3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

manchego cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar

Low-fat cheese cuts calories without losing creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option that's budget-friendly.

squid

🥗Healthier: cauliflower

💰Cheaper: cabbage

Cauliflower mimics texture while being lower in calories.

Rinse 250 grams of pimientos de padrón under cold running water.

Pat the pimientos de padrón dry with a dish cloth.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add the pimientos de padrón to the pan and mix them around to coat in olive oil, then place them in a single layer.

Cook the pimientos de padrón for 5 to 7 minutes, mixing every 30 seconds until blistered and evenly sautéed.

Transfer the cooked pimientos de padrón to a serving dish and sprinkle with flaky sea salt.

For the stuffed piquillo peppers, pat dry jarred piquillo peppers with paper towels.

In a bowl, flake 2 tins of Spanish tuna in olive oil and drain the excess oil.

Add 1/2 cup of mayonnaise, 1 clove of grated garlic, 2 tablespoons of finely chopped chives, sea salt, and black pepper to the tuna and mix well.

Stuff the piquillo peppers with the tuna salad, compacting it as much as possible.

Transfer the stuffed piquillo peppers to a serving dish, drizzle with extra virgin olive oil, and sprinkle with finely chopped parsley.

For the garlic shrimp, pat 12 raw jumbo shrimp dry and season with sea salt and black pepper.

Slice 4 cloves of garlic thinly and heat a large fry pan over medium heat with 1/4 cup of extra virgin olive oil.

Add the sliced garlic to the pan and sauté for about 1 minute until lightly sautéed.

Add the shrimp in a single layer and cook for 2.5 to 3 minutes, flipping halfway through.

Squeeze 1 tablespoon of fresh lemon juice over the shrimp and mix everything together, cooking for an additional 20 to 30 seconds.

Transfer the shrimp to a serving dish and garnish with lemon wedges and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens