15 Must-Try Spanish Tapas Recipes

ByViolet ParkerEditorial Policy

My collection of my favorite tapas recipes that are perfect for sharing! These iconic Spanish small plates are built for grazing, enjoying with friends, and turning any regular evening into a casual dinner party (with way better snacks). Whether you’re putting together a full spread for a crowd or just adding a few bold bites to your weeknight wine, this collection brings together the best ideas that you can make in your own kitchen with the least possible amount of fuss. 

Here we’ve got everything from sizzling garlic shrimp to crispy patatas bravas, smoky chorizo bites, and crowd-pleasers like Spanish meatballs and deviled eggs with a twist. Some are classic, some are creative, all of them are packed with bold Mediterranean flavor.

Here’s what to expect:
– Simple ingredients, big flavor
– Easy, make-ahead-friendly dishes
– Tapas that work for dinner parties or snack dinners
– A little heat, a little garlic, and a lot of olive oil

Planning tip: For a tapas-style dinner, aim for 4 to 6 different tapas per person if you’re serving them as a full meal, or 2 to 3 per person for appetizers or grazing-style gatherings.

1. Spanish Tomato Bread 

spanish tomato bread

Servings: 4–6

A cornerstone of Catalan cuisine, Pan con Tomate is Spain’s answer to bruschetta—only simpler and arguably better! Rustic grilled bread is rubbed with garlic, slathered with fresh grated tomato, then finished with a generous drizzle of extra virgin olive oil. It’s minimal, messy, and totally magic.

Ingredients

  • 1 loaf ciabatta bread

  • 2–3 garlic cloves, peeled

  • 2 ripe medium tomatoes (preferably vine-ripened)

  • 4 tablespoons extra virgin olive oil, plus more for brushing

  • Sea salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh basil, chopped, for garnish

Instructions

1. Prepare the Bread: Cut the ciabatta loaf in half lengthwise, then into bitesized pieces. Brush the cut sides generously with olive oil. Place the bread on a baking sheet, cut side up, and broil for 4–5 minutes, until nicely browned and slightly charred on the edges.

2. Prepare the Tomato Mixture: Cut the tops off the tomatoes and discard. Grate the flesh side on the largest holes of a box grater over a bowl—the tomato pulp and juice will collect while the skin stays behind. Discard the skins.
Pour the mixture into a fine-mesh sieve and gently press to drain excess liquid. Transfer the tomato pulp to a bowl and season with sea salt and black pepper to taste.

3. Rub with Garlic: Once the bread is out of the oven and still warm, rub each slice with a peeled garlic clove, adjusting the intensity to taste.

4. Assemble the Pan con Tomate: Spoon the seasoned tomato pulp generously over the garlic-rubbed bread.

5. Drizzle and Garnish: Drizzle with olive oil and sprinkle with fresh chopped basil. Serve immediately for peak flavor and texture.

2. Mini Chilled Gazpacho

mini chilled gazpacho

Servings: 6–8 mini portions

Think of this as soup’s sassy, summery cousin. Mini Chilled Gazpacho is the ultimate make-ahead tapa—cool, colorful, and bursting with fresh produce. Served in little cups or shot glasses, it’s light, elegant, and just the right amount of fancy without trying too hard.

Ingredients

  • 4 ripe tomatoes, chopped

  • ½ red bell pepper, chopped

  • ½ cucumber, peeled and chopped

  • ¼ small red onion, chopped

  • 1 small garlic clove, minced

  • 2 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • ½ tsp sea salt

  • Freshly ground black pepper, to taste

  • ¼ tsp smoked paprika (optional)

  • ¼ cup cold water

For Garnish:

  • Mini cucumber slices

  • Cherry tomato halves

  • Microgreens (optional)

  • Drizzle of olive oil

  • Flaky sea salt

Instructions

1. Blend the Base: In a blender, combine the tomatoes, red bell pepper, cucumber, red onion, garlic, olive oil, red wine vinegar, sea salt, pepper, and smoked paprika (if using).
Blend until smooth.

2. Adjust the Texture: Add cold water as needed to thin the mixture to a smooth, pourable consistency.

3. Chill: Transfer to a pitcher and refrigerate for at least 1 hour to allow the flavors to meld and chill completely.

4. Serve in Style: Pour into shot glasses or mini cups. Top each with a drizzle of olive oil, a sprinkle of flaky sea salt, and your choice of mini cucumber slice, cherry tomato half, and microgreens.

3. Patatas Bravas

patatas bravas

Servings: 4

A true icon of Spanish tapas, Patatas Bravas are crispy, golden potatoes topped with a smoky, punchy brava sauce, and often finished with a swirl of garlic aioli. They’re rustic, bold, and absolutely essential for any tapas spread. 

Ingredients

For the Potatoes:

  • 4 medium potatoes (such as Russet or Yukon Gold), peeled and cut into 1-inch cubes

  • Vegetable oil, for frying

  • Salt, to taste

For the Brava Sauce:

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika (sweet or hot)

  • ¼ teaspoon cayenne pepper (optional, for heat)

  • 1 teaspoon all-purpose flour

  • 2 tablespoons tomato paste

  • ½ cup chicken or vegetable broth

  • ½ teaspoon red wine vinegar

  • Salt and black pepper, to taste

For Garlic Aioli (Optional):

  • ½ cup mayonnaise

  • 1 small garlic clove, finely grated

  • 1 teaspoon lemon juice

  • Salt, to taste

For Garnish:

  • Fresh parsley, chopped

Instructions

1. Prepare the Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C).
Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.

2. Make the Brava Sauce: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
Sprinkle the flour over the mixture and stir to coat everything. Cook for 1 minute. Stir in the tomato paste, then the broth. Whisk until smooth. Simmer for 5–7 minutes, stirring occasionally, until thickened. Add red wine vinegar, and season with salt and pepper. Use an immersion blender to smooth the sauce, or keep it chunky for rustic charm.

3. Make the Garlic Aioli (Optional):
In a small bowl, mix together the mayonnaise, grated garlic, and lemon juice. Add salt to taste and refrigerate until ready to use.

4. Assemble and Serve: Place the crispy potatoes on a serving plate. Drizzle generously with the brava sauce. Add dollops of garlic aioli or serve it on the side for dipping. Finish with a sprinkle of chopped parsley for color and bite.

4. Chorizo in Red Wine

chorizo in red wine

Servings: 4–6

Few tapas hit as hard as Chorizo al Vino Tinto—Spanish chorizo sausage simmered in a bath of bold red wine and garlic until tender, juicy, and infused with deep flavor. It’s rustic, ridiculously easy, and practically made for scooping up with hunks of crusty bread.

Ingredients

  • 9 oz (250g) Spanish chorizo, cut into thick slices

  • 1 cup dry red wine (preferably Spanish, like Rioja or Tempranillo)

  • 2 cloves garlic, thinly sliced

  • 1 tbsp olive oil

  • 1 bay leaf (optional)

  • Fresh parsley, chopped (optional, for garnish)

  • Crusty bread, for serving

Instructions

1. Sear the Chorizo: Heat the olive oil in a skillet over medium heat. Add the chorizo slices and sear for 2–3 minutes per side, until they begin to brown and release their oils.

2. Add the Wine and Garlic: Add the garlic slices and sauté briefly (about 30 seconds), then pour in the red wine. Add the bay leaf if using, and bring the mixture to a gentle simmer.

3. Simmer: Reduce the heat and let simmer uncovered for 10–15 minutes, or until the wine has reduced and slightly thickened into a glossy sauce.

4. Serve: Transfer to a serving dish, sprinkle with fresh parsley, and serve warm with crusty bread to soak up the winey, garlicky goodness.

5. Marinated Olives with Herbs, Garlic & Citrus

marinaded olives

Servings: 6–8

No tapas spread is complete without a bowl of glossy, flavorful olives. These Marinated Olives are infused with garlic, fresh herbs, and citrus zest for a deeply savory, slightly tangy bite that’s anything but basic. Bonus: they’re even better if made ahead.

Ingredients

  • 2 cups mixed Spanish olives (such as Manzanilla, Arbequina, or Gordal), drained

  • 3 tablespoons extra virgin olive oil

  • Zest of 1 lemon

  • Zest of 1 orange

  • 2 garlic cloves, thinly sliced

  • 1 sprig fresh rosemary

  • 1 sprig fresh thyme

  • 1 small dried chili (optional, for heat)

  • Freshly ground black pepper, to taste

Instructions

1. Warm the Olive Oil: In a small saucepan, combine olive oil, garlic, herbs, citrus zests, and chili (if using). Warm gently over low heat for 3–5 minutes—just enough to infuse the oil without browning the garlic.

2. Marinate the Olives: Place the olives in a bowl or jar. Pour the warm oil mixture over the olives and stir to coat. Season with black pepper to taste.

3. Let It Sit: Cover and let marinate at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor. Bring to room temperature before serving.

6. Spanish Meatballs in Tomato Sauce 

spanish meatballs

Servings: 4–6

These Spanish albondigas are tender, flavorful meatballs simmered in a rich, garlicky tomato sauce with hints of paprika and herbs. They’re rustic and satisfying, yet elegant enough to hold their own at a tapas party. Serve them with toothpicks or forks—and some crusty bread for every last bit of sauce.

Ingredients

For the Meatballs:

  • ½ lb ground beef

  • ½ lb ground pork

  • 1 small onion, finely grated or minced

  • 2 cloves garlic, minced

  • 1 egg

  • ¼ cup breadcrumbs

  • 2 tbsp milk

  • 1 tbsp fresh parsley, chopped

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • Olive oil, for frying

For the Tomato Sauce:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14 oz) crushed tomatoes

  • ½ tsp smoked paprika

  • ½ tsp dried oregano

  • 1 tsp sugar (optional, to balance acidity)

  • Salt and pepper, to taste

  • Fresh parsley, for garnish

Instructions

1. Make the Meatballs: In a large bowl, mix together the beef, pork, grated onion, garlic, egg, breadcrumbs, milk, parsley, smoked paprika, salt, and pepper until just combined.
Roll into small, bite-sized meatballs (about 1 inch).

2. Brown the Meatballs: Heat a little olive oil in a skillet over medium heat. Working in batches, brown the meatballs on all sides (they don’t need to be fully cooked through at this stage). Remove and set aside.

3. Make the Sauce: In the same skillet, add olive oil and sauté the onion until soft, about 5 minutes. Add the garlic, paprika, and oregano, and cook for 1 minute. Stir in the crushed tomatoes, sugar (if using), salt, and pepper. Simmer for 5 minutes.

4. Simmer the Meatballs: Add the browned meatballs back into the skillet and simmer in the sauce for another 15 minutes, or until fully cooked and tender.

5. Serve: Sprinkle with fresh parsley and serve hot, either with toothpicks or in small bowls with crusty bread.

7. Romesco Sauce

romesco sauce

Servings: Makes about 1½ cups (enough for 4–6 as a dip or spread)

This bold and silky Romesco Sauce is one of Spain’s most iconic condiments—originating from Catalonia, it’s made with roasted red peppers, almonds, garlic, and smoked paprika. Whether you’re dipping veggies, spreading it on toast, or dolloping it over grilled meats, Romesco brings fire-roasted flavor and serious tapas cred.

Ingredients

  • 2 roasted red peppers (from a jar or homemade), peeled and seeded

  • 1 small tomato, grated or chopped

  • ¼ cup raw almonds (toasted if desired)

  • 1 slice day-old bread or ½ cup breadcrumbs

  • 2 garlic cloves

  • 2 tablespoons sherry vinegar (or red wine vinegar)

  • ½ teaspoon smoked paprika

  • ¼ cup olive oil

  • Salt and black pepper, to taste

  • Optional: pinch of red pepper flakes for heat

Instructions

1. Toast the Bread & Almonds (If Needed): If using fresh bread, lightly toast it in a dry skillet until golden. If your almonds are raw, toast them too for added depth of flavor.

2. Blend the Sauce: In a food processor or blender, combine roasted red peppers, tomato, almonds, bread, garlic, vinegar, paprika, and a pinch of salt and pepper. Blend until mostly smooth, scraping down the sides as needed.

3. Add the Olive Oil: Slowly stream in the olive oil and blend until the sauce is thick, creamy, and spreadable. Adjust seasoning to taste.

4. Serve: Spoon into a bowl and serve with grilled veggies, crusty bread, or roasted potatoes. Can also be made ahead and stored in the fridge for around 3 days.

8. Spanish Ham and Cheese Crostini

spanish crostini

Servings: 4–6 (makes about 12 pieces)

This Spanish Ham and Cheese Crostini is simplicity at its finest: crisp slices of bread topped with silky Jamón Serrano and melted Manchego cheese, finished with a drizzle of olive oil or honey (if you’re feeling fancy). It’s the kind of tapa that disappears fast—so maybe make a double batch.

Ingredients

  • 1 baguette, sliced into ½-inch rounds

  • 2 tbsp olive oil, for brushing

  • 4 oz Jamón Serrano or prosciutto, thinly sliced

  • 4 oz Manchego cheese, thinly sliced or shaved

  • Optional: drizzle of honey or a few fresh thyme leaves

Instructions

1. Toast the Bread: Preheat the oven to 400°F (200°C). Place baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for 5–7 minutes, or until golden and crisp.

2. Assemble the Crostini: Top each slice with a piece of Manchego cheese and a fold of Jamón Serrano.

3. Melt (Optional): For a melty version, return the crostini to the oven for 2–3 minutes, just until the cheese softens.

4. Finish and Serve
Drizzle with honey or top with a few fresh thyme leaves and black pepper, if desired. Serve warm. .

9. Spanish Garlic Shrimp 

spanish garlic shrimp

Servings: 4

One of the most iconic tapas in all of Spain, Gambas al Ajillo is proof that a few simple ingredients—shrimp, garlic, olive oil, and chili—can create absolute magic. This dish comes sizzling hot, fragrant, and ready to be mopped up with crusty bread. Don’t skip the bread.

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined

  • 6 cloves garlic, thinly sliced

  • ¼ cup extra virgin olive oil

  • 1 dried red chili or ¼ tsp red pepper flakes

  • Salt, to taste

  • 2 tbsp fresh parsley, chopped

  • Crusty bread, for serving

  • Optional: splash of dry sherry or white wine

Instructions

1. Heat the Oil: In a large skillet or cazuela, heat the olive oil over medium heat. Add the garlic slices and dried chili or red pepper flakes, and cook for 1–2 minutes until the garlic is golden and fragrant (but not browned).

2. Cook the Shrimp: Add the shrimp to the skillet, season with salt, and cook for 2–3 minutes, turning once, until just pink and cooked through. Optional: Add a splash of sherry or white wine and let it sizzle briefly.

3. Garnish and Serve: Remove from heat and sprinkle with chopped parsley. Serve immediately in the pan or transfer to a warm serving dish. Serve with plenty of crusty bread to soak up all that garlicky oil.

10. Paprika Chicken Skewers

paprika chicken skewers

Servings: 4–6 (makes about 10–12 mini skewers)

These Paprika Chicken Skewers are tender, flavorful, and infused with smoky Spanish spice. Marinated in garlic, olive oil, lemon, and plenty of smoked paprika, they’re quick to grill or roast and even quicker to disappear from the table.

Ingredients

  • 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized chunks

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • ½ tsp ground cumin

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges, for serving

  • Small skewers or toothpicks

Instructions

1. Marinate the Chicken: In a large bowl, mix together olive oil, garlic, lemon juice, smoked paprika, oregano, cumin, salt, and pepper. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Skewer the Chicken: Thread the marinated chicken pieces onto small skewers or toothpicks, leaving a little space between pieces for even cooking.

3. Cook the Skewers: Grill over medium-high heat or cook under the broiler for 10–15 minutes, turning halfway through, or until the chicken is cooked through and slightly charred at the edges.

4. Serve: Transfer to a serving plate, sprinkle with chopped parsley, and serve with lemon wedges for squeezing.

11. Chorizo, Honey & Goat Cheese Flatbread

chorizo tapas flatbread

Servings: 4–6 (makes 2 small flatbreads or 1 large)

This Chorizo, Honey & Goat Cheese Flatbread walks the perfect line between bold and balanced. You get the smoky heat of Spanish chorizo, creamy tang from goat cheese, and a drizzle of honey to tie it all together. Slice it up and serve it as a shareable tapa—though no one’s judging if you keep it to yourself.

Ingredients

  • 1 large flatbread or 2 small naan-style flatbreads

  • 4 oz Spanish chorizo, thinly sliced

  • 3 oz goat cheese, crumbled

  • 1–2 tbsp honey

  • 1 tbsp olive oil

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • Optional: red chili flakes for a kick

  • Fresh arugula or parsley, for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat up.

2. Assemble the Flatbread: Brush the flatbread lightly with olive oil. Top with chorizo slices, goat cheese, and sprinkle with thyme and chili flakes if using.

3. Bake: Place the flatbread on the hot baking sheet and bake for 8–10 minutes, or until the cheese is soft and the edges are golden and crisp.

4. Drizzle & Garnish: Remove from the oven and drizzle generously with honey. Top with a handful of arugula or chopped parsley for a fresh finish.

5. Slice & Serve: Cut into small squares or wedges and serve warm.

12. Spanish Tapas Salad

spanish tapas salad

Servings: 4–6

A colorful, crunchy mix of Spain’s greatest hits—this Spanish Tapas Salad combines roasted red peppers, olives, cured meats, and cheese with crisp greens and a punchy sherry vinaigrette. It’s fresh, bold, and loaded with Mediterranean flavor. 

Ingredients

  • 4 cups mixed salad greens (e.g. arugula, romaine, baby spinach)

  • ½ cup marinated artichoke hearts, chopped

  • ½ cup roasted red peppers, sliced

  • ½ cup cherry tomatoes, halved

  • ¼ cup red onion, thinly sliced

  • ½ cup Manchego cheese, shaved or cubed

  • ¼ cup black or green olives, pitted

  • 2 oz sliced Jamón Serrano or prosciutto, torn into pieces

  • Optional: hard-boiled egg, quartered

For the Sherry Vinaigrette:

  • 3 tbsp extra virgin olive oil

  • 1 tbsp sherry vinegar

  • 1 tsp Dijon mustard

  • 1 small garlic clove, minced

  • Salt and black pepper, to taste

Instructions

1. Make the Vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

2. Assemble the Salad: In a large bowl or on a platter, layer the salad greens, artichokes, roasted peppers, cherry tomatoes, red onion, cheese, olives, and Jamón Serrano. Add the egg wedges, if using.

3. Dress and Serve: Drizzle the vinaigrette over the salad just before serving. Toss gently or serve with dressing on the side.

13. Spanish-Style Nachos

spanish style nachos

Servings: 4–6

What happens when tapas meet Tex-Mex? You get these Spanish-Style Nachos—tortilla chips, topped with melted Manchego, chorizo, roasted peppers, and brava sauce. Think of them as patatas bravas’ cooler cousin—ideal for scooping, sharing, and devouring. They might not be authentic, but they’re a huge hit with a crowd!

Ingredients

  • 1 large bag tortilla chips

  • 1 cup grated Manchego cheese (or a Manchego-mozzarella blend)

  • ½ cup cooked Spanish chorizo, crumbled or sliced

  • ¼ cup roasted red peppers, sliced

  • 2 tbsp black olives, sliced

  • Optional: chopped pickled guindilla peppers or green chilies

  • Olive oil, for brushing

For the Quick Brava Sauce:

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • ½ tsp smoked paprika

  • ½ tsp cayenne or hot paprika (optional)

  • 2 tbsp tomato paste

  • ¼ cup water

  • Salt, to taste

Instructions

1. Make the Brava Sauce: Heat olive oil in a small saucepan. Sauté garlic for 30 seconds, then stir in smoked paprika, tomato paste, water, and cayenne if using. Simmer for 3–5 minutes until slightly thickened. Season with salt to taste.

2. Assemble and Bake: Layer tortilla chips on a clean baking tray or oven-safe dish. Sprinkle with cheese, chorizo, roasted peppers, and olives. Bake for 5–7 minutes, or until cheese is melted and bubbly.

3. Finish and Serve: Drizzle with the warm brava sauce, and top with pickled chilies if using. Serve immediately while the cheese is gooey and the edges are crisp.

14. Spanish Deviled Eggs

spanish deviled eggs

Servings: 6 (makes 12 halves)

Classic deviled eggs take a Mediterranean vacation in this Spanish-inspired twist. We’re talking creamy yolk filling blended with smoked paprika, olive oil, and a touch of garlic, then topped with chopped chorizo or pimentos for flair. Small, mighty, and ready to disappear off your tapas platter.

Ingredients

  • 6 large eggs

  • 3 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • ½ tsp smoked paprika (plus more for garnish)

  • 1 garlic clove, finely grated or mashed

  • 1 tsp olive oil

  • Salt and black pepper, to taste

  • 2 tbsp finely diced Spanish chorizo or roasted red pepper

  • Optional garnish: chopped parsley, paprika, or pimentón

Instructions

1. Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool completely.

2. Prepare the Filling: Peel the eggs and slice in half lengthwise. Scoop out the yolks and place in a bowl.
Mash yolks with mayonnaise, Dijon mustard, paprika, garlic, olive oil, salt, and pepper until smooth.

3. Fill and Garnish: Spoon or pipe the yolk mixture back into the egg whites. Top with a little chopped chorizo or roasted red pepper. Dust with extra paprika or garnish with parsley.

4. Serve: Chill until ready to serve—ideally alongside something bubbly.

15. Easy Spanish Aioli 

spanish aioli

Servings: Makes about ¾ cup

This is the quick and easy take on traditional Spanish alioli—all the creamy, garlicky goodness you love, without the stress of hand-whisking an egg yolk into submission. It uses good-quality mayonnaise as a base, making it perfect when you want big flavor, fast. Ideal for dunking patatas bravas, grilled veggies, or just about anything that needs a garlicky boost.

Ingredients

  • ½ cup good-quality mayonnaise

  • 1 garlic clove, finely grated or mashed into a paste

  • 1 tsp lemon juice

  • Pinch of salt

Instructions

1. Mix It Up: In a small bowl, stir together the mayonnaise, garlic, lemon juice, and salt until smooth and well combined.

2. Let It Rest: For best flavor, let the aioli sit for 10–15 minutes so the garlic mellows and infuses.

3. Serve: Spoon into a small bowl and serve as a dip or spread with your favorite tapas. I like to finish mine off with a swirl of extra virgin olive oil and a sprinkling of fresh herbs!

Whether you’re hosting a laid-back gathering or just want to serve up some Spanish vibes on a weeknight, these tapas recipes bring the flavor, the flair, and the fun. From sizzling shrimp to smoky skewers and bold little bites, every dish is made for sharing (but no judgment if you don’t). Let me know in the comments which ones you’ll be trying first! 

Leave a Reply

Your email address will not be published. Required fields are marked *