Tapas are more than just appetizers—they’re a way of life in Spain! Cocktail hour is defined by these distinctive little bar bites, and it’s easier than you might think to enjoy tapas at home. This collection of easy tapas recipes is packed with flavor, simple ingredients, and lots of Mediterranean charm.
Rooted in Spain’s vibrant bar culture, tapas are small plates meant for sharing—often served with a drink. They’re a unique and beloved part of Spain’s food culture, which makes them stand out among our other favorite Spanish recipes.
Whether you’re building a beautiful spread for entertaining or simply want to taste your way through a few new dishes, these Spanish tapas recipes are delicious and diverse. And you don’t need a special occasion to make them! Many of these recipes use simple ingredients in unfussy combinations, and most come together quickly.
Table of Contents
- Classic Gazpacho
- Albóndigas (Spanish Meatballs)
- Patatas Bravas
- Ajo Blanco (White Gazpacho)
- Salmorejo (Spanish Chilled Tomato Soup)
- Boquerones en Vinagre (Marinated Anchovies)
- Pan Con Tomate (Spanish Tomato Bread)
- Easy Spanish Tortilla Recipe
- Watermelon Gazpacho
- Spanish Beef Empanadillas
- Gambas al Ajillo (Spanish Garlic Shrimp)
- Spanish Tuna Empanadillas
- Crispy Fried Calamari
- More Recipe Roundups
Classic Gazpacho
Gazpacho is among Spain’s most famous dishes, and for good reason. This velvety soup is bursting with fresh garden flavor, thanks to the addition of tomatoes, cucumber, bell pepper, onion, and celery. Adding a little bread helps the vegetables emulsify into a silky, pink puree. It takes only ten minutes to put together and is perfect with a drizzle of peppery Spanish olive oil and a glass of vermouth or Red Sangria.
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Albóndigas (Spanish Meatballs)
Albóndigas are juicy Spanish meatballs cooked in a smoky Catalan-style saffron sauce. They’re rich, comforting, and easy to make ahead and reheat. Serve them with bread as a tapa, or over brown rice or saffron rice for a full meal.
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Patatas Bravas
Patatas Bravas are Spain’s favorite potato dish! They’re fried in extra virgin olive oil until crispy outside and fluffy inside and served with a smoky, spicy tomato bravas sauce (also delicious on pan-seared salmon) and, if you like, creamy aioli. They’re crisp, bold, and always a crowd-pleaser.
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Ajo Blanco (White Gazpacho)
This creamy, garlicky chilled soup is made with almonds and bread, topped with a pop of sweetness from green grapes and a drizzle of grassy olive oil. Ajo Blanco is from southern Spain, and it’s both elegant and satisfying, with a subtle nuttiness and bright tang. A glass of white sangria would be a natural pairing. If you like this flavor combination, try Sopa de Ajo, a warming Spanish garlic and bread soup, come winter!
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo has a similar flavor profile to gazpacho, but this garlicky, creamy, cold tomato soup from Córdoba is thicker and richer. Made with ripe tomatoes, bread, and olive oil, it emulsifies into a velvety orange puree. It’s the perfect summer soup, often garnished with Jamón serrano, Spanish cured ham, and chopped boiled egg. Pair it with gambas al ajillo or enjoy it as an appetizer to grilled seafood.
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Boquerones en Vinagre (Marinated Anchovies)
Pickled marinated anchovies, served cold with garlic and parsley, are a beloved tapa. Their briny brightness balances the table. At tapas bars, they’re often served with potato chips and a little hot sauce, but would make a wonderful happy hour snack with the Spanish red wine cocktail called Tinto de Verano.
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Pan Con Tomate (Spanish Tomato Bread)
Pan con Tomate is the ultimate minimal-effort, maximum-flavor snack. Also known as pan tumaca or pa amb tomàquet, this “bread with tomato” is easy to assemble: grill (or toast) some hearty bread, rub it with garlic, and add grated ripe tomato. A finishing drizzle with Spanish olive oil and a pinch of flaky salt makes it sing. Just be sure to serve it within a few minutes of preparing it, as the tomato puree will make the bread soggy as it sits.
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Easy Spanish Tortilla Recipe
Spanish Tortilla is a simple potato-and-egg omelet served at room temperature. It’s hearty and rich with the flavor of olive oil. Slice it into small wedges or cubes and serve it for tapas, or treat it like a quiche and serve it with an arugula-avocado salad.
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Watermelon Gazpacho
Watermelon Gazpacho is a sweet and savory twist on the classic, combining juicy watermelon with cucumber, mint, and a touch of heat. It’s hydrating and full of bright flavor. Plus, it’s just as much at home at a cookout with grilled corn and frozen yogurt as it is in a spread of tapas!
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Spanish Beef Empanadillas
Empanadillas are small savory turnovers similar to Latin American empanadas but with a rich olive oil crust. This version of Spanish empanadillas features paprika-spiced beef, sweet red peppers, and hard-boiled eggs. Add a simple lemony salad to turn them into a meal.
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Gambas al Ajillo (Spanish Garlic Shrimp)
One of the most beloved Spanish tapas recipes, these shrimp are fast, flavorful, and wildly delicious. Sizzling in garlicky olive oil with a touch of chili, they’re perfect with crusty bread for dunking in the sauce and a refreshing Agua De València cocktail.
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Spanish Tuna Empanadillas
Tuna Empanadillas are savory hand pies from Galicia on the Atlantic coast of Spain — a region renowned for its seafood. They are filled with oil-packed canned tuna, tomatoes, and bell peppers. Briny capers and green olives in the mix complement the flavor of the fish. These savory bites are easy to prep ahead and perfect for lunchboxes or picnics.
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Crispy Fried Calamari
Squid and octopus are regular features on tapas menus, whether stuffed, grilled, or breaded and fried. This recipe delivers the latter: tender rings of crispy, golden squid that are surprisingly easy to make at home. A quick soak in buttermilk ensures a tender bite every time. Balance out the richness by serving them with some baked zucchini spears.
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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