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All Recipes, Tapas / April 8, 2020

6 Easy Spanish Tapas Recipes | Quick Spanish Appetizers

Times are tough right now, but eating great food doesn´t have to be. In this post, I´m going to show you how to make 6 Easy Spanish Tapas Recipes. All these tapas are made with basic pantry staples, they´re easy to make and each one packs a big punch of Spanish flavors.


Enjoy these tapas with your favorite drink, or make them all at once and create an extraordinary meal. Either way you go, these easy Spanish tapas will bring the flavors of Spain into your home.


The 6 easy Spanish tapas we will be making are: Fried Almonds with Sea Salt, Garlic Mushrooms with Paprika, Manchego Cheese Platter with Roasted Peppers, Roasted Potatoes with Paprika Aioli, Roasted Asparagus with Lemon and Scrambled Egg Montaditos with Manchego Cheese.


TIPS & TRICKS to make these Recipee: For the recipes that use Manchego cheese, I used a semi-curado Manchego cheese. This one is a bit mild but still has a nice nutty flavor. However, you can use whatever type of queso Manchego you want or can get. For the Fried Almonds with Sea Salt, I used blanched Marcona almonds. But again, you can use any type of almonds you like.


Key Ingredients & Cookware I used in these Recipes:
MY SWISS DIAMOND FRYING PAN
BLANCHED MARCONA ALMONDS
MANCHEGO CHEESE
SWEET SMOKED SPANISH PAPRIKA
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 6 Easy Spanish Tapas Recipes | Quick Spanish Appetizers

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6 Easy Spanish Tapas Recipes

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE FRIED ALMONDS WITH SEA SALT

  • 1/4 cup extra virgin olive oil
  • 2 cups blanched marcona almonds
  • sea salt

FOR THE GARLIC MUSHROOMS WITH PAPRIKA

  • 1/4 cup extra virgin olive oil
  • 12 button mushrooms
  • 4 cloves garlic
  • 1/2 tsp sweet smoked Spanish paprika
  • sea salt
  • black pepper

FOR THE MANCHEGO CHEESE PLATTER

  • 7 oz block Manchego cheese
  • 2 jarred roasted red bell peppers
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried rosemary

FOR THE ROASTED POTATOES WITH PAPRIKA AIOLI

  • 1 large yukon gold potato
  • 1/2 cup mayonnaise
  • 1 clove garlic
  • 1/2 tsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sweet smoked Spanish paprika
  • sea salt
  • black pepper

FOR THE ROASTED ASPARAGUS WITH LEMON

  • 1 bundle fresh asparagus
  • 1 tbsp extra virgin olive oil
  • 1 lemon
  • sea salt
  • black pepper

FOR THE SCRAMBLED EGG MONTADITOS

  • 1 baguette
  • 7 oz block Manchego cheese
  • 6 organic cage-free eggs
  • 1 tbsp extra virgin olive oil
  • sea salt
  • black pepper

Instructions

FRIED ALMONDS WITH SEA SALT

  1. Heat a small fry pan with a medium heat, add in a generous 1/4 cup of extra virgin olive oil and instantly add in 2 cups of blanched almonds, the secret here is to mix the almonds with the olive oil continuously, that way all the almonds fry evenly and they don´t burn, after 5 to 6 minutes and the almonds have a light golden fried color to them, they should be perfectly cooked, transfer the almonds to a dish with paper towels and season the almonds generously with sea salt, let them cool off for 10 minutes before serving, they can also be stored in an air-tight container for up to 7 days

GARLIC MUSHROOMS WITH PAPRIKA

  1. Cut 12 button mushrooms into 1/4-inch thick slices and thinly slice 4 cloves of garlic, heat a large fry pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute add in the sliced garlics and mix with the olive oil, 20 seconds later add in the sliced mushrooms and continue mixing, 3 minutes after adding the mushrooms into the pan, season with 1/2 teaspoon of sweet smoked paprika, sea salt & black pepper, continue mixing so all the seasonings are evenly divided, transfer the mushrooms to a serving dish

MANCHEGO CHEESE PLATTER WITH ROASTED PEPPERS

  1. Cut one 7 ounce block of Manchego cheese into slices that are a 1/4-inch thick, add the slices of cheese to a large platter, cut a couple jarred roasted red peppers into 1/4-inch thick strips, add 2 strips on top of each piece of cheese, drizzle the cheese & roasted peppers with a kiss of extra virgin olive oil and sprinkle it with some dried rosemary

ROASTED POTATOES WITH PAPRIKA AIOLI

  1. Cut 1 large yukon gold potato into rounds that are a 1/4-inch thick, add the sliced potatoes into a baking tray lined with parchment paper (single layered), brush a kiss of extra virgin olive oil on each slice of potato and season with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile, add a generous 1/2 cup of mayonnaise into a large bowl, shred in 1 clove of garlic, add in 1/2 teaspoon fresh lemon juice and 1 tablespoon extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until well combined, transfer the paprika aioli to a smaller bowl and onto a serving dish, after roasting the potatoes for 20 minutes, take them out of the oven, add the potatoes into the dish next to the paprika aioli

ROASTED ASPARAGUS WITH LEMON

  1. Wash and pat dry 1 bundle of fresh asparagus, cut off between 2 to 3 inches from the end, add the asparagus into a baking tray lined with parchment paper (single layered), brush a kiss of extra virgin olive oil on each asparagus and season with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes take the asparagus out of the oven, transfer to a serving dish, squeeze some fresh lemon juice over the asparagus and garnish with a couple slices of lemon

SCRAMBLED EGG MONTADITOS WITH MANCHEGO CHEESE

  1. Cut 1 baguette into diagonal slices that are 1-inch thick, cut one 7 ounce block of manchego cheese into slices that are a 1/4-inch thick, crack 6 eggs into a large bowl and whisk together until well combined, heat a large nonstick fry pan with a low-medium heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add in the egg mixture, only mix the eggs once every minute, you want to achieve big & fluffly scrambled eggs, after 5 minutes and the eggs are fully cooked through, turn off the heat, season the eggs with sea salt & black pepper and mix together, to assemble each montadito, add a slice of cheese on top of a piece of bread and add some of the fluffly scrambled eggs

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8 Comments

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  5. Dena

    I do not have blanched almonds on hand, but plenty flash pasteurized with skin on. Do you think they will work, or should I blanch them and take off skins?
    Thank you Albert.

    09 . Apr . 2020
    • Spain on a Fork

      You can totally make the fried almonds with the skin on, I do it all the time! It is just more typical to use blanched almonds 🙂 much love

      09 . Apr . 2020
  6. Paulette

    5 stars
    I enjoy your simple and easy recipes . Am 73 yrs old….. and alone, so good ideas like yours lifts the spirit as ingredients are sometimes on low end in my apartment.

    Again thanks , keep up the good work, and god bless !!
    Paulette, Montreal

    08 . Apr . 2020
    • Spain on a Fork

      Truly appreciate your comment Paulette 🙂 much love

      08 . Apr . 2020

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