Spanish Tapas Recipes: 15 Holiday Party Small Plates Inspired by José Andrés, the Chef Who Brought Tapas to America

These Spanish tapas recipes turn a holiday party into the kind of evening where nobody wants to go home. Tapas are small plates meant for sharing, grazing and talking, and few people have done more to put them on American tables than chef José Andrés, who was born in Asturias, trained at the famous El Bulli and in 1993 took over the kitchen at Jaleo, a tapas restaurant in Washington, D.C. His idea was simple: lots of little dishes, passed around, so every guest tastes a bit of everything. Below are 15 Spanish tapas you can cook at home, from crispy patatas bravas and sizzling garlic shrimp to croquetas, Padrón peppers and warm churros for dessert. Each one comes with a short shopping list and easy steps, so pick five or six and build your own tapas night..

Patatas Bravas, the King of Spanish Tapas Recipes

If you make only one dish from this list, make this one. Patatas bravas are chunks of potato fried until crackly and golden, then covered with a smoky, gently spicy red sauce and often a swirl of garlic aioli. You will find them in almost every tapas bar in Madrid, and they were among the classics on the menu when José Andrés helped introduce American diners to Spanish small plates. Serve them hot in a clay dish with toothpicks, and watch the bowl empty in minutes..

You will need: 2 lb russet or Yukon Gold potatoes, olive oil for frying, 1 tablespoon smoked sweet paprika, 1/2 teaspoon hot paprika or cayenne, 1 tablespoon flour, 1 cup chicken or vegetable stock, 1 tablespoon tomato paste, 1 teaspoon sherry vinegar, 1/2 cup mayonnaise, 1 clove garlic grated, salt, parsley.

How to make it: 1. Peel and cut the potatoes into 1 inch cubes, rinse and pat very dry. 2. Fry in 1 inch of olive oil over medium heat until tender, then raise the heat and fry until crisp and golden. Drain and salt. 3. For the sauce, warm 2 tablespoons oil, stir in the flour and both paprikas, then whisk in the stock, tomato paste and vinegar and simmer 5 minutes. 4. Mix the mayonnaise with the garlic. Pile the potatoes on a dish, spoon over the brava sauce, drizzle with aioli and scatter parsley.

Gambas al Ajillo, Sizzling Garlic Shrimp

Few things make a party feel like Spain faster than a clay dish of shrimp still bubbling in golden garlic oil. Gambas al ajillo takes about ten minutes from start to finish, and the real treasure is the oil left at the bottom, which guests mop up with crusty bread. Of all the Spanish tapas recipes here, this is the fastest. Use plenty of good olive oil, slice the garlic thin so it turns golden without burning, and add a pinch of chili for warmth. If you love this one, our Spanish dinners gallery has more big Spanish flavors for weeknights.

You will need: 1 lb large raw shrimp, peeled and deveined, 1/2 cup extra virgin olive oil, 8 cloves garlic thinly sliced, 1/2 teaspoon red chili flakes or 1 small dried chili, 1 teaspoon smoked paprika, 2 tablespoons dry sherry or lemon juice, 2 tablespoons chopped parsley, salt, crusty bread.

How to make it: 1. Pat the shrimp dry and season with salt. 2. Warm the oil and garlic in a small skillet or clay dish over medium-low heat until the garlic turns pale gold. 3. Add the chili, paprika and shrimp and cook 2 to 3 minutes, turning once, until pink. 4. Splash in the sherry or lemon juice, sprinkle with parsley and serve sizzling with bread.

Tortilla Española Cut Into Party Squares

The Spanish potato omelet is the quiet hero of any tapas table. Thin slices of potato and onion are cooked slowly in olive oil until soft and sweet, then folded into beaten eggs and set into a thick, golden cake. It tastes just as good warm or at room temperature, which makes it perfect for a party. Cut it into small squares, pierce each with a toothpick, and set it out before guests arrive. Of all Spanish tapas recipes, it is the best one to make ahead. Many families in Spain argue happily about onion or no onion, so make it your way.

You will need: 6 large eggs, 1 1/2 lb waxy potatoes peeled and thinly sliced, 1 medium onion thinly sliced, 1 cup olive oil, 1 teaspoon salt.

How to make it: 1. Gently cook the potatoes and onion in the olive oil in a 10 inch nonstick pan over medium-low heat for 20 to 25 minutes until very soft. 2. Drain, saving the oil. Beat the eggs with the salt and fold in the warm potatoes. Rest 10 minutes. 3. Heat 2 tablespoons of the oil, pour in the mixture and cook on low until the edges set, about 6 minutes. 4. Flip onto a plate, slide back into the pan and cook 3 more minutes. Cool slightly and cut into squares.

Pan con Tomate, the Easiest of All Spanish Tapas Recipes

This Catalan favorite proves that the simplest food is often the best. Thick slices of rustic bread are toasted until crisp, rubbed with a cut clove of garlic, then covered with the bright pulp of grated ripe tomatoes, a generous drizzle of olive oil and a pinch of flaky salt. That is it. It takes five minutes and costs very little, yet it disappears faster than anything else on the table. Lay thin slices of Serrano ham or anchovies on top if you want to make it a little fancier.

You will need: 1 rustic loaf or ciabatta, 3 ripe tomatoes, 2 cloves garlic peeled, extra virgin olive oil, flaky sea salt, optional thin slices of Serrano ham.

How to make it: 1. Slice the bread about 1/2 inch thick and toast or grill until crisp at the edges. 2. Halve the tomatoes and grate the cut sides on a box grater, discarding the skins. 3. Rub each warm toast lightly with a garlic clove. 4. Spoon on the tomato pulp, drizzle with olive oil, sprinkle with salt and top with ham if you like.

Chorizo in Red Wine Sauce

Chorizo al vino is the tapa that fills the whole house with a warm, smoky smell. Slices of cured Spanish chorizo are browned in a pan until their paprika-red fat runs out, then simmered in red wine with garlic and a bay leaf until the sauce turns glossy and sticky. It is rich, so a small dish goes a long way, and it is one of the easiest Spanish tapas recipes to master. Serve it with toothpicks and plenty of bread, because nobody will want to waste a drop of that sauce.

You will need: 12 oz cured Spanish chorizo, sliced 1/2 inch thick, 1 cup dry red wine, 2 cloves garlic sliced, 1 bay leaf, 1 teaspoon honey or brown sugar, crusty bread.

How to make it: 1. Brown the chorizo slices in a dry skillet over medium heat for 3 to 4 minutes. 2. Add the garlic and cook 30 seconds. 3. Pour in the wine, add the bay leaf and honey and simmer 10 to 12 minutes until the sauce is reduced and glossy. 4. Remove the bay leaf and serve warm in a small clay dish with toothpicks and bread.

Croquetas de Jamón, Creamy Ham Croquettes

Crisp on the outside and almost molten inside, ham croquetas are one of the most loved Spanish tapas of all. The secret is a thick, silky béchamel sauce studded with finely chopped Serrano ham, chilled until firm, then shaped into little logs, breaded and fried. They take more time than most Spanish tapas recipes, but you can shape and freeze them weeks ahead and fry them straight from the freezer when guests arrive. In Spain, grandmothers are famous for their croquetas, and every family swears its recipe is the best one.

You will need: 4 tablespoons butter, 2 tablespoons olive oil, 1/2 cup flour, 2 cups whole milk, 4 oz Serrano ham finely chopped, pinch of nutmeg, salt, 2 eggs beaten, 1 1/2 cups fine breadcrumbs, oil for frying.

How to make it: 1. Melt the butter with the oil, add the ham and flour and cook 2 minutes. 2. Slowly whisk in the milk and cook, stirring, 10 minutes until very thick. Season with nutmeg and salt. 3. Spread in a dish, cover and chill at least 4 hours or overnight. 4. Shape into small logs, roll in egg then breadcrumbs, and fry in 350F oil until deep golden. Drain and serve hot.

Manchego With Quince Paste

Not all Spanish tapas recipes need a stove. In Spain, wedges of nutty Manchego sheep’s milk cheese are often served with membrillo, a firm, sweet paste made from slowly cooked quince. The salty cheese and the fruity, jelly-like paste are a perfect match, and the pairing looks beautiful on a wooden board. You can buy membrillo in many grocery stores, or make your own in the fall when quinces are in season. Add a handful of Marcona almonds and a few slices of bread, and you have a no-cook tapa ready in minutes.

You will need: 8 oz aged Manchego cheese, 6 oz membrillo (quince paste), 1/2 cup Marcona almonds, a drizzle of honey (optional), sliced baguette or crackers.

How to make it: 1. Remove the rind from the Manchego and cut into thin triangles. 2. Slice the quince paste into small squares about 1/4 inch thick. 3. Arrange cheese and quince in pairs on a board with the almonds. 4. Drizzle a little honey over the top if you like and serve with bread or crackers.

Pintxos, Bite-Size Spanish Tapas Recipes on Bread

In the Basque Country, tapas are called pintxos, and bar counters are covered with little slices of bread topped with almost anything, held together with a toothpick. These Spanish tapas recipes are perfect for a party because you can build them ahead and let guests help themselves. Try ham with roasted pepper, tuna with olives and anchovy, or a slice of tortilla with aioli. The fun is in the mix of colors and toppings, so make a big platter with five or six different kinds and let everyone pick a favorite.

You will need: 1 baguette sliced on the diagonal, 4 oz Serrano ham, 1 jar roasted red peppers, 1 can good tuna in olive oil, green olives, pickled guindilla peppers, anchovy fillets, hard boiled eggs, mayonnaise, toothpicks.

How to make it: 1. Lightly toast the baguette slices. 2. Spread some with a thin layer of mayonnaise. 3. Top with combinations like ham and red pepper, tuna with olive and anchovy, or sliced egg with pepper. 4. Pin each with a toothpick and arrange in rows on a large platter.

Spanish Marinated Olives

A bowl of olives is the first thing that lands on the table in most Spanish bars, and homemade marinated olives taste far better than anything from a jar. Green olives are tossed with olive oil, garlic, orange zest, fresh thyme or oregano, a splash of sherry vinegar and a little smoked paprika, then left to soak up the flavors for a day or two. They keep well in the fridge for a week, so this is one of the smartest make-ahead Spanish tapas recipes. Put out a small dish for the pits.

You will need: 2 cups mixed green olives such as Manzanilla, 1/3 cup extra virgin olive oil, 3 cloves garlic smashed, zest of 1 orange in strips, 2 sprigs thyme or oregano, 1 tablespoon sherry vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon fennel seeds.

How to make it: 1. Drain and rinse the olives, then lightly crack a few with the flat of a knife. 2. Warm the olive oil with the garlic, orange zest, herbs and fennel seeds for 3 minutes over low heat. 3. Pour over the olives, add the vinegar and paprika and stir. 4. Cover and refrigerate at least 24 hours. Bring to room temperature before serving.

Pimientos de Padrón, the Pepper Game

These small green peppers from Galicia are blistered in hot olive oil and showered with flaky salt, and they make one of the simplest and most fun tapas of all. Most are mild and sweet, but every now and then one is surprisingly hot, which is why people in Spain joke that some are hot and some are not. Guests love the little gamble, and it is the simplest of all Spanish tapas recipes. Shishito peppers are a great stand-in if you cannot find Padrón peppers, and both are ready in about five minutes in a cast iron skillet.

You will need: 8 oz Padrón or shishito peppers, 2 tablespoons olive oil, flaky sea salt, lemon wedge (optional).

How to make it: 1. Rinse the peppers and dry them very well. 2. Heat the oil in a heavy skillet over high heat until shimmering. 3. Add the peppers and cook, tossing, 3 to 4 minutes until blistered and soft. 4. Tip onto a plate, sprinkle with flaky salt and serve right away.

Albóndigas in Tomato Sauce, Classic Spanish Tapas Recipes

Spanish meatballs are smaller and softer than Italian ones, and they are usually simmered in a light tomato or almond sauce. A mix of pork and beef, bread soaked in milk, garlic, parsley and a touch of smoked paprika gives them a tender, juicy texture. In many Spanish bars they are served in a little clay dish with fried potatoes on the side, just like in the photo. Make them a day ahead, because like most stews they taste even better the next day, and reheat gently before the party.

You will need: 1/2 lb ground pork, 1/2 lb ground beef, 1 slice white bread soaked in 3 tablespoons milk, 1 egg, 2 cloves garlic minced, 2 tablespoons chopped parsley, 1 teaspoon smoked paprika, flour for dusting, olive oil, 1 onion chopped, 1 can (14 oz) crushed tomatoes, 1/2 cup stock, salt and pepper.

How to make it: 1. Mix the meats, soaked bread, egg, garlic, parsley, paprika, salt and pepper. Roll into 1 inch balls and dust with flour. 2. Brown the meatballs in olive oil and set aside. 3. In the same pan, soften the onion, then add the tomatoes and stock and simmer 10 minutes. 4. Return the meatballs and simmer 15 to 20 minutes until cooked through. Serve with toothpicks.

Champiñones al Ajillo, Garlic Mushrooms

Garlic mushrooms are one of the great bargains among Spanish tapas recipes. Button mushrooms are seared in olive oil until browned, then tossed with plenty of garlic, a splash of dry sherry or white wine, lemon and parsley. In the city of Logroño, one famous bar has served grilled mushroom stacks on bread for decades, with a little shrimp tucked on top, and people line up for them. At home, serve them in a small dish with bread, or pile them on toasts the Logroño way for a fun party bite.

You will need: 1 lb button or cremini mushrooms, 3 tablespoons olive oil, 5 cloves garlic thinly sliced, 1/4 teaspoon chili flakes, 3 tablespoons dry sherry or white wine, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, salt, sliced bread.

How to make it: 1. Wipe the mushrooms clean and halve large ones. 2. Sear in hot olive oil without stirring for 2 minutes, then toss and cook until browned all over. 3. Add the garlic and chili and cook 1 minute, then pour in the sherry and let it bubble away. 4. Finish with lemon juice, parsley and salt. Serve hot with bread or on small toasts.

Espinacas con Garbanzos, Spinach and Chickpeas

This warm, smoky dish from Seville is proof that some of the best Spanish tapas recipes are vegetarian. Spinach and chickpeas are simmered in a sauce made from fried bread, garlic, cumin and smoked paprika, which thickens everything into a rich, spoonable stew. It has deep Moorish roots in Andalusia and is still a favorite in old Seville tapas bars. It is filling, budget friendly and easy to make ahead, so it is a great choice for guests who skip meat. Serve it in a small bowl with toasted bread.

You will need: 2 tablespoons olive oil, 1 slice crusty bread cubed, 3 cloves garlic sliced, 1 teaspoon ground cumin, 1 1/2 teaspoons smoked paprika, 1 tablespoon sherry vinegar, 2 cans (15 oz) chickpeas drained, 1 cup vegetable stock, 10 oz fresh spinach, salt.

How to make it: 1. Fry the bread cubes and garlic in the olive oil until golden. 2. Add the cumin and paprika for 20 seconds, then mash everything with the vinegar into a rough paste. 3. Add the chickpeas and stock and simmer 5 minutes. 4. Stir in the spinach until wilted, season with salt and simmer 5 more minutes until thick.

Fried Calamari, a Bar Favorite Among Spanish Tapas Recipes

Crispy fried calamari rings, called calamares a la romana in Spain, are one of the most popular tapas from Madrid to the northern coast, where they are often called rabas. The squid is cut into rings or strips, dusted in flour or a light batter, and fried for just a minute or two so it stays tender. A squeeze of lemon is all it needs, though a little garlic aioli on the side never hurts. Fry in small batches so the oil stays hot and every piece comes out golden.

You will need: 1 lb cleaned squid tubes, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1 cup cold sparkling water or milk, oil for frying, lemon wedges, aioli for dipping.

How to make it: 1. Slice the squid into 1/2 inch rings and pat completely dry. 2. Mix the flour, salt and paprika. Dip the rings in the sparkling water, then toss in the flour. 3. Fry in small batches in 375F oil for 1 to 2 minutes until light golden. 4. Drain on paper towels, sprinkle with salt and serve right away with lemon and aioli.

Churros With Chocolate, the Sweetest Spanish Tapas Recipes

End your tapas party the way Madrid ends a long night out: with warm churros dunked in thick hot chocolate. The dough is simple, just water, flour, a little sugar and salt, piped into hot oil through a star tip so the ridges turn extra crispy. Roll them in cinnamon sugar while they are still warm. The Spanish hot chocolate is thicker than the American kind, almost like a pudding, which makes it perfect for dipping. It is the sweet ending that many lists of Spanish tapas recipes leave out. Fry them just before serving, because churros are at their best in the first ten minutes.

You will need: 1 cup water, 2 tablespoons sugar, 1/2 teaspoon salt, 2 tablespoons butter, 1 cup flour, oil for frying, 1/2 cup sugar mixed with 1 teaspoon cinnamon, 4 oz dark chocolate chopped, 1 1/2 cups whole milk, 1 tablespoon cornstarch.

How to make it: 1. Bring the water, sugar, salt and butter to a boil, stir in the flour and cook 1 minute into a smooth dough. Cool 5 minutes. 2. Pipe 4 inch lengths through a large star tip into 375F oil and fry until deep golden. Roll in cinnamon sugar. 3. For the chocolate, whisk the cornstarch into the cold milk, then heat with the chocolate, stirring, until thick. 4. Serve the churros warm with small cups of chocolate for dipping.