12 Irresistible Spanish Tapas Recipes Everyone Will Love

Tapas are more than just appetizers. They are a way of life in Spain. Cocktail hour is defined by these distinctive little bar bites, and it is easier than you might think to enjoy tapas at home.

Rooted in Spain’s vibrant bar culture, tapas are small plates meant for sharing, often served with a drink. They are a unique and beloved part of Spain’s food culture.

Whether you are 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. You do not need a special occasion to make them. Many of these recipes use simple ingredients in unfussy combinations, and most come together quickly.

1. 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 tomatoes, cucumber, bell pepper, onion, and celery. Adding a little bread helps the vegetables emulsify into a silky, pink puree.

Ready in: 15 minutes plus chilling
Serves: 4

What You Need:

• 2 pounds ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 1 celery stalk, chopped
• 2 garlic cloves
• 1 cup stale bread, crust removed, torn into pieces
• ½ cup olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon salt
• For serving:
• Diced cucumber, bell pepper, and onion
• Croutons
• Olive oil for drizzling

How to Make It:

1. In a blender, combine the tomatoes, cucumber, bell pepper, red onion, celery, garlic, and bread. Blend until smooth.
2. With the blender running, slowly add the olive oil and sherry vinegar. Blend until emulsified.
3. Add salt to taste. If the soup is too thick, add a little cold water.
4. Strain through a fine mesh sieve for an extra smooth texture if desired.
5. Refrigerate for at least 2 hours until thoroughly chilled.
6. Serve in bowls or glasses with diced vegetables, croutons, and a drizzle of olive oil.

Why everyone loves it: It takes only minutes to put together and is perfect with a drizzle of peppery Spanish olive oil and a glass of Red Sangria.

Pro tip from Ruby: Use the ripest tomatoes you can find. They make all the difference.

2. Albóndigas

Albóndigas are juicy Spanish meatballs cooked in a smoky Catalan style saffron sauce. They are rich, comforting, and easy to make ahead and reheat.

Ready in: 1 hour
Serves: 6

What You Need:

• For the meatballs:
• 1 pound ground beef
• ½ pound ground pork
• ½ cup breadcrumbs
• ¼ cup milk
• 2 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil for frying
• For the sauce:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads, crushed
• ¼ cup dry white wine
• 1 can crushed tomatoes, 15 ounces
• 1 cup chicken broth
• Salt and black pepper to taste

How to Make It:

1. In a small bowl, soak the breadcrumbs in milk for 5 minutes.
2. In a large bowl, combine the beef, pork, soaked breadcrumbs, garlic, parsley, egg, salt, and pepper. Mix gently until combined.
3. Roll into 1½ inch meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8 minutes. Work in batches if needed. Remove and set aside.
5. Make the sauce. In the same skillet, add olive oil and onion. Cook until softened, about 5 minutes.
6. Add the garlic, smoked paprika, and saffron. Cook for 1 minute more.
7. Pour in the white wine and scrape up any brown bits. Simmer until reduced by half.
8. Add the crushed tomatoes and chicken broth. Bring to a simmer.
9. Return the meatballs to the skillet. Cover and simmer for 20 minutes.
10. Uncover and simmer for 10 more minutes until the sauce thickens.
11. Serve with crusty bread.

Why everyone loves it: They are rich, comforting, and easy to make ahead. Serve them with bread as a tapa, or over rice for a full meal.

Pro tip from Ruby: These freeze beautifully. Make a double batch and save some for later.

3. Patatas Bravas

Patatas Bravas are Spain’s favorite potato dish. Fried in extra virgin olive oil until crispy outside and fluffy inside, served with a smoky, spicy tomato bravas sauce and creamy aioli.

Ready in: 40 minutes
Serves: 4

What You Need:

• For the potatoes:
• 2 pounds potatoes, peeled and cut into 1 inch cubes
• Olive oil for frying
• Salt to taste
• For the bravas sauce:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 can crushed tomatoes, 14 ounces
• 1 tablespoon sherry vinegar
• Salt to taste
• For the aioli:
• ½ cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt to taste

How to Make It:

1. Make the bravas sauce. Heat olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, smoked paprika, and cayenne. Cook for 1 minute.
3. Add the crushed tomatoes and sherry vinegar. Simmer for 15 minutes until thickened. Season with salt.
4. Make the aioli. In a small bowl, combine the mayonnaise, garlic, lemon juice, and salt. Refrigerate until ready to use.
5. Cook the potatoes. Heat about 1 inch of olive oil in a large skillet to 325°F.
6. Fry the potatoes in batches until tender but not browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
7. Increase the oil temperature to 375°F. Fry the potatoes again in batches until golden and crispy, about 3 to 4 minutes.
8. Drain on paper towels and sprinkle with salt immediately.
9. Serve the potatoes with bravas sauce and aioli for dipping.

Why everyone loves it: They are crisp, bold, and always a crowd pleaser. The bravas sauce is also delicious on pan seared salmon.

Pro tip from Ruby: Double frying is the secret to the crispiest potatoes. Do not skip the first fry.

4. Ajo Blanco

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.

Ready in: 15 minutes plus chilling
Serves: 4

What You Need:

• 1 cup blanched almonds
• 2 cups stale bread, crust removed, torn into pieces
• 2 garlic cloves
• ½ cup olive oil
• 3 tablespoons sherry vinegar
• 1½ cups cold water
• 1 teaspoon salt
• For serving:
• Green grapes, halved
• Toasted almonds, sliced
• Olive oil for drizzling

How to Make It:

1. In a blender, combine the almonds, bread, and garlic. Blend until finely ground.
2. With the blender running, slowly add the olive oil and sherry vinegar.
3. Add the cold water and salt. Blend until completely smooth.
4. If the soup is too thick, add more water until it reaches your desired consistency.
5. Refrigerate for at least 2 hours until thoroughly chilled.
6. Serve in bowls garnished with green grapes, toasted almonds, and a drizzle of olive oil.

Why everyone loves it: It is both elegant and satisfying, with a subtle nuttiness and bright tang. A glass of white sangria would be a natural pairing.

Pro tip from Ruby: If you like this flavor combination, try Sopa de Ajo, a warming Spanish garlic and bread soup, come winter.

5. Salmorejo

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.

Ready in: 15 minutes plus chilling
Serves: 4

What You Need:

• 2 pounds ripe tomatoes, chopped
• 2 cups stale bread, crust removed, torn into pieces
• 2 garlic cloves
• ½ cup olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon salt
• For serving:
• Jamón serrano or prosciutto, chopped
• Hard boiled eggs, chopped
• Olive oil for drizzling

How to Make It:

1. In a blender, combine the tomatoes, bread, and garlic. Blend until smooth.
2. With the blender running, slowly add the olive oil and sherry vinegar. Blend until emulsified.
3. Add salt to taste. If the soup is too thick, add a little cold water.
4. Strain through a fine mesh sieve for an extra smooth texture if desired.
5. Refrigerate for at least 2 hours until thoroughly chilled.
6. Serve in bowls garnished with Jamón serrano, chopped hard boiled egg, and a drizzle of olive oil.

Why everyone loves it: It is the perfect summer soup. Pair it with gambas al ajillo or enjoy it as an appetizer to grilled seafood.

Pro tip from Ruby: The best salmorejo is made with the ripest, most flavorful tomatoes you can find.

6. Boquerones en Vinagre

Pickled marinated anchovies, served cold with garlic and parsley, are a beloved tapa. Their briny brightness balances the table.

Ready in: 20 minutes plus 24 hours marinating
Serves: 4

What You Need:

• 1 pound fresh anchovies, cleaned and butterflied
• 1 cup white wine vinegar
• ½ cup water
• 1 teaspoon salt
• 3 garlic cloves, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil

How to Make It:

1. Place the butterflied anchovies in a single layer in a shallow dish.
2. In a bowl, combine the white wine vinegar, water, and salt. Pour over the anchovies. They should be completely covered.
3. Cover and refrigerate for at least 12 hours and up to 24 hours. The vinegar will turn the flesh white and opaque.
4. Drain the anchovies and pat dry with paper towels.
5. Arrange them on a serving platter. Sprinkle with garlic slices and parsley.
6. Drizzle with olive oil.
7. Let come to room temperature before serving.

Why everyone loves it: At tapas bars, they are often served with potato chips and a little hot sauce. They would make a wonderful happy hour snack with Tinto de Verano.

Pro tip from Ruby: Ask your fishmonger to clean and butterfly the anchovies for you. It saves so much time.

7. Pan Con Tomate

Pan con Tomate is the ultimate minimal effort, maximum flavor snack. Also known as pan tumaca, this bread with tomato is easy to assemble.

Ready in: 10 minutes
Serves: 4

What You Need:

• 1 loaf crusty bread, sliced
• 2 garlic cloves, peeled
• 2 very ripe tomatoes
• Olive oil for drizzling
• Flaky sea salt

How to Make It:

1. Toast or grill the bread slices until golden and crisp.
2. Rub each slice with the cut side of a garlic clove.
3. Grate the tomatoes on a box grater into a bowl. Discard the skins.
4. Spoon the grated tomato over each slice of bread.
5. Drizzle generously with olive oil and sprinkle with flaky sea salt.
6. Serve immediately.

Why everyone loves it: It is simple, fresh, and absolutely delicious. Just be sure to serve it within a few minutes of preparing it, as the tomato will make the bread soggy as it sits.

Pro tip from Ruby: Use the best olive oil you have. It makes all the difference.

8. Easy Spanish Tortilla

Spanish Tortilla is a simple potato and egg omelet served at room temperature. It is hearty and rich with the flavor of olive oil.

Ready in: 40 minutes
Serves: 6

What You Need:

• 1 cup olive oil
• 2 pounds potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• 1 teaspoon salt

How to Make It:

1. Heat the olive oil in a 10 inch nonstick skillet over medium heat. Add the potatoes and onion. They should be mostly submerged in the oil.
2. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15 to 20 minutes.
3. Drain the potatoes and onion in a colander, reserving the oil for another use. Let cool slightly.
4. In a large bowl, whisk the eggs with salt. Add the potatoes and onion and gently fold to combine.
5. Let the mixture sit for 10 minutes.
6. Heat 2 tablespoons of the reserved oil in the same skillet over medium heat. Pour in the egg mixture and spread evenly.
7. Cook for 5 to 7 minutes, until the bottom is set and golden.
8. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes.
9. Slide onto a serving plate and let cool to room temperature before slicing.

Why everyone loves it: 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.

Pro tip from Ruby: The key to a tender tortilla is cooking the potatoes slowly in plenty of oil. Do not rush it.

9. Watermelon Gazpacho

Watermelon Gazpacho is a sweet and savory twist on the classic, combining juicy watermelon with cucumber, mint, and a touch of heat.

Ready in: 15 minutes plus chilling
Serves: 4

What You Need:

• 4 cups watermelon, cubed and seeded
• 1 cucumber, peeled and chopped
• ½ red bell pepper, chopped
• ¼ red onion, chopped
• 1 small jalapeño, seeded
• 2 tablespoons mint leaves
• 2 tablespoons olive oil
• 2 tablespoons sherry vinegar
• ½ teaspoon salt
• For serving:
• Diced watermelon
• Diced cucumber
• Mint leaves
• Olive oil for drizzling

How to Make It:

1. In a blender, combine the watermelon, cucumber, bell pepper, red onion, jalapeño, mint, olive oil, sherry vinegar, and salt.
2. Blend until smooth.
3. Refrigerate for at least 2 hours until thoroughly chilled.
4. Serve in bowls with diced watermelon, cucumber, mint leaves, and a drizzle of olive oil.

Why everyone loves it: It is hydrating and full of bright flavor. Plus, it is just as much at home at a cookout as it is in a spread of tapas.

Pro tip from Ruby: For a smoky twist, grill the watermelon and vegetables before blending.

10. Spanish Beef Empanadillas

Empanadillas are small savory turnovers similar to Latin American empanadas but with a rich olive oil crust. This version features paprika spiced beef, sweet red peppers, and hard boiled eggs.

Ready in: 1 hour
Makes: 12 empanadillas

What You Need:

• For the dough:
• 2½ cups all purpose flour
• 1 teaspoon salt
• ½ cup olive oil
• ½ cup cold water
• For the filling:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 hard boiled eggs, chopped
• 2 tablespoons fresh parsley, chopped
• 1 egg, beaten for egg wash

How to Make It:

1. Make the dough. In a bowl, combine the flour and salt. Add the olive oil and water. Mix until a dough forms.
2. Knead gently on a floured surface until smooth. Cover and rest for 30 minutes.
3. Make the filling. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Add the ground beef, smoked paprika, cumin, salt, and pepper. Cook until browned, breaking up the meat.
6. Remove from heat. Stir in the chopped eggs and parsley. Let cool completely.
7. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
8. Roll out the dough thinly. Cut into 4 inch circles.
9. Place a spoonful of filling in the center of each circle. Brush the edges with water, fold over, and press with a fork to seal.
10. Place on the prepared baking sheet. Brush with egg wash.
11. Bake for 25 to 30 minutes, until golden brown.
12. Serve warm or at room temperature.

Why everyone loves it: Add a simple lemony salad to turn them into a meal.

Pro tip from Ruby: These freeze beautifully before baking. Bake from frozen, adding a few extra minutes.

11. Gambas al Ajillo

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.

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 pound large shrimp, peeled and deveined
• ½ cup olive oil
• 6 garlic cloves, thinly sliced
• 1 dried chili or ½ teaspoon red pepper flakes
• 1 tablespoon sherry vinegar
• 2 tablespoons fresh parsley, chopped
• Salt to taste
• Crusty bread for serving

How to Make It:

1. Pat the shrimp completely dry with paper towels. Season with salt.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and chili. Cook gently until the garlic is fragrant but not browned, about 2 minutes.
3. Increase the heat to medium high. Add the shrimp in a single layer.
4. Cook for 1 to 2 minutes per side, until pink and opaque.
5. Remove from heat. Stir in the sherry vinegar and parsley.
6. Serve immediately in the skillet with plenty of crusty bread for dunking.

Why everyone loves it: They are perfect with crusty bread for dunking in the sauce and a refreshing Agua de València cocktail.

Pro tip from Ruby: Have everything ready before you start. This dish comes together in minutes.

12. 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.

Ready in: 1 hour
Makes: 12 empanadillas

What You Need:

• For the dough:
• 2½ cups all purpose flour
• 1 teaspoon salt
• ½ cup olive oil
• ½ cup cold water
• For the filling:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 2 cans tuna packed in olive oil, drained
• 2 tomatoes, peeled and chopped
• 2 tablespoons capers, drained
• ¼ cup green olives, chopped
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste
• 1 egg, beaten for egg wash

How to Make It:

1. Make the dough. In a bowl, combine the flour and salt. Add the olive oil and water. Mix until a dough forms.
2. Knead gently on a floured surface until smooth. Cover and rest for 30 minutes.
3. Make the filling. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Add the tomatoes and cook until they break down, about 5 minutes.
6. Remove from heat. Stir in the tuna, capers, olives, and parsley. Season with salt and pepper. Let cool completely.
7. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
8. Roll out the dough thinly. Cut into 4 inch circles.
9. Place a spoonful of filling in the center of each circle. Brush the edges with water, fold over, and press with a fork to seal.
10. Place on the prepared baking sheet. Brush with egg wash.
11. Bake for 25 to 30 minutes, until golden brown.
12. Serve warm or at room temperature.

Why everyone loves it: 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.

Pro tip from Ruby: Use good quality tuna packed in olive oil. It makes a big difference.

13. Crispy Fried Calamari

Squid and octopus are regular features on tapas menus, whether stuffed, grilled, or breaded and fried. This recipe delivers tender rings of crispy, golden squid that are surprisingly easy to make at home.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1 pound calamari, cleaned and cut into rings
• 1 cup buttermilk
• 1 cup all purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Olive oil for frying
• Lemon wedges for serving
• Aioli for dipping

How to Make It:

1. In a bowl, combine the calamari and buttermilk. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and paprika.
3. Drain the calamari, letting excess buttermilk drip off.
4. Dredge the calamari in the flour mixture, shaking off excess.
5. Heat about 1 inch of olive oil in a large skillet to 375°F.
6. Fry the calamari in batches until golden and crispy, about 2 to 3 minutes. Do not overcrowd.
7. Remove with a slotted spoon and drain on paper towels.
8. Sprinkle with salt immediately.
9. Serve hot with lemon wedges and aioli.

Why everyone loves it: A quick soak in buttermilk ensures a tender bite every time. Balance out the richness by serving them with some baked zucchini spears.

Pro tip from Ruby: Do not overcook calamari. It goes from tender to rubbery in seconds.

14. Spanish Migas

Spanish migas is a rustic dish that reinvents day old bread into something spectacular. Sautéed with smoky chorizo and cured ham, cubed bread becomes crispy and chewy.

Ready in: 35 minutes
Serves: 4

What You Need:

• 4 cups day old bread, cubed
• ½ cup water
• ¼ cup olive oil
• 4 ounces chorizo, diced
• 4 ounces Serrano ham or prosciutto, chopped
• 4 garlic cloves, sliced
• 1 teaspoon smoked paprika
• Salt to taste
• For serving:
• Fried eggs
• Green grapes

How to Make It:

1. Sprinkle the bread cubes with water and toss to moisten. Let sit for 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until it releases its oil, about 3 minutes.
3. Add the Serrano ham and cook for 2 minutes more.
4. Add the garlic and cook for 1 minute until fragrant.
5. Add the moistened bread cubes and smoked paprika. Cook, stirring frequently, until the bread is golden and crispy, about 10 minutes.
6. Season with salt to taste.
7. Serve hot with a fried egg on top and green grapes on the side.

Why everyone loves it: In Madrid, you will find it topped with sweet grapes. It makes an excellent breakfast topped with a cooked egg. Add some Spanish Sautéed Mushrooms for even more savory flavor.

Pro tip from Ruby: Use crusty, sturdy bread for this dish. Soft sandwich bread will turn to mush.

Conclusion

I hope these Spanish tapas recipes inspire you to gather friends and family for a fun, flavorful evening. The beauty of tapas is that you can mix and match, cook ahead, and let everyone graze and chat.

Whether you are serving a few simple dishes or going all out with a full spread, these small plates bring big flavor and lots of joy.

Salud and happy cooking.