What to Serve With Gazpacho

A classic quick and easy Spanish recipe with only five ingredients. You can make these shrimp spicy with chiles or stick with just garlic. Either way, serve them with plenty of crusty French bread for dipping up the flavored olive oil.

You can grill or broil these juicy kabobs that include mushrooms and chunks of pineapple. Some recipe reviewers recommend using regular rather than thick-cut bacon as it is easier for wrapping and cooks more quickly. Garnish with additional chopped green onions.

Made in mini muffin pans without any crust, this recipe is easy as can be. Recipe creator Chef John recommends topping them with garlicky aioli, a sprinkle of smoked paprika, and diced chives and notes they can be served hot or at room temperature.

A large bone-in pork shoulder (picnic) roast gets bathed in spices and doused in beer before roasting. Recipe reviewer Tina says, "We used pork butt instead of pork shoulder and added a lot more garlic because we love garlic!!"

In this recipe, meatballs are chilled before frying, then simmered in a tomato-based sauce that is flavored with fresh vegetables, herbs, and white wine. The meatballs can be made ahead of time and cooked in the sauce, just before serving.

A Spanish tortilla is an omelet, filled with potatoes that are cooked in olive oil. This version also gets onions, peppers and Serrano ham. Recipe reviewer Don says, "I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler."

Crispy fried squid is a typical tapa or snack served in bars in Spain. Recipe reviewer FM DeMay says, "This was one of the best Calamari recipes I've used - and easy! The key to tenderness is to NOT overcook in the oil - even if it does't look quite as golden brown as you like."

Potatoes get plenty of Spanish flavor when cooked in olive oil with onions, garlic, dry sherry, and paprika, Recipe creator Cass LeeAnne says, "For a more authentic version, top with 2 sliced hard-boiled eggs or a can of tuna."

In this simple recipe, rice flavored with garlic, paprika, red pepper flakes, and a pinch of saffron is cooked separately from the chorizo, shrimp, and chicken. All the ingredients come together at the end of cooking and are served from one large dish, family style.

Recipe creator Maria the Soaper says, "Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping." A great use for canned tuna, serve these croquettes with aioli immediately after frying.

Spicy fried potatoes get a shower of pepper, paprika, chipotle and smoked paprika in this traditional version from Spain. A garlic mayonnaise dipping sauce is served on the side. Drying and chilling the potatoes is what allows the potatoes to get crisp when fried.

These Argentinian pastries are filled with beef, potatoes, hard boiled eggs, and green olives. Get the recipe for empanada dough before making these pastries. You can make it ahead of time and keep the dough rounds in the freezer until you're ready to use them.

Recipe creator Barbara says, "Gilda skewers are one of the most famous Basque pintxos (tapas). In Spain, they are made with anchovies, mancanilla olives (ideally stuffed with anchovies), and pickled piparra peppers, a Basque pepper, which are hard to find here. Use pepperoncini instead."

Avocados stuffed with a light tuna salad are the basis for a great Summer meal. Recipe creator La Cocina de Redondita says, "Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread."

There are just four ingredients in these delectable bites. Pickled sweet sour peppers are filled with Italian sausage and roasted in the oven before getting a generous sprinkle of chopped parsley. Raves recipe reviewer Phyllis Johnson, "These are so easy to make and are absolutely outstanding!"