From garlicky razor clams to patatas bravas, Spain’s famous little plates pack lots of flavor. Serve a few tapas as pre-dinner snacks, or offer a slew of them as a whole meal. With crusty bread, a good olive oil, and a selection of Spanish cured meats, they make for a perfectly elegant, relaxed evening.
Sometimes the best dish is the simplest. Pan con tomate fits that bill by taking just a few high quality ingredients and treating them well. To make this snack, which is equally comfortable in a tapas spread or at the breakfast table, first toast a baguette with extra virgin olive oil and rub it with garlic. From there, all you need to do is top it with grated tomato and sea salt.
Seafood is very popular in Spain. Small and satisfying, clams make for great tapas. Try cooking littleneck clams in a sherry and white wine sauce spiked with garlic and chilies. You’ll want good crusty bread (or maybe just a spoon) to get every last drop of the sauce. Without the sherry, a similar sauce is wonderful with razor clams. Pair them with cava, a sparkling wine from Spain.
Fried potatoes are the ultimate drinking food. Crispy, salty, and hearty, they’re exactly what we want after a few drinks. Patatas bravas is a classic tapas recipe at bars, featuring small waxy potatoes that are quartered, fried until crispy, and smothered in mayonnaise and a thick spicy tomato sauce.
Give your next cocktail party a taste of Spain with these tapas recipes.