A few of my lovely readers have commented that they would love to have a tapas dinner party but it seems like a lot of work, so I’ve put together a few words of advice as I have hosted tapas dinner parties for over a year now and have experienced successes and failures. I hope these tricks alleviate the mystery and inspire you to have a tapas dinner party.
- Planning is everything. Think of a theme you wish to follow and create a menu around it; break it out into steps for timing and serving (I’ll give an example of this). Decide how many groups of coarses you will serve (i.e., 4 coarses of sets of 1-2 dishes are 4 x 1 (0r 2)). If this is your first tapas dinner party and you don’t have a stock up of quick hors d’œuvres in the freezer then start the cooking about 1 week in advance and make 1 to 2 things for the freezer. Don’t worry, you will use them up eventually!
- Mise en place is key. Chop, cut, slice, grate anything you can do ahead of time, DO IT. Prepare similar items all at once (as in chop ALL the onions you will need and separate it out into each coarse). Store meats and fishes in the fridge. I always put ingredients that need to be together in one place in the fridge.
- It’s on ‘the list’. There are many components to a tapas dinner party, so even the best of us will struggle to remember everything you need to add, pinch, and sauce so MAKE A LIST and REFER to it throughout the evening.
- Distribute the labour. I have found including your partner in helping with preparation and serving the coarses allows each of you to alternate kitchen duty and spend time with your guests.
- Make it Simple. Choose a combination of freshly made coarses and previously made and frozen coarses.
- Keep it small. Remember that you are having a lot of food over a long period of time so portions should be small (for example, 1-2 medium shrimp per person is one coarse. Do you have frozen soup in the fridge? Serve it in shooters instead of bowls—it’s an instant serving!
- Timing is everything. Make sure you serve the coarses spread out over time, this dinner party is about conversation and food…all night. Our tapas usually last 3-4 hours with some breathers in between.
- Relax. Fortunately Tapas make a very casual dinner party so you needn’t worry when one coarse is 15 minutes later than expected. Keep the wine flowing and the conversation going and you will have a wonderful evening.
To illustrate how easy this type of dinner party is, below I am posting a sample menu. I may use this for a future dinner party.
Our 21012 European Adventure through Tapas (4 x 1):
Coarse 1: Budapest
- Áginéni’s Cheese Sticks (I usually have these in the freezer, but if I don’t I just make a fresh batch and freeze the leftovers for another party!)
Coarse 2: Spain
- Bacon wrapped scallops and bacon wrapped dates (Devil on horseback) – I have these in the freezer too, ready to go!
- Chorizo with tomatoes and balsamic (this is very easy to put together the night of)
Coarse 3: France
- Escargot en Profiteroles (I always have the cheese puffs, canned escargot, and frozen butter, garlic and parsley balls ready for action)
Coarse 4: Austria
- Austrian Sachertorte three ways. Make one beautiful dessert and serve it three different ways in very small portions. (off the top of my head, I’m thinking 1) a traditional slice, 2) roughly cut into a small trifle, 3) and twice baked into a small biscotti and served with a cappuccino!)
Think ahead when you’re cooking weekday meals, if you’re making a large batch of chili, put aside a full serving for a future tapas dinner and serve it in mini pitas. If you’ve made soup, set aside enough for shooters and serve in espresso cups. A dip and bread may be considered as a coarse. A simple coarse might be Saganaki. I try to alternate previously prepared or easy coarses with something a bit more complex. Involving your partner to help with alternate coarses also breaks up the time spent in the kitchen…don’t you think your partner might love to light the Saganaki and serve this fiery treat?
Desserts, I find are relatively easy too. If you’ve made brownies, cut the edges and freeze. Then for a small tapas dessert, whip some cream or make a quick custard and assemble a trifle with the left-over edges, serve with a shot for extra effect!
Example for timing the menu above (note: the times are just guidelines)
7:30 guests arrive, start with libations and Aunte Ági’s cheese sticks. Pit the oven on and move into the living room and have lovely conversation. Perhaps put on a fire, and definitely play some music (we like jazz).
7:45: put the scallops into the oven, they will take longer than the bacon wrapped dates. Depending on the size of scallops, turn about 5-7 minutes, now add the bacon wrapped dates. Bake for another 5-7 minutes.
8:10 serve the bacon wrapped scallops and dates. Keep the oven on.
Around 8:30-8:45 your partner should pop into the lichen to start the chorizo coarse, meanwhile fill the glasses.
Warm the serving dish and prepare the dish.
9:00 Serve chorizo dish with bread.
9:45 You’ll likely want a bit of a break, but you can ready the escargot for the oven, bake for 10 minutes until butter has melted and the Chou is crispy. Serve hot at 10ish.
The dessert should already be made and plated with some last minute garnished to attend to. Serve with coffee/tea when your guest say they are ready.
Tapas need not be stressful, after all, it’s about getting together with friends in a casual setting. Cheers! I hope to read about your tapas dinner party soon.