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Tapas Espana: 70 Easy Recipes for Gathering and Sharing
Tapas Espana

By Catherine Alioto

Published 2026

  • About
This book is organized by types of tapas, beginning with nibbles designed to be served alongside a glass of wine, to those fried, speared, served on bread, or encased in dough, followed by more substantial dishes with meats and rice. The book finishes with a selection of traditional Spanish desserts. Each recipe is designed to be served in small portions, but should you prefer to serve something as a main dish, such as a paella, it’s simply a matter of presentation.

The recipes attempt to highlight the incredible assortment of ingredients available in Spain and typically and traditionally used in Spanish cooking. The recipes reflect traditions and specialties of each region. In the Basque region of Northern Spain, the food is heavily influenced by its proximity to France. It is the center of the fishing industry and many dishes are made with a pisto, which is a combination of sautéed onions, peppers, and tomatoes. In San Sebastián, located in the Basque Country, tapas are called pintxos, or pinchos, after the pick/skewer on which they are served. The name comes from pinchar, meaning “to pinch” or “to poke.” San Sebastián is known for its tapas bars, where they serve bite-size tapas on bread or speared with a toothpick.