Spanish Tapas
A journey through Spain’s iconic tapas, mastering authentic techniques and modern variations to bring the spirit of the bar into your professional kitchen
Best Young Chef within the Valencian Community
Classic Spanish Tapas with Professional Technique
This course invites you to explore the soul of Spanish tapas through seven iconic small plates, each deeply rooted in the country’s culinary heritage. From the silky, balanced texture of a perfectly prepared ensaladilla rusa to the golden crunch of lightly battered and fried calamares a la romana, every recipe reflects history, culture, and precise technique.
You’ll not only learn to recreate these classics, but also to understand their origins and master the fundamentals that define them—controlled frying, stable emulsions, precise knife work, and the delicate balance between tradition and contemporary craft.
By the end of this course, you will be able to:
- Master the essential techniques of traditional Spanish tapas.
- Execute perfect fry-ups with crispy textures and tender centers.
- Prepare classic emulsions and sauces with balance and stability.
- Adjust flavors and textures to achieve consistent, professional tapas.
- Incorporate modern variations without losing the traditional foundation.
Course Syllabus
Course Content
Chapter 2 - Essentials of Tapas
Chapter 3 - Russian Salad (Ensaladilla Rusa)
Free
Chapter 4 - Patatas bravas
Chapter 5 - Garlic Shrimp (Gambas al Ajillo)
Chapter 6 - Calamares a la Romana
Chapter 7 - Andalusian Gazpacho
Chapter 8 - Salmorejo Cordobés
Chapter 9 - Tiger Mussels (Mejillón tigre)
Chapter 10 - Crispy pork crackling (Torreznos)
Evaluate your knowledge
Master the most iconic tapas of Spain
What you'll learn
You’ll understand the history, culinary culture, and how to adapt each recipe to your own style.
Russian Salad (Ensaladilla Rusa): An popular Spanish tapas made with tuna, potato, mayonnaise, and vegetables. It’s served chilled and paired with breadsticks (picos).
Patatas Bravas: You’ll master the art of double‑frying and prepare the authentic, tomato‑free brava sauce, just as it first appeared in post‑war Madrid tapas bars. The goal is a silky texture with balanced heat, revealing why this iconic dish endures as a symbol of creativity and Spanish bar culture.
Gambas al Ajillo (Garlic Shrimp): You’ll learn to aromatize oil with garlic and chili. The quick sauté technique preserves juiciness and highlights the perfumed oil—the true star of the dish.
Calamari a la Romana (Battered Fried Squid): Learn how to clean squid from scratch and cut it into rings. You’ll master the Roman-style batter and the ideal frying technique that delivers a crispy, airy finish.
Gazpacho Andaluz (Andalusian Gazpacho): You’ll learn to balance tomato, bread, garlic, vinegar, and oil to achieve a fresh, light cold cream. Its evolution after the arrival of the tomato turned it into a Mediterranean icon.
Salmorejo Cordobés (Salmorejo from Còrdoba): A variant of gazpacho that transforms bread, tomato, and oil into a thick, glossy cream. Now a symbol of Cordoban identity, this recipe shows how simplicity becomes art when technique is precise.
Mejillón tigre (Tigre Mussel): Crispy and creamy like a croquette, but served in the shell. You’ll start by making a thick béchamel with sofrito and paprika, then add mussels for a bite that awakens the senses.
Torreznos (Crispy Pork Belly Crackling): You’ll learn the slow frying followed by a sudden blast of high heat to achieve the characteristic crunch that made this bite famous, born from old Castilian slaughterhouse traditions.
In this course, beyond the recipes themselves, you’ll also learn various cooking techniques you’ll use time and again.
The techniques you’ll learn are:
- Potato confit
- Double-frying potatoes
- Preparing cold soups
- Deep-frying
- Quick sautéing
- Making a thick béchamel
- Traditional a la romana batter
- Brunoise cut using a strainer (colander technique)
- Cleaning shrimp
- Cleaning squid
- Slicing squid into rings
Course recipes
In this course you will learn
Meet your Instructor
Best Young Chef within the Valencian Community
Born in Albaida (Valencia, Spain), with an innate talent and a great entrepreneurial spirit, he suddenly discovered his vocation and decided to bet on his passion. After passing through several prestigious restaurants, he acquired enormous personality and style in the kitchen.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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