At Made in Spain Gourmet, we favour recognisable flavours and small preparations that let each ingredient shine. Here are five ideas for four people: a gilda, tomato bread with Iberian ham, Manchego with quince paste, spider crab pâté on toast and roasted pepper with albacore tuna. The quantities are suggestions for an aperitif before a meal. Increase portions and add a vegetable dish if this will be dinner.
Plan the shopping and serving
Prepare four portions of each tapa for the first round. Everyone can try all five and return to their favourites afterwards. Check the drained weight of preserves and the number of pieces in each pack before deciding what to buy. A tin of assorted aperitif bites does not necessarily contain four gildas. Read the contents so that you can complete the portions without buying more than you need.
Have small plates, napkins and serving utensils ready. Store every product according to its label and assemble the toast at the last moment to keep the bread crisp. If guests have allergies, check all ingredients, including sauces and accompaniments. A seafood pâté may also contain fish or egg. Asking about preferences beforehand helps you create a spread that everyone can comfortably enjoy together.
A gilda with anchovy olive and piparra
A gilda brings an olive, a pickled piparra pepper and an anchovy together in an easy bite. Its appeal comes from the combination of saltiness and acidity. Buy it ready assembled or make it from separate ingredients. Drain the pepper and fold the anchovy gently rather than pressing it tightly onto the skewer. A little oil is enough if you want to add any; an elaborate sauce is unnecessary.
Casa Santoña offers gildas and an aperitif selection combining gildas, anchovies and vinegar-marinated white anchovies. That assortment can broaden the first tapa with different fish bites, but check exactly what your chosen pack includes. Serve a few pieces on a small plate and store the remainder as the maker directs. For guests who prefer less heat, choose a mild piparra after reading the description of the specific product.
Tomato bread with Iberian ham
Cut four small slices of bread and toast them lightly. Grate a ripe tomato or rub its flesh over the bread, depending on the texture you prefer. Add a few drops of extra virgin olive oil and lay the ham loosely on top. Taste before adding salt: the ham already contributes seasoning, and a flavourful tomato may need very little else to complete the bite.
Cinco Jotas sliced 100% Iberian acorn-fed ham is one option for this tapa. Follow the pack instructions for storage and serving preparation, since excessive chill makes its texture harder to appreciate. Open only what you intend to serve and separate the slices carefully. If you would like to compare flavours, offer a slice on its own before the version with tomato and bread.
Manchego with a little quince paste
A four-month Manchego from Quesería 1605 introduces a different texture between the fish tapas and the ham. Cut four manageable pieces and pair each with a thin slice of quince paste. Keep the sweet accompaniment modest so that the cheese remains clear. Alternatively, serve it separately and let each guest adjust the proportion or taste the Manchego plain before deciding which combination they prefer.
There is no need to build a full cheese board within this aperitif. One carefully chosen cheese provides enough variation. For another pairing, explore Can Bech's Just For Cheese range and choose an accompaniment suited to your particular cheese. Check whether the rind is edible and use a clean knife.
Spider crab pâté on toast
La Curiosa spider crab pâté offers another way to bring seafood to the table. Spread a moderate layer over four pieces of plain toast. A very thick or heavily seasoned base can overshadow the pâté, so aim for a proportion that allows you to enjoy its texture. A little chive is an optional finishing touch, although the tapa works perfectly well without additional decoration or a complicated garnish.
The producer's ingredient list includes several foods besides spider crab, including fish, other shellfish and egg. Check the actual pack before serving anyone with dietary restrictions. Keep the pâté and toast separate until serving, then store leftovers according to the maker's instructions.
Roasted pepper with albacore tuna
Place strips of roasted pepper on four tasting spoons or small plates. Add a flake of Agromar albacore tuna in olive oil, draining it gently without breaking it apart. This presentation lets guests use a fork and offers an alternative to toast. Add a few drops of the oil if the combination needs them, tasting before introducing salt or vinegar. Keep the fish pieces large enough to enjoy their texture.
The pepper should accompany the tuna rather than cover it. If using preserved peppers, check their dressing to avoid adding too much acidity. Bread is another possible base, but serving this tapa without it brings welcome variation to the spread. Open the tuna when you are ready to assemble the plates and keep any remaining product according to its label.
Set a table for sharing
Serve in two rounds if space is limited and offer water alongside your chosen drink. A fresh white wine or a brut cava can accompany the selection, according to your preferences. At Made in Spain Gourmet, begin with the main ingredients and add only what these tapas need. Once everything is organised, take your place with the guests and enjoy the first bite yourself.
AUTOR: Israel Romero, CEO de Made in Spain Gourmet.