Chef Marc Vidal of Boqueria restaurant in New York City is stopping by the TODAY kitchen to cook up a few tasty tapas recipes.
He shows us how to make grilled corn with lime and cheese, shrimp in garlic sauce and sweet pineapple sangria.
"This simple preparation proves you don't need a lot of complicated ingredients to make an outstanding dish," says Vidal. "Each element shines through while blending beautifully together."
"Maíz rustido is Spain's version of Mexico's street corn. Like its south-of-the-border counterpart, this sweet corn is charred and served with salty cheese, smoky spices and zesty citrus."
"Grilling pineapple caramelizes its natural sugars and enhances its sweetness. The charred fruit pairs perfectly with the smoky mezcal in this tropical cocktail."
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