With dinner parties at home enjoying a full-blown revival, and Gen Z choosing to entertain with food over nights out drinking, I’m pleased to report that I’ve apparently been ahead of the curve all along.
As a proud 1980 baby (right at the tail end of Gen X!), I’ve always loved cooking for friends and family — there’s something so joyful about gathering everyone around a table at home. No loud music, no overpriced drinks, just good food, good wine, and even better company.
Over the years, after many sun-soaked holidays to Spain, some of my best memories are of sitting on colourful cobbled streets, sipping something chilled and grazing on Spanish tapas — the ultimate sharing food. It’s relaxed, sociable, and full of flavour.
Tapas originated in Spain as small snacks served alongside drinks — the word “tapa” means “lid,” and legend has it they were originally used to cover glasses and keep flies out. Over time, those little lids evolved into bite-sized dishes designed for sharing. From garlicky prawns and patatas bravas to jamón ibérico and marinated olives, tapas became a way to sample a variety of flavours without committing to a full plate. Today, they’re not just bar snacks — tapas are a full-on lifestyle, perfect for laid-back dinners and long, chatty evenings with friends.
My Take on Tapas
I’m no professional chef, but these are the kind of crowd-pleasing dishes that always go down well in our house — and they’re perfect if you fancy putting on a low-key, flavour-packed feast for friends.
1. Chorizo in Red Wine
A smoky, rich crowd-pleaser — and barely any effort required.
Ingredients:
- 200g cooking chorizo, sliced into thick coins
- 1 small red onion, finely sliced
- 150ml red wine (a Spanish Rioja if you’re feeling fancy)
- 1 clove garlic, crushed
- 1 tsp smoked paprika
- Fresh parsley, to garnish
Method:
- Heat a frying pan (no oil needed – the chorizo will release plenty).
- Add the chorizo and red onion, and fry for 5–6 minutes until the oil is vibrant and the onion soft.
- Stir in the garlic and paprika for another minute.
- Pour in the red wine, reduce the heat, and let it bubble gently for 10 minutes until the sauce thickens slightly.
- Spoon into a serving bowl and garnish with chopped parsley. Serve with crusty bread to soak up that glorious sauce.
2. Patatas Bravas with Smoky Tomato Sauce
Crispy potatoes + bold, spicy sauce = forever a favourite.
Ingredients:
For the potatoes:
- 500g baby potatoes, quartered
- Olive oil
- Sea salt
For the bravas sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 200g chopped tomatoes (tinned or fresh)
- 1 tsp sherry vinegar or red wine vinegar
- Pinch of sugar
- Salt and pepper to taste
Method:
- Roast the potatoes at 200°C (fan) for 30–40 minutes with a drizzle of olive oil and a generous pinch of salt until golden and crisp.
- Meanwhile, make the sauce: Heat olive oil, then cook onion and garlic until soft.
- Stir in paprika, chilli flakes, and tomatoes. Simmer for 10–15 minutes until thickened.
- Add vinegar, sugar, and seasoning. Blitz for a smooth finish or leave chunky – up to you.
- Drizzle the sauce over hot potatoes. Optional: add a dollop of garlic aioli on top (highly recommended).
3. Gambas Pil Pil (Sizzling Garlic Prawns)
Simple, punchy, and best served straight from the pan.
Ingredients:
- 200g raw king prawns, peeled
- 4 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 small red chilli, finely sliced (or ½ tsp dried chilli flakes)
- ½ tsp smoked paprika
- Pinch of sea salt
- Fresh parsley, chopped
- Squeeze of lemon, to finish
Method:
- Heat the olive oil in a small frying pan or terracotta dish until hot but not smoking.
- Add garlic and chilli, fry for 1–2 minutes until fragrant (don’t burn the garlic!).
- Add prawns and paprika, and cook for 2–3 minutes until the prawns turn pink.
- Finish with salt, lemon juice, and parsley. Serve immediately while it’s still sizzling.
Words by Joanne Brook-Smith