Seafood Spanish Tapas Board

Seafood Spanish Tapas Board
Seafood Spanish Tapas Board

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La Cocina Goya

Easy Appetizer Ideas!

Prepare this fabulous Seafood Spanish Tapas Board in just minutes. For this tapas board you’ll simply need the best GOYA® Canned Seafood selection: White Tuna, Sardines, Octopus, and Mussels. Serve with other ingredients that complement these delicious ingredients, such as olives, Manchego cheese, Serrano ham, chorizo, almonds, and tomato salad. Enjoy all these flavors with slices of ciabatta bread brushed with our rich GOYA® Extra Virgin Olive Oil and toasted to golden perfection. This is a wonderful treat you can prepare for any celebration throughout the year. Surprise your guests with this tapas board and get ready to be praised.

  • Ingredients
  • Directions

5 tbsp.

GOYA® Extra Virgin Olive Oil, divided


loaf ciabatta bread, halved and cut into 1 1/2-inch slices


small plum tomatoes, seeded and cut into 1/4-inch pieces 

½ tsp.

GOYA® Balsamic Vinegar

1 box (4 oz.)

GOYA® Mussels in Pickled Sauce

8 oz.

wedge Manchego cheese, sliced 

8 oz.

Serrano ham, thinly sliced (optional)

1 bag (7 oz.)

GOYA® Chorizo, cut into 1/2-inch slices

1 box (4 oz.)

GOYA® White Tuna in Olive Oil

1 jar (12 oz.)

GOYA® Roasted Pimientos, drained and cut into 3/4-inch slices

1 jar (6.75 oz.)

GOYA® Pitted Manzanilla Spanish Olives, drained

1 can (5.25 oz.)

GOYA® Olives Stuffed with Minced Anchovies, drained

1 box (4 oz.)

GOYA® Octopus in Olive Oil

1 box (4 oz.)

GOYA® Sardines in Olive Oil

1 cup

Marcona almonds


Kitchen View

Step 1

For crostini: Preheat oven to broil and adjust oven rack 6-inches above broiler. Brush bread slices evenly with 3 tbsp. oil. Broil until bread is toasted, about 2-3 minutes. Set aside.

Step 2

In small serving bowl, combine tomatoes, remaining oil, and vinegar.

Step 3

To assemble board: Place Manzanilla olives, olives stuffed with anchovies, and almonds in 3 small separate serving bowls, and place bowls on large serving board. Place tomato mixture on board. Arrange toasted bread, Manchego cheese, Serrano, chorizo, crostini, pimientos, mussels, tuna, octopus, and sardines, decoratively on board.


Suggested pairings:

Place mussels, Manchego cheese and Serrano or chorizo on crostini.

Place tuna, roasted pimientos and Manzanilla olives or olives stuffed with anchovies on crostini.

Place octopus, tomato mixture and Manzanilla olives on crostini.

Place sardines, Marcona almonds and Manzanilla olives on crostini.

New from Goya

Recipe Tags

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