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Simple, Affordable, Spring Entertaining With a Spanish Flare (Recipes Included)

Spring has officially arrived, and there’s no better way to celebrate than getting together with friends for a spring dinner party! By simply adding a few Spanish ingredients to your pantry basics, you will be able to create this entire menu of authentic Spanish tapas to impress your guests.

Pair the tapas with Tape a wines (SRP $10 each), and you will charm your guests even further while not breaking your budget. The crisp Tape a Verdejo, the earthy Tape a Tempranillo, the juicy Tape a Garnacha, and the new, fruity Tape a Sweet Red all will complement your spread of tapas and will please every guest’s palate. Serve the wine in juice glasses for an authentic Spanish tapas experience!

Beauty - Tapena Family (with screwtops)

Five Tapas for a Spring Spanish Dinner Party

Snacks and Nibbles

Seasoned Spanish Almonds:
Toss Marcona almonds in Spanish olive oil, then spread on a baking sheet lined with parchment paper. Sprinkle with some spices, such as Spanish smoked paprika, cumin, fresh minced garlic and fresh thyme. Bake in 350 F oven for 8-10 minutes.

Goat Cheese Grapes:
Roll green grapes in softened goat cheese and coat with chopped toasted Spanish almonds. Chill in the fridge for an hour or so and serve.


White Bean Tomato Dip:
Warm 1/3 cup vegetable broth in the microwave or on the stove until almost boiling. Add 1 clove minced garlic and cup sliced sundried tomatoes to the broth to cook garlic and rehydrate tomatoes. Add to the bowl of a food processor with 1 (14-ounce) can drained and rinsed Northern White beans, 3 tablespoons olive oil and 1 teaspoon minced parsley. Process until smooth and serve with grilled bread or vegetables.

Small Plates

Patatas Bravas:
Cut 6 large potatoes into 1-inch cubes and toss with olive oil to coat. Season with salt and bake in a 400 F oven for 30-40 minutes, until the potatoes are beginning to crisp on the outside. Meanwhile, make the Brava sauce.

Brava Sauce:
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
3 tablespoons minced onion
cup Tape a Tempranillo or Garnacha
1 (8-ounce) can diced tomatoes
4 drops Tabasco
1 tablespoons crushed red pepper flakes
teaspoon fresh thyme
teaspoon sugar
1 tablespoon parsley, chopped

Heat olive oil in a medium skillet over medium-high heat. Add onion and soften, about 2 minutes. Add garlic and stir for 30 seconds. Add Tape a wine and simmer until reduced by half, about 3 minutes. Add diced tomatoes, Tabasco, red pepper flakes, thyme, and sugar. Remove from heat and cool to room temperature. Pour over potatoes and garnish with the chopped parsley.

Stuffed Mushrooms:
Wipe 12 ounces of cremini mushrooms clean and cut off the stems. Finely chop the mushroom stems and 2 tablespoons oil-packed sundried tomatoes, and mix with 2 ounces shredded Spanish Mah n cheese, 1/8 teaspoon dried thyme, and 1/8 teaspoon Spanish smoked paprika. Add filling to mushroom caps and arrange in a glass or ceramic baking dish, topping each with breadcrumbs. Roast for 10-12 minutes in a preheated 425 F oven. Serve warm or at room temperature.

Inspired by the delicious energy that illuminates the night in crowded tapas bars throughout Spain, Tape a (the wine with the little fork on the label) is a big blend of tradition, camaraderie and good taste. A fusion of the terms tapas, flavorful foods to share, and pe a, a close group of friends, Tape a is the definitive food-friendly, value-priced wine. Imported by Freixenet USA.

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