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19 types of tapas you should eat in Spain

Talia Avakian

2015-09-04T18:39:25Z

Gambas al Ajillo — Gambas al ajillo are fresh prawns doused in olive oil, chili, and garlic. Shutterstock/Visionsi

Small in size but full of flavor, tapas offer diners the chance to explore myriad dishes without feeling stuffed.

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There's a huge variety of savory, sweet, and spicy tapas to taste across Spain.

From succulent prawns cooked in garlic and chili peppers to a refreshing serving of gazpacho, here are 19 mouthwatering tapas to try on your next trip to Spain.

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Patatas bravas are served across Spain, though how they are served can vary depending on the region. Potatoes are cut and fried in oil before being served with either a spicy tomato-based sauce (like in Burgos) or alongside aioli (like in Valencia and Catalonia).

patatas bravas

Croquetas are fried balls of deliciousness that are served across bars and restaurants in Spain. They can come with a variety of meat, fish, and vegetable fillings with some of the most popular including ham and cod.

spanish croquettes

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Gambas al ajillo are fresh prawns that are cooked in sizzling olive oil with garlic and chili peppers, packing a flavorful punch.

Gambas al Ajillo

Montaditos are small sandwiches that are often served toasted with a variety of meat, fish, and vegetarian fillings.

Montaditos

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Ensaladilla Rusa — potato salad mixed with tuna, mayonnaise, and vegetables like carrots and peas — may have its roots in Russia, but the dish is popular across eateries in Spain.

ensalda russa

Pimientos de Padrón are small peppers that come from Galicia, in the northern part of Spain. They’re fried in oil and salted, and every so often a few of them will have an extremely spicy flavor.

Pimientos del Padron

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Gazpacho is a cold soup originally from the southern Spanish region of Andalusia. Vegetables like garlic, onions, peppers, and cucumbers will be chopped and mixed with oil and vinegar to create a refreshing soup that's especially great in the hot summer months.

gazpacho

Gildas are a simple assembly of anchovy, olives, and chili peppers.

gildas

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Gambas a la plancha are whole, unpeeled shrimps that are salted and cooked on a flat iron grill. The heads are left on for extra flavor.

gambas

Papas arrugadas are very small potatoes that are boiled in salt water, drained, and slightly roasted before being served with mojo, a sauce consisting of garlic, paprika, red pepper, olive oil, and sometimes cumin.

papas arrugas

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Chipirones are small squids that are usually fried or grilled whole to offer a healthy and delicious snack.

Chipirones

Albondigas are Spanish meatballs that come with a wide range of dishes at tapas bars. Pick up the saucy meatballs — made with pork, beef, or a mixture of both — and pop them into your mouth with toothpicks for a succulent bite.

albondigas

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Zamburiñas are Galician scallops that are cooked in a tomato sauce and elaborated with olive oil. The scallops themselves are firm and take on the flavor of the tomato broth.

zamburinas

Queso con membrillo is a sweet and savory tapa made using manchego cheese layered with a paste of quince, vanilla, lemon, and sugar.

queso con membrillo

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Pulpo a la gallega consists of octopus cooked in boiling water, seasoned in paprika, and served hot in olive oil.

Pulpo a la gallega

Chorizo al vino is made by slowly cooking smoky chorizo sausage in red wine.

chorizo al vino

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Tortilla de patatas, or tortilla española, is an omelette made with potatoes bound with egg and is usually flavored with onions. As tapas, they are commonly served in small wedges.

Tortilla de Patatas

Solomillo al whisky is popular in Seville and typically consists of pork medallions marinated in whiskey or brandy and fried in olive oil.

solomillo al whisky.JPG

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Calamares a la romana are battered and fried squid rings.

calamares a la romana

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