10 best spanish tapas from Aragón

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10 best tapas from Aragón (Spain)

Aragón, a region in northeastern Spain, is known for its rich culinary tradition. While tapas are more commonly associated with regions like Andalusia and Catalonia, Aragón has its own delightful tapas offerings. Here are 10 delicious tapas you should try in Aragón.

Spanish tapas near me.

  1. – Longaniza de Aragón: A type of cured sausage native to Aragón, longaniza is often served in thin slices as a tapa. It has a distinctive flavor and is perfect for meat lovers. Creating Longaniza de Aragón at home can be a delightful culinary experience. Here’s a simple recipe for making Longaniza de Aragón, a traditional Spanish sausage:


  • 1 kg pork, finely minced
  • 100 g pork fat, finely diced
  • 25 g salt
  • 10 g sweet paprika
  • 5 g ground black pepper
  • 5 g garlic powder or 2 cloves of garlic, minced
  • 2 g ground cumin
  • 1 g dried oregano
  • 1 g dried thyme
  • Natural sausage casings


  1. Prepare the Casings:
    • Soak the sausage casings in warm water for about 30 minutes to soften them.
    • Rinse the casings thoroughly to remove any excess salt.
  2. Mix the Ingredients:
    • In a large bowl, combine the minced pork, diced pork fat, salt, sweet paprika, black pepper, garlic powder (or minced garlic), cumin, oregano, and thyme.
    • Mix the ingredients thoroughly to ensure an even distribution of spices.
  3. Stuff the Casings:
    • Attach a sausage stuffing tube to a sausage stuffer or a meat grinder.
    • Feed the sausage casing onto the tube, leaving a few inches at the end.
    • Stuff the casing with the pork mixture, being careful not to overfill or underfill.
  4. Twist and Tie:
    • Twist the sausages at regular intervals to create individual links.
    • Tie the ends of the sausages with kitchen twine to secure them.
  5. Dry and Cure:
    • Hang the sausages in a cool, dry place for curing. This process can take a few days to a couple of weeks, depending on your desired level of dryness.
  6. Store:
    • Once cured, store the Longaniza de Aragón in the refrigerator. It can also be frozen for longer storage.
  7. Cooking:
    • To enjoy your Longaniza de Aragón, you can cook it in various ways. Grilling or pan-frying are popular methods. Simply cook until the sausages are browned and cooked through.
  8. Serving:
    • Serve the Longaniza de Aragón as a tapa, sliced into bite-sized pieces. It pairs well with crusty bread, cheese, and olives.

Feel free to adjust the spice levels and herbs according to your taste preferences. Enjoy your homemade Longaniza de Aragón with friends and family, and savor the authentic flavors of Aragonese cuisine!

Longaniza de Aragón
2. – Calamares a la Romana:

Fried squid rings, battered and crispy, are a popular tapa in many parts of Spain, including Aragón.


  • 1 lb (about 500g) squid, cleaned and sliced into rings
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup milk
  • Vegetable oil for frying
  • Lemon wedges for serving


  1. Clean and Prepare the Squid:
    • Ensure the squid is thoroughly cleaned. Remove the tentacles and slice the body into rings.
  2. Prepare the Batter:
    • In a bowl, mix the flour, salt, pepper, garlic powder, and paprika.
    • Gradually whisk in the milk until you have a smooth batter with a consistency similar to pancake batter.
  3. Coat the Squid:
    • Heat vegetable oil in a deep fryer or a large, deep pan to 350-375°F (175-190°C).
    • Dip the squid rings into the batter, ensuring they are well coated.
  4. Fry the Squid:
    • Carefully place the coated squid rings into the hot oil, a few at a time, to avoid overcrowding.
    • Fry until golden brown and crispy, usually about 2-3 minutes per batch.
  5. Drain and Serve:
    • Use a slotted spoon to remove the fried squid from the oil and place them on paper towels to drain excess oil.
  6. Season and Serve:
    • While still hot, season the Calamares a la Romana with a bit of salt.
    • Serve the fried squid immediately as a tapa, accompanied by lemon wedges for squeezing over the top.
  7. Optional Dipping Sauce:
    • Prepare a simple aioli or garlic mayonnaise for dipping by combining mayonnaise with minced garlic and a squeeze of lemon juice.
  8. Garnish (Optional):
    • Garnish with chopped parsley for a burst of color and added flavor.

Enjoy your homemade Calamares a la Romana or fried squids as a delightful Spanish tapa. This dish is perfect for sharing with friends and family, and it pairs well with a glass of chilled white wine or your favorite Spanish beer.

Calamares a la romana

3 – Huevos Rellenos:

Deviled eggs filled with tuna, mayonnaise, and sometimes other ingredients. They are a simple yet tasty tapa.

Huevos Rellenos, or stuffed eggs, are a classic Spanish tapa that is both delicious and easy to prepare. Here’s a simple recipe for you:


  • 6 hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper to taste
  • Paprika for garnish


  1. Prepare the Eggs:
    • Cut the hard-boiled eggs in half lengthwise.
    • Carefully remove the yolks and place them in a bowl. Set aside the egg whites.
  2. Make the Filling:
    • Mash the egg yolks with a fork until they are finely crumbled.
    • Add mayonnaise, Dijon mustard, chopped onion, and chopped parsley to the mashed yolks.
    • Mix the ingredients until well combined. The mixture should have a creamy consistency.
    • Season with salt and pepper to taste. Adjust the quantities based on your preferences.
  3. Fill the Egg Whites:
    • Spoon or pipe the yolk mixture into the hollows of the egg whites. You can use a piping bag or simply use a spoon for this step.
  4. Garnish:
    • Sprinkle paprika over the stuffed eggs for both flavor and a pop of color.
  5. Chill:
    • Place the stuffed eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
  6. Serve:
    • Arrange the Huevos Rellenos on a serving platter.
    • Optionally, garnish with additional chopped parsley before serving.
  7. Enjoy:
    • Serve the stuffed eggs as a tapa or appetizer. They can be enjoyed on their own or with a side of crusty bread.

These Huevos Rellenos make a delightful addition to any tapas spread or party platter. Feel free to get creative with the filling by adding ingredients like chopped olives, capers, or a dash of hot sauce for extra flavor.

Huevos rellenos

4 – Patatas Bravas:

Fried potatoes served with a spicy tomato sauce (brava sauce) and aioli. This classic tapa can be found throughout Spain, with regional variations.

Patatas Bravas is a classic Spanish tapa featuring crispy fried potatoes topped with a spicy tomato sauce and aioli. Here’s a delicious recipe for you to try:


For the Potatoes:

  • 4 large potatoes, peeled and cut into 1-inch cubes
  • Olive oil for frying
  • Salt to taste

For the Spicy Tomato Sauce:

  • 1 can (14 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • Salt to taste


  • Chopped fresh parsley


For the Potatoes:

  1. Fry the Potatoes:
    • Heat olive oil in a deep fryer or a large, deep pan to 350-375°F (175-190°C).
    • Fry the potato cubes until golden brown and crispy.
    • Remove the potatoes and place them on paper towels to absorb excess oil. Season with salt while still hot.

For the Spicy Tomato Sauce:

  1. Prepare the Sauce:
    • In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
    • Add crushed tomatoes, smoked paprika, red pepper flakes, salt, and pepper.
    • Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens. Adjust the seasoning to taste.

For the Aioli:

  1. Make the Aioli:
    • In a small bowl, mix mayonnaise, minced garlic, lemon juice, and salt. Adjust the salt to taste.

Assemble and Serve:

  1. Serve the Patatas Bravas:
    • Arrange the crispy fried potatoes on a serving plate.
    • Drizzle the spicy tomato sauce over the potatoes.
    • Drizzle the aioli over the top or serve it on the side for dipping.
    • Garnish with chopped fresh parsley.
  2. Enjoy:
    • Serve the Patatas Bravas immediately while the potatoes are still crispy.

This Patatas Bravas recipe captures the essence of this popular Spanish tapa. It’s a wonderful combination of textures and flavors, with the crispy potatoes, spicy tomato sauce, and creamy aioli. Pair it with a glass of Spanish wine or your favorite beverage for an authentic tapas experience.

Patatas bravas - fried potatoes

5. – Bacalao a la Aragonesa:

Salted cod prepared in the Aragonese style, often accompanied by tomatoes, garlic, and peppers. It’s a flavorful and hearty tapa.

Bacalao a la Aragonesa is a traditional Spanish dish featuring salted cod prepared in the Aragonese style. Here’s a recipe for you to try this flavorful tapa at home:


  • 1 lb (about 500g) salted cod, soaked and desalted
  • 2 large potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • Olive oil for frying
  • 1 cup tomato sauce
  • 1/2 cup white wine
  • 1/2 teaspoon sweet paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Desalting the Cod:
    • Rinse the salted cod under cold running water to remove excess salt.
    • Place the cod in a bowl of cold water and refrigerate for at least 24 hours, changing the water several times.
  2. Prepare the Potatoes:
    • Heat olive oil in a pan. Fry the thinly sliced potatoes until golden brown. Remove and set aside on paper towels to drain excess oil.
  3. Coat the Cod:
    • Pat the desalted cod dry with paper towels.
    • Dredge the cod in flour, shaking off any excess.
  4. Fry the Cod:
    • In the same pan used for potatoes, add more olive oil if needed.
    • Fry the cod until golden brown on both sides. Remove and set aside.
  5. Prepare the Sauce:
    • In the same pan, sauté the sliced onion and minced garlic until softened.
    • Add the white wine, tomato sauce, sweet paprika, salt, and pepper. Stir to combine.
    • Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.
  6. Combine and Serve:
    • Place the fried cod on top of the sliced potatoes.
    • Pour the tomato sauce over the cod and potatoes.
    • Garnish with chopped fresh parsley.
  7. Finish Cooking:
    • Bake the entire dish in a preheated oven at 350°F (180°C) for about 15-20 minutes, or until the flavors meld and the cod is cooked through.
  8. Enjoy:
    • Serve Bacalao a la Aragonesa hot, with crusty bread on the side if desired.

This dish showcases the rich flavors of salted cod fish combined with the aromatic tomato sauce and the crispiness of fried potatoes. It’s a delightful tapa that represents the culinary traditions of Aragón.

Bacalao a la Aragonesa - cod fish

6.- Pimientos de Padrón:

While originally from Galicia, these small green peppers are commonly served as a tapa in Aragón. They are usually fried and sprinkled with sea salt.

Pimientos de Padrón are small green peppers from the Padrón region of Galicia, Spain. They are typically mild, but occasionally you’ll find a spicy one. Here’s a simple recipe to prepare this popular Spanish tapa:


  • Pimientos de Padrón (as many as you’d like to serve)
  • Olive oil for frying
  • Coarse sea salt


  1. Wash the Peppers:
    • Rinse the Pimientos de Padrón under cold water and pat them dry with a clean kitchen towel.
  2. Heat the Olive Oil:
    • In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
  3. Fry the Peppers:
    • Once the oil is hot, add the Pimientos de Padrón to the skillet. Make sure they are in a single layer, not overcrowding the pan.
    • Fry the peppers, turning them occasionally, until they blister and char, which should take about 5-7 minutes.
  4. Drain and Season:
    • Use a slotted spoon to transfer the fried peppers to a plate lined with paper towels to drain any excess oil.
    • While the peppers are still hot, sprinkle them with coarse sea salt. The salt will adhere better while the peppers are warm.
  5. Serve:
    • Arrange the Pimientos de Padrón on a serving plate.
  6. Enjoy:
    • Serve the peppers as a tapa, and encourage diners to try them, noting that occasionally one might be spicy while most are mild.


  • Pimientos de Padrón are best when they are small and tender.
  • Be cautious while frying as the peppers might splatter a bit due to their high water content.
  • Enjoy them as a simple and flavorful tapa with a cold beverage of your choice.

This dish is known for its simplicity and the element of surprise since the occasional spicy pepper adds an exciting twist. It’s a great appetizer for gatherings and pairs well with a variety of drinks.

Pimientos del Padrón - green peppers

7.- Setas al Ajillo:

Garlic mushrooms, typically wild mushrooms sautéed in olive oil with garlic. A tasty vegetarian tapa option.

Setas al Ajillo, or mushrooms with garlic, is a classic Spanish tapa that showcases the rich flavors of mushrooms sautéed in garlic-infused olive oil. Here’s a simple recipe for you to enjoy this delightful dish:


  • 1 lb (about 500g) mixed mushrooms (shiitake, button, cremini, etc.), cleaned and sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes for a bit of heat


  1. Prepare the Mushrooms:
    • Clean the mushrooms and slice them into bite-sized pieces.
  2. Sauté the Garlic:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the thinly sliced garlic and sauté until it becomes fragrant and just starts to turn golden. Be careful not to burn it.
  3. Sauté the Mushrooms:
    • Add the sliced mushrooms to the skillet.
    • Sauté the mushrooms until they release their moisture and become golden brown. This will take about 5-7 minutes.
  4. Season:
    • Season the mushrooms with salt and pepper to taste. Add a pinch of red pepper flakes if you want to add some heat.
  5. Finish with Parsley:
    • Stir in the chopped fresh parsley, allowing it to infuse its flavor into the mushrooms.
  6. Serve:
    • Transfer the Setas al Ajillo to a serving dish.
  7. Enjoy:
    • Serve the mushrooms hot as a tapa. They pair well with crusty bread to soak up the flavorful oil.


  • Use a variety of mushrooms to add depth to the dish.
  • Adjust the amount of garlic and red pepper flakes according to your taste preferences.
  • Don’t overcrowd the mushrooms in the pan, as this can lead to steaming instead of browning.

Setas al Ajillo is a quick and delicious tapa that allows the natural flavors of the mushrooms to shine. The garlic-infused olive oil adds richness, and the parsley provides a fresh contrast. It’s a perfect appetizer for mushroom lovers.

Setas al ajillo

8.- Montaditos de Jamón y Queso:

Small sandwiches typically filled with cured ham (jamon) and cheese. The combination of flavors is delightful.

Montaditos de Jamón y Queso are small sandwiches filled with ham and cheese, commonly served as a Spanish tapa. Here’s a simple recipe for you to make these delicious bites at home:


  • Baguette or small bread rolls
  • Serrano ham or Iberian ham (Jamón Serrano or Jamón Ibérico)
  • Manchego cheese, thinly sliced
  • Olive oil
  • Optional: Tomato for rubbing on the bread (pan con tomate)
  • Optional: Garlic cloves for rubbing on the bread


  1. Prepare the Bread:
    • If you want to make «pan con tomate,» cut the baguette into slices and rub the cut sides with a ripe tomato or a garlic clove.
  2. Layer the Cheese and Ham:
    • Place a slice of Manchego cheese on each piece of bread.
    • Add a slice or two of Serrano ham on top of the cheese.
  3. Drizzle with Olive Oil:
    • Drizzle a small amount of olive oil over the ham and cheese. This adds flavor and moisture to the montadito.
  4. Assemble and Serve:
    • Sandwich the bread slices together, creating little ham and cheese sandwiches.
  5. Optional Grilling:
    • If you want to enhance the flavors further, you can lightly grill the montaditos on a hot grill or in a grill pan for a minute or two on each side.
  6. Serve:
    • Arrange the Montaditos de Jamón y Queso on a serving platter.
  7. Enjoy:
    • Serve the montaditos as a tapa or appetizer. They are perfect for sharing and pairing with a glass of Spanish wine.


  • Experiment with different types of Spanish ham and cheese for varied flavors.
  • If you prefer, you can add a drizzle of balsamic glaze or honey for a sweet and savory touch.

Montaditos de Jamón y Queso are a versatile and crowd-pleasing tapa that you can easily customize to suit your taste. Whether served at a gathering or enjoyed as a snack, they capture the essence of Spanish cuisine with the delicious combination of ham and cheese.

Montaditos - small sandwiches

9.- Migas:

Spanish migas. A traditional dish made from breadcrumbs, usually served with chorizo, garlic, and sometimes grapes or melon. It’s a hearty and comforting tapa.

Migas is a traditional Spanish dish that originated as a way to use up leftover bread. It has evolved into a beloved tapa, often featuring breadcrumbs cooked with various ingredients. Here’s a simple recipe for Migas:


  • 4 cups stale bread, preferably a rustic loaf, cut into small cubes
  • 1/2 cup chorizo, diced
  • 1/2 cup bacon or pancetta, diced
  • 1/2 cup Spanish morcilla (blood sausage), crumbled (optional)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tomatoes, peeled, seeded, and chopped
  • 1 teaspoon smoked paprika (pimentón)
  • Salt and black pepper to taste
  • Olive oil for cooking
  • 1 cup grapes or melon cubes for serving (optional)


  1. Prepare the Bread:
    • Cut the stale bread into small cubes. If the bread is not already stale, you can leave the cubes out for a few hours or toast them in the oven until they are dry.
  2. Sauté the Chorizo and Bacon:
    • In a large, deep pan, heat a couple of tablespoons of olive oil over medium heat.
    • Add the diced chorizo, bacon, and morcilla (if using). Sauté until they release their flavors and become slightly crispy.
  3. Cook the Vegetables:
    • Add the chopped onion, garlic, and red bell pepper to the pan. Sauté until the vegetables are softened.
  4. Add the Tomatoes and Paprika:
    • Stir in the chopped tomatoes and smoked paprika. Cook for a few minutes until the tomatoes break down and the mixture becomes saucy.
  5. Add the Bread Cubes:
    • Add the stale bread cubes to the pan. Toss everything together, ensuring the bread is well-coated with the flavorful mixture.
  6. Cook until Crispy:
    • Cook the Migas over medium heat, stirring occasionally, until the bread becomes crispy and golden brown.
  7. Season:
    • Season the Migas with salt and black pepper to taste. Adjust the seasoning as needed.
  8. Serve:
    • Transfer the Migas to a serving platter. Optionally, garnish with fresh grapes or melon cubes for a sweet contrast.
  9. Enjoy:
    • Serve the Migas as a tapa, enjoying the crunchy bread with the rich flavors of chorizo, bacon, and vegetables.

Migas are a comforting and hearty tapa that reflects the rustic charm of Spanish cuisine. They are often enjoyed as a communal dish, perfect for sharing with friends and family.


10.- Escudella i Carn d’Olla:

While not a tapa per se, this traditional Aragonese dish is often served during festive occasions. It includes a hearty meat and vegetable stew, usually followed by a course of pasta and chickpeas.

Remember that tapas can vary from one bar or restaurant to another, so don’t hesitate to explore and try different places to experience the full range of flavors Aragón has to offer.

«Escudella i Carn d’Olla» is a traditional Catalan dish, usually served as a festive meal rather than a tapa. It consists of a hearty broth (Escudella) and a variety of meats (Carn d’Olla). Preparing the entire dish as a tapa might not be practical due to its complexity, but you can create a simplified version inspired by its flavors. Here’s a recipe for a meaty stew that captures some of the essence of Escudella i Carn d’Olla:


For the Meaty Stew:

  • 1 lb pork shoulder, cut into chunks
  • 1 lb beef stew meat, cut into chunks
  • 1 chorizo sausage, sliced
  • 1 black pudding or blood sausage, sliced (optional)
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for cooking
  • Chopped fresh parsley for garnish

For the Broth:

  • 6 cups beef or vegetable broth
  • 1 onion, halved
  • 2 cloves garlic, smashed
  • 2 sprigs of thyme
  • Salt and pepper to taste


Prepare the Broth:

  1. In a large pot, combine the broth ingredients.
  2. Bring to a boil and then simmer for at least 30 minutes to infuse the flavors.
  3. Strain the broth and discard the solids.

Make the Meaty Stew:

  1. In a separate large pot, heat olive oil over medium heat.
  2. Add the pork and beef chunks, browning them on all sides.
  3. Add the sliced chorizo and black pudding (if using) to the pot.
  4. Stir in the chopped onion, carrots, and potatoes.
  5. Add minced garlic, bay leaf, paprika, salt, and pepper.
  6. Pour the strained broth into the pot, covering the meat and vegetables.
  7. Bring the stew to a boil, then reduce heat and simmer until the meats are tender and the flavors meld.


  1. Once the stew is ready, remove the bay leaf and discard it.
  2. Ladle the meaty stew into serving bowls.
  3. Garnish with chopped fresh parsley.

This adapted recipe captures the essence of the hearty flavors found in Escudella i Carn d’Olla. While it may not fully replicate the traditional dish, it offers a delicious and satisfying option for those who want to experience some of its rich taste.


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