork.
- Serve warm as bite-sized sandwiches.
Tip: Toast the bread lightly before assembling the sandwiches. This adds a satisfying crunch and helps absorb the juices from the pork.
14. Empanadillas (Mini Meat Turnovers)
Ingredients:
- 1 package empanada dough discs
- 1 cup ground beef, cooked
- 1/2 cup onions, finely chopped
- 1/4 cup green olives, chopped
- 1 teaspoon smoked paprika
- Oil for frying
Instructions:
- Mix cooked ground beef, onions, olives, and smoked paprika in a bowl.
- Place a spoonful of filling on each dough disc, fold, and seal the edges.
- Fry in hot oil until golden brown. Drain and serve warm.
Tip: Seal the edges of the empanadas firmly by crimping with a fork. This prevents the filling from leaking during frying.
15. Pulpo a la Gallega (Galician-Style Octopus)
Ingredients:
- 1 pound octopus, cleaned
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 medium potatoes, boiled and sliced
Instructions:
- Boil the octopus in salted water until tender, about 45 minutes.
- Slice the octopus and arrange on a plate with boiled potato slices.
- Drizzle with olive oil and sprinkle with smoked paprika and sea salt.
Tip: If cooking fresh octopus, tenderize it by freezing it overnight before boiling. This helps break down the tough fibers.
16. Pinchos Morunos (Moorish Skewers)
Ingredients:
- 1 pound pork or chicken, cut into cubes
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden skewers, soaked
Instructions:
- Mix garlic, cumin, smoked paprika, olive oil, salt, and pepper in a bowl.
- Marinate the meat in the mixture for at least 1 hour.
- Thread the meat onto skewers and grill until cooked through.
- Serve hot.
Tip: Soak wooden skewers in water for at least 30 minutes before grilling. This prevents them from burning.
17. Berenjenas con Miel (Eggplant with Honey)
Ingredients:
- 2 medium eggplants, sliced
- 1 cup flour
- 1 teaspoon salt
- Oil for frying
- 1/4 cup honey
Instructions:
- Dredge eggplant slices in flour mixed with salt.
- Fry in hot oil until golden and crispy.
- Drizzle with honey and serve warm.
Tip: Soak sliced eggplant in salted water for 20 minutes before frying. This removes bitterness and prevents excessive oil absorption.
18. Ensaladilla Rusa (Russian Salad)
Ingredients:
- 2 medium potatoes, boiled and diced
- 1 cup carrots, boiled and diced
- 1 cup peas, cooked
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Mix potatoes, carrots, and peas in a bowl.
- Stir in mayonnaise and Dijon mustard. Season with salt and pepper.
- Chill before serving.
Tip: Let the salad chill for at least an hour before serving. This allows the flavors to meld together for a better taste.
19. Chipirones a la Plancha (Grilled Baby Squid)
Ingredients:
- 1 pound baby squid, cleaned
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
- Lemon wedges for serving
Instructions:
- Heat olive oil in a skillet over medium-high heat.
- Cook the squid until tender, about 3-4 minutes.
- Sprinkle with smoked paprika and salt. Serve with lemon wedges.
Tip: Cook the squid over high heat for just a few minutes. Overcooking makes them rubbery, while a quick sear keeps them tender.
20. Champiñones al Ajillo (Garlic Mushrooms)
Ingredients:
- 1 pound mushrooms, cleaned and halved
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
- Heat olive oil in a skillet and sauté garlic until fragrant.
- Add mushrooms and cook until tender, about 5-7 minutes.
- Season with smoked paprika, salt, and pepper. Sprinkle with parsley and serve warm.
Tip: Sauté the mushrooms without overcrowding the pan. This allows them to caramelize and develop a richer umami flavor instead of steaming.
Conclusion
These 20 Spanish tapas recipes are perfect for sharing and celebrating the rich flavors of Spain. From crispy Patatas Bravas to succulent Gambas al Ajillo, there’s something for everyone to enjoy. Gather your friends, prepare these dishes, and savor the joy of Spanish cuisine!