The Art of Spanish Entertaining: Creating an Authentic Tapas Experience

Since coming back from Spain, I’ve embraced on my own table and in my entertaining and dining the concept of tapas. There’s history in food, in fact, it would be a sell-out history class if history was taught using food. The legends of the origins of tapas go back to King Alfonso XIII or King Fernando XVII while some say King Fernando VII.

Regardless of which king, the basic story is the same. After a long, arduous voyage along one of the longest routes in Andalusia, the king and his court landed and went to a restaurant. When the king was served a glass of wine, a slice of cheese, bread, or meat was put over the top of the glass. This ‘tapadera’ protected the wine from flies, bugs or dust. After that, the King always asked for a ‘tapas’ when he ordered wine.

Tapas are small plates of food. When in Spain, some bars give them to patrons who order wine or drinks and there is no charge. They are simply small items for nibbling and enjoying the beverages. They are not too heavy nor too much. Many times tapas are finger foods that create casual eating moments with friends, savoring the array of flavors, and appreciating unique ingredients and textures. Today, tapas are trendy; synonymous with a style of eating out. Similar to a sushi bar, folks seek out ‘tapas bars’! In the U.S. many tapas restaurants have sprung up.

Spanish establishments rarely serve tapas without alcohol and most are at bars. That’s why in Spain there are no "tapas restaurants" only tapas bars. Creating your own tapas experience in your home isn’t difficult at all. It’s an easy, carefree kind of engagement that’s meant to be eclectic, whimsical and fun. There’s no need to worry or fret about "Am I doing it right?" or "What’s the etiquette?" for this party. You simply follow some basic guidelines, and you’ll have a magical evening!

Yes, there are categories of tapas as explained in Joyce Goldstein’s cookbook, Tapas: Sensational Small Plates from Spain. So when you’re planning, have some of each on your table. The "Cosas de picar" are things you nibble, like finger foods; grab an olive or deviled egg! The second type of tapas is the "pincho" or one that means you need a utensil, even if it’s a toothpick. It may be battered and fried fish bites or a skewer of grilled chicken. The last kind of tapas requires a small plate or dish and a utensil. Yes, the sauce type, and it’s called a "cazuela" (little dish). So, if you’ve got some meatballs in sauce, have those small plates or maybe a small serving of pasta with creamy sauce.

The important thing is to gather up your friends and be in a merriment mood for libations and eating. With the "tapeo," the art of eating tapas, you want lively conversation, relaxation, laughter and nothing really prim and proper. You want laughter, chatter, gaiety and fun. Isn’t that the kind of entertaining we want to do? It’s something memorable and charming that friends will talk about around the water cooler for days following the soiree!

Now how do you pull off this tapas gathering? Just some basics to get you going. And remember, always add your own special signature touches!

Embrace the Spanish attitude about tapas—it’s not so much the food, however, that’s the glue that holds together this Spanish way of eating! Spin and create your Spanish tapas party with your creative spirit using some of these basic ideas!

I love combining rustic wood with delicate china. The striking olive canoes, round cheese and cracker board and cocktail wood plates from Ironwood Gourmet all have distinct and unique graining. Marble cheese plates with a built-in slicer makes it easy for friends to decide just how thick they want their cheese! For scoops of beans and small plates of goodliness, I’m using the Tabletops Unlimited fine bone china in the Astoria pattern. Offering up options to guests with different serving pieces allows ones’ culinary personalities to emerge.

Yes, one large table for the showcase treats, but other tables with several serving pieces are filled with nibbles and bits!

Have various hot and cold dishes. Serve fresh and dried fruit. A selection of cheeses, vibrant olives, sauces, and dips will not only satisfy your guests’ palate but will capture their eyes with beauty. Small portions of meats, breads, crackers, nuts, fish, vegetables, and eggs will add to the festivity! Virtually anything that you can transform into small bites will add to the “tapas experience.” Don’t be overwhelmed; many foods can be found at the market ready for you to plate. Other homemade dishes don’t have to be time consuming either, for example, my paella is the showiest yet easiest tapas dish ever. And, if you’re serving a bean soup, then you want to showcase with a cool pot like this one from IMUSA. The pot will keep the beans warm and is a gorgeous piece on your table.

Nothing is more communal and endearing when friends and family gather, than being able to spoon out a small helping onto a small dish and enjoy the nibble. For that, we’re going to have as our table’s centerpiece this stunning and beautiful copper paella pan from Mauviel. With paella, the basic foundational ingredient is rice and spices and from there you can add vegetables, seafood and/or both. And, who says you can’t showcase that paella differently than what you’d expect—that’s the whimsy of a Spanish Tapas party—traditional dishes with contemporary twists on presentation.

And, there’s nothing better than infusing water with the refreshing taste of cucumbers then have red wine breathing and white wine chilled and ready to pour. The Patina Vie glassware from Zrike Brands is reminiscent of old Spain with its rich gold etching and beautiful designs and colors. In the rays of the setting sun the shimmering effects of these ethnic glasses add to the festivity of the food and friends.