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 An Introduction to Spanish Tapas Recipes

The Spanish word tapa can be translated as lid. Tapas originated in Andalucia where it became a custom to serve wine and sherry with a lid on the glass. It is thought that this was to stop flies contaminating the drink. The bartender would place a small amount of food such as bread or an olive on the lid to eat with the wine.

The custom spread throughout Spain but tapas became food in its own right. They are snack sized food made with local produce such as tomatoes or olives. Over the last 30 years their popularity has grown to such an extent that they are now served all over the world.

Typically they are eaten along with a glass of beer or wine. A night out can consist of going from bar to bar and sampling their tapas and drinks.

Tapas are rarely served with knives or forks in Spain. Eating with the hands is normal and some bars in Spain even put saw dust on the floor so that shells and the like can be discarded on the floor.

A full meal of tapas would normally include a selection of around six tapas dishes. Many are served cold, others are hot dishes.

If you visit a tapas bar in Spain, below are some of the ingredients and dishes you may be offered. We give the English translation to help. Click on any item which is in red for more details. On the right are small pictures of the tapas recipes we have cooked, all with step by step pictures.

INGREDIENTS

TAPAS DISHES
Aceite Oil Ahumados Smoked fish
Aceituna Olive Alioli Mayonnaise & garlic
Alitas de pollo Chicken wings Albondigas Meatballs
Almandras Almonds Bienmesabe Marinated fried fish
Almejas Clams Calamares Roma Squid in batter
Anchoa Anchovy Cazuelita Small hot casserole
Anguillas

Eels

 Croqueta de bacalao Salt cod croquette or balls
Arroz Rice Croqueta de jamon Ham croquettes
Aves Poultry Empanadas Filled pastry parcels
Azafran Saffron Ensaladilla rusa Russian salad
Bacalao Salt Cod Flamenquines Fried pork with salsa
Boqueron Anchovy Gambas al ajillo Prawns fried with garlic
Callos Tripe Gambas en gabardina Deep fried prawns
Carabineiros Large prawns Huevos
rellenos		 Stuffed hard boiled eggs
Caracoles Snails Huevas Fish roe
Carne Meat Longaniza fuet Firm, thin sausage
Cecina Dry cured beef Mojama Dried, salted tuna
Cerveza Beer Montados Bread with a topping
Chipirones Small squid Pan con tomate Bread topped with tomato & olive oil
Chopitos Small squid Patatas bravas Fried potatoes with spicy tomato sauce
Chorizo Spanish sausage Pimientos de Padron Small fried green peppers (some hot)
Cigalas Crayfish Pincho Bite sized tapa
Gambas Prawns Pinchito Bite sized tapa
Higado Liver Pisto
manchego		 Ratatouille with meat and egg
Huevo Egg Pulga pulguita A filled roll (small)
Jamon Ham Queso en aceite Cheese in olive oil
Jerez Sherry Racion Small plateful
Manchego Sheep's milk cheese Revuelto Scrambled eggs
Morcilla Black pudding Rinones al Jerez Kidneys in sherry
Necora Crab Salpicon Chopped salad
Olivas Olives Salsa Sauce
Pan Bread San Jacoba Fried ham and cheese
Patatas Potatoes Sobrassada Paprika sausage
Perdiz de huerta Lettuce hearts Soldaditos de pavia Salt cod fried in batter
Perejil Parsley Tascas Tapas bars
Pescado Fish Tigres Mussels in spicy tomato & bechamel
Pollo Chicken Torrezno Pork crackling
Queso Cheese Tortilla Spanish Omelette
Quisquillas Shrimps Tosta Toast with topping
Sepia Large squid Zarajo Grilled sheep stomach
Setas Wild mushrooms    
Sidra Cider    
Vieiras Scallops    
Vino Wine    
Zamburinas Small scallops    

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