tapas

COMMON SPANISH TAPAS:

Aceitunas -Olives
Albóndigas -Meatballs
Aioli -Aioli means garlic and oil in Catalan. A Spanish mayonnaise
Bacalao -Salted cod sliced thinly. Usually served with bread and tomatoes
Banderillas -Cold tapas made out of vegetables pickled in vinegar
Boquerónes -Fresh anchovies marinated in vinegar or deep fried
Calamares -Rings of battered squid
Chopitos -Battered and fried tiny squid
Cojonuda -(Superb female) Morillo sausage and quail egg on bread
Cojonudo -(Superb male) Chorizo with a fried quail egg on bread
Croquetas -Potato based croquettes with a variety of extras
Empanadillas -Small pastries filled with meats and vegetables
Ensaladilla rusa -(Russian salad) Vegetables, tuna, olives and mayonnaise
Gambas -Prawns prepared a variety of ways
Mejillones rellones -Stuffed Mussels
Pan con tómate -thick grilled breads rubbed with garlic and tomato
Pimientos de Padrón -Small green peppers fried in olive oil
Pulpo -Octopus, usually served in the oil in which it was cooked
Pincho moruno -A spicy kebab, made of pork or chicken. It means 'Moorish spike'
Patatas bravas -Boiled potato dices and peas served with mayonnaise or Aioli
Queso con anchoas -Cured cheese with anchovies on top
Tortilla de patatas -Best described as a potato quiche or omelet

Tapas are at the very heart of Spanish lifestyle and culture. Everywhere in Spain, you will find lively, noisy bars serving small plates of superb flavours and local delicacies.

It is essentially a style of eating rather than a form of cooking. Tapas mean sociability, friends and family. The Spanish, in general, won't drink without eating something as well.

Happy hour in Spain is not a half price drink hour. It's a time when you can have a free small tapa with every drink ordered. Not all bars participate in this modern custom but it is certainly becoming more popular.

Many cuisines offer foods meant to awaken the appetite. Antipasti, hors d'oeuvres and mezes are among countless names of dishes typically eaten just before a meal. In some trendy restaurants they turn an assortment of small dishes into the main meal itself.

In Spain, however, eating tapas is a separate dining experience. In fact, the term tapas and its various regional equivalents have come to imply the act of going out barhopping, or the art of eating while standing. After completing the first round of lively conversation and small plates, the group moves on to the next bar, often only footsteps away.

There is no end to the variety of tapas available. Every village, town or city has their own variety of small bites of Spanish flavours. Some of these tapas are common to all districts. Even if the name is slightly different, the recipe will be the same.

Heading to Spain this summer? If you love tapas bars and want to dabble in Sherry, but don’t know where to start, here is a cut out and keep guide to Sherry and tapas matching to help you get the most out of the experience.

But before you dive into it, there are some basic facts of which you should be aware:

• Sherry is an extreme wine – it ranges from extremely dry to extremely sweet.
• All dry Sherry will taste better with food, even if it is just an olive or a nut.
• The worst possible way to taste Sherry for the first time, especially if it’s a dry Sherry, is to serve it without something to snack alongside.
• The sweeter the Sherry, the easier to drink without food.
• All Fino and Manzanilla will match any salty dish.
• Fino and Manzanilla ought to be served chilled. If not, refuse it. With all other Sherries, it comes down to personal preference. I prefer mine chilled.
• I have listed the most common Sherry types and their pairings – Palo Cortado and Moscatel are less available.
• These are the Sherries of the DO Jerez. The DO Montilla Moriles is different.

Manzanilla

• Boquerones/anchovies – in vinegar, fried or preserved/anchoas.
• Gambas/fresh prawns. All shellfish/mariscos. Olives. Fried fish. Ensaladilla. Nuts. Raw fish.

Fino

• Tomatoes. Gazpacho. Salmorejo. Fish in sauce/pescado en salsa. Roasted peppers with atun. Jamon. Queso. Nuts. Salads. Soups.

Amontillado

• Asparagus. Artichokes. Rice dishes with fish, vegetables and chicken. Quail. Chicken/pollo. Nuts. Tuna tartar.

Oloroso

• Albondigas. Burgers. Carrillada (cheeks). Lamb/cordero. Beef/carne. Pork/cerdo (secreto, presa etc) Jamon. Queso viejo. Nuts. Rabo de Toro.

Cream (sweet)

• Oranges. Lemon tart. Cheesecakes. Fruit. Crème Catalan. Arroz con leche. Nut cakes.

PX (extremely sweet)

• Dark chocolate. Blue cheese. Dates.  Coffee. Or order a vanilla or chocolate ice cream/helado and pour your PX on top!

Finally, always remember the rule of thumb with Sherry pairing: If it swims – Fino. If it flies – Amontillado. If it runs – Oloroso.

If you like this, check out my beginner’s guide to Sherry. Or why not learn how to host your own Sherry and tapas party at home?

If you want to experience the wonders of Sherry at source, my 4 night Ultimate Sherry tour might be for you? Find out more.

THE HISTORY OF TAPAS:

The word "tapas" is derived from the Spanish verb tapar, "to cover". Tapa means "lid" or "cover" in Spanish.

There are a wide variety of colorful explanations for why tapa has come to denote a type of food:

* According to legend, the tapa tradition began when King Alfonso X was ill. During his illness he ate small dishes washed down by wine. He accredited this diet to his recovery and ordered that all taverns serve small snacks or tapas with their wine.

* Another version is thin slices of Jamón Iberia were placed across the top of his wine glass, encouraging him to snack. Hence the tapa (cover).

* Yet another version is King Alfonso stopped by a famous venta (inn) in windy Cadiz where he ordered a cup of sherry. The waiter covered the glass with a slice of cured ham to protect the sherry from the sand. The king, after drinking the wine and eating the ham, ordered another sherry "with the cover."

* A commonly cited explanation is that an item, be it bread or a flat card, etc., would often be placed on top of a drink to protect it from fruit flies; at some point it became a habit to top this "cover" with a snack.

* It is also commonly said that since one would be standing while eating in traditional Spanish bars, they would need to place their plates on top of their drinks in order to eat, therefore creating a cover.

* Some believe that the name originated sometime around the 16th century when tavern owners found out that the strong taste and smell of mature cheese could help disguise that of bad wine, thus "covering" it.

Whatever the source, tapas have since evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. The Romans invaded and introduced the Olive. The Moors invaded in the 8th century and brought almonds, citrus fruits and fragrant spices. The discovery of the New World brought the introduction of chili peppers, tomatoes, corn, beans and potatoes. All have combined to make tapas fun and exotic dishes with very few boundaries.