It's time for a Spanish aperitif, salud!
In Spain, tapas are typical appetizers. Presented in small plates, casseroles or individual containers, they are served as an aperitif or a complete meal. Everyone can taste a little of everything, and above all, what they want, they are perfect for a friendly aperitif. And as you might expect, since the word tapa (singular) does not designate a particular dish, and is a generic term, there are many different varieties.
The different types of tapas
The most famous tapas
While some Spanish recipes, such as Galician-style octopus, are relatively unknown here, others are absolutely essential. Indeed, you may have heard of patatas bravas (diced potatoes fried and accompanied by a spicy sauce. Another tapas to also offer during your next aperitif, pan con tomate. This kind of bruschetta of toasted bread topped with tomato is so popular, that the locals even eat it for breakfast. Also, we couldn't not mention paella, because yes, in Spain it is also considered a tapa. , we therefore present it in small individual pots, or verrines, rather than in the huge traditional paella pan.
Meat tapas
In the family of meat tapas, we find albondigas, meatballs in tomato sauce, and empanadas (which also come in a vegetarian version). Most often the meat used is beef, of which Spain is a large producer, pork or veal. Mutton or lamb meat is also occasionally used as stuffing or on skewers.
Otherwise, fans of aperitif boards can also enjoy a platter of Iberian charcuterie and chorizo.
Seafood tapas
Unsurprisingly, fish or shellfish tapas are numerous in Spain. The reason being that the country is largely bordered by the Mediterranean Sea. Garlic shrimp, escabeche mussels and squid fritters are therefore some of the popular appetizers to put on the menu.
Vegetarian tapas
Don't worry if you don't eat meat or fish. The diversity of tapas is such that there are many that are vegetarian. Think of the Spanish tortilla, for example. Often confused with its namesake, the Mexican tortilla, it consists of a thick potato omelette, sometimes garnished with onion and cheese. Also gazpacho, considered a cold tapa, is also compatible with a vegetarian diet.
What to drink with tapas?
What's better than sangria for an aperitif like the Spanish? Traditionally made with red wine, Cointreau, lemonade, citrus and spices, this is one of the easiest summer cocktails to make. And for those who are not fans of red wine, some original sangria recipes replace it with rosé or white wine, and include seasonal fruits.
Finally, for a non-alcoholic version, opt for grape or orange juice.
Our Spanish tapas ideas for an aperitif dinner
Cheese, cold meats, meatballs, fried potatoes…. Discover our selection of Spanish tapas.
Patatas bravas, salsa brava
© Bianca from the Bianca Zapatka blog
Don't forget the spicy tomato sauce on the side.
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Varied Montaditos
© Michael from the Salzig suess lecker blog
Montaditos are Spanish sandwiches made with baguette bread. To garnish them, we opt for typical products like Serrano ham or grilled peppers.
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Manchego, chorizo and olive tapas
© Paige from the blog My modern cookery
Manchego is a Spanish sheep's milk cheese. For an aperitif, place it on skewers with chorizo and olives.
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Garlic prawns
© Brian from the blog A thought for food
A few prawns, a little garlic, parsley and white wine, it couldn't be simpler.
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Pan con tomato
© Erin from the blog Platings and pairings
Very easy to cook, these aperitif toasts require no more than 10 minutes of preparation.
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Serrano ham croquetas
© Lauren from the Spanish Sabores blog
The ham can be replaced with bacon or chorizo, as desired.
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Potato tortilla
© Jamie from the blog A Sassy spoon
Serve the tortilla cut into individual pieces.
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Tomato gazpacho
© Jeanine from the Love and Lemons blog
Tomato, cucumber, peas… Make this recipe with the vegetables of your choice.
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Beef empanadas
© The Modern Proper
These empanadas are best eaten very hot.
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Fried squid
© Sara from the blog Dinner at the zoo
For crispy donut batter, use cold sparkling water.
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Albondigas with lamb and chorizo
© Lucy from the blog Supergolden bakes
These meatballs are very spicy thanks to the chorizo.
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Chorizo and seafood paella
© Jessica from The Forked spoon blog
For a Spanish aperitif worthy of the name, paella is essential.
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Galician octopus
© Wild Grenns and Sardines
Sprinkle the octopus pieces with paprika and salt before serving.
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Escabeche mussels
© Virginia from the Sweet and Sour blog
You can try other versions of this recipe with different spices and aromatics.
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Padron peppers
© Eat this
Grill these peppers on the plancha, like the Spanish.
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Vegetable empanadas
© Clem from the blog Clem around the corner
A vegetarian recipe to try.
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