how many tapas?

[culs]

I am planning a dinner of tapas. How many different tapas do I need to make assuming everyone will have one serving of each dish?

[newtricks]

Sounds fun. What's on your menu so far?

[dorothyntototoo]

For hors d'oeuvres we figure 8-10 pieces per person for a two hour cocktail party. I usually fix about 5 different kinds. Some of your tapas might be bigger than bite-size so you'd need fewer. Hope this helps.

[culs]

so far: crab cocktail salad, barbecued beef in rice paper
grilled goat cheese stuffed grape leaves, shrimp ceviche cocktail,
roasted cauliflower soup, thai pumpkin soup, orange & beet salad with walnuts & balsamic, mexi-crab salad with corn chips,
mini blue cheese burgers & mini corndogs and
spicy sweat potatoes

[ADM]

Garlicky Shrimp Tapas -

1 cup olive oil
4 cloves garlic, minced
5 whole dried chilies (or, to taste)
1/4 cup Italian parsley, chopped
2 pounds shrimp, shelled & deveined

In a large deep skillet, heat olive oil until shimmering. Add garlic, chiles and parsley. Cook over moderately high heat 10 seconds, stirring. Add shrimp, cook over high heat, stirring once, until pink and curled, 3-4 minutes. Season with kosher salt (less sodium), transfer to small bowls. Serve with crusty bread, for dipping.

[MISSINDI]

I believe tapas is usually 6 per person. I love tapas!

[JenniferDV]

Williams-Sonoma.com had a nice guide for how many appetizers per person per hour.....

Estimating Quantities of Hors d'Oeuvres

When estimating quantities of hors d’oeuvres for a party, keep these guidelines in mind. As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors d’oeuvres that will be consumed because everyone will want to try at least one of each item. At the beginning of a party, especially if it is in the early evening, the pace of eating will be faster and then will slow as people satisfy their initial appetite.

If your party lasts longer than 90 minutes and is intended to replace dinner, the pace of eating will speed up again after 2 hours. In this case, it is important to have enough hors d’oeuvres ready and waiting in the kitchen to replenish empty platters.

For an average-size party, with 8 to 20 guests, plan on 2 hot and 2 cold passed items and 1 or 2 buffet items—a total of 5 or 6 selections. If you will be hosting 30 to 40 guests, add 1 more of each hot and cold item plus 1 more buffet selection.


Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).