These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.

“To die dreaming” is what this moniker means. And that’s exactly what you’ll want to do after succumbing to this spiked creamsicle cocktail.

Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.

Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.

Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?

This tipsy tapa of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.

Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?

Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.

Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).

Migas is at its heart leftover bread mixed with pork—chorizo and pork belly—garlic, paprika, and drippings. A Spanish staple, they’re a perfect quick bite.

Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.

David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.

Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.