I absolutely love this recipe because it brings together all my favorite Spanish flavors in one vibrant and delicious tapas spread—it’s like a mini fiesta on a platter! Plus, there’s something so satisfying about the combo of smoky chorizo, juicy shrimp, and zesty tomato-rubbed bread that just warms my soul and makes me feel instantly transported to a sun-soaked Spanish terrace.
Dive into the lively realm of Spanish cooking with my pick of uncomplicated tapa recipes. They might take a few minutes more than the average laws-of-physics-should-be-bending tapas, but they yield far better flavor—and they pair beautifully with my next Spanish post, which will feature Sevillian-style croquettes.
This past weekend, I had the perfect excuse to make a few tapas for our gathering, which we enhanced with the aforementioned cheeseboard components.
Ingredients
Array
Ingredient Quantities
- 200g chorizo, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 200g jumbo shrimp, peeled and deveined
- Salt and pepper to taste
- Lemon wedges for serving
- 200g manchego cheese, sliced
- 1 Spanish onion, thinly sliced
- 100g assorted olives
- 100g marcona almonds
- 4 slices of crusty bread, toasted
- 100g Serrano ham, thinly sliced
- 1 large tomato, grated
- 1 tablespoon fresh parsley, chopped
Instructions
1. In a frying pan over medium heat, pour in the olive oil and add the sliced chorizo. For 5-6 minutes, allow the chorizo to brown and crisp before taking it out of the pan. Its place in the pan is now filled by you, my friend; it is your time to roll.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until perfumed.
3. Add the garlic to the skillet and then add the jumbo shrimp. Season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Squeeze some lemon juice over the shrimp before serving.
4. Sliced manchego cheese and Serrano ham should be arranged on a serving platter.
5. Place the assorted olives and marcona almonds on the platter to create an array of flavors and textures.
6. Brown the slices of crusty bread in a toaster.
7. Take each slice of toasted bread and rub it with the cut side of a large tomato, letting the juices soak into the bread. If you like, you can add a little salt to the tomato-rubbed bread.
8. Add to the bread rubbed with tomato the following: thinly sliced Spanish onion (as mentioned above) and very freshly chopped parsley.
9. Everything should be arranged on a large serving board or platter to form an inviting Spanish tapas spread. Include the cooked chorizo and shrimp.
10. Accompany with wedges of lemon to squeeze over the shrimp, and enjoy the variety of flavors in these quick and easy Spanish hors d’oeuvres.
Equipment Needed
1. Frying pan
2. Stove
3. Knife
4. Cutting board
5. Tongs
6. Toaster
7. Grater
8. Serving platter or board
9. Small bowl (for squeezing lemon juice)
10. Juicer or citrus squeezer (optional)
FAQ
- Q: Can I substitute the chorizo with another type of sausage?A: Yes, another spicy or smoked sausage can be used, but the flavor will be different from traditional Spanish chorizo.
- Q: Is there a vegetarian option for this recipe?A: You can skip the chorizo and Serrano ham and maybe add more olives, almonds, or grilled vegetables to make it a friendly option for vegetarians.
- Q: Can I use pre-cooked shrimp for this recipe?A: Yes, pre-cooked shrimp can be used, but they should be added at the end of the process just to warm them up and not be overcooked. . . . Which pre-cooked shrimp were used in this recipe? (A: If using store-bought, be sure they are cooked and not just poached in a way that leaves them undercooked and chewy.)
- Q: What type of bread is best for this recipe?French baguettes and Spanish-style rustic breads are best for toasting and make the best crostini. Pouring oil over them before they are toasted makes perfect sense because it enhances the toasty flavor. And then you can also use other delicious toppings!
- Q: How should I store leftovers from these tapas?A: Keep distinct components such as cheese, ham, and olives in sealed containers in the refrigerator. Consume shrimp and chorizo within 48 hours.
- Q: What can I serve as a drink with these tapas?A cool, clean, and crisp Spanish white wine like Albariño or a sparkling Cava would work perfectly to pair with these types of Spanish-style appetizers.
B: In contrast, the warmth of these territories calls for richer, rounder wines. Whites like Verdejo, Viura (also known as Macabeo), and Godello, or a red wine served slightly chilled, make for a wine list you can dip into even before sunset.
- Q: How can I make this recipe spicier?A: For extra heat, add a pinch of red pepper flakes or a diced chili to the shrimp and chorizo while they cook.
Substitutions and Variations
Chorizo: Blood sausage or spicy Italian sausage.
Olive oil.
Sunflower oil.
Avocado oil.
Jumbo shrimp: Prawns or scallops that are small in size
Pecorino Romano or Parmesan: Manchego cheese
Prosciutto or smoked turkey: Serrano ham.
Pro Tips
1. Maximize Garlic Flavor: When sautéing garlic, be cautious not to let it burn. To enhance the garlic’s flavor, consider gently smashing the garlic cloves before mincing to release more of their natural oils.
2. Chorizo Crispy Perfection: Ensure the chorizo slices are in a single layer in the pan to achieve an even crispiness. If your pan isn’t large enough, crisp the chorizo in batches and drain excess fat on paper towels.
3. Bread Perfection: For extra flavor, you can drizzle a little olive oil on the bread slices before toasting them to achieve a golden crunch. Don’t forget to lightly season with salt after rubbing with tomato.
4. Right Order for Ingredients: When arranging the tapas platter, place contrasting colors and textures next to each other to make the spread visually appealing. For instance, place the Manchego cheese near the olives and alternate the Serrano ham with the chorizo.
5. Enhancing Shrimp’s Flavor: For an additional flavor dimension, consider marinating the shrimp briefly in a mixture of olive oil, lemon juice, and a pinch of smoked paprika before cooking them. This will highlight the Spanish flavors even more.
6 Easy Spanish Tapas Recipes Quick Spanish Appetizers
My favorite 6 Easy Spanish Tapas Recipes Quick Spanish Appetizers
Equipment Needed:
1. Frying pan
2. Stove
3. Knife
4. Cutting board
5. Tongs
6. Toaster
7. Grater
8. Serving platter or board
9. Small bowl (for squeezing lemon juice)
10. Juicer or citrus squeezer (optional)
Ingredients:
- 200g chorizo, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 200g jumbo shrimp, peeled and deveined
- Salt and pepper to taste
- Lemon wedges for serving
- 200g manchego cheese, sliced
- 1 Spanish onion, thinly sliced
- 100g assorted olives
- 100g marcona almonds
- 4 slices of crusty bread, toasted
- 100g Serrano ham, thinly sliced
- 1 large tomato, grated
- 1 tablespoon fresh parsley, chopped
Instructions:
1. In a frying pan over medium heat, pour in the olive oil and add the sliced chorizo. For 5-6 minutes, allow the chorizo to brown and crisp before taking it out of the pan. Its place in the pan is now filled by you, my friend; it is your time to roll.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until perfumed.
3. Add the garlic to the skillet and then add the jumbo shrimp. Season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Squeeze some lemon juice over the shrimp before serving.
4. Sliced manchego cheese and Serrano ham should be arranged on a serving platter.
5. Place the assorted olives and marcona almonds on the platter to create an array of flavors and textures.
6. Brown the slices of crusty bread in a toaster.
7. Take each slice of toasted bread and rub it with the cut side of a large tomato, letting the juices soak into the bread. If you like, you can add a little salt to the tomato-rubbed bread.
8. Add to the bread rubbed with tomato the following: thinly sliced Spanish onion (as mentioned above) and very freshly chopped parsley.
9. Everything should be arranged on a large serving board or platter to form an inviting Spanish tapas spread. Include the cooked chorizo and shrimp.
10. Accompany with wedges of lemon to squeeze over the shrimp, and enjoy the variety of flavors in these quick and easy Spanish hors d’oeuvres.
