Easy 3-ingredient tapas recipe

Tapas is all about celebrating flavor and life, and Tapas culture emphasizes gathering with friends, bar-hopping (tapeo), and enjoying food and drinks over conversation. Tapas are Small portions, designed for sharing, allowing diners to try a variety of flavors. 

These tiny morsels are a fantastic example of how Spanish cuisine embraces simple, unprocessed ingredients to make something special. Of course, with just 3 items on the ingredient list, you’ll want to use the best quality ingredients you can find. 

For this tapas recipe, we use a classic combination of ingredients from Spain.

• Ripe seasonal tomatoes – Extra sweet and juicy
• Manchego cheese (or any other type of cured sheep cheese) – Rich, creamy flavor
• Cantabrian anchovy – Rich umami flavor with plenty of intensity

Cantabrian Anchovies 

Cantabrian anchovies are a highly prized variety of anchovies caught in the Cantabrian Sea, located along the northern coast of Spain, bordering the Basque Country, Cantabria, and Asturias. They are widely regarded as some of the finest anchovies in the world due to their flavor, texture, and artisanal preparation process. 

They have a very rich umami flavor and can be very very salty to an untrained palette. For this reason, we suggest they are paired with something creamy, and what better than cheese to help balance out the flavors.

Where to buy Cantabrian Anchovies

Cantabrian anchovies are prized and readily available locally in Spain (any decent supermarket will sell them). Outside of Spain, Cantabrian anchovies are exported and found in any good Spanish food store, or online.

Here are a few brands of Cantabrian Anchovies we suggest:

• Don Bocarte Cantabrian Anchovies in Extra Virgin Olive Oil 100g 10/12 Fillets
• Fishwife Cantabrian Anchovies 1-Pack (1.73 Ounce) – With Spanish Extra Virgin Olive Oil
• Sanniti Cantabrian Anchovy Fillets, 1.8 oz (Pack of 3)

Key Characteristics of Cantabrian Anchovies:

1. Species: They are typically Engraulis encrasicolus, the European anchovy.

2. Harvest Season: The best anchovies are usually fished during spring (April to June) when their fat content is optimal.

3. Processing:

• The anchovies are salt-cured for several months (sometimes up to a year).
• After curing, they are carefully hand-filleted and packed in olive oil.
• The process is meticulous, often involving skilled artisans, especially in the Basque and Cantabrian regions.

4. Flavor & Texture:

• Rich, deep umami flavor.
• Meaty but tender texture.
• Less aggressively salty than cheaper anchovies.

5. Usage:

• Often served on toasts or canapés.
• Used in salads, pasta dishes, or eaten on their own as a delicacy.

6. Premium Product:

• Often considered a gourmet product and priced accordingly.
• Brands like Ortiz, Don Bocarte, and La Brújula are known for high-quality Cantabrian anchovies.

These anchovies are to Spain what high-quality Parmigiano-Reggiano is to Italy—a staple delicacy that represents the intersection of tradition, technique, and taste.

Spanish Manchego cheese

Spanish Manchego cheese is one of Spain’s most famous and iconic cheeses, known for its distinctive flavor, firm texture, and rich cultural heritage.

Manchego cheese originates from the La Mancha region of central Spain (notably the same region as Don Quixote). The cheese is made exclusively from the milk of Manchega sheep, a breed native to the region.

Protected Designation: Manchego has DOP status (Denominación de Origen Protegida), meaning only cheese made under strict traditional methods in La Mancha can be labeled Manchego.

With this in mind, it can be pretty tricky to find outside of Spain, or if you can find it, it comes with a high price tag. At the time of writing, Spanish manchego is around €25 per kilo. 

Aging time for Manchego cheese

Fun Fact About Manchego Cheese

Manchego cheese dates back to before Roman times, and the traditional methods of production have been preserved for centuries. It’s not just a cheese—it’s a piece of Spanish heritage.

Other types of cheese suitable for this recipe

We use queso romero when we made the cooking video for no other reason than it was what we had in the fridge at the time. We have made it many times before with manchego, and both cheeses work great as they share a similar flavor profile – Rich, creamy, and slightly nutty flavor. 

Types of Spanish Cheese (5 Essentials to Get You Started)

🍷 How to Enjoy Manchego

• With Spanish wine: Pairs well with Tempranillo, Rioja, or sherry.
• As part of a tapas platter: Often served with jamón ibérico, quince paste (membrillo), olives, and almonds.
• On its own: As a snack or appetizer.
• In cooking: Can be shaved onto salads or grated over roasted vegetables, though usually enjoyed on its own due to its premium quality.

More Spanish Tapas Recipes:

• White Asparagus with Blue Cheese and Fennel
• Spanish Garlic Shrimp with Manchego Cheese and Rosemary
• Pan-Fried Prawns with Garlic, Lemon & Chili
• Gambas al Pil Pil Garlic Prawns with Chili
• Seafood Pipirrana Salad
• Chicken Meatballs with Almond Sauce
• Mushrooms Stuffed with Chorizo

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