5 Easy Hot Tapas Recipes for Your Next Gathering

Tapas, the bite-sized dishes originating from Spain, have gained immense popularity across the globe, not only for their incredible flavors but also for their social aspect. They are perfect for gatherings, allowing guests to sample a variety of tastes while mingling and enjoying each other’s company. If you’re planning a get-together and looking to impress your guests, creating a spread of hot tapas is a fantastic idea. Here are five easy and delicious hot tapas recipes that will elevate your gathering and leave your guests asking for more.

1. Patatas Bravas

Ingredients:

• 4 large potatoes
• Olive oil (for frying)
• Salt
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 cup mayonnaise
• 2 tbsp tomato sauce or ketchup
• 1 tbsp sherry vinegar (or lemon juice)

Instructions:

1. Prepare the Potatoes: Peel and cut the potatoes into bite-sized cubes. Rinse them under cold water to remove excess starch.

2. Fry the Potatoes: In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the potato cubes in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 10-15 minutes. Use a slotted spoon to transfer the fried potatoes to a paper towel-lined plate to drain excess oil.

3. Make the Sauce: In a small bowl, combine the mayonnaise, tomato sauce, sherry vinegar, smoked paprika, and cayenne pepper (if using). Mix until smooth and well combined.

4. Serve: Once the potatoes are drained, sprinkle them with salt and serve with the spicy mayo sauce on the side or drizzled over the top.

Tips:

Patatas bravas are best enjoyed fresh out of the fryer. You can also bake them in the oven as a healthier alternative; just toss them in olive oil, season with salt, and bake until crispy at 425°F (220°C).

2. Chorizo al Vino

Ingredients:

• 400g Spanish chorizo sausage (sliced)
• 1 cup red wine (preferably a Spanish variety like Tempranillo)
• 2 cloves garlic (minced)
• Fresh parsley (chopped for garnish)

Instructions:

1. Sauté Garlic and Chorizo: In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Add the sliced chorizo to the skillet and cook until browned.

2. Add Wine: Pour in the red wine and let it simmer for about 10 minutes until slightly reduced and flavorful.

3. Serve: Transfer the chorizo to a serving dish and garnish with chopped parsley. Serve warm with toothpicks for easy eating.

Tips:

Chorizo al vino pairs wonderfully with crusty bread or fresh baguette slices to soak up the flavorful sauce.

3. Gambas al Ajillo (Garlic Shrimp)

Ingredients:

• 500g large shrimp (peeled and deveined)
• 6 cloves garlic (sliced)
• 1/2 tsp red pepper flakes (adjust to taste)
• 4 tbsp olive oil
• Fresh parsley (chopped for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat Oil: In a large skillet, heat olive oil over medium heat.

2. Cook Garlic: Add sliced garlic and red pepper flakes, cooking gently until fragrant but not browned—about 1 minute.

3. Add Shrimp: Increase heat to medium-high, add shrimp to the skillet in a single layer, and cook for about 2 minutes on each side or until pink and opaque.

4. Serve: Remove from heat, garnish with chopped parsley, and serve immediately with lemon wedges on the side.

Tips:

For an extra kick of flavor, you can also add some fresh herbs like thyme or oregano while cooking the shrimp.

4. Stuffed Piquillo Peppers

Ingredients:

• 12 piquillo peppers (jarred or canned)
• 250g cream cheese
• 100g feta cheese (crumbled)
• 2 tbsp capers (drained)
• Olive oil
• Salt and pepper to taste

Instructions:

1. Prepare Filling: In a bowl, mix together cream cheese, crumbled feta cheese, capers, salt, and pepper until well combined.

2. Stuff Peppers: Carefully fill each piquillo pepper with the cheese mixture using a small spoon or piping bag.

3. Heat Through: Preheat your oven to 350°F (175°C). Place stuffed peppers on a baking tray drizzled with olive oil and bake for about 10 minutes until heated through.

4. Serve: Arrange on a serving platter and drizzle with extra olive oil if desired.

Tips:

These stuffed peppers can be made ahead of time; just keep them covered in the fridge until you’re ready to bake them before serving.

5. Mini Spanish Tortilla

Ingredients:

• 4 large eggs
• 2 medium-sized potatoes (peeled and thinly sliced)
• 1 small onion (finely chopped)
• Olive oil
• Salt

Instructions:

1. Cook Potatoes & Onion: In a non-stick skillet over medium heat, add enough olive oil to cover the bottom of the skillet generously. Add sliced potatoes and onion; season with salt. Cook gently for about 15 minutes or until potatoes are tender but not browned.

2. Whisk Eggs: While potatoes cook, crack eggs into a bowl, whisking lightly with some salt.

3. Combine & Cook Tortilla: Once potatoes are cooked, drain excess oil from the pan if necessary and let cool slightly before mixing in egg mixture. Return everything back into the skillet over low heat while occasionally shaking it to avoid sticking (you may cover it). Cook for about 5 minutes on one side before flipping it onto a plate to cook on the other side for another few minutes until set.

4. Serve: Allow it cool slightly before slicing it into small wedges or squares for serving.

Tips:

Spanish tortilla can be served warm or at room temperature and is excellent as part of your tapas spread!

In conclusion, hot tapas offer an enjoyable way to share diverse culinary delights at your next gathering without needing complicated preparations or extensive cooking skills. Each of these recipes is easy to prepare yet bursting with flavors that will impress even your most discerning guests! Happy cooking!