Food

18 Spanish Tapas Recipes to Party With All Summer

Small bites, big flavor

By SAVEUR Editors

Updated: June 11, 2018

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.

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. Get the recipe for Los Gintonic »Ingalls Photography

Salt Cod with Garlic Sauce — The natural gelatin in cod skin works as an emulsifier for this creamy, rich garlic sauce. Get the recipe for Salt Cod in Garlic Sauce »Matt Taylor-Gross

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. Get the recipe for Grilled Calçots and Asparagus with Romesco Sauce »Farideh Sadeghin

Calamari with Chorizo and Artichokes — Squid and artichokes are sautéed here in the paprika-laced drippings of chorizo. Get the recipe for Calamari with Chorizo and Artichokes »Landon Nordeman

Stone Fruit Rosé Sangria — This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry. Get the recipe for Stone Fruit Rosé Sangria »Todd Coleman

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. Get the recipe for Patatas Bravas »Ingalls Photography

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. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »Landon Nordeman

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. Pan-Fried Salt Cod Chips (Fritas de Bacalhau) »Todd Coleman

Clams in Sherry Sauce — This classic Andalusian seafood dish is traditionally served with lots of crusty bread to soak up the piquant broth. Get the recipe for Clams in Sherry Sauce »Todd Coleman

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. Get the recipe for Escalivada Catalana »Farideh Sadeghin

Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo), Katie Button — Smoky Spanish paprika adds deep flavor to this braise from chef Katie Button, matching perfectly with gamey, succulent rabbit.Get the recipe for Braised Rabbit with Salmorejo Sauce »Paul Sirisalee | Food Styling: Eugene Jho

Spanish Potato Frittata (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. Get the recipe for Tortilla Española »Matt Taylor-Gross

Fried Olives — Frying olives renders the inside gooey while maintaining a crunchy exterior. Get the recipe for Fried Olives »Maxime Lattoni

Padron Peppers With Serrano Ham — These peppers are stir-fried with garlic and serrano ham to give the peppers an extra-savory flavor. Get the recipe for Padron Peppers With Serrano Ham »André Baranowski

Shrimp Fritters (Tortillitas de Camarones) — These crisp-edged fritters get their earthy flavor from chickpea flour. Get the recipe for Shrimp Fritters (Tortillitas de Camarones) »Todd Coleman

Pan Con Tomate Crostini — All you need for this simple Spanish snack is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt. Get the recipe for Spanish-Style Toast with Tomato (Pan Con Tomate) »André Baranowski

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. Get the recipe for Charred Cauliflower and Shishito Peppers with Picada Sauce »Joseph De Leo

Razor Clams in White Wine Sauce — Colatura brings an umami note to this simple appetizer of meaty razor clams. Get the recipe for Razor Clams Fantasia »Michael Turek

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