Tapa, in Spanish, translates to the word ‘lid’. In Spain, when having a bite to eat with a drink it was often necessary to place a saucer over the food to protect it from flies. From this habit the term ‘tapas’ came into use. In the past, tapas were given free when you ordered a drink. However, this practice has almost disappeared from modern tourist resorts. Go inland and you will find the tradition carries on. For example, when in an Andalucian village this Easter, with a glass of wine came the most delicious baked potato – you only pay for the wine! Order another and you get a huge slice of tortilla. I never stopped eating for three days but never sat down to a meal. Each bar has their own specialty and the custom is to have only one drink (and a tapa) in each bar and move on to the next.
Should you feel really hungry you can order a larger portion ‘racion’ (ra-thee-on) which you will be asked to pay for. It can prove to be an expensive way to eat, especially in the resorts. However, the food is generally delicious and the taste lingers for quite some time ensuring that you will be back for more.
Here is a sample of some of the tapas you may find in some of the more traditional bars:
Serrano Ham
Very thin slices of raw, cured ham; an acquired taste for the British but well worth the effort. Prices will vary if you ask for a racion. Iberian ham, for example, comes from free range pigs that have fed on acorns and therefore you must expect to pay more. Serrano ham is often served with thin slices of Spanish cheese; a very tasty combination!
Olives: Green or Black
Very thin slices of raw, cured ham; an acquired taste for the British but well worth the effort. Prices will vary if you ask for a racion. Iberian ham, for example, comes from free range pigs that have fed on acorns and therefore you must expect to pay more. Serrano ham is often served with thin slices of Spanish cheese; a very tasty combination!
Russian Salad
Diced vegetables mixed with mayonnaise.
Seafood Salad
Diced tomatoes, red and green peppers, onion, mixed in oil and vinegar to which is added a selection of seafood, eg., mussels, prawns, crab, lobster.
Once you have tried a few tapas you could well be tempted to create them on your return home. Here are a few suggestions:
Tostados: Toast with garlic and tomato
Toast will never be the same again. Ask for ‘pan Catalan’ or ‘toastado con tomato’ and you should do fine. Eaten early with coffee, this toasted bread makes a great start to the day and very healthy too!
Recipe
A day old barra (French bread)
1 peeled garlic clove
Extra virgin olive oil
A fresh tomato
Method
Slice the bread lengthwise and toast until golden. Rub the garlic clove all over the toasted side of the bread. Rub the tomato well into the bread. Drizzle the olive oil over the bread and add salt to taste. Fantastic!
Garlic Potatoes
One of my favourites. However, if you are planning a romantic evening avoid this tapa!! Lovely with a full bodied Rioja.
Recipe
3 large potatoes
2 cloves of garlic crushed or finely chopped
4 tbsp mayonnaise
Finely chopped fresh parsley
Method:
Peel the potatoes and chop into small cubes. About the size of a large ice cube.
Boil in salted water for about 10 mins; until just done. Drain and leave to cool.
Mix together garlic, parsley and mayonnaise.
Add potatoes to the garlic mayonnaise and very carefully mix together.
Chill before serving.
Garlic Mushrooms
Who can resist them? Very more’ish
Recipe
2kg potatoes peeled and cut into cubes approximately the size of a large ice cube.
Put chopped potatoes in baking tray and cover with olive oil and some salt. Place in a hot oven (400 – 450 degrees) for approx 35 mins. Turn once during cooking. Potatoes should be cooked through and a nice light brown colour.
Make sauce. Heat 1 tbs oil in pan. Add onion and cook gently for 5 mins. Add garlic, chili, paprika and cumin and cook for a min or two. Add wine. After further min or two reduce the heat and add tomatoes and tomato paste. Simmer for a further 10 – 15 minutes. Sauce should be nice and thick. Blend till smooth and add Tabasco sauce and parsley. Add potatoes and mix carefully. Add further salt if required.
Alternatively, cook potatoes as garlic potatoes and add spicy sauce in place of garlic mayonnaise. Equally delicious.
Patatas Brava. Spicy, potatoes in a tomato sauce
Once you try these for the first time, and you like spicy foods, you´ll be hooked for life.
Recipe
2kg potatoes peeled and cut into cubes approximately the size of a large ice cube.
Put chopped potatoes in baking tray and cover with olive oil and some salt. Place in a hot oven (400 – 450 degrees) for approx 35 mins. Turn once during cooking. Potatoes should be cooked through and a nice light brown colour.
Make sauce. Heat 1 tbs oil in pan. Add onion and cook gently for 5 mins. Add garlic, chili, paprika and cumin and cook for a min or two. Add wine. After further min or two reduce the heat and add tomatoes and tomato paste. Simmer for a further 10 – 15 minutes. Sauce should be nice and thick. Blend till smooth and add Tabasco sauce and parsley. Add potatoes and mix carefully. Add further salt if required.
Alternatively, cook potatoes as garlic potatoes and add spicy sauce in place of garlic mayonnaise. Equally delicious.
Manchego Cheese; Spanish Cheese in oil
Recipe
Manchego cheese
Good quality olive oil
Method
Cube or slice the cheese into thin triangular slices.
Place into the oil and leave to marinade for as long as you can: up to a year has been suggested. A week is fine – if you can last that long!
Spanish omelet
Not your ordinary omelet. Cooked with potato to be served hot or cold. Serve with salad, bread and garlic mayonnaise.
Recipe
Eggs
Half a kilo of potatoes
Quarter litre of olive oil
Salt
Method
Heat oil in a good quality frying pan and add thinly sliced potatoes and salt. Fry, stirring occasionally, until they are a golden colour. Drain the potatoes with a sieve or kitchen paper.
Beat the eggs well, add a little salt and add to the potatoes. Mix together.
Cover the bottom of the pan with a thin layer of oil and heat. Add the potato and egg mix. Tip and shake the pan as it cooks through to prevent it sticking to the bottom. Once the omelet appears to have almost cooked through take a large plate and carefully tip the omelet onto the plate. Add more oil to thinly cover the bottom of the pan and slide the omelet back into the pan so that the bottom of the omelet is now on top. The omelet is ready when it is cooked through and golden on both sides.
A favourite option is to add two thinly sliced potatoes when frying the potatoes.
Spanish cooks will often add, cheese, ham, spinach, mushrooms, etc.
In conclusion, the eating of tapas is a traditional Spanish custom retained in village and towns away from British tourist resorts. If you can, it is worth a trip inland to experience this delightful way of life. Failing that, sample the tapas provided in the many tapas bars you will find particularly in the older parts of your resort – you may not be given them for free but it is worth dipping into your pocket to sample such delights. Discover your favourites and impress your friends by having a go at creating them on your return home. Try to use the best quality ingredients you can – the additional expense is worth it. Don’t use Extra Virgin olive oil when cooking food but do use it liberally over salads, on bread and on anything else uncooked!
Many tourists are reluctant to enter tapas bars being uncertain what to ask for or how to ask for it. Smile, point to what you want, try a little Spanish (please – por favor: thank you – gracias gra-thee-ass) and don’t offer to pay right away. You will be given your bill when you ask for ‘la cuenta’ – la kwen-ta and leave a small tip. Your first trip into tapas land will soon become a regular occurrence.
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