18 SPANISH TAPAS RECIPES TO PARTY WITH ALL SUMMER

Spanish Potato Frittata (Tortilla Española)

Is there a more perfect way to enjoy a meal with friends than with a bunch of small plates? If there is, we’ve yet to find it. This summer, get the party going with our favorite tapas recipes, from the classic tortilla española and patatas bravas to some paprika-covered calamari and our favorite shrimp fritters. So grab a couple plates and get ready to share with our favorite tapas recipes.

Tortilla Española

This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a summer lunch with a bowl of gazpacho.

Los Gintonic

Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both.

Salt Cod in Garlic Sauce

The natural gelatin in cod skin works as an emulsifier for this creamy, rich garlic sauce.

Grilled Calçots and Asparagus with Romesco Sauce

Chef José Andrés likes to cook these calçots, here served with asparagus, in the traditional manner: in a newspaper. The newspaper traps in steam from the cooling calçots, making them more tender and soaking up any excess oil. These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat.

Calamari with Chorizo and Artichokes

Squid and artichokes are sautéed here in the paprika-laced drippings of chorizo.

Stone Fruit Rosé Sangria

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

Patatas Bravas

In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce.

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips.

Clams in Sherry Sauce

This classic Andalusian seafood dish is traditionally served with lots of crusty bread to soak up the piquant broth.

Escalivada Catalana

Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak.

Braised Rabbit with Salmorejo Sauce

Smoky Spanish paprika adds deep flavor to this braise from chef Katie Button, matching perfectly with gamey, succulent rabbit.

Fried Olives

Frying olives renders the inside gooey while maintaining a crunchy exterior.

Padron Peppers With Serrano Ham

These peppers are stir-fried with garlic and serrano ham to give the peppers an extra-savory flavor.

Shrimp Fritters (Tortillitas de Camarones)

These crisp-edged fritters get their earthy flavor from chickpea flour.

Spanish-Style Toast with Tomato (Pan Con Tomate)

All you need for this simple Spanish snack is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Charred Cauliflower and Shishito Peppers with Picada Sauce

Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish.

Razor Clams Fantasia

Colatura brings an umami note to this simple appetizer of meaty razor clams.

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