Friday Night Sangria with Spanish Tapas Spread
Sangria & Tapas
Vibrant red sangria paired with classic Spanish tapas like patatas bravas, jamón croquetas, and Spanish olives. Perfect for entertaining.
Nutrition (per serving)
Friday nights call for something special, and nothing says celebration quite like a Spanish sangria and tapas spread. This combination brings the warmth and conviviality of Spain straight to your table, letting you gather friends and family around small plates of delicious bites and a pitcher of fruity, refreshing wine. The beauty of tapas is that each element can be prepared ahead, so you're free to enjoy the evening rather than being stuck in the kitchen.
The sangria is the star of the show—a gorgeous blend of red wine, fresh citrus, and a touch of brandy that gets even better as it sits. Paired with crispy jamón croquetas, golden patatas bravas with their tangy sauce, briny olives, and creamy manchego cheese, you've got an authentic Spanish experience that tastes like you spent hours in preparation. Honestly, most of it comes together in minutes, but it tastes like pure indulgence.
Ingredients
- Red wine:1 bottle (750 ml)
- Fresh orange:2 pieces
- Fresh lemon:1 piece
- Brandy:3 tbsp
- Honey:2 tbsp
- Sparkling water:1 cup
- Frozen patatas (frozen potato croquetas):1 lb
- Jamón or prosciutto:4 oz
- Spanish olives (pitted):1.5 cup
- Manchego cheese:8 oz
- Crusty bread or baguette:1 piece
- Aioli or Spanish sauce:1 cup
- Paprika:1 tsp
- Sea salt:1 tsp
Instructions
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Make the sangria first by slicing the oranges and lemon into wheels. Add them to a large pitcher with the red wine, brandy, and honey. Stir well and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
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When ready to serve, add the sparkling water to the sangria and stir gently. Add ice and fresh fruit slices.
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Cook the frozen patatas in the oven according to package directions until golden and crispy, usually about 15-20 minutes at 400°F.
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While the patatas cook, arrange manchego cheese cubes on a serving board. Slice the jamón into strips and drape on the board.
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Transfer the warm patatas to a small bowl and dust lightly with paprika. Set out the olives, crusty bread, and aioli in small bowls.
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Pour the sangria into glasses filled with ice, making sure each glass gets some of the fruit. Arrange all the tapas on a large wooden board or platter and serve immediately while the patatas are still warm.
Tips & Notes
- Make the sangria the night before—it tastes even better the next day as the flavors meld together.
- You can find quality Spanish olives, manchego cheese, and jamón at most grocery stores now, or visit a Spanish import shop for the best selection.
- The patatas bravas are easier than homemade—buy them frozen and bake instead of frying to keep prep time down.
- Don't skip the sparkling water in the sangria—it makes it lighter and more refreshing for a whole evening of sipping.
