The waves are crashing, the sun is warm, and your cooler is packed with flavorful, sand proof snacks that taste like you have just stepped out of a seaside tapas bar.

Spanish cuisine is MADE for picnics. It’s colorful, portable, and totally beach friendly. No soggy sandwiches here, just vibrant bites you can prep ahead and enjoy by the seaside.

Listed below are a selection of my favorite recipes for you to try at home and transport yourselves to the sunny shores of the Mediterranean, with a little bit of Spain in every bite.

Chickpea & Chorizo Salad – Ensalada de Garbanzos

Protein-packed, full of smoky flavor, and just as good cold or at room temperature.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 100g sliced Spanish chorizo
• 1/2 red onion, finely chopped
• 1/2 red pepper, chopped
• 2 tbsp chopped parsley/ coriander
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt & pepper

Method:

1. Lightly sauté the chorizo until crispy. Let cool.
2. In a large bowl, combine all ingredients.
3. Toss with lemon, olive oil, salt, and pepper.
4. Chill and serve with toothpicks or crusty bread.

Optional: Replace the chorizo with sundried tomatoes or sauteed zucchini for a vegetarian alternative.

No-Bake Tarta de Santiago Bars

Inspired by the iconic almond cake from Galicia, these are picnic-perfect bars. Easy to prepare, to store and absolutely delicious.

Ingredients:

• 200g ground almonds
• 3 eggs
• 150g sugar
• Zest of 1 lemon
• 1/2 tsp cinnamon
• Powdered sugar (for dusting)

Method:

1. Mix eggs, sugar, lemon zest, cinnamon, and almonds until smooth.
2. Spread into a lined 20cm square pan.
3. Bake at 170°C (340°F) for 25 minutes. Cool, slice, and dust with powdered

Optional: Add some fresh raspberries for a fruity twist.

Crispy Squid Sandwiches with Aioli- Bocadillo de Calamares

Madrid’s most iconic street food… now in picnic form. Perfect for filling up at the beach but not feeling heavy afterwards, and a great way to enjoy fresh squid by the sea.

Ingredients:

• 400g fresh squid rings (or frozen, thawed)
• 1/2 cup plain flour
• 1/4 cup cornflour
• Salt + black pepper
• Olive oil for frying
• Small baguettes or crusty rolls
• Lemon wedges

For the aioli:

• 1 garlic clove, minced
• 1 egg yolk
• 1 tsp lemon juice
• 1/2 cup olive oil
• Salt

Method:

1. Make the aioli: Whisk egg yolk, garlic, and lemon juice. Slowly drizzle in olive oil while whisking until thick. Season and chill.
2. Fry the squid: Toss squid rings in flour, cornflour, salt, and pepper. Fry in hot oil until golden. Drain on paper towel.
3. Assemble: Slice rolls, spread aioli, and stuff with crispy squid. Wrap in parchment for picnic transport.

Optional: Add thin slices of pickled onion or a sprinkle of smoked paprika or a squeeze of sriracha to the aioli for spicy beach vibes.

Spanish Lentil Empanadas

Hearty, handheld, and vegetarian- these empanadas pack serious flavor, are easy to transport and are best enjoyed at room temperature so they are perfect for a beach nibble.

Ingredients (for 6-8 empanadas):

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 red pepper, diced
• 1/2 zucchini, finely chopped
• 1 cup cooked lentils
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt & pepper
• 1 tbsp tomato paste
• Empanada dough or puff pastry sheets
• 1 egg (for egg wash)

Method:

1. Make the filling: Sauté onion, garlic, and veggies in olive oil. Add lentils, tomato paste, and spices. Cook 5 mins. Let cool.
2. Assemble: Cut dough into circles, spoon filling in, fold and crimp. Brush with egg wash.
3. Bake at 190°C (375°F) for 20–25 mins until golden. Cool completely before packing.

Optional: Add chopped olives, raisins and boiled egg for a sweet/savory punch of flavor.

Olive & Chorizo Muffins

These are like tapas… in muffin form! Great, warm or cold, and totally mess-free. Pair with ham, cheese or get creative and make some spicy dips.

Ingredients (Makes 6 large or 12 mini muffins):

1. 1 & 1/2 cups plain flour
2. 2 tsp baking powder
3. 1/2 tsp smoked paprika
4. 1/4 tsp salt
5. 2 eggs
6. 1/3 cup olive oil
7. 1/2 cup milk
8. 1/2 cup diced chorizo
9. 1/3 cup chopped green olives
10. 1/3 cup grated Manchego (or cheddar)

Optional: chopped parsley or thyme

Method:

Preheat the oven to 180°C (350°F). Line a muffin tin.

1. Mix dry ingredients in one bowl.
2. Whisk eggs, oil, and milk in another.
3. Stir wet into dry, then fold in chorizo, olives, and cheese.
4. Spoon into muffin cases and bake for 20–25 mins until golden.

Optional: Add roasted red pepper or swap chorizo for sun-dried tomatoes to make them veggie.

Extra tip: Wrap in parchment and pack with a jar of garlicky aioli or spicy tomato jam.

Spanish Inspired Pasta Salad

This one is a crowd pleaser: easy to serve, packed with punchy Spanish flavors, and sturdy enough to survive the heat and a bumpy car ride to the beach.

Ingredients (Serves 4–6):

• 250g short pasta (fusilli, penne, or farfalle work well)
• 1/2 cup roasted red peppers, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 red onion, finely diced
• 1/2 cup diced Manchego cheese (or firm goat cheese)
• handful of fresh parsley or basil to finish

For the romesco dressing:

• 1 roasted red pepper (from a jar or homemade)
• 1 garlic clove
• 2 tbsp toasted almonds
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1/4 cup olive oil
• Salt to taste

Method:

1. Cook pasta until al dente. Drain and rinse under cold water to stop the cooking.
2. Blend the dressing: Combine all romesco ingredients in a blender and blitz until smooth and creamy.
3. Toss it together: In a large bowl, mix pasta, veggies, olives, cheese, and dressing.
4. Chill or serve immediately. Sprinkle with herbs just before packing.

Optional: Add grilled artichokes or thin slices of serrano ham for extra flavor. Use orzo or pearl couscous for a unique texture.

Extra tip: Portion into jars or containers, shake before serving for even saucy goodness!

This brings us to the end of our Spanish-inspired beachy picnic, and what a spread it was! From crispy squid rolls and chorizo-stuffed muffins to smoky pasta salads and golden empanadas, we have managed to pack every bite of our picnic basket with sunshine, spice, and a whole lot of Spanish culture.

These recipes are not just tasty, they are made to travel, no soggy sandwiches or salads here. So grab your basket, a chilled bottle of sangria, and your favorite people, and head for the coast. Because nothing says summer like sharing bold, joyful food under the sun with sand between your toes. ¡Buen provecho y feliz picnic!

We love to see your creations so if you make any of these recipes at home please tag us @thepaellaclub with the  #TPCathome so that we can see them!