5 Easy Spanish Tapas Recipes Ideas for your next dinner party

Your tapas bar favourites in a few easy steps.

No matter what the weather, these easy to make Spanish Tapas recipes will make you feel like you’re summering in Spain! Tapas are quite tricky to make at home, and it can be pretty stressful, but my easy hacks below will help you minimise the stress, giving you more time to spend with your guests.

My grandpa outside their home in La Escala, Spain

My grandparents lived in La Escala, Spain, for 10 years. My grandpa loved living near the sea, even though his family were from land-locked Switzerland. He loved old-fashioned ships, galleys, and yachts, and any excuse he had to get on the beach he was there; no suncream! My grandma was a very pragmatic dutch lady but loved entertaining to her family and friends. She had a fantastic judgement of character and she was a wonderful person to go to for advice.

my grandparents with my mum on a spanish beach doing what my grandpa loved most - the beach!They both met at art school in Switzerland before the war – my grandpa tripped over my grandma’s easel and the rest is history. Some of these recipes are theirs they brought back from Spain (their sangria recipe is still a big hit at family BBQs). Even though we lost them when I was very young (they were both well into in their 90s when I was 4), I feel like I have inherited my grandpa’s love for the sea and hot Mediterranean beach holidays, and my grandma’s love for getting friends and family together over some delicious food.

When you try these tapas recipes, know they are from both my grandparents during their time in La Escala. I am sure they’d be thrilled to know if you used them for your next dinner party!

5 easy tapas recipes

Course Main Course
Cuisine Spanish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people


Lamb Albondigas

  • 400 grams lamb mince
  • 10 grams breadcrumbs
  • 1 splash red wine
  • 1 egg beaten
  • 1 medium red onion finely diced
  • 1 can plum tomatoes
  • 4 cloves garlic
  • 1 tbsp salt
  • 2 tsps smoked paprika
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 1 tsp dried chilli flakes
  • 1 tbsp extra virign olive oil

Garlic and chilli king prawns

  • 400 grams fresh, raw king prawns
  • 1 tbsp extra virign olive oil
  • 2 cloves garlic sliced
  • 1 pinch salt

Roasted chorizo and beans

  • 1 round of good-quality chorizo sliced into rounds
  • 1 can chickpeas
  • 1 can butter beans
  • 1 half red onion cut into 1 inch chunks
  • 1 red pepper cut into 1 inch chunks

Marinated chilli and garlic olives

  • 200 grams good-quality Spanish olives
  • 1 tsp dried chilli flakes
  • 1 tsp extra virgin olive oil

Serrano ham

  • 20 grams serrano ham, or prosciutto sliced thinly

Spanish Tortilla

  • 2 medium jacket potatoes sliced finely
  • 1 large white onion sliced finely
  • 6 eggs beaten
  • 1 clove garlic minced
  • 1 pinch salt and pepper

Rocket, good-quality bread, extra virgin olive oil and red wine vinegar to serve


  1. Get ALL the ingredients sliced, minced, chopped and ready to cook. I find it much easier to cook each dish one at a time, rather than trying to do them all at once. If you have a food processor, utilize this as much as you can: use the slicer attachment to slice the potatoes and onions for your tortilla, use the blade attachment to dice the red onions for you albondigas and your sauce. Once you've done this all - it's ready to cook!

Spanish Tortilla - this takes the longest to cook!

  1. Get the oven to 160 degrees fan (180 degrees conventional, or gas mark 4).

  2. In a mixing bowl, add the potato and onion slices, egg, salt and pepper, garlic, and pour into a round dish (doesn't have to be round).

  3. Bake for an hour until cooked all the way through.

10 mins in - Lamb Albondigas

  1. In a food processor, mix the can of plum tomatoes, garlic cloves, half the spices, salt and blend until smooth.

  2. Grab a large mixing bowl and add the lamb mince, breadcrumbs, egg, diced red onions, 1 tsp of smoked paprika, cumin, ground coriander, and chilli. Add a good pinch of salt and mix with your hands.

  3. Get a lidded pan on the stove on a medium heat with olive oil and scoop half-handfuls of the mixture into the pan, making oblong shapes. Brown off gently on all sides, being careful not to break up the albondigas.

  4. Pour the tomato mixture on top with a splash of red wine and leave to simmer with a lid on low until you want to serve, and when the tomato mixture darkens.

Open a bottle of red wine 30 mins before serving to breathe on the table.

30 mins in - Roasted chorizo and beans

  1. Place the sliced chorizo, pepper and onion chunks, drained beans and chickpeas into a large flat roasting tray with some olive oil and salt.

  2. Roast for 30 mins at the same temperature as the tortilla until they're beautifully golden.

40 mins in - Marinated chilli and garlic olives

  1. Tumble the olives, chilli, salt and olive oil into a serving dish and leave until you need it. That's it.

5 mins before you serve - Garlic and chilli king prawns

  1. Get a small frying pan on a high heat with a tbsp of olive oil, sliced garlic cloves and chilli flakes. Warm the aromatics in the oil first until you can smell them, then add the prawns with a pinch of salt.

  2. Cook the prawns until they're just pink and set aside into a serving bowl with the oil.


  1. Serve the lamb albondigas and chorizo and beans in medium serving dishes or bowls.

  2. Tear up some good-quality bread with the oil, vinegar, and serrano ham slices on a board.

  3. Get the prawns and olives out.

  4. Check the tortilla is cooked-through, and serve in triangle slices from the baking dish.

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