Sangria & PARTY
TapaS parTy PLANNER
how to host a sangria & tapas party
Nothing is more refreshing than sangria on a hot day. Spain’s popular fruit-infused
punch pairs perfectly with a variety of tapas, offering a palette of exciting flavors
and textures for everyone to enjoy. Instead of gathering for a large meal at
the table, imagine a more casual setup where small bites and quick refills allow guests –
and the host – to mix and mingle with ease. This festive party is simple to pull together
once you realize it’s really just about two main components that offer so much
variety, you can experiment with a new pairing each time you host
How to Throw a Sangria & Tapas Party
You’ll discover that the best-known sangria is made with Rioja wine, although other Spanish
reds are popularly used. White sangria or sangria blanco is made with white varietals, including
cava for a bubbly delight. Garnish each with chopped and sliced fruit, including oranges, berries,
tangerines, lemons, peaches, nectarines, and even melons and mangos.
Spanish tapas can range from bite-size finger foods to pinchos, or skewered delights. The
tradition has evolved over the years, so much so that these small-plate dishes have transcended
the bar scene and have become a meal concept on their own. You’ll enjoy preparing these
delightful dishes and guests will love the variety of flavorful options.
Our Sangria Serveware is the perfect accompaniment for our Spanish-inspired party. Mexican
blown glass, admired for its tinted hues from recycled Coke bottles, is our material of choice
for a full suite of tapas and sangria serving pieces. Seven different styles come in clear or amber
colored glass set a casual tone in both clear and amber colors.
Serve sangria in style with our elevated Blacksmith Sangria Tub and Ladle. An iron stand
elevates the deep bowl whose unique imperfections are a trait of blown glass.
Keep plenty of napkins at the table. Our Linen Hemstitch Napkins add casual texture and make
a nice accompaniment to the setting.
Setting Up Decorating for this Spanish-inspired party
To host a sangria and tapas party, advanced requires little effort. Think about the colors
preparation is key – you’ll want all of your already at work. Dispensers full of sangria are
drinks and dishes ready to be served. truly decorative on their own. For texture at
the table, start with a casual runner in vibrant
Cut and slice all fruit in advance, storing them colors. Use terra-cotta tiles to call out your
in covered containers. Stirring together this signature creations. In case your daytime
flavorful punch will be easier when all of your gathering goes on well into the night, keep
ingredients are ready to go. romantic lanterns to the side. Have fun and
play with color by adding a gorgeous bouquet
The more guests you have, the more variety of fresh flowers in deep red wine tones.
of tapas you can prepare. Choose to serve
a template of dishes, including vegetarian With the ease of small plate dishes, this
options, so that everyone can enjoy your one-course setting takes the place of a multi
savory delights. Some of the simplest dishes course meal. Be sure to have enough small
are all-time favorites, such as stuffed olives. plates and glasses on hand, and your table is
Plan a menu that allows you to create a vast set for your entire guest list.
selection – take advantage of tapas that take
minimal time to prepare. You’ll surprise guests Use background music to set the mood and
with innovative bursts of flavor from one dish get everyone in the festive spirit!
to the next.
Sangria & Tapas Party Recipes
Chef Gerald Hirigoyen of Piperade & Bocadillos Restaurants, San Francisco selected this
tapas menu from his book, Pintxos: Small Plates in the Basque Tradition. These recipes
are an innovative take on the small plate tradition. Each recipe is a savory delight, showcasing
a familiar yet new blend of ingredients that the small plates are now known for.
Serrano Ham Croquettes on a work surface. Put the remaining 1 cup flour
Serves 6 in the first bowl, the beaten eggs in the second,
6 tablespoons unsalted butter and the panko in the third. Using a spoon, scoop
1½ cups all-purpose flour up about 1½ tablespoons of the ham mixture,
1½ cups whole or 2% milk form it into a log with rounded ends, and place on
5 ounces Serrano ham, finely diced (about 1/8 inch) a plate. Repeat with the rest of the ham mixture;
Generous pinch of kosher salt you should have 12 portions. Coat each portion
2 eggs, lightly beaten first in the flour, then the eggs, and finally the
1 cup panko (Japanese bread crumbs) or panko. Arrange the croquettes on a small rimmed
homemade fine dry bread crumbs baking sheet and refrigerate for at least 30
Peanut or canola oil for deep frying minutes or up to 4 hours.
In a small saucepan, melt the butter over medium Fill a deep, heavy casserole or Dutch oven 1/3 full
heat. Add ½ cup of the flour and stir for about with oil and heat to 365º F on a deep frying
2 minutes, or until combined and foaming. thermometer or until a small cut of bread
Meanwhile, heat the milk in another saucepan dropped into the oil sizzles, browns, and then
on the stove top over medium heat until small stops bubbling within 30 to 40 seconds. (Or use
bubbles start to form around the edges (just an electric deep fryer.) Place in a paper towel lined
below the boiling point) and remove from the rimmed baking sheet near the stove top. Place a
heat. (Or heat the milk in a microwave oven.) wire rack on a rimmed baking sheet, and preheat
Remove the pan with the butter-flour mixture the over to 250º F. Add the croquettes, a few at
from the heat and slowly whisk in the hot milk, a time, to the hot oil and fry for 3 or 4 minutes,
and then whisk well to remove any lumps. Return or until golden brown all over. Using a slotted
the pan to medium-high heat and bring to a boil, spoon, transfer them to the towel lined pan to
continuing to whisk. Cook for 3 minutes, or until drain. Then transfer the croquettes to the rack
the mixture has thickened. Stir in the ham and on the baking sheet and keep warm in the oven
salt and pour the mixture into a small baking until all of the croquettes have been fried. Fry
dish or rimmed plate. Spread out evenly, cover the remaining croquettes the same way, always
loosely with plastic wrap, and let cool to room letting the oil return to 365º between batches. To
temperature. Refrigerate for 1 hour. serve, place the croquettes on a platter lined with
To make the croquettes, line up 3 shallow bowls a paper napkin.
Potato & Chorizo Brandade Fava Beans with Créme Fraîche
Makes 8 and Mint
½ pound dry-cured Spanish chorizo Serves 4 to 6
1 pound Yukon gold or other yellow-fleshed 2 pounds fava beans in the pod
potatoes ½ cup créme fraîche
2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices, about 5/8-inch 1
/3 cup mint lea chiffonade
thick Finely grated zest of 1 lemon
Preheat oven to 450º F. To prepare the favas, split open the pods and
Divide the chorizo in half. Place the potatoes and remove the beans. Meanwhile bring a small sauce
half of the chorizo (1/4 pound) on a piece of heavy- pan of salted water to a boil over high heat. Place
duty aluminum foil, and enclose them in the foil. a bowl filled with ice water near your stove top.
Bake for 1 to 11/4 hours, or until the potatoes are Drop the beans into the boiling water and cook
tender when pierced with a fork. for 2 minutes (this is longer than most recipes will
instruct you because the beans are not cooked
Remove the potatoes from the foil and discard again). Drain the beans and quickly plunge them
the chorizo (it is used for flavor only, and will into the ice water. With your fingernail, pierce the
be too dry to eat). When the potatoes are cool skin of the bean near one end and gently squeeze
enough to handle, peel them, transfer to a bowl, so that the bean pops out. Don’t worry if the
and mash with a fork. beans separate into halves. You should have about
2 cups of beans.
Cut 3 ounces of the remaining chorizo into 1/8 to
/4-inch dice. Add the diced chorizo and the parsley In a medium bowl, whisk together the créme
to the potatoes and stir to mix. Season to taste fraîche, olive oil and salt and pepper to taste. Add
with salt and pepper. the fava beans, mint leaves and lemon zest and
toss to combine. Cover and refrigerate for at least
serve, very thinly slice the remaining 1 ounce
30 minutes or up to 2 hours before serving to chill
chorizo. Mound the warm potato mixture on the
and allow the flavors to meld.
baguette slices, dividing it evenly. Place 1 or 2
chorizo slices in each mound. Taste and adjust the seasoning with salt and
pepper before serving. Serve chilled.
Tomato & Watermelon Salad
Serves 4 to 6
3 or 4 small to medium heirloom tomatoes, assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded and cut into 3/4-inch cubes
1 cup 3/4-inch cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, peeled, pitted and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs in any combination: basil, tarragon, chives and cilantro
/4 teaspoon coriander seed
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper
In a bowl, combine the tomatoes, cucumber, watermelon, avocado and herbs. In a spice grinder, grind
the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
In a small bowl whisk together the olive oil, balsamic vinegar and salt and pepper to taste. Pour over the
salad and toss to coat evenly. Taste and adjust the seasoning before serving.