Easy Spanish Tapas Recipes for Every Occasion

By Edu Valor / Author - Spanish Chef

Let’s make some easy Spanish tapas recipes! But first, let’s clear up a common confusion—people often mention pinchos when talking about tapas. While pinchos are part of Spain’s snack culture, some chefs argue they aren’t the same thing.

Over time, the term tapas has become widely used, and we’ve grown accustomed to seeing any small snack as tapas. The result? The variety of styles and recipes has exploded.

Some Spaniards consider pinchos a type of tapas. One group classifies any bread-based snack as a pincho, even without a toothpick. Others believe only those with a toothpick count as pinchos, while the rest fall under tapas.

In southern Spain, people sometimes call these open montaditos. Confusing, isn’t it?!

Gambas al Jerez (sherry gambas), one of the finer tapas.

The key differences are that you pay for pinchos, while tapas come free with a drink in some places. In the past, free tapas were common, but now it depends on the region—Granada, for example, still follows this tradition.

Are pinchos always bread-based? Not necessarily! A great example is the Gilda, a classic pincho that doesn’t include bread. Many other pinchos follow this style as well.

A pincho is simply a small skewer, and comes from the Spanish verb pinchar, meaning “to pierce.” A toothpick holds the main ingredients together.

Spanish tapas are usually simpler than pinchos and montaditos, and are typically served on a small dish, like a saucer.

They can be as simple as slices of chorizo, Manchego cheese, or jamón served without bread.

Over time, tapas have evolved and become more elaborate, with a wider variety of options. Dishes like albóndigas (meatballs), ensaladilla rusa (Russian salad), espinacas con garbanzos (spinach with chickpeas), and tortilla española are now commonly served as tapas.

Tuna pincho skewers with lemon.

When served in a small cazuela alongside a drink, a dish becomes a tapa. You can easily turn any leftover dish into a Spanish tapa—just add an olive or a pickle, and presto!

The same applies to montaditos! Many look like pinchos without toothpicks, while others resemble bocadillos (small sandwiches) with layers of ingredients in between.

No, we’re not done yet! Spain’s cuisine is vast, and pinchos can also refer to larger skewers, like meat brochettes. In some regions, people call them brochetas.

Another variation is pinchitos, a type of skewer that’s especially popular in Andalusia.

With so many versions of these small snacks, it’s easy to get confused—but that’s just part of the richness of Spanish cuisine. I almost feel like I should apologize for this delicious maze of flavors!

Going for tapas (tapear) with friends is more than just eating—it’s a social experience. It’s like saying, “Let’s grab a snack!” without worrying about what’s on the menu.

Of course, if you’re picky about what’s being served, you might need to do a little research. Not every bar offers, for example, fish tapas.

For me, pinchos (or pintxos in Basque) are snacks—bread-based or not—where a toothpick holds the ingredients together. Montaditos, on the other hand, are made by "mounting" ingredients onto a piece of bread or an open sandwich.

Tapas are usually simpler, typically featuring one or two ingredients (whether basic or elaborate) served on a small plate—sometimes with bread. At the end of the day, I like to keep things simple.

Some people—Spaniards and non-Spaniards alike—call any small snack served with a drink a tapa. And frankly, they’re not wrong. Just look at the countless books written on the subject!

When someone says, “Vamos de tapeo!” (Let’s go for tapas!), I don’t care about what’s on the table. I just enjoy the moment—there’s always something for everyone.

Tapas in Seville 2018 - after a long hike, ensaladilla rusa with chipirones in tomato sauce.

There are three main origin stories for tapas: the King Alfonso X story, the cover story, and the seafaring story. I’ll keep it short!

The first story dates back to King Alfonso X of Castilla. When he fell ill, his advisors suggested eating small portions of food with wine to help stimulate his appetite.

The second theory suggests that people started covering their wine glasses with small dishes to keep bugs out—but whether that actually happened remains uncertain.

Some believe the word tapas came later, when restaurants began serving drinks with snacks placed on top. This let customers hold their drink in one hand while carrying extra food or drinks in the other.

While using a small plate to cover a drink sounds plausible, it may have been done more for convenience than to keep bugs away. After visiting countless bars and restaurants, I’ve never seen bugs as a major issue. Today, tapas are served next to drinks, not on top.

The final story comes from Spain’s coastal regions, where seafarers and other customers received anchovies and olives with their drinks. Since salty foods increase thirst, customers ordered more drinks—great for business!

Given the choice, I’ll always make easy Spanish tapas recipes—with or without the drink!

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