25 Spanish Tapas Recipes Made for Sharing Mix and match these classic and chef-inspired Spanish small plates for an easy, crowd-pleasing meal. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines and Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Updated on July 9, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle There’s no wrong way to enjoy tapas, as long as you’re sharing the table. Across Spain, these small plates range from bite-size pintxos to hearty dishes that turn a handful of appetizers into a leisurely meal. From garlicky shrimp and crispy croquettes to smoky chorizo and papas bravas, these Spanish tapas recipes are perfect for mixing, matching, and passing around. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 25 Gambas al Ajillo (Shrimp in Garlic Sauce) Diana Chistruga One of Spain’s most castizo (rootsy) tapas, gambas al ajillo is made to order at countless rustic taverns throughout the country, particularly in Madrid and the south. The F&W Test Kitchen version is ready in 20 minutes. Get the Recipe Save 02 of 25 Pan con Tomate y Jamón de Serrano (Tomato-Rubbed Bread with Serrano Ham) Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek A staple at cozy Spanish wine bars, crusty bread is rubbed with fresh, ripe tomato juices and drizzled with good olive oil. Top it with serrano ham, cheese, or tinned fish for a satisfying and versatile appetizer. Get the Recipe Save 03 of 25 Potato Chip Spanish Tortilla Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling This F&W homage to Spanish chef Ferran Adrià borrows his creative ingredient swap, opting for crispy potato chips instead of thinly sliced parcooked potatoes. Here, we use jalapeño-flavored chips for some added heat. Get the Recipe Save 04 of 25 Pintxos Matrimonio Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Frozen puff pastry and tinned anchovies make easy work of these popular Spanish appetizers. All you have to do is cut and bake off the puff pastry, chop a bit of parsley and garlic to stir together with olive oil, and assemble — about 25 minutes of active work time. Get the Recipe Save 05 of 25 Croquetas de Pollo (Chicken Croquettes) Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley The recipe for these Spanish croquettes, crispy on the outside and creamy within, comes courtesy of chef Ryan Bartlow. They’re the most popular pintxo at Ernesto’s, his Basque restaurant in New York City, and include the region’s prized Espelette pepper. Get the Recipe Save 06 of 25 Calamari with Pickled Peppers and Almond Romesco Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen We often think of calamari as an Italian appetizer, but fried squid is eaten widely throughout Spain as well. Here, Florida chef Michael Cooper pairs crisp, perfectly tender calamari with smoky almond romesco and bright, crunchy pickled peppers for a Spanish-style snack. Get the Recipe Save 07 of 25 Pork Belly, Shrimp, and Pickled Tomato Pintxos Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Pintxos are the Basque region’s answer to tapas. Thread and grill sticky-sweet pork belly, meaty shrimp, and bright, quick-pickled tomatoes for a whimsical, varied appetizer that ensures there is a skewer for every palate. Get the Recipe Save 08 of 25 Tuna and Potato Salad Food & Wine / Photo by Carson Downing / Food Styling by Holly Dreesman / Props Styling by Lexi Juhl To the American eye, this dish may look like a cookout side, but in Spain, it’s a classic tapa. Either way, it’s a terrific addition to your warm-weather menu. Our simplified version uses frozen rather than freshly shelled peas; use Spanish oil-packed white tuna if you can find it. Get the Recipe Save 09 of 25 Pulpo a la Gallega (Grilled Octopus with Potatoes) Christopher Testani A favorite at taverns across Spain, this Galician classic features tender octopus served over a bed of warm, sliced potatoes. A final drizzle of fresh lemon juice and extra-virgin olive oil, plus sprinkles of flaky sea salt, vibrant sweet paprika, and parsley, create a beautifully bright tapa. Get the Recipe Save 10 of 25 Cured Anchovies, Pink Peppercorns, Oranges Abby Hocking This five-minute appetizer highlights boquerones — white anchovies marinated in vinegar and oil. Fresh orange zest and juice complement their gentle brininess, while cracked pink peppercorns add a subtle floral heat, all finished with a drizzle of olive oil. Get the Recipe Save 11 of 25 Empanadillas Gallegas Whitney Anderson Cúrate chef Katie Button makes a snack-size version of empanada Gallega, typically a large savory pie from Galicia, Spain, filled with tuna, hard-boiled eggs, and chopped olives. The filling is held together with jammy sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic. Get the Recipe Save 12 of 25 Fingerling Papas Bravas with Smoky Aioli © Fredrika Stjärne This riff on classic Spanish fried potatoes is paired with lemony aioli, which gets its deep flavor from smoky pimentón de la Vera. Get the Recipe Save 13 of 25 Blended Gazpacho Matt Taylor-Gross / Food Styling by Barrett Washburne A quick blitz in the blender is all you need to bring fresh, seasonal vegetables together in a delightfully cooling summer sipping soup. Get the Recipe Save 14 of 25 Berenjenas con Miel (Fried Eggplant with Honey) Abby Hocking / Food & Wine Fried eggplant and honey is a classic combination served across Andalusia, especially in Córdoba. It’s a bite-size snack that hits all the right savory-sweet notes. Get the Recipe Save 15 of 25 Albóndigas with Mushrooms Christopher Testani Devoured at tapas bars, passed around at cocktail parties, and enjoyed for Sunday supper, albóndigas embody Spain’s carnivorous vigor. They are famously served at historic bullfighting taverns in a classic salsa española made from rich pan drippings, carrot, tomato, and white wine — here elevated with earthy mushrooms. Get the Recipe Save 16 of 25 Olives Stuffed with Almonds, Anchovies, and Peppers © Akiko Ida & Pierre Javelle “For me there is no better tapa than a really good stuffed olive,” José Andrés says. “If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three.” Get the Recipe Save 17 of 25 Chorizo-Filled Dates Wrapped in Bacon © Tina Rupp Cheese-stuffed dates are everywhere these days, but cookbook author Penelope Casas likes to stuff hers with savory and spicy Spanish chorizo, making for the perfect smoky-sweet nosh. Get the Recipe Save 18 of 25 Vegetable Tortilla Christopher Testani Potatoes are requisite in Spain’s omelet-like tortillas; here, spinach, zucchini, and bell pepper are added to the mix for a true veggie delight. Cut into bite-size squares and serve with garlicky mayo. Get the Recipe Save 19 of 25 Pincho Ribs with Sherry Glaze © Paul Costello Chef Jason McCullar’s ribs recipe is the perfect make-ahead tapas addition. Roast the ribs and make the sherry glaze in advance, then store them all in the fridge. When ready to serve, let the meat come to room temperature and bake until richly lacquered. Get the Recipe Save 20 of 25 Pan-Fried Tuna Croquettes © Amy Neunsinger James Beard Award-winning Spanish chef Julian Serrano pairs his make-ahead croquettes with manzanilla sherry for a full-bodied tapas experience. Get the Recipe Save 21 of 25 Chorizo Poached in Red Wine © Cedric Angeles Smoky Spanish sausage is simmered with dry red wine and aromatic garlic until the sausage is tender and has taken on the rich color and flavor of the wine. Get the Recipe Save 22 of 25 Open-Faced Crab Empanadas © Akiko Ida & Pierre Javelle Chef José Andrés says: “Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!” This recipe is his twist on the traditional Basque txangurro (baked stuffed crab) crossed with a Galician empanada (savory pastry). “Part of my efforts to build a bridge between America and Spain,” he explains. Get the Recipe Save 23 of 25 Lamb Meatballs with Mint © Quentin Bacon Lamb and mint combine to make a meaty and herbal snack in this recipe from the beloved, now-shuttered restaurant Enrique Becerra in Seville. Get the Recipe Save 24 of 25 Cauliflower Fritters © Akiko Ida & Pierre Javelle José Andrés folds finely chopped cauliflower into spiced, whipped egg whites, then fries the batter by the tablespoonful to make tiny fritters to top with yogurt sauce and caviar. Get the Recipe Save 25 of 25 Shrimp and Chorizo Flatbreads © Tina Rupp Though chef José Garces’ typical flatbread recipe leans on a homemade Spanish dough called coca and fresh bean puree, here, a swap for packaged pita bread and store-bought hummus makes your tapas come together that much more efficiently, so you can focus on snacking. Get the Recipe Save Explore more: Food Recipes Appetizers Tapas Was this page helpful? Thanks for your feedback! Tell us why! Other Submit