Our easy-to-prepare tapas ideas
Nothing like a few tapas to accompany all your evenings on the terrace! We propose you to discover ten recipes of typical tapas of Spain. Easy to make to treat your guests!
Patatas bravas, Pintxo, sardinilla, chorizo... the typical Spanish tapas brighten up evenings with friends and delight our taste buds. Discover 10 recipe ideas for a tasty aperitif.
1. Patatas bravas
Ingredients: 500 g og potatoes, olive oil, brava sauce.Recipe steps: Peel potatoes and cut into cubes. Fry them in a pan with olive oil (about 25 minutes). At the end of cooking, heat the sauce. Remove the potatoes from the pan and arrange them in a dish. Pour the sauce over it, it's ready.
2. Yellowfin tuna, guindillas and manzanilla olive
Ingredients: Albacore tuna belly with olive oil, sweet green peppers guindilla, olives stuffed with anchovies, slices of bread (fresh or grilled).
Recipe steps: On a slice of bread, place the tuna belly. On a spike, place guindillas with anchovy olives and plant it on the toast.
3. Pancetta chips
To prepare these chips, only one ingredient: slices of pancetta! Preheat oven to 210°C. Place the slices of pancetta on a baking sheet covered with baking paper. Bake for about 5 minutes. Let cool before serving.
4. Pintxo txixtorra
Ingredients: toast and txistorra.
Recipe steps: Toast a slice of bread and cook the txistorra without adding fat. Place a piece of txistorra (the length of the slice of bread) and stick it on the toast with a pick.
5. Pan tumaca and ham
Also known as pan tomaquet, pan con tomate or tomato bread, this toast is a gourmet delight.
Ingredients (for one tapa): 1 slice of bread, ½ slice of ham, ½ garlic clove, ½ tomato, olive oil, salt flower (optional).
Recipe steps: Toast the slice of bread. Grate the tomato with a cheese grater (or blend it). Rub the slice of toast with garlic and then with the grated tomato. Add a drizzle of olive oil and a little salt (optional). Finish by placing the slice of ham on top.
6. Cecina with olive oil
Cecina is beef cured and smoked with beech wood. It has the PGI of the same name and contains no additives (no nitrites/nitrates).
To taste it nothing more simple: cut the plate into 5 strips (including plastic). You will then be able to detach the chips easily (the slices are usually separated by clear plastic dividers). Arrange in a star shape on a plate and add a drizzle of sweet olive oil (Alhema) : it is about wetting the cecina - lean and rapidly oxidizing - with a fatty substance which will sublimate it.
7. The gilda
The gilda is an essential pintxo, very simple and tasty... as long as you choose quality ingredients. Put a guindilla, an anchovy and an olive on a toothpick and you're done!
8. Lime Judión
These are very large white beans that hold up well to cooking, tender and flavorful. It is usually reheated with bacon or chorizo. The idea here is to propose it as a cold aperitif, it is delicious!
Ingredients: a box of judion de la Granja, 1 lemon, salt, Abbae de Queiles olive oil and Espelette pepper (optional).
Recipe steps: Drain beans, rinse well with clean water and pat dry. Arrange nicely on a plate, sprinkle with lemon zest (to bring a little acidity and freshness to balance the denser side of the bean), salt (and possibly add Espelette pepper), drizzle with Abbae de Queiles extra virgin olive oil on top.
9. Sardinillas lying on olivade
Ingredients: slices of bread, sardinilla, olivade.
Recipe steps: Toast the slices of bread, spread with olive oil and place a sardinilla on top.
10. Anchovy pintxo
Ingredients: slice of bread, piquillos, anchovy.
Recipe steps: Toast the slices of bread. Top with strips of piquillo and finish with one or two anchovies depending on their size. For more flavour, you can also rub the slice of toast with garlic or tomato or use anchovies marinated in vinegar.
