Host a Tapas Party
Piquillo Peppers Stuffed with Shrimp Salad
Start with miniature, smoky-sweet piquillo peppers -- typically found in the jarred or canned section of the grocery store.
Roasted Cauliflower and Manchego Hand Pies
Perfect for parties, these hand pies keep mess to a minimum with savory cheese and veggies baked inside.
Even in small portions, this red wine-braised chorizo is hearty enough for big appetites.
Chilled Mussels with Saffron Mayonnaise
Saffron threads give this sauce a beautiful bright-yellow color.
Tortilla Espanola with Chorizo
This tortilla bears no resemblance to the wrapper on a burrito. Tortilla Espanola is an egg-and-potato dish, similar to a frittata.
Fried Herbed Almonds
Thyme adds an unexpected note to these crunchy fried almonds.
Croquettes with Serrano Ham and Manchego
Nutty cheese and salty ham make for an addictive fried popper.
Stuffed Piquillo Peppers with Goat Cheese
A creamy cheese filling pairs nicely with the smoky flavor of these tiny peppers.
A popular tapas offering, this flavorful dish is a snap to prepare. (Just consider giving guests a place to put the tails.)
Briny green olives get reinvented when coated in breadcrumbs and fried until nice and crispy.
Pork Empanadas with Thyme
Sage and thyme give these pastries a sausage-like flavor; optional golden raisin or pine nuts add extra textural elements.
Padron Peppers Skewered with Chorizo
Take tapas to the grill with skewered chorizo interspersed with peppers.
Guests will love this dip served with crusty bread slices, but don’t despair if there are leftovers -- it’s great on eggs or sandwiches the next day.
Pan-Fried Chorizo with Sherry Vinegar
Chorizo, crusty bread, and cheese. Super simple, but totally tasty.
Slow-Cooker Spanish Meatballs
Paprika and cumin give these meatballs their Spanish flavor. They can be cooked for five hours, plenty of time to prep other tapas.
Shaved-Artichoke and Parsley Salad with Serrano Ham
A bright salad that can be assembled quickly and pairs well with flatbreads.
Smoky Herbed Shrimp
Fresh parsley sprinkled on top adds color and flavor to skillet-cooked shrimp.
Piquillo Pepper and Cheese Toasts
Crisp bread slices transport gooey cheese-stuffed peppers straight to the plate.
This mixture of salt cod and olive oil has origins in France, Italy, and Spain. Plan ahead, though, because the fish must soak for three days.
Shrimp and Mussels with Sofrito
Make this Spanish sauce once and freeze portions for later use, such as this shellfish dish.
Gazpacho in Cucumber Cups
This gazpacho can be served the traditional way, or sipped from tiny cucumber cups.
Sophisticated crackers made with cheese from the La Mancha region of Spain.
Tomato and Roasted Red-Pepper Salad
Save time by using jarred roasted peppers to make this colorful salad.
Mixed Olives with Caper Berries
Similar in size to olives, caper berries add a lemony, piquant note to this mix.
Chorizo-Stuffed Mini Peppers
Sliding these peppers under the broiler amplifies their rich, smoky flavor.
Shaved Beets with Orange
Flecks of orange atop vibrant red beets make for a pretty presentation.