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Flavorful Tapas Night Small Plates Easy Recipes for Sharing

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A collection of simple, vibrant Spanish-inspired small plates designed for sharing, perfect for casual gatherings and quick preparation.

Ingredients

Scale
  • Mixed olives (Castelvetrano or Kalamata), pitted or whole
  • 2 pounds small Yukon Gold or red potatoes, cut into bite-sized pieces
  • 4 fresh garlic cloves, minced or sliced
  • 1 teaspoon smoked paprika
  • 5 tablespoons extra virgin olive oil (divided)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon sherry vinegar
  • Salt and pepper to taste
  • 1 pint cherry tomatoes
  • Thinly sliced Serrano ham or Jamón Ibérico (optional, can substitute prosciutto)
  • 1 pound medium shrimp, peeled and deveined
  • Zest and juice of 1 lemon
  • Fresh parsley, chopped
  • 1 crusty baguette or rustic loaf, sliced

Instructions

  1. Prepare the Patatas Bravas: Wash and dice 2 pounds of small Yukon Gold potatoes into bite-sized cubes. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, about 15-20 minutes, until golden and crispy. Season with salt and 1 teaspoon smoked paprika. Keep warm.
  2. Make the Garlic Shrimp: In the same or separate skillet, warm 2 tablespoons olive oil over medium-high heat. Add 4 minced garlic cloves and sauté until fragrant (about 30 seconds). Add 1 pound peeled shrimp and cook 2-3 minutes per side until pink and opaque. Squeeze fresh lemon juice over shrimp and sprinkle with chopped parsley. Remove from heat.
  3. Prepare Marinated Chickpeas: Drain and rinse 1 can chickpeas. In a bowl, combine chickpeas with 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 teaspoon smoked paprika, salt, and pepper. Toss gently to coat.
  4. Slice and Warm Bread: Slice a crusty baguette into ½-inch thick pieces. Lightly toast in a preheated oven at 350°F for 5-7 minutes until crisp but not browned.
  5. Assemble the Tapas Plates: Arrange potatoes, shrimp, marinated chickpeas, olives, and sliced Serrano ham on a large platter. Garnish with fresh parsley and lemon wedges for squeezing.
  6. Final Touches: Drizzle extra virgin olive oil over everything just before serving and add a pinch of flaky sea salt to the potatoes and shrimp if desired.

Notes

If potatoes start to stick, lower the heat slightly and add a splash of water to loosen them. Don’t overcrowd the pan—cook in batches for maximum crispness. Marinate chickpeas overnight for deeper flavor but 30 minutes is sufficient. Avoid overcooking shrimp to keep them tender. Serve tapas warm or at room temperature. Leftovers keep 2-3 days refrigerated; reheat gently in skillet.

Nutrition

Keywords: tapas, small plates, Spanish recipes, easy appetizers, sharing dishes, patatas bravas, garlic shrimp, marinated chickpeas

Find it online: https://sparklespoon.com/flavorful-tapas-night-small-plates-easy-recipes-for-sharing/