Tapas at Home Recipe

Tapas at Home


Tapas are said to have originated by barkeepers who used "to cover" (tapar) drinks with a slice of bread, cheese, or ham. Some also say that the tradition of eating a small snack while drinking wine started with a medieval Spanish king who did this while recovering from an illness. Later, he encouraged the practice to prevent public drunkeness. Today, tapas are enjoyed as a way of sharing a variety of small plates of food while drinking in the company of good friends.


  • Pick and choose from the following ingredients.
  • CHEESE: Plan 3 - 4 ounces per person
  • Manchego
  • Campo de Montalbán
  • Ossau Iraty
  • Idiazabal
  • Garrotxa
  • Valdeón
  • MEAT: Plan 2 - 3 ounces per person
  • Jamón Serrano (Spanish ham) for Pa amb Tomàquet (Tomato Toast)
  • Spanish Chorizo
  • Salchichón
  • SEAFOOD: Try one or both
  • Boquerones en Vinagre (Anchovies Marinated in Vinegar)
  • Piquillos Rellenos de Atún (Stuffed Piquillo Peppers)
  • NIBBLES: Add a few or all
  • Olives
  • Marcona Almonds
  • Membrillo (Quince Paste)
  • Rosemary Tortas de Aceite by Ines Rosales (Olive Oil Crisps)
  • Baguette or Ciabatta Loaf
  • SPANISH OLIVE OIL: Select one
  • Merula Olive Oil
  • Castillo de Canena
  • Nuñes de Prado
  • WINE: Choose 1 - 3, depending on size of group
  • Dibon Cava Brut (Spanish sparkling wine), serve chilled
  • Hartley & Gibson's Fino Sherry (classic drink of tapas bars), serve chilled, 2 - 3 ounces per pour
  • Marqués de Cáceres Crianza Rioja (a red tempranillo), serve at room temperature or slightly chilled, around 58°F
  • Condado de Haza Crianza Ribera del Duero (a red tempranillo), serve at room temperature or slightly chilled, around 58°F


  1. CHEESE:
  2. Manchego and Campo de Montalbán: Lay wedge of cheese flat on cutting board, remove top and slice into 1/4-inch slices. Fan out on plate.
  3. Arrange the rest of the cheese on cheese board.
  4. MEAT:
  5. Jamón Serrano: Assemble Pa amb Tomàquet and top with slices of ham.
  6. Chorizo and Salchichón: Slice into 1/4-inch coins and serve.
  8. Boquerones en vinagre: Place in a small rimmed dish. Enjoy on top of a bread slice.
  9. Piquillos Rellenos de Atún: Follow recipe instructions.
  10. NIBBLES:
  11. Olives and Almonds: Serve each in a bowl. Place a small, empty bowl nearby for olive pits.
  12. Membrillo: Place slices of quince paste on the cheese board or next to the plate of Manchego.
  13. Slice bread and serve with a small dish of Spanish olive oil for dipping.

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