Last week I threw a little tapas dinner party and it was sooo much fun. Not to mention, utterly delicious! I made some of the greatest hits and you know what, they are all surprisingly easy to prepare, as you'll see in the recipes below. Are you ready for this epic, six-recipe blog post featuring some of the most popular and best loved tapas? I promise the deliciousness you're about to encounter will make your tastebuds extremely happy! Check out my tapas party menu:
(1) Tortilla de Patatas - Spanich omelette of eggs, onions and potatoes
(2) Patatas Bravas - fried potatoes served with a spicy tomato sauce and garlic aioli
(3) Gambas al Ajillo - garlicky shrimp
(4) Pulpo Gallego - grilled octopus with lemon juice, flakey salt and parsley
(5) Bacon-wrapped, manchego-stuffed dates
(6) Charred Padrón or Shishito Peppers
(7) No-cook nibbles of olives, smoked fish, cured meats (I had procuitto and chorizo), nuts and crusty bread.
And obviously, no party is complete without wine! I am delighted to be partnering with Wines of Rioja in bringing you this mega recipe post inspired by the fine wines of that northern Spanish region. Rioja is quite special in that the Rioja region where these wines are made was the first wine region in Spain to receive the highest designation of Denominación de Origen Calificada in recognition of its consistent production of Spain’s finest wine. Much like the A.O.C. system of France, D.O.Ca Rioja is regulated by a governing body that obliges winemakers to adhere to some of the strictest quality-control guidelines in the world.
Its climate creates ideal conditions which allow the grapes to achieve ripeness with a balanced acidity that is necessary to fine wine. Most Riojas are red wines, produced primarily from the Tempranillo grape, although the region does produce both white and rosé wines. Tempranillo expresses itself with aromas and flavors of red cherry, plum, dark berry and spice. Some Riojas are fresh and unoaked (young wines) though most spend time aging (Crianzas, Reservas, and Gran Reservas) in oak barrels and bottles. Historically, Rioja is known for producing elegant wines that favor juicy but restrained styles that are balanced with bright acidity and well-integrated tannins, rather than high alcohol and heavy body. That being the feature, Riojas are compatible with a wide variety of flavor profiles and cuisines. Riojas have the right levels of acidity and subtle flavor to enhance food without overpowering it. They are also great to sip and savor on their own.
Cooking and eating these tapas brought me back to our trip to Spain years ago, when we were blown away by the food, wine, culture, everything Gaudí and seemingly the highest concentration of good looking people, especially in Barcelona 😉 It was also during that trip when my husband proposed to me and also when we first discovered the little island of Ibiza. Ohh Ibiza, how much we love thee. Quite a lot, since I've been twice and my husband three times. But that is a love story for another time. All in all, it was a memorable trip, indeed. I loved that working on this post with Wines of Rioja brought me down that wonderful memory lane. One day we will bring our girls there too. Until then, we can enjoy a little taste of Spain from home!
Salud!
NOTE:
If you make all the recipes, it should be plenty of food to feed 6-8 adults, give or take, depending on how much bread and the other no-cook nibblies you put out. Feel free to scale any of the recipes up or down depending on number of guests and your personal favorites. Next time, I would make every single one of these tapas again plus double the octopus and shrimp - I am happy to eat any leftovers for lunch, if there are any.
GLUTEN-FREE AND DAIRY-FREE:
I couldn't be more thrilled that this delicious tapas spread is pretty much all gluten-free (except for the crusty bread for which you can sub a gf loaf) and dairy-free (except for the manchego cheese inside the dates, for which you can sub vegan cheese or vegan cream cheese). As I always say, I love it when everyone can partake and no one needs to feel deprived regardless of diet.
WHOLE30:
I had this tapas party while I was personally on a round of Whole30. So naturally, it is with full intention that most of this party spread is also Whole30 compliant. Simply substitute Whole30 compliant vegan cheese inside the dates for the Bacon-Wrapped Stuffed Dates, and of course skip the bread and wine this time. Rest assured, I thoroughly enjoyed myself. Throw a tapas party again after the 30 days is over and enjoy all the Rioja! That is a mandatory order 😀
Spanish Tapas Party Recipes
(1) Tortilla de Patatas - Spanich omelette of eggs, onions and potatoes
(2) Patatas Bravas - fried potatoes served with a spicy tomato sauce and garlic aioli
(3) Gambas al Ajillo - garlicky shrimp
(4) Pulpo Gallego - grilled octopus with lemon juice, flakey salt and parsley
(5) Bacon-wrapped, manchego-stuffed dates
(6) Charred Padrón or Shishito Peppers
TORTILLA DE PATATAS - PRINTABLE RECIPE ABOVE
(1) Tortilla de Patatas / Spanish Omelette (can be served room temperature)
Gluten-free, dairy-free, Whole30.
If making multiple tapas, this one is a good option to cook earlier on because it tastes great at room temperature too. You can prep the ingredients well in advance, but cut the potatoes just before or keep them soaking in water overnight to prevent browning.
Ingredients:
1 lb potatoes, waxy low-starch variety works best (i.e. new potatoes, Idaho, Yukon Gold), halved then cut into 1/8" slices
1 medium onion, halved then cut into 1/8" slices
1 tsp kosher salt, more or less to taste
6 eggs, whisked in a large bowl
1/4 cup avocado oil, extra virgin olive oil or other high-heat oil of choice
Method:
Heat oil in a cast iron or non-stick skillet set over medium-high heat. Fry the onions and potatoes for 5 minutes or until the onions are starting to caramelize. Sprinkle the salt and cover the skillet with a lid and cook for 4-5 minutes or until the potatoes are almost done. Drain off excess oil. Add the onion potato mixture into the bowl with the whisked eggs. Toss gently, cover and let sit for 15 minutes.
Heat the skillet again over high heat. Pour the egg mixture in and cook for a minute, moving the pan and stirring gently with a spatula. Turn down heat to medium for two more minutes. Check to make sure the edges are not sticking. At this point the omelette should be more or less holding together. Now you need to flip it over.
Place a plate (must be larger than the skillet) over the skillet and with one hand firmly pressing the plate into the skillet and the other hand holding the skillet handle, flip the omelette quickly onto the plate. Place the lip of the plate just inside the edge of the skillet and slide the omelette, fried-side now facing up, back into the pan. Cook for 1-2 minutes on mediume heat. Press the middle of the omelette gently with fingertips to see if it is cooked to your liking. Ideally it will be slightly runny in the middle so it should be a little soft and squishy when pressed, keeping in mind the omelette also continues to cook off-heat. Once it is to your liking, slide the omelette onto serving plate and cut into wedges to serve. This can be served room temperature.
Recipe method from here. //
PATATAS BRAVAS PRINTABLE RECIPE ABOVE
(2) Patatas Bravas / Potatoes with Spicy Tomato Sauce and Garlic Aioli (best served fresh)
Gluten-free, dairy-free, vegetarian, Whole30.
If you are making multiple tapas, you can prepare all the steps for the Patatas Bravas up until the final step of frying the potatoes, which should be done just before serving for best results.
Ingredients:
For the Salsa Brava (this sauce can be made ahead and stored in the fridge):
Duck fat or high heat oil of choice
1/2 white onion, rough chopped
3 cloves garlic, rough chopped
1/2 tsp kosher salt (more or less to taste)
1 tsp smoked paprika
1/8 tsp cayenne powder (more of less to taste)
1 x 227g can tomatoes
For the Patatas Bravas:
3 lbs of potatoes, waxy low-starch variety works best (i.e. new potatoes, Idaho, Yukon Gold), cut into quarters, then each quarter into 3-4 pieces
1/2 C kosher salt for the water used to boil the potatoes
Duck fat or ghee or high heat oil of choice
Garlic aioli (I did store bought to save time)
Method:
Make the salsa first. Heat oil in a saucepan over medium heat and saute the onions with the salt. Cook a minute, add garlic. Continue to cook until onions are translucent but adjust heat to not burn the garlic. Add smoked paprika and cayenne power and allow them to bloom (cook) for ~30 seconds. Add canned tomatoes, bring to boil and simmer for 10 minutes.
Meanwhile, place potato chunks into a large pot of generously salted water. Bring to a boil and simmer until potatos are just tender enough to yield to a fork pierced into it...between 8-10 minutes but check to make sure not to overcook them as you need them to retain their shape. Drain well. I like to put the potatoes back into the empty pot set over the off-burner to let the residual heat dry them off. Wet potatoes will splatter when you fry them so you want them thoroughly dry.
The sauce has thickened by now. Allow it to cool slightly, then blend until smooth in a blender or with an immersion blender. Taste and add more salt if needed and blend to mix well. Set aside.
Add a generous amount of oil into a cast iron skillet so that it comes up 1/2" deep in your skillet. Fry the potatoes in batches, about 5 minutes each side or until golden. Drain on paper towel. Serve hot with the salsa and garlic aioli. //
GARLICKY SHRIMP. PRINTABLE RECIPE ABOVE
(3) Gambas Al Ajillo / Garlicky Shrimp (best served fresh)
Gluten-free, dairy-free, paleo, Whole30.
You can prep the ingredients well in advance (shell the shrimp, mince the garlic and parsley) and cook the shrimp just before serving. The shrimp only takes a couple of minutes to cook. Definitely dunk the crusty bread in the garlicky oil.
Ingredients:
1 lb (454g) shell-on deveined shrimp, peeled leaving the tail, patted dry
8-10 garlic cloves, finely minced
1/4 cup avocado oil, extra virgin olive oil or other high-heat oil of choice
Handful of fresh parsley leaves, fine chopped
1 tsp kosher salt (more or less to taste)
3-4 small whole red cayenne peppers (more or less to taste)
Method:
Add oil, garlic, parsley, peppers and salt into a cold wide, shallow pan or clay pot and slowly heat up to medium to medium high. Keep a very close eye on the garlic, you want them to be just starting to turn golden (not burn!) and add the shrimp. Cook only 1-2 minutes until shrimp is just cooked through - they will continue to cook in the oil, off-heat. Season with more salt if necessary, to taste. Serve in the oil, along with crusty bread. //
GRILLED OCTOPUS. PRINTABLE RECIPE ABOVE
(4) Pulpo Gallego / Grilled Octopus (can be served room temperature)
Gluten-free, dairy-free, paleo, Whole30.
One of my favorites by far, grilling octopus at home is easy especially if you buy frozen, already cooked tentacles. They are already cleaned but after defrosting, you may still need to scrap off some of the purple membrane by running a paring knife over it on a 45 degree angle or rubbing with paper towel can work too.
Ingredients:
300g pack frozen cooked octopus tentacles (about 2 medium tentacles), thawed and cut into 3/4" pieces (longer for the tentacle ends).
2 tbsp avocado oil, extra virgin olive oil or other high-heat oil of choice
To serve: fresh lemon juice, flakey salt, handful of rough-chopped fresh parsley
Method:
Heat a cast iron skillet over medium high heat. Drizzle oil and fry the octopus pieces until it chars, 3-4 minutes per side. Make sure not to overcook or else it will get rubbery. Serve with a big squeeze of lemon juice, flakey salt and parsley. //
BACON-WRAPPED MANCHEGO-STUFFED DATES. PRINTABLE RECIPE ABOVE
(5) Bacon-wrapped, manchego-stuffed dates (can be served at room temperature)
Gluten-free, with easy dairy-free / paleo / Whole30 option.
I think you can easily imagine how delicious this combination is...salty crispy bacon, sweet gooey date and a hit of creamy umami from the Manchego. The cheese can be substituted with vegan cheese for dairy-free or Whole30 (make sure it is compliant cheese).
Ingredients:
8 slices of thin bacon, cut into thirds but making sure it is long enough to wrap around a date with a 1/4" overlap (I use this one for no-sugar no-nitrites bacon)
24 Medjool dates, sliced once down the length and pitted
A small chunk of Manchego cheese, cut into 24 small enough pieces that can fit into the date cavity
Toothpicks, ideally soaked in some water 5-10 minutes to prevent burning
Method:
Preheat oven to 400f. Line a baking sheet with parchment. Insert a piece of Manchego in the cavity of each date. Wrap a piece of bacon around it with a tiny overlap and stick a toothpick through to hold it in place. I find it easiest if the date is place with the cut slit facing upward, for the bacon overlap to be on either side of the slit so that the toothpick can be inserted crosswise through everything. Place on prepared baking sheet and continue until all dates are wrapped. Bake in the oven for 5-6 minutes each side, or until the bacon is crispy but still a little bit soft. A little bounce in the bacon makes for a perfect mouthfeel. //
CHARRED SHISHITO PEPPERS. PRINTABLE RECIPE ABOVE
(6) Charred Padrón or Shishito Peppers (can be served room temperature)
Gluten-free, dairy-free, paleo, vegetarian, Whole30.
Padrón peppers are the authentic version for tapas but if those are hard to find for you as it is for me, shishito peppers are the perfect sub. Shishitos are basically the Asian cousin to Padróns. Charred slightly with a sprinkle of flakey salt and for me, a squeeze of lemon juice, it has a pleasing bitterness and a nice kick, balanced with saltiness and acidity. This takes no time at all to prepare.
Ingredients:
1/2 lb Shishito peppers, washed and dried
Drizzle of avocado oil or other high heat oil of choice
For serving: squeeze of fresh lemon juice and flakey salt
Method:
Preheat cast iron skillet over medium-high heat. Drizzle in a little bit of oil and add the peppers, tossing to coat. Let them cook until charred, turning occasionally. Off heat, squeeze lemon juice and sprinkle some flakey salt all over to serve. //
Serve this delicious spread of homemade tapas with a selection of no-cook items like cured meats, smoked fish, olives, nuts and crusty bread. And don't forget the Rioja! Your friends and family will be so impressed and for sure love you the most out of everyone forever. Guaranteed. I'm definitely doing this again very soon and I'll be enjoying a glass or two of Rioja with it. Can't wait!
Adiós por ahora! xx
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This post was sponsored by Wines of Rioja but all opinions are my own. Thank you for supporting the organizations that enable me to create new content for this site!