Spain on a Fork > All Recipes > Tapas > 3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish
All Recipes, Tapas / August 13, 2021

3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish

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.

3 Easy Spanish Summer Tapas
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.

3 Easy Spanish Summer Tapas
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.

3 Easy Spanish Summer Tapas

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

3 Easy Spanish Summer Tapas

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 3 Easy Spanish Summer Tapas

3 Easy Spanish Summer Tapas
5 from 2 votes
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3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish

Course Appetizer
Cuisine Spanish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 432 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SAUTEED PADRON PEPPERS (Paired With ROBALIÑO)

  • 1/4 lbs padron peppers 250 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • pinch sea salt

FOR THE STUFFED PIQUILLO PEPPERS WITH TUNA SALAD (Paired with PACO & LOLA)

  • 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

FOR THE GARLIC SHRIMP WITH LEMON (Paired with PAZO DAS BRUXAS)

  • 12 raw jumbo shrimp peeled & deveined
  • 4 cloves garlic
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tbsp lemon juice 15 ml
  • handful fresh parsley
  • dash sea salt
  • dash black pepper

Instructions

SAUTEED PADRON PEPPERS

  1. 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

  1. 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

  1. 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

Nutrition Facts
3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish
Amount Per Serving
Calories 432 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 15g
Cholesterol 45mg15%
Sodium 1317mg57%
Potassium 281mg8%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Calcium 45mg5%
Vitamin C 33mg40%
Vitamin A 392IU8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Easy Spanish summer tapas - Good Living

    […] ingredients and written instructions, click here. View the original […]

    17 . Aug . 2021
  2. Kim

    5 stars
    In your Youtube video, i could not hear what kind of peppers i can use to substitute padron peppers. It didn’t sound familiar to me. Is it possible to let me know which peppers these are?
    Thank you so much. 🙂

    15 . Aug . 2021
    • Spain on a Fork

      I recommend shishitso peppers if you cannot find padron peppers 🙂 much love

      18 . Aug . 2021
  3. Charles Pascual

    5 stars
    Easy recipe to follow. We had fun making these and they were delicious. Thanks, Albert.

    15 . Aug . 2021
    • Spain on a Fork

      So happy to hear that! Much love Charles 🙂

      18 . Aug . 2021
  4. 3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish - The Wine Info

    […] 3 Easy Spanish Summer Tapas + Wine Pairing for Each Dish […]

    13 . Aug . 2021

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