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