Tortillas de camarones or shrimp tortillas by Guest of winter

Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace...

Panizas or chickpea fritters by Guest of winter

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…

Boquerones en vinagre or marinated anchovies by Guest of winter

One of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and oil.

Chorizo by John Allred

An authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack.

ALCACHOFAS Y SETAS COCA by Jose Garces

Grandma Libia's croquetas by Guest of winter

Traditional children's fare and a delectable tapa

Salmon escabeche by Guest of winter

Salmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its own.

Appetizers from Valencia -Cod dumplings by chefgonin

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?, Discover them in http://valenciagastronomic.blogspot.com.es

Vegetables blanched corn cakes (Traitional rcipe fron valencia-Sain) by chefgonin

These corn cakes fill the can or want to, although traditionally here fill of vegetables (eggplant, peppers, onions etc). They are ideal to surprise your friends in a quick dinner, and if you tell them it's a Spanish recipe, even better. Try them, is…

Morcilla beignets by Guest of winter

Morcilla is a typical Spanish soft sausage made with onion, rice, pork lard, pork blood, salt and quite some spices such as pimentón, pepper, origan, cumin and aniseed in varying amounts. When paired with pork meat and made into beignets with a crispy batter outside it makes a truly delicious tapa.

Spanish Scallops by Nancy Miyasaki

These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce.

Tres Leches Cake by beth

This cake is one of my favorite Spanish dessert recipes. It is made with three kind of milk.

Ham Rolls by Walter Sandsquish

A Spanish appetizer, baked in a microwave.

Spanish Sushi “Cantabria en tu boca” Nigiri by Aherrera

www.cantabriaentuboca.net

Preserved tuna fish in oil by Guest of winter

Tuna fish in oil, widely popular in Spain, it's a delicacy that's not difficult to prepare with fresh tuna from the market. Learn how.