5 Simple Spanish Tapas

HISTORY & INTERESTING FACTS

RECIPE 1 / THE GILDA

SERVES: 12 pintxos (two per person, when serving 6)

INGREDIENTS

• 12 Always Fresh Brand Chilli Peppers – Mild (readily available at most supermarkets)
• 6 cornichons (mini gherkins)
• 6 green pitted olives (or up to 12 if you prefer more per stick)
• 6 anchovy fillets in olive oil
• Extra virgin olive oil spray

METHOD

1. Drain the olives and peppers. Chop the peppers to size if needed—though longer pieces can look striking on a stick.
2. Assemble in any order you prefer. I start by skewering two peppers of different colours if available.
3. Thread one end of an anchovy fillet (about 2 cm along) onto the stick, leaving the other end loose.
4. Skewer an olive next, then fold the loose anchovy end over the olive and skewer the other end of the fillet to secure it.
5. Cap off the cocktail stick with a cornichon.
6. Lightly spray all over with olive oil.
7. Serve as is, or atop a slice of fresh crusty bread (gluten-free bread works equally well).

RECIPE 2 / GAMBAS AL AJILLO

INGREDIENTS

• 900 g green prawns, deveined and shelled with tails left on (available from seafood shops or supermarkets)—approximately 6 prawns per person
• 375 mL olive oil
• 8 cloves of garlic, finely sliced
• 2 medium red chillies, deseeded and finely chopped (optional)
• 2 tsp salt
• Fresh parsley to garnish (optional)

Note: I cook my prawns in traditional earthenware directly on the stovetop, but a large frypan works equally well. If you have a clay dish that can withstand direct heat, that's ideal.

METHOD

1. Place a frypan on the stovetop and add the olive oil.
2. Heat over medium flame until the oil begins to smoke.
3. Add the garlic and chilli and fry for about a minute until the garlic begins to colour.
4. Add the prawns to the pan.
5. Sprinkle over salt and cook, turning once, until the prawns just begin to turn opaque. Remove from heat as they begin to whiten—they'll finish cooking in the residual heat of the oil.
6. To serve, carefully pour all contents into a large shallow bowl or earthenware dish and garnish with fresh parsley if desired.

RECIPE 3 / PERRECHICOS FRITOS

INGREDIENTS

• 400 g button mushrooms, kept whole
• 4 cloves of garlic, finely chopped
• 5 sprigs of fresh thyme, leaves only
• 1 tbsp olive oil
• 1/2 cup dry cooking sherry
• 100 g butter
• 2 tsp salt
• Fresh parsley to garnish (optional)

Note: I cook my mushrooms in traditional earthenware directly on the stovetop, but a large frypan works equally well. If you have a clay dish that can withstand direct heat, that's ideal.

METHOD

1. Place a frypan over high heat.
2. Add olive oil, then once it begins to smoke lightly, add 2 tbsp of butter (about 30 g) and let it melt.
3. Add the mushrooms and stir, cooking for 1 minute until they're sizzling.
4. Lower the heat to medium and add garlic, thyme, and salt.
5. Cook for 5–7 minutes, until the mushrooms have softened slightly and the liquid has reduced.
6. Pour in the sherry and let it cook down until reduced by about half.
7. Remove from heat and stir through the remaining butter.
8. Serve immediately by pouring all contents carefully into a large shallow bowl or earthenware dish. Garnish with fresh parsley if desired.

RECIPE 4 / PIMIENTOS ASADOS

INGREDIENTS

• 4 medium red and/or yellow capsicums, cut into quarters
• 3 cloves of garlic, finely chopped
• 1/2 cup extra virgin olive oil
• 2 tsp salt (more if desired)
• 2 sprigs thyme (optional, for garnish)

METHOD

1. Preheat oven to 250°C (fan-forced is fine).
2. Place your cut and deseeded peppers, skin side up, on a large parchment paper-lined baking tray.
3. Roast for 15–20 minutes until skin is charred and blistered.
4. While the peppers are still hot, cover with a clean plastic bag or cling film until they are just warm to the touch. This allows the pepper to sweat and the skin to peel easily.
5. Once cooled but still warm, peel the charred skins away.
6. Transfer to a cutting board and cut into finger-sized ribbons.
7. Place in a bowl and cover with extra virgin olive oil, garlic, and salt.
8. Mix through until well combined.
9. Allow to sit for at least one hour (preferably overnight in the refrigerator).
10. Serve atop fresh bread or a large crouton at room temperature.

RECIPE 5 / ASPARAGUS, JAMÓN AND MAYONNAISE MONTADITOS

INGREDIENTS

• 24 spears of jarred green asparagus (or Always Fresh in spring water), cut in half
• Thick white asparagus if you can find it—absolutely worth seeking out
• 12 slices of Jamón, cut in half
• 1 French baguette, cut into 24 slices
• 3/4 cup whole-egg mayonnaise
• 12 slices of roasted peppers (from the Pimientos Asados recipe above, or Always Fresh brand roasted pepper strips)

METHOD

1. Toast your baguette slices in a toaster or under the grill until golden brown.
2. Layer each toast in this order: a half slice of Jamón, then a teaspoon dollop of mayonnaise. Lay an asparagus tip across the top and cross it with a slice of roasted pepper.
3. Pierce all ingredients with a toothpick or cocktail stick to hold everything together.
4. Arrange on a large platter for guests to help themselves.

ALTERNATIVE METHOD (using fresh asparagus)

1. Steam fresh asparagus for 3–5 minutes until just tender.
2. Drizzle with olive oil and a pinch of salt, then toss to coat evenly before assembling.

WINE MATCHING & SERVING SUGGESTIONS

Serve this collection as a generous tapas spread alongside Albariño, Amphora Blanco, Pinot Gris, Rosé, or Tempranillo—your choice depends on which dishes take centre stage. Crisp, mineral whites are ideal with prawns, asparagus, and the briny punch of salty pintxos, while the savoury depth of Tempranillo complements tomato-based dishes, roasted peppers, and the richness of jamón. The beauty of a tapas gathering is flexibility; let your guests graze across flavours and wines throughout the evening.

LINKS TO EXTRA RECIPES FOR TAPAS

I've shared a few recipes in the past that can add even more excitement to your Tapas Party menu. To make it convenient for you, I've included the links below. While these additional recipes may require a bit more time and effort, they're perfect for those occasions when your friends are enjoying themselves so much that they decide to stick around from lunch through to dinner!

• Spanish Tortilla - Potato Omelet
• Patatas Bravas - Fierce Potatoes
• Coca - Spanish Pizza
• Escalivada - Ash-Roasted Vegetables
• Croquetas de Jamòn - Ham Croquettes
• Aceitunas Empanadas - Cheese-stuffed, fried olives

LAS CONSERVAS — THE SPANISH ART OF CANNED FOOD

When you explore Spanish cuisine, you'll discover its deep reliance on preserved foods—vegetables, fish, and cured meats that span centuries. Known as Las Conservas, this tradition of food preservation traces back to Roman times and represents Spain's answer to convenience. Born from necessity, these preserved ingredients allowed communities to maintain food security during scarcity while locking in the peak flavours of harvest with zero waste.

In Spain, Conservas hold the status of delicacy. From neighbourhood bars to Michelin-starred tables, these canned goods are presented with pride, showcasing the finest ingredients producers have carefully preserved. They're foundational to countless classic tapas dishes, and the good news is that most are readily available across Australian supermarkets and specialty delicatessens.

Building a memorable tapas spread becomes effortless when you lean on quality Conservas. Pair Spanish stuffed olives with Manchego cheese cubes, serve pickled anchovies alongside crusty bread, or reach for fat white asparagus with quality egg mayonnaise—my personal favourite. These additions require minimal effort yet deliver maximum impact, transforming your table into an impressive, lavish spread that feels both authentic and generous.

Hailing from Andalucia and iconic to Spain, tapas are small servings of traditional dishes, often enjoyed with a drink in bars. In the north, you'll find pintxos—bite-sized snacks on bread or skewers that reflect the region's distinct culinary identity.

The word tapa literally means "cover," and legend has it they were once used as drink covers to keep insects out. Another theory links tapas to King Alfonso X's decree, which required food to accompany alcohol to curb drunkenness. This practical tradition, rooted in necessity, has spread worldwide and evolved into a celebrated way of eating.

While tapas are typically a pre-meal appetiser in Spain, serving various tapas at home creates a satisfying meal without formality. In Spain, there's a clear distinction between tapas and pintxos. Tapas are generally more substantial servings of traditional dishes, meant to be enjoyed with utensils and common in the southern regions. In the north, particularly in the Basque Country, pintxos are bite-sized snacks typically served on bread or skewers. This regional variation reflects the remarkable diversity and creativity of Spanish cuisine.

These five recipes blend both styles, including one of the most famous pintxos—The Gilda. They're perfect for any gathering, offering delightful surprises for your guests, no matter the season. Elevate your culinary game effortlessly and explore even more tapas recipes (above) to take your small gatherings to the next level.

Bon Profit! Raquel x