5 Easy Tapas Recipes - Spanish Sabores

5 Easy Tapas Recipes

Super Simple Tapas Recipes for your Next Tapas Party

Spanish Tapas

Last week I had some friends over for dinner. As usual, I had no idea what to make! It sounds strange for someone who loves cooking as much as I do, but when I have people over I always have trouble thinking up a menu. That’s why I love tapas so much. With a bunch of different tapas to choose from, almost everyone leaves happy and full.

As most know, tapas are simply small plates, and my go-to tapas recipes are not all authentic Spanish ones. But I’m sure that they will be valuable to others out there who have to plan a quick get together.

5 Easy Tapas Recipes

All recipes serve 6

1. Gazpacho Shooters

Gazpacho appetizer
These gazpacho shooters are topped with basil infused olive oil, but I top mine with crisp green apple.


  • 1/4 onion
  • 1/4 red bell pepper
  • 1/4 large carrot
  • 4 small tomatoes
  • 1/2 small cucumber
  • 1/4 cup olive oil
  • Splash of sherry vinegar (or red wine vinegar)
  • Salt to taste
  • 1/2 green apple, diced very small

Deseed the red pepper and core and deseed the tomatoes. Peel the carrot and cucumber. Add all vegetables to the blender and puree. Then, add a few splashes of vinegar and while blending on a medium speed, add the 1/4 cup of olive oil. Taste and adjust for salt. Now, strain the mixture through a fine sieve (otherwise it’ll be chunky). Spoon into shot glasses and top with the very fine diced green apple.

2. Baked Brie with Raspberry Jam and Honey

Baked Brie with Jam
Creamy baked Brie with jam.


  • Puff pastry dough
  • Raspberry preserves
  • Wedge of Brie
  • Honey

Preheat the oven to 355°F (180°C) and grease a baking sheet with butter. Cut the wedge of Brie in half horizontally and stuff with raspberry jam, then close again. Lay out the sheet of puff pastry on the greased baking sheet and put the stuffed Brie in the center. Wrap the Brie completely in the pastry and cut off the excess. Drizzle with honey and bake in the oven for 20-30 minutes, until completely golden brown.

3. Thai Style Shrimp Salad

Shrimp tapa


  • 6 Shrimp (cooked, peeled and deveined)
  • 1/2 red pepper
  • 1/2 red onion
  • 1/2 white nectarine (or mango)
  • 1/2 green apple
  • 1 small green tomato, deseeded
  • Juice of 1/2 lemon
  • 3-4 splashes of fish sauce
  • 1 spoonful of chile paste
  • Diced cilantro (to taste)
  • 1/4 cup of peanuts
  • 1/4 cup coconut milk

Dice the fruits and vegetables in a very small, even dice. Toss with the lemon juice and add the fish sauce, chile paste, and cilantro. Put the peanuts in a small plastic bag and crush with a mallet until crumbly. Add the peanuts to the mix and top with the coconut milk. Taste and adjust for salt and acidity. Serve in large tasting spoons or in small shot glasses with the shrimp on top.

4. Empanadilla de Pollo

Empanadillas are easy with pre made dough– just choose your favorite filling.


  • 1 Chicken breast
  • 1/2 cup shredded mozzarella cheese
  • 1 onion, sliced julienne style
  • Empanadilla dough (Round pieces of pastry pre made for empanadas)

Cover a chicken breast with water and bring to a boil. As soon as it boils turn off the heat and let it sit, covered for 12 minutes. Drain and let cool and later shred into pulled chicken. In the meantime, caramelize onions by slicing them thin and cooking them at a low heat with olive oil and salt, stirring every few minutes so they don’t burn. It should take about 45 minutes. Mix the caramelized onions, chicken and shredded mozzarella cheese together and fill empanada shells. Brush the empanadas with beaten egg and bake the empanadillas for 10 minutes, until golden brown.

5. Garlic Mushrooms

Mushroom tapa
Simple sauteed mushrooms with toasted bread make a delicious tapa.



  • 5 cloves of garlic
  • About 20 mushrooms
  • Parsley
  • Worcestershire sauce
  • Olive oil

Wash the mushrooms and slice them up. Mince the garlic (you can use less or more garlic depending on your preferences) and dice the parsley. Put about two tablespoons of olive oil in a pan and heat on medium. Add the garlic and sauté for one minute. Now, add the mushrooms and stir every minute or so until they have released their juices and are browned on the outside. Add a few splashes of Worcestershire sauce and stir. Take off the heat and finish with another drizzle of olive oil and the diced parsley. Serve as is or use to top little pieces of toasted bread.

These five easy tapas recipes are really delicious and can be made quickly with a little bit of preparation ahead of time. If you are really in a rush, the empanadas can be filled with anything– slices of ham and cheese for example, which will save you the time of boiling the chicken and caramelizing the onions.

What are your favorite easy tapas recipes?

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Throwing a tapas party? Luckily, some of the best traditional tapas recipes are quick and easy to make, but still guaranteed to impress! Here are five simple and delicious typical tapas recipes—just don't forget a bottle of your favorite Spanish red wine to pair them with!


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  1. Looks so delicious and easy! But somehow I am not used to prepare tapas at home, I always have them in bars, preferably in small, family-owned, where the floor is covered with paper napkins 🙂

      1. We had salmorejo shooters at our wedding cocktail party — yum! (I didn’t get any the day of, only in “la prueba.) Looks good!

        I agree about the American in me wanting to have people over! And you know, Mario’s group of friends does birthdays that way — the birthday person has everyone over and we eat tapas: olives and slices of tortilla and empanada, but it sounds fun to dream up your own menu!

  2. YUmmy!!! As much as I love to cook too I have the same issue of coming up with a menu. Glad to know I’m not the only one. Looks like you came up some delicious ideas!

  3. I followed your baked brie recipe for a wine and cheese party earlier this year and it was a success! I ended up making one round of brie with jam and one without, and both were equally popular.

  4. Oh my god, I remember you talking about those Gazpacho shooters, I’d love to try that sometimes. And the brie-and-fruit pastry looks delicious and is extraordinarily simple (good for people like me who aren’t particularly skilled cooks). Thanks, Lauren.


  5. Thanks so much for the recipes! I just made the sauteed mushrooms and I’m taking them over to a friend’s dinner party tonight, along with a baguette from one of Seattle’s best bakeries! 🙂

  6. These recipes look great and simple to make. I like the idea of the Gazpacho in the shot glasses and the Thai-style gambas on the spoons – ready to eat!

    Que aproveche!

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