Modern Portuguese petisco canned sardines over charred peppers, caramelized onions & tomatoes with smoked paprika.

These shrimp fritters are made with a combination of flour and chickpea flour. They’re crisp and lacy on the edges, a favorite tapa.

Spanish tortilla made in an Air Fryer with egg and leftover potatoes. It can be served as a tapa, at lunch, or even dinner.

simple, colorful, tasty and fresh zucchini and salmon or tuna tapas

Leftover French fries get new life in this clever recipe for a classic Spanish tortilla.

First marinated with lemon and garlic, boned fresh anchovies are dusted with flour and fried. Served with a chopped salad with avocado.

Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.

Smokey paprika and tangy tomatoes with a hint of chili pepper make up the sauce for this easy to make classic Spanish tapas Patatas Bravas.

Plump mussels with a vinaigrette with tang and crunch of red and green peppers. A tapa to prepare in minutes.

Breakfast or tapa–spread grated fresh tomato pulp on toasted rolls, drizzle with best olive oil, ham if you like. So good.

Version of a typical Spanish snack. Calamari sandwich. siphon recipe.
100% original.
In catalan with translator on sidebar.

Serve these fried cauliflower puffs as a tapa or side dish. Easy to make with mashed cauliflower, egg, flour and cheese.

Here’s an unusual Spanish potato salad–it’s got oranges mixed in, with onions, olives and bits of cod. Often served as tapas.

A Spanish way with salt cod–poached in olive oil and finished in tomato sauce with olives.

Tapa or dinner–lamb kidneys skewered with mushrooms and peppers and grilled on a plancha.

These easy croquettes don’t require a bechamel sauce! Serve them as a tapa or vegetarian main dish.

This 3-ingredient recipe for chicken is perfect for using summer’s terrific fresh tomatoes.

Batter-dipped strips of cod are fried in olive oil and served with garlicky red pepper sauce.

Patatas bravas is a classic Spanish tapa. Crispy potatoes topped with spicy tomato sauce and garlic aioli.

Pretty simple to make, it’s the right tapa, or appetizer, for a special occasion. Just remember to start making it 2 days before

Saucy Shredded Beef Tapa is your beef tapa made extra special with its nice rich sauce.

Rabbit (or chicken) al ajillo–with garlic–is a Spanish tapa bar favorite. Make it in a sheet pan!