In this post, I´m going to show you how to make 3 Easy Spanish Summer Tapas. And we´re going to pair each one with a Spanish white wine from the region of Rias Baixas. Which is famously known for their delicious albariño wines. All three dishes are packed with Spanish flavors, made with simple ingredients and easy to make.
The three tapas we´re making are: Sauteed Padron Peppers, Stuffed Piquillo Peppers with Tuna Salad and Garlic Shrimp with Lemon. All three of these dishes are easily found all over Spain and will take your next tapas party to the next-level.
The beauty of these tapas dishes, is that they´re ideal for a hot summers day next to a glass of Spanish white wine. But you can also enjoy them all year round. Either way, the flavors will instantly transport you to beautiful España.
TIPS & TRICKS to Make this Recipe: As stated before, the wines I paired with each dish are from the Spanish wine region of Rias Baixas. Known for their cooler weather, which really gives the grapes and incredible acidity. You will find the wines I paired with each dish here. Pazo das Bruxas, Robaliño and Paco & Lola
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Watch the Video Below on How to Make 3 Easy Spanish Summer Tapas
3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish
- 1/4 lbs padron peppers 250 grams
- 2 tbsp extra virgin olive oil 30 ml
- pinch sea salt
- 6 jarred piquillo peppers
- 10 oz canned tuna in olive oil 220 grams
- 1/2 cup mayonnaise 125 grams
- 1 clove garlic
- 2 tbsp chopped chives 6 grams
- drizzle extra virgin olive oil
- handful fresh parsley
- dash sea salt
- dash black pepper
SAUTEED PADRON PEPPERS
Wash and pat dry 1/4 lbs padron peppers, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the padron peppers, mix with the olive oil, then place them in a single layer and mix every 30 seconds, after 5 to 6 minutes and the peppers are evenly sauteed and blistered all aorund, remove from the heat, transfer into a serving dish and sprinkle with flaky sea salt
STUFFED PIQUILLO PEPPERS WITH TUNA SALAD
Gently pat 6 jarred piquillo peppers dry with paper towels and set aside, add in 2 cans tuna (drained) into a large bowl, along with 1/2 cup mayonnaise, finely grate 1 clove garlic, add in 2 tbsp chopped chives and season with sea salt & black pepper, mix together until well mixed, gently stuff the piquillo peppers with the tuna salad, transfer the stuffed peppers into a serving dish, drizzle with olive oil and sprinkle with finely chopped parsley
GARLIC SHRIMP WITH LEMON
Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper, thinly slice 4 cloves garlic, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 minute add in the shrimp, all in a single layer, after 60 to 90 seconds flip the shrimp to cook the other side, after another 60 to 90 seconds, squeeze in 1 tbsp lemon juice and mix together, after 30 seconds remove the pan from the heat, transfer everything into a serving dish and sprinkle with finely chopped parsley
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