How to Build a Spanish Tapas Board at Home

Quick answer: A good Spanish tapas board mixes five to seven small bites with different textures: two kinds of olives, a garlic dip such as allioli, crusty bread with extra virgin olive oil, a firm cheese such as Manchego, one hot dish such as garlic prawns or potatoes, and fresh vegetables. Allow six to eight pieces per person as a starter, and serve it with chilled sparkling mineral water or an alcohol-free malt drink.

What are tapas?

Tapas are small plates shared at the table in Spain. The word comes from tapar, "to cover", from the old habit of covering a glass with a slice of bread. Today a tapas spread can be a light starter, a party table or a full meal.

What goes on a Spanish tapas board?

• Olives: one mild and one bold, for example Gordal and Chupadedos. Our Spanish olives guide explains the differences.
• A garlic dip: Choví Allioli for bread, potatoes and prawns. New to it? Read what allioli is.
• Bread and olive oil: a rustic loaf or baguette with a good extra virgin olive oil for dipping.
• Cheese: Manchego or another firm cheese, sliced into triangles.
• Something hot: garlic prawns, crispy potatoes or bread with tomato.
• Something fresh: cherry tomatoes, roasted peppers, cucumber or almonds.
• Cured meat (optional): cured beef or smoked turkey work well if you prefer no pork.

Shopping list for 4 to 6 people

Three easy hot tapas

1. Garlic prawns (gambas al ajillo)

1. Warm 4 tablespoons of extra virgin olive oil in a pan over medium heat.
2. Add 4 sliced Morado garlic cloves and a pinch of chilli flakes; cook for 1 minute without browning.
3. Add 400 g peeled prawns and a pinch of salt; cook for 2–3 minutes until pink.
4. Finish with chopped parsley and a squeeze of lemon. Serve hot with bread to dip in the oil.

2. Crispy potatoes with allioli

1. Boil 500 g baby potatoes for 10 minutes, drain and halve them.
2. Toss with olive oil and salt and roast at 220 °C for 25–30 minutes until golden.
3. Serve with a bowl of allioli and a pinch of smoked paprika.

3. Bread with tomato (pan con tomate)

1. Toast thick slices of bread.
2. Rub each slice with a cut garlic clove, then with half a ripe tomato.
3. Drizzle with extra virgin olive oil and add a pinch of salt.

How do you arrange a tapas board?

• Use one large board or tray and put wet items, such as olives and allioli, in small bowls.
• Place the bowls first, then fan the cheese and bread around them, then fill gaps with fresh items.
• Spread colours across the board instead of grouping them in one corner.
• Add a small empty bowl for olive pits and plenty of napkins.
• Serve the hot tapas on separate plates just before guests sit down.

Tips for serving tapas in the UAE heat

• Keep allioli and cheese in the fridge until the last moment; allioli contains egg and should not sit out for long.
• Take olives out 15–20 minutes before serving so they are not fridge-cold.
• Prepare the cold board up to an hour ahead, cover it and keep it chilled.

Where to buy Spanish tapas ingredients in the UAE

OMNIA Food Trading imports Spanish olives, sauces, olive oil, garlic and drinks for homes, restaurants and hotels across the UAE. Browse green olives, Spanish sauces and extra virgin olive oil, or order for your business through the OMNIA B2B portal.

Frequently asked questions

How much food do I need per person for tapas?

As a starter, plan six to eight pieces per person. As a full meal, plan five or six different tapas and about twice the quantity.

Can I make a tapas board without pork?

Yes. Olives, cheese, seafood, vegetables, bread with olive oil and garlic sauces are all traditional tapas. Cured beef or smoked turkey can replace ham.

What drinks go well with tapas without alcohol?

Chilled sparkling mineral water, such as Solán de Cabras, and alcohol-free malt drinks, such as Estrella Galicia 0.0, both go well with salty and garlicky tapas.

Can I prepare a tapas board in advance?

Yes. Arrange the cold items up to an hour ahead, cover and refrigerate, then add bread and hot dishes just before serving.

Which Spanish olives are best for a tapas board?

Pair a mild, meaty olive such as Gordal with a bold one such as Chupadedos or Aloreña de Málaga.