Tapas España 70 Easy Recipes for Gathering and Sharing By Catherine Alioto

Discover the pure joy and euphoric flavors of Spanish-style entertaining with Tapas España, featuring 60 easy recipes that bring the communal spirit of tapas to your table

Bring the vibrant world of Spanish cuisine into your kitchen with Tapas España. This entertaining guide is packed with delicious recipes carefully adapted for the home kitchen, utilizing easy-to-find ingredients and straightforward techniques. Create satisfying small plates from classic patatas bravas and gambas al ajillo to modern interpretations of Spanish favorites. Whether hosting an intimate dinner party or a lively cocktail gathering, these versatile small bites can be mixed and matched to create the perfect spread. Present fresh, restaurant-worthy tapas to your guests and transform any gathering into a memorable feast.

ACCESSIBLE INGREDIENTS & EASY-TO-MAKE: Each recipe here is easy to make and even easier to enjoy with fresh and accessible ingredients and detailed instructions for a mouthwatering dish

PERFECT FOR ENTERTAINING: Never run out of vibrant tapas choices to offer your guests at your next dinner party or cocktail gathering with these versatile and delicious bites. You can mix and match flavors and pair your tapas with your favorite wine or mocktail for a versatile and delicious dining experience every time

BALANCED EATING: There is an abundance of fresh and seasonal ingredients used throughout, creating small and often healthier plates that can accommodate various diet preferences such as vegetarian or vegan

Catherine Alioto is a classically trained chef, recipe developer, and event planner with extensive experience in communications and hospitality. She has worked in celebrated Bay Area kitchens, including the Lark Creek Inn and Star’s, and managed the test kitchen for Williams-Sonoma. Catherine’s recipes and culinary content have appeared in Sunset Books, Health Magazine, Better Homes and Gardens Books, Fine Cooking, and Chronicle Books. As the owner of her own culinary events company, she creates bespoke cooking experiences for clients and businesses. A graduate of Tante Marie’s Cooking School and l’École Lenôtre in Paris, Catherine is also an active member of the San Francisco Professional Food Society and other industry organizations. She resides in Marin County with her husband and three children.

• Publisher: Weldon Owen (March 24, 2026)
• Length: 160 pages