Our 21 Best Tapas Recipes (2024)

FAQs

What is the most popular tapas dish? ›

You can categorize tapas into three main categories: cosas de picar, pintxos, and cazuelas. We explain the three types of tapas below.

Traditional tapas include mixed olives, garlicky shrimp, fried baby squid, meatballs, and chorizo. Whether you're craving briny seafood or crispy potatoes, these are our best tapas recipes.

Portion sizes will vary by restaurant, but typically, ordering 2 to 3 tapas per person gets the job done. So a party of 4 would order 8 to 12 tapas between them. Don't be afraid to ask your server if you haven't ordered enough food, and remember, your friends are there to help if you've ordered too much.

Tapas: In addition to the options under pincho, above, most traditional spots will offer an array of croquettes (savory fried fritters), empanadas (fried stuffed pastries), pulgas (bite-size sandwiches with meat or cheese), and encurtidos (pickled items that include a wide array of olives), plus lots of specialties of ...

A large part of the tapas tradition is about sharing platefuls with your friends. Apart from being very sociable, it is a great way of trying lots of different dishes and flavours. People generally eat direct from the shared plate. 6) Don't order everything at once.

Black pudding and chorizo

Together with ham, these are two of the most popular cured pork products served as tapas. The first is made with rice and the second is served grilled or cooked in cider.

Tortilla de patatas is by far one of the most famous and maybe one of the best Spanish tapas, we dare say. It is an omelette with potatoes that optionally has onion.

Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.

Order as you would in a restaurant. Tapas are usually single portions and quite small. Raciones (or media raciones) are larger plates where you would order two or three and then share.

What do you drink with tapas? ›

In fact most tapas' sessions can start with a chilled dry sherry, then move onto a Rosado/Rosé or a Spanish white wine like an Albariño, or a crisp dry Riesling, or even a Chablis, with seafood tapas and then move onto a red Rioja Crianza or light Syrah, or a Rhône-Valley red blend with meat or mushroom-based dishes.

In general, two to four tapas dishes per person is a standard order for a meal. This may be slightly fewer if you're stopping off for a snack. Tapas do come in different sizes so it's a good idea to check with your server and potentially ask for recommendations. This way, you can ensure the right sized portion!

7 Order Your Drink Before Your Tapas

If you have grabbed a table and don't want to move bars any time soon, you could order a bottle of wine – but the Spanish rarely do this. In general, the Spanish would order a glass of draught beer or a glass of white, red or rose wine.

1. Pick the right time for tapas. Tapas is traditionally a drink and bite to eat, so when you meet for tapas in Spain, it's usually around 1:30 to 3pm or 8:30 to 10:30pm.

There are no rules for what tapas can be; they are sometimes meant to be shared and eaten with toothpicks, but they can also be small individual dishes with their own cutlery, and other times its perfectly acceptable to eat tapas with your hands. They will also take different forms depending on where you are in Spain.

Spanish Tapas / Tortilla Española

This simple but delicious tapa is often referred to as Spain's national dish. A traditional Spanish omelet filled with potatoes. A few ingredients come together in the dish, with crispy egg forming a flaky crust that binds a filling of potato, onion, and spices.

Spanish Tortilla: A classic tapa, Spanish tortilla is a thick omelette made with potatoes and eggs. Slice potatoes and onions, sauté them until cooked, mix with beaten eggs, and cook until set on both sides. Garlic Shrimp (Gambas al Ajillo): Sauté shrimp in olive oil with minced garlic, red pepper flakes, and a.