Spain is famous for its vibrant food culture, and no culinary experience is complete without indulging in tapas. These small, flavorful dishes are perfect for sharing and offer a delicious way to sample a variety of Spanish flavors. Whether you’re dining in a bustling tapas bar in Madrid or cooking at home, these 10 classic Spanish tapas are must-tries that showcase the rich culinary heritage of Spain.
Croquetas
Croquetas are crispy, golden-brown fried bites with a creamy, velvety interior made from a thick béchamel sauce blended with flavorful fillings like ham, chicken, or salt cod. The delicate contrast between the crunchy breadcrumb coating and the smooth filling makes croquetas irresistible. They are a popular tapa across Spain, often enjoyed fresh from the fryer as a comforting and indulgent snack.
Patatas Bravas
Patatas Bravas are a quintessential Spanish tapa featuring crispy, golden-fried potato cubes served with a vibrant and slightly spicy tomato-based sauce known as “bravas sauce.” Often accompanied by a creamy garlic aioli, this dish perfectly balances textures and flavors—the crunchy exterior of the potatoes contrasts with the smooth, tangy, and mildly spicy sauce. Originating from Madrid, patatas bravas are a beloved comfort food and a must-try for anyone exploring Spanish cuisine.
Bacalao
Bacalao refers to dried and salted cod, a beloved ingredient in Spanish cuisine with a rich history. Before cooking, the cod is soaked to remove excess salt and rehydrate the fish. Bacalao is incredibly versatile and can be prepared in numerous ways—baked, fried, stewed, or grilled. Its firm texture and distinctive flavor make it a staple in many traditional Spanish dishes, often paired with garlic, olive oil, and tomatoes.
Gambas al Ajillo
Gambas al Ajillo is a sizzling, aromatic dish of succulent shrimp cooked in generous amounts of olive oil infused with thinly sliced garlic and a hint of chili flakes. Often finished with a splash of white wine and fresh parsley, the shrimp are tender and bursting with flavor. Served piping hot in a traditional clay dish, this tapa embodies the simplicity and boldness of Spanish coastal cooking, making it a favorite among seafood lovers.
Pan con Tomate
Pan con Tomate, or tomato bread, is a simple yet iconic Catalan tapa that celebrates rustic flavors. It consists of toasted bread rubbed with ripe, juicy tomatoes, drizzled with high-quality olive oil, and sprinkled with a pinch of salt. Sometimes garlic is rubbed on the bread first for extra flavor. This humble dish is often served as a base for other toppings or enjoyed on its own as a fresh, vibrant starter.
Calamares
Calamares are tender squid rings that are typically battered and fried to golden perfection, creating a crispy exterior and juicy interior. Often served with a wedge of lemon and a side of aioli or mayonnaise, fried calamares are a popular tapa throughout Spain, especially along the coast. Their light, delicate flavor and satisfying crunch make them a favorite snack or appetizer.
Tapa de Bacalao
Tapa de Bacalao is a small, flavorful bite featuring bacalao (salted cod) prepared in various ways—commonly marinated, fried, or served with a savory sauce. This tapa highlights the rich, slightly salty taste of bacalao, often complemented by garlic, olive oil, and herbs. It’s a perfect example of how simple ingredients can be transformed into an elegant and satisfying dish.
Jamon Iberico
Jamón Ibérico is Spain’s prized cured ham, celebrated for its rich, complex flavor and buttery texture. Made from Iberian pigs that roam oak forests and feed on acorns, this ham is aged for months or even years to develop its characteristic nutty, savory taste. Thinly sliced and served simply on its own or with crusty bread, Jamón Ibérico is a luxurious tapa that highlights the artistry of Spanish charcuterie.
Tortilla Española (Spanish Omelette)
The Tortilla Española is a thick, hearty omelette made from just a few simple ingredients: eggs, thinly sliced potatoes, and onions. Slowly cooked to a golden perfection, the tortilla has a tender, custardy interior and a slightly crispy exterior. Served warm or at room temperature, it’s a versatile dish that can be eaten any time of day, often enjoyed as a snack, light meal, or part of a tapas spread.
Albondigas (Meatballs)
Albondigas are tender Spanish meatballs traditionally made from a blend of pork and beef, seasoned with garlic, herbs, and smoked paprika. Simmered in a rich, savory tomato sauce, these meatballs are bursting with flavor and incredibly comforting. Served hot with crusty bread, albondigas are a hearty tapa that showcases the warmth and depth of traditional Spanish home cooking.
Pimientos de Padrón
Pimientos de Padrón are small green peppers fried in olive oil and sprinkled with coarse sea salt. Originating from the Galicia region, these peppers are mostly mild and sweet, but every now and then you’ll get a spicy one—adding an element of surprise and excitement to the dish. Their blistered skin and tender flesh make them a simple yet addictive tapa that pairs wonderfully with a cold beer.
Chorizo al Vino
Chorizo al Vino features slices of spicy, smoky Spanish chorizo sausage gently simmered in red wine or sherry. The slow cooking process softens the sausage and infuses it with rich, deep flavors from the wine, creating a luscious sauce that’s perfect for dipping crusty bread. This tapa highlights the bold, rustic flavors of Spanish cured meats and is a warming, satisfying choice.
Boquerones en Vinagre
Boquerones en Vinagre are fresh anchovies marinated in vinegar, garlic, and parsley, resulting in a bright, tangy, and refreshing tapa. Unlike their salty, cured counterparts, these anchovies have a delicate texture and a clean, slightly acidic flavor that awakens the palate. Served chilled, they’re a popular choice along the Spanish coast and a perfect light bite to balance richer dishes.
Laura Lynch, creator and writer of Savored Journeys, is an avid world traveler, certified wine expert, and international food specialist. She has written about travel and food for over 20 years and has visited over 75 countries. Her work has been published in numerous guidebooks, websites, and magazines.