Tapas
(Tira-Gostos)
Popularly known as Spain's greatest food invention, these small finger foods are usually accompanied by a few drinks at lunchtime or in the early evening, led by the philosophy "eat when you drink, drink when you eat." The name originates from the Spanish verb tapar, which means to cover, and the dish stems from the region of Andalusia where drinkers would cover their glasses with slices of bread or meat to keep out the dust and flies.
Today, the popularity of tapas has brought them across the borders of Spain, and tapas bars can now be found in nearly every developed country. Classic tapas were all about shellfish, originally consisting of a few olives, mussels, or anchovies served on a tiny plate.
Today, however there is no end to the variety in modern tapas, which can be assembled from almost any type of ingredient served in small portions, with virtually no rules as to what goes with what. Read more
In southern Spain, tapas include shellfish, squid, eggs, shrimp, mixed breaded seafood, and fried fish marinated in saffron. Tapas in the north often consist of béchamel-based croquettes and battered prawns, while Madrid loves tripe, anchovies cured in vinegar, and ham tapas.
Other common varieties include olives, meatballs, stuffed mussels, green peppers, cured cheeses, and thinly sliced salted cod. Regardless of the variety, tapas are a staple in Spain, amazing bar food worldwide, a way of eating, and a way of living.
Types of Tapas
Pairing tips
Verdejo
This white grape variety probably originated in North Africa from where it was imported to the Iberian Peninsula, and today it is mainly known as the principal grape used ... Read more
Sumoll
Sumoll is a rare red grape native to Catalonia. It is an old, late-ripening variety that is somewhat finicky to cultivate and vinify. Although it declined in ... Read more
Trepat
Trepat is a pale red grape variety from Catalonia that is traditionally used for sparkling Cava rosés and dry rosé styles. The grape is most likely ... Read more
Sweet Vermouth
The term sweet vermouth is generally associated with red Italian-style vermouth. Their red color is mostly gained with caramel-coloring, and the examples ... Read more
Recipe variations
Tortilla de Patata
READY IN 1h 15minThis recipe gives instructions on how to prepare a traditional tortilla de patata that is made with just potatoes, eggs, salt, and olive oil.
Tortilla de Patata with Onions
READY IN 1hThis recipe is adapted from www.spain.info, a promotional website of the Spanish government. The basic traditional recipe is enriched with onions, which makes for a juicy tortilla de patata, and is a very common practice in Spain.
Stuffed Tortilla de Patata
READY IN 1h 10minThis recipe gives instructions on preparing a stuffed tortilla de patata, a very popular variant of tortilla de patata. In this case, it's stuffed with ham and Emmental cheese.
Basic Gambas al Ajillo
READY IN 15minThis recipe makes a simple, basic version of this Spanish classic. All that is required is shrimps, garlic, chili pepper, extra virgin olive oil, and salt.
Traditional Garlic Shrimp by Jose Andres
READY IN 9minThis is a recipe by the legendary José Andrés, a famous Spanish chef. It does not diverge much from tradition, but it does include additional elements—lemon juice and brandy—which add depth and a slightly different character.
Gambas al Ajillo with Sherry
READY IN 20minThis recipe follows tradition except for the addition of sherry, which is added to the shrimp during cooking. It can be made in four individual clay pots or in a large frying pan.
Zarangollo
READY IN 20minThis is the most traditional version of zarangollo Murciano, made with eggs, onions, zucchini, olive oil, salt, and pepper, with the addition of chives on top for a nice visual presentation. Traditionally, zarangollo is made in a clay pot, but you can use a non-stick pan if an earthenware dish is unavailable.
Zarangollo with Potatoes
READY IN 25minThe recipe calls for potatoes, which is a modern twist on the classic zarangollo. If desired, you can also add some garlic to the mix for even richer flavors.
Tapas Authentic recipe
This recipe gives instructions on how to prepare a traditional tortilla de patata that is made with just potatoes, eggs, salt, and olive oil.
WHERE TO EAT The best Tapas in the world (according to food experts)
"That sort of history is nothing to sniff at, and the tapas remains as good as it did all the way back in the 17th century. It doesn’t get any more traditional than this."
"There’s barely space to swing a calamar (squid) in this bottle-lined, standing-room-only place, but it's a treat for the palate. Try delectable made-to-order montaditos (tapas on bread), such as salmon with greek yoghurt or tuna belly with sea urchin, with a house wine or vermouth."
"Don't miss the pa amb tomaquet (toasted bread with squeezed tomato and olive oil) or the Iberian ham."
"And of course that soft, aromatic, evocative, tomato- doused, garlicky bread."
"Always packed, this narrow bar gathers a high-spirited crowd who come for fantastic tapas."
"Stop in the taberna (really, the bar) for a small plate of bacalao croquetas."
"Docamar boasts about having “the best bravas in Madrid since 1963.” This is a big statement and it will attract a range of opinions, but what’s certain is that what they serve is delicious: some fat,crispy potato wedges covered with the bar’s own secret sauce. The result is a well-balanced taste with enough spice to give a kick to these patatas bravas."
"Paco serves Barcelona’s greatest tomato bread: a flat, split, porous roll grilled to a perfect crunch and slathered with pink, frothy tomato pulp."
"If you’re willing to wait—and trust me, you should—order an array of small plates like the sardine on toast, octopus with capers, milk fed lamb, ham croquettes, and prawn and piquillo pepper tortilla."
"Bodeguita A. Romero, despite its pink walls, is renowned for its pringa—cocido (boiled dinner meats) pressed into sinful sandwiches."
Tapas festivals
