Easy Spanish Tapas at Home: 15 Mediterranean Small Plates for Sharing

Golden potatoes, garlic prawns, savoury meatballs, colourful vegetables, olives and warm bread make an inviting table for sharing.

A tapas evening does not need to be complicated. Some dishes take minutes, while others can be prepared the day before.

These 15 recipes combine familiar Spanish favourites with approachable home-cooking adaptations. Selected dishes use Broth & Co bone broth for savoury depth, while optional variations introduce ginger and turmeric to a few plates.

Choose a handful of favourites, prepare what you can ahead and bring the hot dishes out as they are ready.

What Are Spanish Tapas?

Tapas are small portions of food served in Spain, often alongside drinks. They range from olives and cheese to tortilla, seafood and cooked dishes, with styles varying by region.

At home, tapas offer a flexible way to enjoy several flavours without preparing a formal sequence of courses.

How Many Tapas Dishes Should You Make?

For four people sharing tapas as dinner, four to six recipes from this collection are a useful starting point.

Choose a mixture of:

• A potato or bread dish.
• One or two vegetable dishes.
• A substantial dish such as tortilla, chickpeas or meatballs.
• Seafood or chicken, if desired.
• A simple cold plate.

Recipe measurements: Cups are Australian 250 mL cups, tablespoons are 20 mL and teaspoons are 5 mL. Weigh bone broth powders for consistency. Prepare diluted broth according to current pack directions before measuring.

Vegetarian and vegan menus: Bone broth contains animal ingredients. Use the alternatives specified below and omit optional broth additions.

1. Patatas Bravas with NAKED Bone Broth Tomato Sauce

Crisp oven-roasted potatoes with smoky tomato sauce and a little extra savoury depth.

Serves: 4
Preparation: 10 minutes
Cooking: 35–40 minutes
Total: 45–50 minutes

Ingredients

Potatoes

• 600 g potatoes, cut into 2 cm cubes
• 2 tablespoons extra virgin olive oil
• ½ teaspoon smoked paprika
• Black pepper
• Salt, if needed

Sauce

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 200 g canned crushed tomatoes
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper, optional
• 2.5 g Broth & Co NAKED Bone Broth Powder
• 1 teaspoon sherry vinegar
• 2–3 tablespoons water, as needed

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Line a large tray.
2. Dry the potatoes thoroughly. Toss with oil, paprika and pepper.
3. Spread in one layer and roast for 35–40 minutes, turning halfway, until tender and golden.
4. Meanwhile, heat the sauce oil in a saucepan. Cook garlic gently for 30 seconds.
5. Add tomatoes, paprika, optional cayenne and broth powder. Stir well.
6. Simmer for 10 minutes.
7. Add vinegar and enough water to loosen. Taste before adding salt.
8. Serve the sauce over the potatoes or alongside.

Vegetarian or vegan version: Omit the broth powder.

Make ahead: Refrigerate sauce for up to two days. Roast potatoes close to serving.

2. Gambas al Ajillo — Garlic Prawns

Garlic, olive oil and chilli make a simple sauce, with an optional ginger and turmeric finish.

Serves: 4
Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes

Ingredients

• 400 g raw peeled prawns, deveined
• 4 tablespoons extra virgin olive oil
• 5 garlic cloves, thinly sliced
• ¼–½ teaspoon chilli flakes
• ½ teaspoon smoked paprika, optional
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• Crusty bread, to serve

Optional variation

• ½ teaspoon Broth & Co Ginger + Turmeric Bone Broth Concentrate

Method

1. Pat the prawns dry.
2. Heat oil in a large frying pan over medium-low heat.
3. Add garlic and cook for 1–2 minutes without burning.
4. Stir in chilli and optional paprika, then add prawns.
5. Cook over medium heat for approximately 2–3 minutes per side, depending on size, until opaque and cooked through.
6. If using the concentrate, mix it with the lemon juice.
7. Remove the pan from the heat and stir through lemon juice and parsley.
8. Serve immediately with bread.

Make ahead: Prepare garlic and parsley earlier. Keep prawns refrigerated until cooking.

3. Tortilla Española — Potato and Onion Omelette

A fully set tortilla that slices neatly into sharing wedges.

Serves: 6
Preparation: 15 minutes
Cooking: 35 minutes
Resting: 5 minutes
Total: 55 minutes

Ingredients

• 500 g potatoes, peeled and sliced approximately 3 mm thick
• 1 medium onion, thinly sliced
• 6 large eggs
• 4 tablespoons extra virgin olive oil
• Black pepper
• Salt, if needed

Optional variation

• 2.5 g Broth & Co NAKED Bone Broth Powder

Method

1. Heat 3 tablespoons oil in a 22–24 cm non-stick frying pan over medium-low heat.
2. Add potatoes and onion. Cover and cook gently for 18–22 minutes, stirring regularly, until tender.
3. Transfer to a bowl and cool for 5 minutes.
4. Beat the eggs with pepper and optional broth powder.
5. Fold through the potatoes and onion.
6. Heat the remaining oil in the pan. Add the mixture and level the surface.
7. Cook over low heat for 7–9 minutes until the base and edges are set.
8. Place a large plate firmly over the pan and carefully invert. Slide the tortilla back into the pan.
9. Cook for another 5–7 minutes until fully set. Rest before slicing.

Vegetarian version: Omit the broth powder.

Make ahead: Cook earlier in the day and refrigerate promptly. Serve chilled or thoroughly reheated.

4. Champiñones al Ajillo — Garlic Mushrooms with ORIGINAL Bone Broth

Serves: 4
Preparation: 5 minutes
Cooking: 12–15 minutes
Total: 17–20 minutes

Ingredients

• 400 g button or Swiss brown mushrooms, halved or thickly sliced
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• ½ teaspoon smoked paprika
• 1 teaspoon Broth & Co ORIGINAL Bone Broth Concentrate, undiluted
• 1 tablespoon water
• 1 tablespoon sherry vinegar
• 2 tablespoons chopped parsley
• Black pepper

Method

1. Heat oil in a large frying pan over medium-high heat.
2. Cook mushrooms for 7–9 minutes until their moisture evaporates and they begin to brown. Work in batches if needed.
3. Reduce the heat. Add garlic and paprika and cook for 1 minute.
4. Stir in concentrate and water. Cook for 30–60 seconds until lightly glazed.
5. Add vinegar, then finish with parsley and pepper.

Vegetarian or vegan version: Omit the concentrate; add water only if needed.

Make ahead: Prepare ingredients earlier and cook close to serving.

5. Pan con Tomate — Tomato Bread

Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes

Ingredients

• 4 thick slices rustic bread
• 2 large ripe tomatoes
• 1 garlic clove, peeled and halved
• 2 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Method

1. Toast or grill the bread until crisp.
2. Halve the tomatoes and grate their cut sides over a bowl, discarding skins.
3. Rub the warm bread lightly with garlic.
4. Spoon over tomato pulp.
5. Drizzle with oil, season and cut into sharing pieces.

Make ahead: Grate tomatoes shortly before serving. Assemble at the last minute.

6. Pimientos de Padrón — Blistered Peppers

Serves: 4
Preparation: 5 minutes
Cooking: 8 minutes
Total: 13 minutes

Ingredients

• 300 g Padrón peppers or similar small frying peppers
• 1 tablespoon olive oil
• Flaky salt, to taste
• Lemon wedges, optional

Method

1. Wash and thoroughly dry the peppers.
2. Heat oil in a large frying pan over medium-high heat.
3. Add peppers in one layer.
4. Cook for 5–8 minutes, turning regularly, until blistered and softened.
5. Sprinkle with salt and serve with lemon if desired.

Make ahead: Wash and dry earlier; cook just before serving.

Tip: Individual Padrón peppers can be unexpectedly hot.

7. Albóndigas — Meatballs with ORIGINAL Bone Broth Tomato Sauce

Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Ingredients

Meatballs

• 400 g beef mince
• 1 egg
• ¼ cup dry breadcrumbs
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 2 tablespoons chopped parsley
• Black pepper
• 1 tablespoon olive oil

Sauce

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, crushed
• 1 × 400 g can crushed tomatoes
• 150 mL prepared Broth & Co ORIGINAL Bone Broth, diluted according to pack directions
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano

Method

1. Gently combine meatball ingredients except oil. Shape into approximately 16 balls.
2. Heat 1 tablespoon oil in a large frying pan. Brown meatballs for 5–6 minutes, turning carefully. Transfer to a plate.
3. Add sauce oil and onion. Cook for 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Stir in tomatoes, prepared broth, paprika and oregano.
6. Return meatballs and juices to the pan.
7. Cover and simmer for 12–15 minutes until the centres reach 75°C.
8. Uncover briefly to thicken the sauce if needed.

Variation: Prepared NAKED Bone Broth can replace ORIGINAL.

Make ahead: Cook the day before, refrigerate promptly and reheat thoroughly.

Explore Which Broth + Co Bone Broth Is Right for You? for product information.

8. Espinacas con Garbanzos — Spinach and Chickpeas with NAKED Bone Broth

Serves: 4
Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

Ingredients

• 1 × 400 g can chickpeas, drained and rinsed
• 200 g baby spinach
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 tablespoon tomato paste
• 100 mL prepared Broth & Co NAKED Bone Broth
• 1 tablespoon sherry vinegar
• Black pepper

Method

1. Heat oil over medium heat. Cook garlic gently for 30 seconds.
2. Stir in cumin, paprika and tomato paste.
3. Add chickpeas and prepared broth. Simmer for 5 minutes.
4. Mash a few chickpeas against the pan to thicken.
5. Add spinach in batches and stir until wilted.
6. Finish with vinegar and pepper.

Vegetarian or vegan version: Use water or suitable vegetable stock.

Make ahead: Refrigerate for up to two days. Reheat thoroughly, adding water if needed.

For more ideas, explore Cooking with Beans, Lentils and Chickpeas.

9. Chorizo in Red Wine—or ORIGINAL Bone Broth

Choose a red-wine sauce or a wine-free broth variation.

Serves: 4
Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Ingredients

• 300 g Spanish-style cooking chorizo, cut into 1 cm rounds
• 150 mL dry red wine or 150 mL prepared Broth & Co ORIGINAL Bone Broth
• 1 bay leaf
• 1 teaspoon sherry vinegar, for the broth version
• 1 teaspoon honey, optional
• 1 tablespoon chopped parsley
• Bread, to serve

Method

1. Heat a frying pan over medium heat.
2. Cook chorizo for 4–5 minutes, turning.
3. Carefully pour off excess rendered fat if needed.
4. Add wine or prepared broth and the bay leaf.
5. Simmer for 10–15 minutes until the sauce reduces and chorizo is fully cooked, following its pack instructions.
6. For the broth version, stir in sherry vinegar.
7. Add optional honey, remove the bay leaf and scatter with parsley.

Make ahead: Slice chorizo earlier and refrigerate. Cook close to serving.

Note: Cooking with wine does not guarantee removal of all alcohol.

10. Croquetas de Pollo — Chicken Croquettes with Bone Broth

A thick chicken filling needs thorough chilling before shaping.

Makes: Approximately 16
Preparation: 30 minutes
Cooking: 30 minutes
Chilling: At least 3 hours
Total: Approximately 4 hours

Ingredients

Filling

• 200 g cooked chicken, very finely shredded
• 50 g butter
• 60 g plain flour
• 300 mL milk
• 100 mL prepared Broth & Co NAKED or ORIGINAL Bone Broth
• ¼ teaspoon ground nutmeg
• Black pepper

Coating

• ½ cup plain flour
• 2 eggs, beaten
• 1½ cups fine breadcrumbs
• Neutral oil, for shallow-frying

Method

1. Melt butter over medium-low heat.
2. Add 60 g flour and stir for 2 minutes.
3. Gradually whisk in milk and prepared broth.
4. Cook, stirring constantly, for 8–10 minutes until very thick and pulling away from the saucepan.
5. Stir in chicken, nutmeg and pepper.
6. Spread into a shallow container. Allow steam to subside, cover and refrigerate promptly for at least 3 hours, preferably overnight.
7. Shape into 16 small cylinders.
8. Coat in flour, then egg, then breadcrumbs.
9. Heat 1–2 cm oil in a deep frying pan to approximately 170–175°C.
10. Fry in small batches for 4–6 minutes, turning, until golden and piping hot in the centre.
11. Drain on a rack or paper towel.

Make ahead: Prepare filling the day before. Keep shaped croquettes refrigerated until frying.

11. Roasted Capsicum Salad

Sweet roasted capsicum with a tangy dressing and an optional ginger-turmeric variation.

Serves: 4
Preparation: 10 minutes
Cooking: 30–40 minutes
Resting: 10 minutes
Total: 50–60 minutes

Ingredients

• 3 large capsicums, mixed colours
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 small garlic clove, finely chopped
• 2 tablespoons chopped parsley
• 1 tablespoon drained capers, optional
• Black pepper
• Salt, if needed

Optional variation

• ½ teaspoon Broth & Co Ginger + Turmeric Bone Broth Concentrate

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced.
2. Roast whole capsicums on a lined tray for 30–40 minutes, turning occasionally, until softened and blistered.
3. Transfer to a heatproof bowl, cover and leave for 10 minutes.
4. Peel, remove seeds and slice into strips.
5. Whisk oil, vinegar, garlic, pepper and optional concentrate.
6. Toss through capsicum with parsley and optional capers. Taste before adding salt.

Vegetarian or vegan version: Omit the concentrate.

Make ahead: Prepare the day before and refrigerate.

12. Pinchos Morunos-Inspired Chicken Skewers with Bone Broth

A chicken adaptation with cumin, paprika, garlic and warming spices.

Makes: 8 small skewers
Serves: 4
Preparation: 15 minutes
Marinating: 30 minutes
Cooking: 12–15 minutes
Total: Approximately 1 hour

Ingredients

• 500 g boneless chicken thigh, cut into 2 cm pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric, optional
• 1 teaspoon Broth & Co Ginger + Turmeric Bone Broth Concentrate or 5 g NAKED Bone Broth Powder
• Black pepper
• Lemon wedges and parsley, to serve
• 8 small skewers

Method

1. Soak wooden skewers in water for 30 minutes if using.
2. Mix oil, lemon juice, garlic, spices, your chosen broth product and pepper.
3. Add chicken, cover and refrigerate for 30 minutes.
4. Thread onto skewers without packing tightly.
5. Cook on a barbecue or grill pan over medium-high heat for 12–15 minutes, turning regularly, until the chicken reaches 75°C in the centre.
6. Serve with lemon and parsley.

Make ahead: Marinate for up to 12 hours in the refrigerator.

13. Citrus and Herb Marinated Olives

Serves: 4–6
Preparation: 10 minutes
Marinating: At least 1 hour
Cooking: None
Total: At least 1 hour 10 minutes

Ingredients

• 250 g drained mixed olives
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 2 strips orange zest, without white pith
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon chilli flakes, optional

Method

1. Combine all ingredients in a clean container.
2. Cover and refrigerate for at least 1 hour.
3. Stir before serving and remove the large zest strips if preferred.
4. Provide a bowl for stones if using unpitted olives.

Make ahead: Refrigerate for up to two days.

14. Alubias Aliñadas — White Bean and Parsley Salad

Serves: 4
Preparation: 10 minutes
Cooking: None
Total: 10 minutes

Ingredients

• 1 × 400 g can cannellini beans, drained and rinsed
• 1 medium tomato, finely diced
• ¼ small red onion, finely diced
• 2 tablespoons chopped parsley
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sherry vinegar
• Black pepper
• Salt, if needed

Optional dressing addition

• ½ teaspoon Broth & Co Ginger + Turmeric Bone Broth Concentrate
• 1 teaspoon water

Method

1. Combine beans, tomato, onion and parsley.
2. Whisk oil, vinegar and pepper.
3. If using the concentrate, whisk it into the dressing with the hot water.
4. Fold through the beans.
5. Taste before adding salt. Refrigerate until needed.

Vegetarian or vegan version: Omit the concentrate.

Make ahead: Prepare up to one day ahead. Add parsley shortly before serving.

15. Manchego with Membrillo and Almonds

Serves: 4–6
Preparation: 10 minutes
Cooking: None
Total: 10 minutes

Ingredients

• 150 g Manchego cheese
• 80 g membrillo, or quince paste
• 40 g unsalted roasted almonds
• 1 small pear, thinly sliced, optional
• Plain crackers or sliced bread, optional

Method

1. Slice Manchego into small wedges.
2. Cut quince paste into thin pieces.
3. Arrange with almonds on a serving plate.
4. Add pear and bread or crackers if desired.

Make ahead: Portion cheese and quince paste earlier and refrigerate. Assemble shortly before serving.

Nut-free option: Omit almonds and check other ingredients for your guests’ needs.

Three Easy Tapas Menus

A Simple Menu for Four

• Patatas bravas.
• Garlic prawns.
• Spinach and chickpeas.
• Tomato bread.
• Marinated olives.

Prepare sauce and olives ahead, then finish the warm dishes near serving time.

A Vegetarian Tapas Evening

• Tortilla without broth powder.
• Garlic mushrooms without concentrate.
• Blistered peppers.
• Roasted capsicum salad without concentrate.
• White bean salad without concentrate.
• Bread.

For a vegan version, replace tortilla with spinach and chickpeas made using water or vegetable stock.

A Make-Ahead Entertaining Menu

• Meatballs in tomato sauce.
• Chicken croquettes.
• Roasted capsicum salad.
• Marinated olives.
• Manchego and quince paste.
• Bread.

Cook meatballs and prepare croquette filling the day before. Fry croquettes close to serving.

For another sharing-table idea, explore our Mediterranean Mezze Platter: 15 Easy Sharing Recipes.

Your Tapas Entertaining Plan

The Day Before

• Choose four to six dishes.
• Check allergies and dietary requirements.
• Prepare sauces, olives and roasted capsicum.
• Cook meatballs.
• Prepare and chill croquette filling.
• Make space in the fridge.

Earlier on the Day

• Prepare vegetables and herbs.
• Cook and refrigerate tortilla if making ahead.
• Shape croquettes.
• Prepare bean salad.
• Marinate chicken.
• Set out serving dishes and utensils.

Close to Serving

• Roast potatoes.
• Reheat meatballs thoroughly.
• Cook prawns, mushrooms, peppers or skewers.
• Fry croquettes.
• Assemble tomato bread.
• Bring dishes out in stages.

Keep Sharing Food Safe

Keep cold perishable dishes at 5°C or colder and hot food at 60°C or hotter until serving.

For perishable food between these temperatures, track the total time:

• Under two hours: Serve or refrigerate.
• Two to four hours: Eat immediately.
• Over four hours: Discard.

Time includes preparation, transport and display. Use smaller plates and replenish from refrigerated reserves. Food Standards Australia New Zealand: food safety basics

Cool cooked leftovers promptly in shallow containers and refrigerate within two hours. Use most refrigerated leftovers within two days, with cooked prawns preferably eaten the following day. Reheat thoroughly.

Check ingredient labels and guests’ requirements. Bone broth additions make otherwise plant-based dishes unsuitable for vegetarians and vegans.

Bone Broth, Collagen and Spanish-Inspired Cooking

Bone broth is made by cooking bones and connective tissues in water. Broth & Co powders and concentrates offer convenient ways to add it to savoury cooking.

• NAKED Bone Broth Powder can season marinades, eggs and tomato sauces.
• ORIGINAL Bone Broth Concentrate adds savoury depth to mushrooms, meatball sauces, croquettes and simmered dishes.
• Ginger + Turmeric Bone Broth Concentrate brings a warming flavour to spiced chicken and selected dressings.

Bone broth contributes collagen-derived proteins and amino acids. It complements the complete protein foods, vegetables, legumes and grains in a meal rather than replacing them.

These variations are about flavour and versatility. Tomato bread, blistered peppers, olives and cheese need no broth addition.

For more ideas, explore Mediterranean Bone Broth Recipes and Functional Proteins Explained.

Frequently Asked Questions

Do I Need to Prepare All 15 Recipes?

No. Four to six dishes are a useful starting point for dinner for four, depending on appetite and your choices.

Which Recipes Are Easiest for Beginners?

Try tomato bread, marinated olives, garlic mushrooms, white bean salad and Manchego with quince paste.

Are These All Traditional Spanish Recipes?

They include Spanish favourites and home-cooking adaptations. Bone broth and ginger-turmeric additions are variations rather than requirements of traditional preparations.

Can I Make a Vegetarian or Vegan Menu?

Yes. Follow the broth-free alternatives and check cheeses, bread and other packaged ingredients.

Which Dishes Can I Make Ahead?

Sauces, meatballs, olives, roasted capsicum and croquette filling work well. Cook prawns and other quick hot dishes close to serving.

Can I Leave Out Optional Broth Additions?

Yes. The prawns, tortilla and cold salads work with their original seasonings.

Bring a Few Favourite Plates to the Table

Choose a manageable menu, prepare the cold plates ahead and keep the final cooking simple.

With potatoes, vegetables, beans, bread and a favourite seafood or meat dish, you can create a generous Spanish-inspired sharing table—and enjoy the gathering alongside your guests.