The Best Spanish Tapas Dinner Party Recipes

Published : 08/30/2017 17:47:52
Categories : Eatapas News , Eatapas Suggestions , Recipes

Planning a fabulous fiesta? Tapas for two? Or maybe just a little exotic indulgence for yourself? We've put together the ultimate archive of classic Spanish tapas dinner party recipes for all occasions. Simple, delicious and guaranteed to impress - all tried, tested and guaranteed by us personally! 

 

Spanish Appetiser Recipes

 Sardine Montadito

Pa amb Tomàquet (Spanish tomato bread)

One of the simplest and most versatile Spanish appetisers you’ll find. Not to mention, incredibly delicious and suitable for any occasion.

Ingredients:

  • 1 large tomato
  • 2 slices crusty bread
  • 1 clove garlic, halved
  • olive oil for drizzling
  • salt to taste

Method:

  1. Puree the tomatoes in a blender
  2. Toast the bread on both sides
  3. Slice a garlic clove and rub the cut side on the toasted bread
  4. Add a smear of the pureed tomatoes
  5. Finish with a little sea salt and a drizzle of olive oil

 

Espinacas con Garbanzos (Spinach with Chickpeas) by Vanessa

An all-time classic recipe for chickpeas with spinach, which is great as both an appetizer and a side dish. Feel free to experiment with the spices and add any other vegetables you fancy.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, diced
  • 300g frozen spinach, thawed and drained well
  • 1 (400g) tin chickpeas, drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Method:

  1. Heat the oil in a pan over a medium heat
  2. Fry the onion and the garlic for a couple of minutes
  3. Add the chickpeas, the spinach, the salt and the cumin
  4. Mash the beans gentle as you stir while cooking
  5. Serve hot with fresh bread and a drizzle of olive oil

 

Spanish Garlic Mushrooms by Luis Luna

One of the most iconic Spanish appetisers and also one of the easiest to make. Ensure you’ve plenty of bread on-hand to mop up all the juices – you won’t want to waste a drop!

Ingredients:

  • extra virgin olive oil for frying
  • 1/2 dried red chilli, chopped
  • 1/2 head garlic, peeled and sliced
  • 400g white mushrooms, sliced
  • 1/2 glass dry white wine
  • 1 handful chopped fresh parsley

Method:

  1. Heat the oil in a frying pan over a medium heat
  2. Throw in the garlic and chili and fry for around 1 minute
  3. Add the mushrooms and salt to the pan
  4. Stir well and cook until sufficiently softened
  5. Throw in the wine and cook for a few minutes to burn off the alcohol
  6. Add the parsley, cook for 5 more minutes and serve

 

 

Olivada by Katie Floyd

You can’t throw a tapas party or even serve drinks without a nice bowl of olivada and some crusty bread to spread it on. A simple yet effective black olive spread for any occasion.

Ingredients:

  • 675g (1 1/2 lb) whole, pitted Kalamata olives
  • 5 tablespoons olive oil
  • 2 cloves garlic

Method:

  1. Put the garlic and olives into a food processor
  2. Gradually add the olive oil as you puree the olives
  3. Continue until the desired consistency is reached – not too smooth

 

Gazpacho by Mary Cadogan

There are thousands of recipes for Spanish gazpacho doing the rounds, but this is by far one of the best. Not to mention, one of the easiest – refreshing, light and packed with flavour.

Ingredients:

  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 4 ripe tomatoes, chopped
  • 1 slice white bread, crusts removed and torn
  • 500ml passata
  • 300ml / half pint vegetable stock
  • 5 tbsp olive oil, plus extra
  • 4 tbsp wine vinegar
  • 1 tsp Tabasco or harissa
  • 1 tsp sugar
  • basil leaves, to serve

Method:

  1. Place the bread, tomatoes, pepper, garlic and onion in a blender.
  2. Blend until chopped finely but not pureed
  3. Add to the passata, vinegar, oil, stock sugar, seasoning and tabasco in a large bowl
  4. Mix, cover with cling film and leave to chill in the fridge for at least three hours
  5. Garnish with a few basil leaves when serving

 

Spanish Starter Recipes

 Gazpacho Spanish Starter

 

Salmorejo (Spanish chilled tomato soup)

Not to be confused with gazpacho, this recipe for Salmorejo steps things up with the addition of boiled eggs and ham. Feel free to leave the ham out if cooking for vegetarians.

Ingredients:

  • 1kg ripe tomatoes, peeled and halved
  • 200g day-old bread, sliced
  • 1 to 2 cloves garlic, or to taste
  • salt to taste
  • 200ml olive oil
  • 50ml red wine vinegar
  • 4 slices dry-cured ham, chopped
  • 2 hard boiled eggs, peeled and chopped

Method:

  1. Put the tomatoes in a food processer and puree finely
  2. Add the rest of the ingredients (apart from the eggs and ham) and blend
  3. Chill for a few hours for the flavours to develop
  4. Sprinkle the chopped egg and ham on top when serving

 

 

Baked Eggs with Peppers and Chorizo – Samantha’s Supper

The best thing about Spanish recipes with eggs is that they’re good for pretty much any meal of the day. Try this incredible concoction for breakfast and you’ll be converted for life!

Ingredients:

  • 1 large potato, peeled and diced
  • oil
  • 125g chorizo sausage, peeled and diced
  • 1 red onion, diced
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 1 garlic clove, crushed
  • 150 to 200g vine ripened tomatoes, diced
  • 1/2 teaspoon smoked paprika
  • 2 free range eggs
  • 1 small knob butter

Method:

  1. Microwave the potatoes for three minutes on high
  2. Fry the semi-cooked potatoes in oil until crispy and cooked
  3. Cook the chorizo in a separate pan until the fat starts to release
  4. Remove the chorizo and fry the onions in the pan
  5. Add the peppers and garlic, fry for 5 minutes
  6. Add the paprika and tomatoes to the pan, cook until soft and mushy
  7. Add the potatoes and chorizo to the mixture
  8. Portion out into individual oven-proof dishes
  9. Make a small hole/hollow in each and crack an egg into it
  10. Back for 6 to 8 minutes and serve while the yolk is still soft
  11. Preheat the oven to 190 C / Gas 5. Place the potatoes in a bowl and microwave for 3 minutes.

 

 

Spanish Green Beans and Tomatoes

A beautiful starter or side dish that opens the door to creative experimentation. A little smoky bacon or chorizo can certainly liven up the beans, as can a little chili if you’re craving something spicy.

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1kg fresh green beans, cut into 2.5cm lengths
  • 2 (400g) tins chopped tomatoes
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • salt and pepper, to taste

Method:

  1. Cook the garlic in the oil for about 2 minutes
  2. Add the beans to the pan and cook for another 4 minutes
  3. Add the pine nuts, lemon juice, tomatoes and seasoning
  4. Stir frequently until it comes to the boil
  5. Turn down the heat and leave to simmer for about 20 minutes
  6. Throw out the bay leaf and serve

 

 

Andalusian Stuffed Tomatoes

The best thing about these gorgeous stuffed tomatoes is that unmistakable sharpness that comes from real Manchego cheese. Of course, you can always switch it out for another cheese if unavailable – strong cheddar and even fresh parmesan doing a great job in its place!

Ingredients:

  • 6 large tomatoes, halved
  • 100g fresh breadcrumbs
  • 3 tbsp parsley, chopped
  • salt and black pepper
  • 2 tbsp butter
  • 1 onion, chopped
  • 50g Manchego cheese, grated
  • 1 tbsp thyme, chopped

Method:

  1. Remove the seeds and juice from the tomatoes and set aside
  2. Add the juice to the parsley and breadcrumbs in a large bowl
  3. Season with salt and pepper and mix well
  4. Fry the breadcrumb mixture with the thyme over a medium heat for about three minutes
  5. Mix in half of the cheese and put the mixture into the halved tomatoes
  6. Put the rest of the cheese on top and back at 140C for about 20 minutes

 

 

Fried Calamari with Tartar Sauce – By Abby Moule

If there’s one fried calamari recipe you need in your repertoire, it’s this one! Don’t forget that if you’re not happy handling full squids, you can ask your fishmonger to prepare them for you when you buy them.

Ingredients:

  • 1 squid tube
  • 1 egg
  • 1 tbsp whole milk
  • 50g breadcrumbs
  • Vegetable oil
  • 1 portion of tartar sauce
  • Salt and pepper

Method:

  1. Wash and dry the prepared squid tube, before slicing into equal rings
  2. Mix the milk and egg in a bowl
  3. Blitz stale bread in a blender to make the breadcrumbs
  4. Add salt, pepper and your choice of seasonings to the breadcrumbs
  5. Dip each squid ring in the egg mixture before coating in the breadcrumbs
  6. Fry in 5cm of oil at around 180C
  7. Drain when cooked and serve with tartar sauce

Spanish Side Dish Recipes

Patatas Bravas

Carrot, Parmesan and Chilli Fries - Hemsley + Hemsley

Do yourself a favour and swap the usual fries for this simply superb alternative. The way the parmesan and herbs bring out the flavour of the carrots really is something else. Go as mild or wild as you like with the chili!

Ingredients:

  • 2 large carrots, trimmed, cut into long, thin sticks
  • salt, to taste
  • 50g/2oz ground almonds
  • 30g/1¼oz parmesan, grated
  • 1⁄2 tsp dried oregano
  • small pinch cayenne pepper
  • 1 free-range egg, beaten

Method:

  1. Sprinkle salt on the carrot sticks
  2. Mix the dry ingredients in a bowl
  3. Dip the carrot sticks in the beaten egg and coat in the spice mixture
  4. Bake for around 10 minutes at 220C
  5. Serve hot with your choice of dip

 

 

Marinated Olives – By Cristina Gonzalez

A world without marinated olives is a world you can keep! But here’s the thing – paying for overpriced deli olives just isn’t the way to go – not when this recipe for real marinated olives is pretty much fool-proof!

Ingredients:

  • 250 g (8 oz) whole Greek Kalamata olives
  • 2 cloves of garlic, crushed slightly
  • 1/4 medium red onion, thinly sliced
  • Peel of 1/2 small orange
  • spring of fresh thyme
  • 1 tablespoon Balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • sliced fresh mild red chili (optional)

Method:

  1. Mix all of the ingredients together in a bowl
  2. Add to a sealed container and leave for at least 12 hours to marinate
  3. Always give olives 30 minutes to reach room temperature before serving

 

 

Patatas Bravas – By Simon Rimmer

This simplified recipe for patatas bravas proves there’s nothing to gain by trying to be fancy. The golden rule when it comes to making the perfect bravas sauce is…the fewer ingredients, the better!

Ingredients:

  • 600g/1lb 5oz potatoes
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 x 410g tins chopped tomatoes
  • 3 red chillies
  • 4 cloves garlic, crushed
  • chopped parsley, to serve

Method:

  1. Cut the peeled potatoes into cubes
  2. Heat the oil in an oven tray until it begins smoking
  3. Add the potatoes to the tin and shake to coat with oil
  4. Season and bake for 10 minutes until golden
  5. Add the rest of the ingredients and mix well
  6. Cook for another 30 minutes and serve hot

 

 

Aubergine Chips – Russell Norman

Something crispy to serve with your Spanish feast? Look no further than these decadent aubergine chips – perfect as a snack, a side dish or anytime the mood takes you! These are best served with a gorgeous tzatziki style dip…even though it’s far from Spanish!

Ingredients:

  • tsp coriander seeds
  • tsp fennel seeds
  • 100g/3½oz plain flour
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 3-4 medium free-range eggs, beaten
  • 150g/5½oz panko breadcrumbs
  • tsp sesame seeds
  • 2 aubergines, sliced into chips
  • oil, for deep frying

Method:

  1. Toast the whole seeds in a pan until you can smell them
  2. Grind using a pestle and mortar
  3. Mix the flour, salt and pepper in a bowl
  4. Add the spices to the breadcrumbs and mix
  5. Coat the aubergine chips in flour before dipping in the beaten egg
  6. Coat generous in breadcrumbs
  7. Fry in a pan or deep-fat fryer at around 190C
  8. Remove, drain, sprinkle with salt and serve

 

 

Grilled Aubergines with Olive Oil, Garlic, Parsley and Feta Cheese – Simon Hopkinson

Aubergines need a little help at the best of times – this superb recipe for grilled aubergines never fails! A real crowd-pleaser and suitable for vegetarians – vegans too if you swap out the cheese for a dairy-free alternative.

Ingredients:

  • 4 long, thin-skinned purple aubergines
  • 1-2 garlic cloves, finely chopped
  • handful of parsley leaves, finely chopped
  • 5-6 tbsp extra virgin olive oil
  • a little sea salt and black pepper
  • 150g/5oz feta cheese
  • lemons, for serving

Method:

  1. Cut the aubergine into slices and cook over a hot grill (or bbq)
  2. Mix the rest of the ingredients together in a bowl, apart from the feta
  3. Spoon the mixture over the grilled aubergines generously
  4. Crumble the feta cheese over the top and serve warm

 

 Spanish Tapas Recipes

 

Meatballs in Tomato Sauce

Call them meatballs or call them albondigas, there are thousands of recipes for these sublime little spheres! Having tried and tested most, we can say for certain this is one recipe you’ll be coming back to, time and time again!

Ingredients:

  • 225 grams of minced beef
  • 3 large tomatoes, chopped
  • Fresh thyme to garnish
  • 4 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons of grated, fresh parmesan cheese
  • 1 tablespoon of olive oil
  • 2 tablespoons of red wine
  • 2 teaspoons of chopped fresh rosemary
  • A pinch of sugar
  • Salt and black pepper

Method:

  1. Combine the thyme, parmesan, garlic, spring onions and minced beef in a bowl
  2. Shape by hand firmly into equal-sized balls
  3. Fry in oil over a medium heat for about 5 minutes, turning frequently
  4. Put the wine, tomatoes, sugar and rosemary in the pan with the meatballs
  5. Cover and simmer for around 15 minutes until the tomatoes are mushy
  6. Add salt and pepper to taste and serve garnished with fresh thyme.

 

 

Chorizo in Cider

Cider is a big deal across many Spanish regions and makes it into an endless array of classic recipes. This particular recipe for chorizo in cider has the most wonderfully sharp yet sweet tanginess that’s beyond mouth-watering.

Ingredients:

  • 500g chorizo
  • 750ml apple cider

Method:

  1. Slice the chorizo and place in an oven-proof dish
  2. Add enough cider to cover
  3. Bring to the boil and simmer until the liquid has reduced by half
  4. Serve in the same dish on a wooden board
  5. Cut the sausage into chunks. Place in a terracotta dish and cover with cider. Bring it to a boil and leave on a low heat to reduce the liquid by half. Serve in the dish.

 

 

Pinchos de cerdo

An excellent use for pork when putting together a tapas platter. Simple yet sublime pork skewers you can get as creative with as you like. Use the following recipe as a base and add your own signature flair to your pork pinchos!

Ingredients:

  • 650 grams of pork, trimmed and diced small
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons of paprika
  • 1 teaspoon turmeric
  • Half a teaspoon of salt
  • Half a teaspoon of black pepper

Method:

  1. Mix the pork with the seasonings and oil in a large bowl
  2. Allow to marinate overnight
  3. Use wood or metal skewers to pierce and hold the meat
  4. Grill over a high heat or charcoal grill until charred
  5. Serve on the skewers

 

 

Titaina

This is essentially Spain’s answer to the kind of ‘fridge stew’ we all make from time to time. That being, anything and everything you’ve got left over can be thrown into the mix! Often served as a tapa, it’s great on its own with a hunk of bread as a warming, comforting dinner.

Ingredients:

  • 2 tablespoons pine nuts
  • 1 tablespoon cooking oil
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 small onion, chopped
  • 1 tablespoon minced garlic
  • 1 (400g) tin diced tomatoes, drained
  • 1 tin tuna, drained
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Method:

  1. Toast the pine nuts in a dry pan and put to one side
  2. Heat the oil and fry the garlic, onion and peppers for a few minutes
  3. Add the tomatoes and simmer for 15 minutes
  4. Throw in the rest of the ingredients, stir and simmer for a final 15 minutes
  5. Stir in the pine nuts just before serving

 

 

Pipirrana (Spanish Potato Salad)

Potato salads are great for making use of any random bits and pieces you’ve got hanging around the place. Veggies, fish, meat, eggs, herbs, spices – there’s very little that’s off the cards with these things! Use this recipe for Spanish potato salad as the perfect starting point.

Ingredients:

  • 6 hardboiled eggs, quartered
  • 6 potatoes, peeled and cubed
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1/2 onion, chopped
  • 1 large fresh tomato, chopped
  • 1 tin tuna, drained
  • 70g green olives with pimento or anchovy, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 1 teaspoon salt, or to taste

Method:

  1. Cook the potatoes in large pan of salted boiling water
  2. Drain and allow to cool thoroughly
  3. Combine all of the ingredients in a large bowl, without mashing or breaking the potatoes
  4. Add salt and pepper to taste before refrigerating
  5. Serve cold, with an optional sprinkling of chives
  6. Tastes better after at least 24 hour in the fridge

 

 

Huevos a la Flamenca (Andalusian Flamenco Eggs)

We’ve got such a passion for Spanish egg dishes. Primarily because they’re just as good for a casual breakfast as they are for an elegant dinner party! These Flamenco Eggs are so ridiculously delicious that you really will want to make a big song and dance about them!

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 red peppers, finely chopped
  • 2garlic cloves, finely chopped
  • 500g fresh tomatoes, grated
  • 1 tablespoon smoked paprika
  • 8 eggs
  • 8 slices Serrano ham
  • 8 slices chorizo
  • 150g frozen peas
  • Salt and pepper to taste
  • Chopped parsley to garnish

Method:

  1. Fry the peppers and onions slowly, adding the garlic after about 10 minutes
  2. Fry for another few minutes then add the smoked paprika and tomatoes
  3. Season to taste and simmer for 15 minutes
  4. Portion the mixture into ovenproof dishes
  5. Crack two eggs onto each portion, along with slices of chorizo and ham
  6. Sprinkle on a handful of peas and bake in the oven for 10 minutes at 200C
  7. Serve while the yolks are still soft, garnished with plenty of chopped parsley

 

 

Pimiento a la Gallega (Octopus and Potato Salad)

If you’ve never tried your hand at cooking octopus, this is a great recipe for breaking yourself in gently! Contrary to popular belief, it’s actually an incredibly easy delicacy to cook at home and so wonderfully satisfying too! A real taste of the Med in your own home!

Ingredients:

  • 2L water
  • 1 bay leaf
  • 1 onion
  • 1 whole octopus
  • 1 potato, peeled and cut into pieces
  • sweet paprika to taste
  • coarse sea salt to taste
  • drizzle of extra virgin olive oil

Method:

  1. Add the peeled onion and bay leave to a large pan of boiling water
  2. Dip the octopus tentacles in the water three times to curl them
  3. Place the octopus in the pan and simmer for 40 minutes, covered
  4. Once cooked, take the octopus out and slice the tentacles
  5. Use the same liquid to boil the potatoes until tender
  6. Serve the octopus pieces with the potatoes with your choice of seasoning
  7. Drizzle the dish with a generous amount of olive oil

 

 

Deep Fried Mozzarella with Spicy Tomato Dipping Sauce

The great thing about this party favourite is that it’s just as Italian as it is Spanish. Which means whether theme you go for, it’s guaranteed to go down a treat! Crunchy, chewy, stringy and simply superb with a tomato dipping sauce!

Ingredients:

  • 4 balls of mozzarella in brine
  • plain flour
  • 1 egg, beaten
  • breadcrumbs
  • oil for deep frying
  • 1 tin Tomato Soup
  • 1 teaspoon smoked paprika
  • 1 tablespoon sweet chilli sauce
  • seasoning
  • 1 teaspoon chilli powder
  • 2 tablespoons finely chopped fresh basil

Method:

  1. Divide the mozzarella balls into six smaller portions
  2. Use kitchen towel to dry the mozzarella
  3. Coat each piece in flour, before dipping in the egg then the breadcrumbs
  4. Cook in a deep fryer or pan with plenty of hot oil until golden
  5. Drain well on absorbent paper before serving
  6. To make the dip, simply combine the tomato soup, seasoning, chilli sauce and paprika and heat gently

 

 

Spanish-Style Prawns with Fennel

This is a real contender for the true king of Spanish prawn recipes. As is the case with so much Spanish food, the secret lies in its simplicity – very few ingredients to allow the sweet and succulent flavour of the prawns to shine through.

Ingredients:

  • 2 cloves of garlic
  • 1 bulb of fennel
  • a few sprigs of fresh flat-leaf parsley
  • olive oil
  • 750 g ripe cherry tomatoes
  • 1large wineglass of white wine
  • 10 large raw prawns, from sustainable sources
  • 1 lemon

Method:

  1. Fry the chopped garlic, parsley stalks and fennel on a low heat for around 10 minutes
  2. Chop half of the tomatoes in half and add to the pan
  3. Add the wine and simmer for around 10 minutes
  4. Peel the prawns, add to the pan and cook for no more than three minutes
  5. Add the parsley just before serving
  6. Serve warm with plenty of bread and lemon wedges

 

 

Grilled Shrimp with Garlic (Gambas al Ajillo) - Bobby Flay

You can never have too many amazing prawn dishes on your Spanish tapas table. This is one of the all-time classics, bringing together the flavour of fresh prawns with lightly toasted garlic and the zingy tang of thyme.

Ingredients:

  • 3/4 cup olive oil
  • 3 tablespoons freshly chopped thyme leaves
  • 1 1/2 tablespoons ancho chilli powder
  • 6 cloves garlic, coarsely chopped
  • 24 large prawns, shelled and deveined
  • Salt and freshly ground black pepper
  • 3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water

Method:

  1. Make a marinade with 2 tbsp thyme, ¼ cup of oil, chopped garlic and chili powder
  2. Brush all over the prawns and put to one side
  3. Skewer the prawn, sprinkle with salt and grill over a high heat
  4. Serve garnished with oregano leaves and fresh thyme

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