5 Easy Spanish Tapas Recipes: A Beginner’s Guide

Tapas, the cherished small plates of Spain, are more than just a meal—they’re a vital part of Spanish social life. These shareable dishes turn casual evenings into lively gatherings, showcasing a variety of flavours and textures. In this guide, we’ll delve into five easy Spanish tapas recipes that are perfect for beginners, each one embodying the true essence of Spanish cuisine.

What Are Tapas?

Tapas have their roots in Spanish taverns, where bartenders would place small plates or “tapas” (derived from the verb “tapar,” which means “to cover”) on top of wine glasses to keep out dust and insects. Nowadays, these small servings have transformed into a refined culinary tradition that promotes social dining and the exploration of flavours.

Test your history and read more of where Spanish Tapas originated from.

What are Spanish Tapas made of?

Before you begin, make sure to stock your kitchen with these Spanish essential ingredients to make Spanish Tapas:

• Extra virgin olive oil
• Spanish paprika (pimentón)
• Garlic
• High-quality bread
• Spanish chorizo
• Manchego cheese
• Fresh parsley
• Sea salt

How to Make Spanish Tapas?

Here are my 5 best Spanish Tapas Recipes that are simple and easy to make:

Recipe 1: Patatas Bravas

The quintessential Spanish potato dish

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 persons

Ingredients:

For the Potatoes:

1. Opt for Yukon Gold or other waxy potatoes. Trust me on this – I’ve experimented with every type!
2. Cut them into 1-inch cubes. I know it’s tempting to make them smaller, but hold off!
3. Soak them in cold water for 30 minutes (this was a game changer for me)
4. Par-boil them for 5 minutes in salted water
5. Make sure they dry completely (this step is essential for achieving crispiness)
6. Double-fry them at different temperatures

For the Bravas Sauce:

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup tomato sauce
• 1/2 cup chicken broth
• Salt to taste

Instructions:

1. Preheat the oven to 220°C (425°F)
2. Toss the potato cubes with olive oil, salt, and paprika
3. Roast for 30-35 minutes until they are crispy
4. For the sauce, sauté the garlic in olive oil
5. Add the paprika and flour, cooking for 1 minute
6. Gradually stir in the tomato sauce and broth, simmering until it thickens
7. Serve the potatoes drizzled with the sauce

The secret is to heat the oil first, then add the paprika and garlic, allowing them to bloom before incorporating the tomato sauce.

Recipe 2: Gambas al Ajillo (Garlic Shrimp)

A seafood favorite bursting with garlic flavor

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• 1/4 cup white wine
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a clay cazuela or a large pan.
2. Make sure to start with shrimp that are at room temperature—this step is essential!
3. Use at least 6 cloves of garlic for each serving—yes, you read that right!
4. Slice the garlic instead of mincing it.
5. If you have a cazuela, use it; otherwise, any small ovenproof dish will work.
6. The oil should be plentiful but not overwhelming.

The key? Just before adding the shrimp, splash in a little white wine and sprinkle in some red pepper flakes. And remember, don’t overcook the shrimp! They’re ready as soon as they turn pink.

Recipe 3: Pan con Tomate

Simple yet delicious tomato-rubbed bread

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

Ingredients:

• Crusty bread (day-old works great)
• The ripest tomatoes you can find
• High-quality olive oil
• Garlic cloves
• Sea salt

Instructions:

1. Toast the bread until it’s nice and crunchy.
2. Rub the garlic on the bread before adding the tomato.
3. Grate the tomato instead of slicing it.
4. Season it right away while the bread is still warm.

And please, for the love of all that is good, don’t refrigerate your tomatoes! I made that mistake for years until a Spanish grandmother set me straight. Room temperature tomatoes have so much more flavor!

Recipe 4: Spanish Tortilla

The classic potato and onion omelet

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients:

• 4-5 medium potatoes, thinly sliced
• 1 large onion, sliced
• 6 large eggs
• Plenty of olive oil
• Salt to taste

Instructions:

1. Slice the potatoes along with the onions using a food processor.
2. Heat olive oil in a large pan, then add the sliced potatoes and onions.
3. Cook them slowly in the oil until they are tender but not browned.
4. Drain the vegetables, reserving 2 tablespoons of the oil.
5. Beat the eggs and mix in the cooked vegetables.
6. Let the mixture sit for 10 minutes to help it hold together.
7. Flip the tortilla using a plate and cook the other side.
8. Serve warm or at room temperature.

The infamous flip: Place a plate over your pan, take a deep breath, and flip with confidence. Hesitation is your enemy! And don’t stress if it’s not perfect – my Spanish friends actually enjoy it when it’s a bit runny in the middle (they call it “jugosa”).

Recipe 5: Chorizo al Vino Tinto

Chorizo sausage in red wine

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

• 450 kgs Spanish chorizo, sliced
• 1 cup red wine
• 2 bay leaves
• 1 tablespoon honey
• Fresh bread for serving

Instructions:

1. Slice the chorizo into coins.
2. Place the chorizo in a pan over medium heat.
3. Add the red wine and bay leaves.
4. Bring to a simmer and cook for 10 minutes.
5. Stir in the honey and cook for an additional 5 minutes.
6. Serve with bread to soak up the delicious sauce.

Pro tip: Don’t forget to save that red wine-chorizo oil! It’s a fantastic flavor booster for other dishes. I keep a jar of it in my fridge now (just between us, my Spanish friends might not approve!).

Spanish Tapas Serving Tips

• Serve all tapas simultaneously for an authentic Spanish experience.
• Offer small plates along with plenty of bread.
• Incorporate a range of textures and flavors.
• Serve at room temperature unless they are intended to be hot.
• Pair with Spanish wines or beer.

Spanish Tapas Recipes Make-Ahead Tips

• You can prepare the patatas bravas sauce up to 2 days in advance.
• Spanish tortilla tastes delicious the next day.
• Make the pan con tomate just before serving.
• Chorizo can be gently reheated.
• Get garlic and herbs ready ahead of time.

Spanish Tapas Wine Pairing Suggestions

• Patatas Bravas: Albariño
• Gambas al Ajillo: Verdejo
• Spanish Tortilla: Cava
• Chorizo: Rioja
• Pan con Tomate: Rosado

Spanish Tapas Common Questions and Troubleshooting

1. Can I prepare these in advance?
   Most tapas can be made ahead of time, with the exception of Pan con Tomate.
   
2. What should I do if I can’t find Spanish chorizo?
   You can use Portuguese chouriço as a suitable alternative.
   
3. How can I avoid breaking the tortilla when flipping it?
   Use a plate that is larger than your pan and flip it quickly and confidently.
   
4. Is it okay to use different types of potatoes for patatas bravas?
   Absolutely, but waxy potatoes are the best choice for keeping their shape.
   
5. What type of olive oil is best to use?
   Spanish extra virgin olive oil is the top choice, but any high-quality EVOO will do.

¡Buen provecho!

These five classic Spanish tapas recipes are a fantastic way to dive into Spanish cuisine. Start with these foundational dishes, then feel free to get creative with your own variations. Remember, tapas are meant to be shared and enjoyed!