Host a Tapas Party

Take an entertaining cue from the Spaniards by serving a series of shareable small plates. A tapas-style, pick-your-own menu creates a lively, convivial soiree.
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Piquillo Peppers Stuffed with Shrimp Salad

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Start with miniature, smoky-sweet piquillo peppers -- typically found in the jarred or canned section of the grocery store.

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Roasted Cauliflower and Manchego Hand Pies

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Perfect for parties, these hand pies keep mess to a minimum with savory cheese and veggies baked inside.

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Braised Chorizo

Anna Williams
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Even in small portions, this red wine-braised chorizo is hearty enough for big appetites.

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Chilled Mussels with Saffron Mayonnaise

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Saffron threads give this sauce a beautiful bright-yellow color.

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Tortilla Espanola with Chorizo

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This tortilla bears no resemblance to the wrapper on a burrito. Tortilla Espanola is an egg-and-potato dish, similar to a frittata.

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Fried Herbed Almonds

John Kernick
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Thyme adds an unexpected note to these crunchy fried almonds.

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Croquettes with Serrano Ham and Manchego

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Nutty cheese and salty ham make for an addictive fried popper.

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Stuffed Piquillo Peppers with Goat Cheese

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A creamy cheese filling pairs nicely with the smoky flavor of these tiny peppers.

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Garlic Shrimp

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A popular tapas offering, this flavorful dish is a snap to prepare. (Just consider giving guests a place to put the tails.)

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Fried Olives

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Briny green olives get reinvented when coated in breadcrumbs and fried until nice and crispy.

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Pork Empanadas with Thyme

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Sage and thyme give these pastries a sausage-like flavor; optional golden raisin or pine nuts add extra textural elements.

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Padron Peppers Skewered with Chorizo

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Take tapas to the grill with skewered chorizo interspersed with peppers.

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Anchovy Dip

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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.

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Pan-Fried Chorizo with Sherry Vinegar

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Chorizo, crusty bread, and cheese. Super simple, but totally tasty.

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Slow-Cooker Spanish Meatballs

Con Poulos
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Paprika and cumin give these meatballs their Spanish flavor. They can be cooked for five hours, plenty of time to prep other tapas.

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Shaved-Artichoke and Parsley Salad with Serrano Ham

John Kernick
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A bright salad that can be assembled quickly and pairs well with flatbreads.

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Smoky Herbed Shrimp

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Fresh parsley sprinkled on top adds color and flavor to skillet-cooked shrimp.

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Piquillo Pepper and Cheese Toasts

Johnny Miller
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Crisp bread slices transport gooey cheese-stuffed peppers straight to the plate.

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Brandade

Marcus Nilsson
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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.

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Shrimp and Mussels with Sofrito

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Make this Spanish sauce once and freeze portions for later use, such as this shellfish dish.

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Gazpacho in Cucumber Cups

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This gazpacho can be served the traditional way, or sipped from tiny cucumber cups.

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Manchego Crackers

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Sophisticated crackers made with cheese from the La Mancha region of Spain.

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Tomato and Roasted Red-Pepper Salad

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Save time by using jarred roasted peppers to make this colorful salad.

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Mixed Olives with Caper Berries

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Similar in size to olives, caper berries add a lemony, piquant note to this mix.

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Chorizo-Stuffed Mini Peppers

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Sliding these peppers under the broiler amplifies their rich, smoky flavor.

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Shaved Beets with Orange

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Flecks of orange atop vibrant red beets make for a pretty presentation.

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