Little fried dumplings constitute a whole category of Spanish snacks. These, from San Francisco restaurant Aatxe, are filled with a creamy mushroom-spinach mixture that contrasts delightfully with the very crunchy exterior.
Even if you don’t think you’re a fan of mussels, you should have at least one small bite of this bewitching dish, in which freshly cooked mussels are submerged in a smoky, earthy, garlicky paprika oil and marinated. The spicy oil alone, spooned on warm bread, is worth making the recipe.
Patatas Bravas (Crunchy Potatoes with Spicy Tomato Sauce)
Crunchy fried potatoes swathed in spicy tomato sauce, with garlic mayo on the side: It’s hard to convey just how good this is. Plus, you can fry in advance, so no need to do it when your guests are there.
Arugula Pear Salad with Brown-Butter–Almond Vinaigrette
Chef Ryan Pollnow of Aatxe Spanish restaurant, in San Francisco, created this salad to go with a tapas dinner party he put together for Sunset. It’s an ideal accompaniment to rich, bold Spanish flavors.