Introduction
Tapas platters are perfect for a New Year dinner where you want guests to nibble, chat, and linger. Instead of one big main, you set out a mix of small dishes so everyone can pick and choose what they like. These tapas recipes are simple to prep, easy to scale for a crowd, and full of color and flavor for a relaxed, graze-all-night kind of celebration.
THE RECIPES
1. Crispy Patatas Bravas Bites
These classic Spanish-style potatoes are crispy on the outside, fluffy inside, and perfect for dipping.
Ingredients
- Potatoes: 800 g, peeled and cubed
- Olive oil: 3 tbsp
- Salt: 1½ tsp
- Smoked paprika: 1 tsp
Bravas Sauce
- Olive oil: 2 tbsp
- Garlic cloves: 2, minced
- Tomato paste: 2 tbsp
- Smoked paprika: 1 tsp
- Cayenne pepper: ¼–½ tsp
- Water: ½ cup
- Salt: ½ tsp
Aioli (quick)
- Mayonnaise: ½ cup
- Garlic clove: 1, minced
- Lemon juice: 1 tbsp
Instructions
- Preheat oven to 220°C.
- Toss potato cubes with olive oil, salt, and smoked paprika.
- Spread on a lined tray in a single layer and roast 30–35 minutes, turning once, until very crisp.
- For bravas sauce, heat olive oil in a small pan, sauté garlic for 30 seconds, then add tomato paste, smoked paprika, cayenne, water, and salt. Simmer 5–7 minutes until slightly thick.
- For aioli, mix mayonnaise, garlic, and lemon juice in a small bowl.
- Transfer potatoes to a serving dish, spoon over some bravas sauce and drizzle aioli.
How to Serve It
Sprinkle with chopped parsley and set extra bravas sauce and aioli in small bowls on your tapas platter.
2. Garlic Chili Shrimp (Gambas al Ajillo)
Plump shrimp cooked in garlicky olive oil with a gentle chili kick are always one of the first dishes to disappear.
Ingredients
- Large shrimp, peeled and deveined: 500 g
- Olive oil: ¼ cup
- Garlic cloves: 5, thinly sliced
- Dried chili flakes: ½–1 tsp
- Salt: ¾ tsp
- Lemon juice: 1 tbsp
- Fresh parsley: 2 tbsp, chopped
Instructions
- Pat shrimp dry and season with salt.
- In a skillet, heat olive oil over medium-low heat.
- Add garlic and chili flakes; cook 1–2 minutes until fragrant but not browned.
- Increase heat to medium, add shrimp, and cook 2–3 minutes per side until pink and just cooked through.
- Turn off heat, add lemon juice and parsley, and toss.
How to Serve It
Serve straight in the skillet or portion into small tapas bowls with crusty bread for soaking up the garlicky oil.
3. Chorizo in Red Wine
Smoky chorizo slowly simmered in red wine makes a rich, savory bite.
Ingredients
- Spanish chorizo: 300 g, sliced into rounds
- Olive oil: 1 tbsp
- Garlic cloves: 2, lightly crushed
- Dry red wine: ¾ cup
- Smoked paprika: ½ tsp
- Fresh parsley: 1 tbsp, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and chorizo slices; cook 3–4 minutes, letting the chorizo release its oils.
- Stir in smoked paprika, then pour in red wine.
- Simmer 10–12 minutes on low heat until the sauce reduces and slightly thickens.
- Remove garlic cloves before serving.
How to Serve It
Transfer to a small dish, sprinkle with parsley, and add cocktail sticks so guests can easily grab pieces.
4. Manchego, Olives & Marcona Almonds Platter
A simple trio of cheese, olives, and almonds gives your tapas platter an instant Spanish touch.
Ingredients
- Manchego cheese: 200 g, cut into thin wedges
- Mixed olives: 1½ cups
- Marcona almonds (or roasted almonds): 1 cup
- Olive oil: 1 tbsp
- Fresh rosemary: 1 small sprig
Instructions
- Toss olives with olive oil and a small rosemary sprig; let sit 15 minutes for flavor.
- Arrange Manchego wedges on a small board or plate.
- Add olives to a small bowl and almonds to another.
- Place everything together on your tapas platter.
How to Serve It
Pair this plate near the cured meats and bread so guests can build simple bites with cheese, olives, and nuts.
5. Pan con Tomate (Tomato Toast)
This Catalan-style tomato toast is fresh, simple, and perfect as a base for stacking other tapas.
Ingredients
- Rustic bread: 1 baguette or 8–10 slices
- Ripe tomatoes: 3 medium, halved
- Garlic cloves: 2, peeled
- Olive oil: 3 tbsp
- Salt: 1 tsp
Instructions
- Preheat oven to 200°C.
- Slice bread and arrange on a tray; brush with 1 tbsp olive oil.
- Toast 8–10 minutes until lightly golden.
- While hot, rub each slice with a garlic clove, then rub with tomato halves, letting the pulp soak into the bread.
- Drizzle with remaining olive oil and sprinkle with salt.
How to Serve It
Serve on a board and pair with jamón, cheese, or grilled vegetables so guests can build their own bites.
6. Mini Spanish Tortilla Squares
Traditional tortilla turned into small cubes works perfectly on a finger-food platter.
Ingredients
- Potatoes: 400 g, thinly sliced
- Onion: 1 small, thinly sliced
- Eggs: 6
- Olive oil: ½ cup (for frying)
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a large nonstick skillet over medium heat.
- Add potatoes and onion, season with 1 tsp salt, and cook 15–18 minutes, stirring often, until tender but not crisp.
- Drain excess oil (reserve a little for cooking).
- In a bowl, whisk eggs with ½ tsp salt and pepper, then stir in potatoes and onion.
- Add a little reserved oil to the skillet, pour in the mixture, and cook on low heat 8–10 minutes until mostly set.
- Flip onto a plate, then slide back into the pan and cook another 3–4 minutes.
- Cool slightly, then cut into small squares.
How to Serve It
Serve at room temperature with toothpicks and a sprinkle of chopped parsley or chives.
7. Spicy Albóndigas (Tapas Meatballs)
These small, saucy meatballs are perfect for scooping onto plates or spearing with picks.
Ingredients
Meatballs
- Ground beef: 400 g
- Ground pork: 200 g
- Onion: ½ small, finely minced
- Garlic cloves: 2, minced
- Breadcrumbs: ½ cup
- Egg: 1
- Salt: 1½ tsp
- Black pepper: ½ tsp
Sauce
- Olive oil: 2 tbsp
- Garlic cloves: 2, minced
- Crushed tomatoes: 2 cups
- Smoked paprika: 1 tsp
- Chili flakes: ½ tsp
- Salt: 1 tsp
Instructions
- Mix beef, pork, onion, garlic, breadcrumbs, egg, salt, and pepper; form small meatballs.
- Brown meatballs in a skillet with a bit of olive oil over medium heat; set aside.
- For sauce, heat olive oil in the same pan, sauté garlic 30 seconds.
- Add crushed tomatoes, smoked paprika, chili flakes, and salt; simmer 10 minutes.
- Return meatballs to the sauce and simmer another 10 minutes until cooked through.
How to Serve It
Serve in a small dish, sprinkle with parsley, and add toothpicks for easy grabbing.
8. Stuffed Piquillo Peppers with Goat Cheese
Sweet, tender peppers filled with tangy goat cheese add color and creaminess to your spread.
Ingredients
- Piquillo peppers (jarred, drained): 12–16
- Soft goat cheese: 150 g
- Cream cheese: 50 g, softened
- Garlic clove: 1, minced
- Fresh parsley: 1 tbsp, chopped
- Olive oil: 1 tbsp
- Salt: ¼ tsp
- Black pepper: ¼ tsp
Instructions
- In a bowl, mix goat cheese, cream cheese, garlic, parsley, salt, and pepper until smooth.
- Spoon or pipe the cheese mixture into each piquillo pepper, packing gently.
- Place filled peppers in a small dish and drizzle with olive oil.
- Chill for 20–30 minutes to set the filling slightly.
How to Serve It
Serve slightly chilled or at cool room temperature with extra herbs sprinkled on top.
9. Blistered Padrón Peppers
These small green peppers are quick to cook and fun to share—you might get a mild one or a spicy one.
Ingredients
- Padrón peppers (or shishito peppers): 300 g
- Olive oil: 2 tbsp
- Flaky sea salt: 1 tsp
- Lemon wedges: for serving
Instructions
- Heat a large skillet or grill pan over high heat.
- Toss peppers with olive oil.
- Cook in a single layer 4–5 minutes, turning occasionally, until blistered and slightly charred.
- Transfer to a plate and sprinkle with flaky salt.
How to Serve It
Serve hot with lemon wedges; place in the center of your tapas platter for easy sharing.
10. Jamón & Melon Skewers
Sweet melon and salty cured ham make a refreshing, light bite between richer tapas.
Ingredients
- Cantaloupe or honeydew melon: 2 cups, cubed
- Jamón serrano or prosciutto: 150 g, thinly sliced
- Fresh mint leaves: 2 tbsp, small leaves or torn
- Olive oil: 1 tsp (optional, for light drizzle)
Instructions
- Fold slices of jamón into small ribbons.
- Thread a melon cube and a fold of ham onto small skewers or toothpicks.
- Arrange on a platter and tuck mint leaves between skewers.
- Lightly drizzle with olive oil if desired.
How to Serve It
Keep chilled until just before serving; this works nicely near the cheese and fruit section of your board.
11. Garlic Mushrooms (Champiñones al Ajillo)
Tender mushrooms cooked in garlicky olive oil make a warm, earthy tapas dish.
Ingredients
- Button or cremini mushrooms: 400 g, halved
- Olive oil: 3 tbsp
- Garlic cloves: 4, sliced
- White wine: ¼ cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Fresh parsley: 2 tbsp, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and cook 30–60 seconds until fragrant.
- Add mushrooms, salt, and pepper; cook 6–8 minutes until browned and tender.
- Pour in white wine and cook 2–3 minutes until slightly reduced.
- Stir in parsley and remove from heat.
How to Serve It
Serve warm in a small dish with toothpicks or small forks and some bread nearby to mop up the juices.
12. Crispy Calamari with Paprika Aioli
Lightly fried calamari rings with a smoky dipping sauce bring a restaurant-style touch to your platter.
Ingredients
Calamari
- Cleaned squid tubes: 400 g, sliced into rings
- Flour: ¾ cup
- Cornstarch: ¼ cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Oil: for frying
Paprika Aioli
- Mayonnaise: ½ cup
- Garlic clove: 1, minced
- Smoked paprika: ½ tsp
- Lemon juice: 1 tbsp
Instructions
- Heat frying oil in a deep pan to 180°C.
- In a bowl, mix flour, cornstarch, salt, and pepper.
- Pat calamari dry, then toss in the flour mixture to coat.
- Fry in small batches 2–3 minutes until golden and crisp. Drain on paper towels.
- For aioli, mix mayonnaise, garlic, smoked paprika, and lemon juice.
- Season calamari with a pinch of salt while still hot.
How to Serve It
Serve calamari in a shallow bowl with the paprika aioli and lemon wedges on the side.
13. Marinated Feta & Olive Tapas Cups
Soft feta and briny olives marinated in herby olive oil make a simple yet flavorful small plate.
Ingredients
- Feta cheese: 200 g, cut into cubes
- Mixed olives: 1 cup
- Olive oil: ¼ cup
- Lemon zest: 1 tsp
- Garlic clove: 1, thinly sliced
- Fresh thyme leaves: 1 tsp
- Fresh oregano leaves: 1 tsp
Instructions
- Combine feta cubes and olives in a bowl.
- In a small jar or bowl, mix olive oil, lemon zest, garlic, thyme, and oregano.
- Pour the mixture over the feta and olives; gently toss.
- Let marinate at least 30 minutes (or up to a few hours in the fridge).
How to Serve It
Spoon into small tapas bowls and place near bread and crackers so guests can build bites.
14. Mini Pan-Fried Cheese Croquettes
These bite-sized croquettes have a crispy shell and melty cheese center that pairs perfectly with drinks.
Ingredients
- Butter: 3 tbsp
- Flour: 3 tbsp
- Milk: 1 cup
- Grated cheese (Manchego or cheddar): 1 cup
- Salt: ½ tsp
- Black pepper: ½ tsp
- Nutmeg: pinch (optional)
- Egg: 1, beaten
- Breadcrumbs: 1 cup
- Oil: for shallow frying
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Gradually whisk in milk until smooth; cook 3–4 minutes until thick.
- Stir in cheese, salt, pepper, and nutmeg; cool until firm enough to handle, then chill 30–60 minutes.
- Shape mixture into small balls.
- Dip each ball into beaten egg, then breadcrumbs.
- Pan-fry in shallow oil over medium heat 2–3 minutes per side until golden. Drain on paper towels.
How to Serve It
Serve warm with a simple garlic mayo or bravas sauce for dipping.
15. Roasted Garlic & Herb Flatbread Triangles
Warm flatbread triangles are perfect for scooping up sauces and toppings from your tapas platter.
Ingredients
- Store-bought flatbreads or pita: 3 large
- Olive oil: 3 tbsp
- Garlic clove: 1, minced
- Fresh parsley: 1 tbsp, chopped
- Fresh rosemary: 1 tsp, finely chopped
- Salt: ½ tsp
Instructions
- Preheat oven to 200°C.
- In a small bowl, mix olive oil, garlic, parsley, rosemary, and salt.
- Cut flatbreads into triangles and arrange on a tray.
- Brush with the garlic-herb oil.
- Bake 7–9 minutes until lightly golden and warm.
How to Serve It
Serve in a lined basket near dips, olives, and saucy dishes like patatas bravas and albóndigas.
16. Smoked Paprika Chickpeas & Spinach Tapas
This plant-based tapas dish is hearty, saucy, and lovely spooned over bread.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 small, diced
- Garlic cloves: 3, minced
- Smoked paprika: 1½ tsp
- Ground cumin: 1 tsp
- Crushed tomatoes: 1 cup
- Cooked chickpeas: 2 cups
- Baby spinach: 2 cups
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a skillet over medium heat.
- Cook onion 5 minutes until softened.
- Add garlic, smoked paprika, and cumin; cook 1 minute.
- Stir in crushed tomatoes, chickpeas, salt, and pepper; simmer 8–10 minutes.
- Add spinach and cook until just wilted.
How to Serve It
Serve warm in a small dish with crusty bread slices for scooping.
17. Spicy Tuna & Roasted Pepper Pintxos
Inspired by pintxos bars, these little bites combine creamy tuna and sweet roasted pepper.
Ingredients
- Baguette: 1 small, sliced into 12–16 rounds
- Olive oil: 2 tbsp
- Canned tuna in olive oil: 1 can (about 150 g), drained
- Mayonnaise: 3 tbsp
- Lemon juice: 1 tbsp
- Paprika: ½ tsp
- Chili flakes: ¼–½ tsp
- Roasted red peppers: 2, cut into strips
- Salt: ¼ tsp
- Black pepper: ¼ tsp
Instructions
- Preheat oven to 200°C.
- Brush baguette slices with olive oil and toast 6–8 minutes until lightly golden.
- In a bowl, mix tuna, mayonnaise, lemon juice, paprika, chili flakes, salt, and pepper.
- Spoon a small mound of tuna mixture onto each toast round.
- Top with a strip of roasted red pepper and secure with a skewer.
How to Serve It
Arrange on a long platter and place near other bread-based tapas for visual variety.
18. Spanish-Style Garlic Chicken Skewers
These tender chicken bites are packed with garlic, paprika, and citrus.
Ingredients
- Chicken breast: 500 g, cut into small cubes
- Olive oil: 3 tbsp
- Garlic cloves: 3, minced
- Smoked paprika: 1½ tsp
- Dried oregano: 1 tsp
- Lemon juice: 2 tbsp
- Salt: 1½ tsp
- Black pepper: ½ tsp
- Lemon wedges: for serving
Instructions
- In a bowl, mix olive oil, garlic, paprika, oregano, lemon juice, salt, and pepper.
- Add chicken cubes and marinate at least 30 minutes.
- Thread chicken onto small skewers.
- Preheat a grill pan or skillet over medium-high heat.
- Cook skewers 6–8 minutes, turning occasionally, until cooked through and slightly charred.
How to Serve It
Serve on a platter with lemon wedges and a sprinkle of chopped parsley.
19. Roasted Vegetable Antipasto Tapas
Colorful roasted vegetables bring a lighter option to your tapas spread.
Ingredients
- Zucchini: 1 medium, sliced
- Eggplant: 1 small, sliced
- Red bell pepper: 1, sliced
- Red onion: 1 small, sliced
- Olive oil: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Salt: 1½ tsp
- Black pepper: ½ tsp
- Fresh basil: 2 tbsp, torn
Instructions
- Preheat oven to 200°C.
- Toss all vegetables with olive oil, balsamic vinegar, salt, and pepper.
- Spread on a lined tray and roast 20–25 minutes until tender and slightly charred at the edges.
- Cool slightly, then transfer to a serving plate.
How to Serve It
Scatter basil leaves over the top and serve at room temperature alongside cheeses and breads.
20. Crispy Serrano Ham & Cheese Bites
Salty ham and melted cheese on a crisp base make a satisfying little tapas morsel.
Ingredients
- Baguette or small crostini: 12–16 pieces
- Olive oil: 2 tbsp
- Manchego or other firm cheese: 150 g, thinly sliced
- Jamón serrano: 100 g, torn into small pieces
Instructions
- Preheat oven to 200°C.
- Brush baguette or crostini with olive oil and toast 5–6 minutes.
- Top each with a slice of cheese and a piece of jamón.
- Return to oven for 3–4 minutes until cheese just melts and ham crisps slightly.
How to Serve It
Serve warm on a platter near your charcuterie and cheese boards.
21. Herbed White Bean Tapenade
This creamy white bean spread is a great alternative to hummus and pairs beautifully with breads and vegetables.
Ingredients
- Cooked white beans (cannellini): 1½ cups
- Olive oil: 3 tbsp
- Lemon juice: 2 tbsp
- Garlic clove: 1, minced
- Fresh parsley: 2 tbsp, chopped
- Fresh rosemary: 1 tsp, finely chopped
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Add beans, olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper to a food processor.
- Blend until smooth, adding a splash of water if needed for a softer texture.
- Transfer to a bowl and drizzle with a little extra olive oil.
How to Serve It
Serve with flatbread triangles, breadsticks, or vegetable sticks as part of your tapas platter.
22. Smoked Salmon & Herb Cream Cheese Crostini
These little bites bring a fresh, slightly luxurious feel to your New Year tapas table.
Ingredients
- Baguette: 1 small, sliced into 16–18 rounds
- Olive oil: 2 tbsp
- Cream cheese: 150 g, softened
- Lemon zest: ½ tsp
- Fresh dill: 1 tbsp, chopped
- Fresh chives: 1 tbsp, chopped
- Smoked salmon: 150 g, cut into strips
- Black pepper: ¼ tsp
Instructions
- Preheat oven to 200°C.
- Brush baguette slices with olive oil and toast 6–8 minutes until lightly golden.
- Mix cream cheese with lemon zest, dill, chives, and black pepper.
- Spread a small amount on each toast.
- Top with a folded strip of smoked salmon.
How to Serve It
Garnish with extra dill and place alongside your seafood and cheese tapas.
23. New Year Roasted Grape & Cheese Tapas Toasts
Roasted grapes bring sweetness that pairs beautifully with creamy cheese and crunchy toast.
Ingredients
- Seedless red or black grapes: 2 cups
- Olive oil: 1 tbsp
- Salt: pinch
- Baguette: 1 small, sliced into 12–16 rounds
- Goat cheese or soft cheese: 150 g
- Honey: 1–2 tbsp
- Fresh thyme leaves: 1 tsp
Instructions
- Preheat oven to 200°C.
- Toss grapes with olive oil and a pinch of salt; spread on a lined tray and roast 15–20 minutes until soft and slightly blistered.
- Brush baguette slices with a little olive oil and toast 6–8 minutes until lightly golden.
- Spread each toast with goat cheese.
- Spoon a few roasted grapes on top and drizzle with honey.
- Sprinkle with thyme leaves.
How to Serve It
Serve warm or at room temperature as a sweet-savory finishing touch on your tapas platter.
Conclusion
A tapas platter dinner turns your New Year gathering into a relaxed, social feast where guests can graze and chat at their own pace. Mix a few hot dishes, some chilled options, easy cheeses, breads, and plenty of colorful bites from this list. Save your favorites, build a menu that matches your crowd, and enjoy a table that stays lively all night.
