Spring has officially arrived, and there’s no better way to celebrate than getting together with friends for a spring dinner party! By simply adding a few Spanish ingredients to your pantry basics, you will be able to create this entire menu of authentic Spanish tapas to impress your guests.
Pair the tapas with Tapeña wines (SRP $10 each), and you will charm your guests even further while not breaking your budget. The crisp Tapeña Verdejo, the earthy Tapeña Tempranillo, the juicy Tapeña Garnacha, and the new, fruity Tapeña Sweet Red all will complement your spread of tapas and will please every guest’s palate. Serve the wine in juice glasses for an authentic Spanish tapas experience!
Five Tapas for a Spring Spanish Dinner Party
Snacks and Nibbles
Seasoned Spanish Almonds:
Toss Marcona almonds in Spanish olive oil, then spread on a baking sheet lined with parchment paper. Sprinkle with some spices, such as Spanish smoked paprika, cumin, fresh minced garlic and fresh thyme. Bake in 350°F oven for 8-10 minutes.
Goat Cheese Grapes:
Roll green grapes in softened goat cheese and coat with chopped toasted Spanish almonds. Chill in the fridge for an hour or so and serve.
White Bean Tomato Dip:
Warm 1/3 cup vegetable broth in the microwave or on the stove until almost boiling. Add 1 clove minced garlic and ¼ cup sliced sundried tomatoes to the broth to cook garlic and rehydrate tomatoes. Add to the bowl of a food processor with 1 (14-ounce) can drained and rinsed Northern White beans, 3 tablespoons olive oil and 1 teaspoon minced parsley. Process until smooth and serve with grilled bread or vegetables.
Cut 6 large potatoes into 1-inch cubes and toss with olive oil to coat. Season with salt and bake in a 400°F oven for 30-40 minutes, until the potatoes are beginning to crisp on the outside. Meanwhile, make the Brava sauce.
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
3 tablespoons minced onion
¼ cup Tapeña Tempranillo or Garnacha
1 (8-ounce) can diced tomatoes
4 drops Tabasco
1 ½ tablespoons crushed red pepper flakes
½ teaspoon fresh thyme
½ teaspoon sugar
1 tablespoon parsley, chopped
Heat olive oil in a medium skillet over medium-high heat. Add onion and soften, about 2 minutes. Add garlic and stir for 30 seconds. Add Tapeña wine and simmer until reduced by half, about 3 minutes. Add diced tomatoes, Tabasco, red pepper flakes, thyme, and sugar. Remove from heat and cool to room temperature. Pour over potatoes and garnish with the chopped parsley.
Wipe 12 ounces of cremini mushrooms clean and cut off the stems. Finely chop the mushroom stems and 2 tablespoons oil-packed sundried tomatoes, and mix with 2 ounces shredded Spanish Mahón cheese, 1/8 teaspoon dried thyme, and 1/8 teaspoon Spanish smoked paprika. Add filling to mushroom caps and arrange in a glass or ceramic baking dish, topping each with breadcrumbs. Roast for 10-12 minutes in a preheated 425°F oven. Serve warm or at room temperature.
Inspired by the delicious energy that illuminates the night in crowded tapas bars throughout Spain, Tapeña (the wine with the little fork on the label) is a big blend of tradition, camaraderie and good taste. A fusion of the terms tapas, flavorful foods to share, and peña, a close group of friends, Tapeña is the definitive food-friendly, value-priced wine. Imported by Freixenet USA.
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