5 delicious Spanish cold tapas to cool off on hot days

Tapas are an essential part of Spanish culture, although they have crossed borders and are now common in other countries. These dishes include the wide Spanish gastronomic tradition, Spanish cold tapas are the best example of the culinary richness of our country.

Find out more about the secrets of Spanish cold tapas in our blog and learn how to prepare them at home.

Spanish cold tapas: the best option to share at a get-together with friends

Tapas, with all their flavours and aromas, are the perfect excuse to get together with friends. The cold versions of Spanish tapas are easier to prepare and are usually based on healthy ingredients, typical of Spanish gastronomy.

Spanish snacks are the perfect excuse to get together with friends and experience the richness of Spanish culinary culture. In our online shop you can find the best ingredients to prepare your cold tapas and ready-made tapas, ready to enjoy.

How to prepare Spanish cold tapas with 5 essential recipes

Spanish cold tapas recipes are very varied and healthy. These types of tapas are very suitable for this summer, because they are very fresh and easy to prepare.

Mussels in pickled sauce

Mussels are a very common mollusc in Spanish gastronomy. They can be cooked in many different ways and form part of the most popular Spanish preserves.

In this case, we are going to focus on one of the most popular cold tapas in Spain, pickled mussels. To cook the mussels, you need 1 kilo of these molluscs, half a lemon, peppercorns, garlic and olive oil. Salt is not necessary, as the mussels already add salt to the recipe.

To prepare the marinade, olive oil, vinegar (white wine vinegar is more appropriate), garlic, paprika and white wine are needed.

The first step is to clean the mussels of what are known as beards. They should be rinsed in cold water and the impurities removed with a pair of scissors. Once cleaned and drained, they are added to a pot to which half a lemon, crushed garlic, a dash of olive oil and black pepper are added. Once the ingredients have been added, put the pot on to cook for about 8 minutes.

Check that they all open during cooking and that the mussels are yellow or orange in colour. If any do not open, discard them.

The marinade is made with olive oil, garlic and a bay leaf. Leave it over a medium heat for about 10 minutes. When the colour changes, remove from the heat and add the paprika.

When the paprika has dissolved, add about 60 ml of the mussel stock, vinegar and white wine. Finally, the mixture is boiled for 2 minutes, stirring with a spoon.

It is usual to make this recipe about 12 hours before tasting, so that the mussels acquire the flavour of the marinade.

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Anchovies in vinegar

The preparation of this recipe varies from region to region. This cold Spanish tapa marinates the anchovies in a generous mixture of vinegar, garlic and parsley.

Once the anchovies have been cleaned, they can be soaked in cold water to remove any bones or impurities. Next, place the anchovies in a deep container and add vinegar. To soften the mixture, you can add one part water to two parts vinegar. Wait about 3 hours for the anchovies to absorb the mixture.

To dress them, mix parsley, four tablespoons of olive oil, several cloves of garlic and vinegar. Cover the anchovies with the dressing and that's it.

Stuffed eggs

Deviled eggs can be prepared in a variety of recipes, including bonito, guacamole, peppers, prawns and the most common version, tuna.

It's very simple, just cook the eggs in water and remove the shells when they cool. Open them and remove the yolk, keeping the white intact.

Separately, prepare a mixture with tuna or bonito, chopped pepper, salt and parsley. Tomato sauce or mayonnaise can be added, then all the ingredients are mixed together and blended until a paste is obtained.

Once the preparation is finished, they are kept in the fridge to be enjoyed cold.

Ham, Cheese and Chorizo with Bread

Perhaps one of the easiest appetizers to make, but one that allows you to taste some of the best Spanish products.

To prepare it, you need Iberian chorizo, Manchego cheese and Serrano ham, it is important to choose the best Spanish sausage to enjoy this cold tapa.

The 3 ingredients are added to a bread base, to which we can add both oil and crushed tomato. This cold tapa is perfect at any time of the day, even for breakfast.

Russian salad

This cold tapa is one of the typical Spanish recipes during the summer months.

The base is boiled potato, which is combined with other vegetables such as carrots, peas, boiled egg, olives and tuna.

Chop everything into small pieces or squares, mix the ingredients and add mayonnaise. Ensaladilla rusa is perfect as a side dish, but can also be enjoyed as a tapa at any time of the day.

Explore the variety of flavours in the most popular Spanish cold tapas

At Your Spanish Shop we offer you all the ingredients you need to create your own Spanish tapas on the go, safe in the knowledge that you have the best ingredients.

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