Host a Tapas Party
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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.
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Roasted Cauliflower and Manchego Hand Pies
Perfect for parties, these hand pies keep mess to a minimum with savory cheese and veggies baked inside.
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Braised Chorizo
Even in small portions, this red wine-braised chorizo is hearty enough for big appetites.
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Chilled Mussels with Saffron Mayonnaise
Saffron threads give this sauce a beautiful bright-yellow color.
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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.
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Fried Herbed Almonds
Thyme adds an unexpected note to these crunchy fried almonds.
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Croquettes with Serrano Ham and Manchego
Nutty cheese and salty ham make for an addictive fried popper.
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Stuffed Piquillo Peppers with Goat Cheese
A creamy cheese filling pairs nicely with the smoky flavor of these tiny peppers.
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Garlic Shrimp
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
Briny green olives get reinvented when coated in breadcrumbs and fried until nice and crispy.
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Pork Empanadas with Thyme
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
Take tapas to the grill with skewered chorizo interspersed with peppers.
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Anchovy Dip
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
Chorizo, crusty bread, and cheese. Super simple, but totally tasty.
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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.
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Shaved-Artichoke and Parsley Salad with Serrano Ham
A bright salad that can be assembled quickly and pairs well with flatbreads.
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Smoky Herbed Shrimp
Fresh parsley sprinkled on top adds color and flavor to skillet-cooked shrimp.
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Piquillo Pepper and Cheese Toasts
Crisp bread slices transport gooey cheese-stuffed peppers straight to the plate.
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Brandade
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
Make this Spanish sauce once and freeze portions for later use, such as this shellfish dish.
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Gazpacho in Cucumber Cups
This gazpacho can be served the traditional way, or sipped from tiny cucumber cups.
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Manchego Crackers
Sophisticated crackers made with cheese from the La Mancha region of Spain.
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Tomato and Roasted Red-Pepper Salad
Save time by using jarred roasted peppers to make this colorful salad.
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Mixed Olives with Caper Berries
Similar in size to olives, caper berries add a lemony, piquant note to this mix.
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Chorizo-Stuffed Mini Peppers
Sliding these peppers under the broiler amplifies their rich, smoky flavor.
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Shaved Beets with Orange
Flecks of orange atop vibrant red beets make for a pretty presentation.