Holiday cooking Travel
Whether you’re eating tapas in a Surrey or Spanish restaurant or making it at home, has all the tips and tricks you need…
Tapas made simple
Tapas history
The Spanish word tapa means lid. Tapas originated in Andalucia where it was usual to serve wine and sherry with a lid on the glass to stop the fl ies from contaminating the drink. The bartender would place a small amount of food such as bread or an olive on the lid for the customer to eat with the wine. The custom spread throughout Spain, and
over the last three decades its popularity has grown to such an extent that tapas are now served all over the world.
Eating out
In Spain, a night out can consist of going from bar to bar and sampling their tapas and drinks. A full tapas meal would normally comprise a selection of around six dishes. Remember that Spaniards eat late. If you venture out before 9.30pm, you may fi nd yourself eating in a completely deserted bar. Tapas are rarely served with knives or forks in Spain. Eating with the hands is normal and some bars in Spain even put sawdust down so that shells can be discarded on the fl oor.
How to order
Pincho is a bite-size portion, pinchito is tiny pincho, tapas are snack-size portions and ración are larger portions, around half a full-size meal. Ración are occasionally available in a smaller version called a media-ración. In Spain, tapas are often displayed in a chiller cabinet. It’s always as well to ask: ‘Cuanto cuesta una tapa?’ Or ‘How much per tapa?’
GRUBMAGAZINE.CO.UK Calamares Romana Tortilla What to order
1. Charcutería Cured Meats 2. Gambas en gabardina Deep-fried prawns 3. Tortilla Spanish Omelette 4. Croqueta de jamón Ham croquettes 5. Empanadas Filled pastry parcels 6. Almendras Almonds 7. Patatas bravas Fried potatoes with spicy tomato sauce
8. Pan con tomate Bread topped with tomato and olive oil
9. Calamares Romana Squid in batter 10. Paella Rice dish with saff ron, seafood, meat and/or chicken
Quick tapas at home
Tapas can be produced from just a few ingredients and make great canapés. Try…
• Cubes of ham and/or cheese pricked over with a cocktail stick and left to marinate in olive oil fl avoured with rosemary, thyme chilli or garlic
Chorizo with red peppers
• Slices of chorizo (herradura) fried with some garlic and red pepper and served with cocktail sticks to eat
• Rounds of toasted barra (baguette) spread with olive tapenade or roasted, skinned and blitzed red peppers
• Slices of Manchego cheese dredged in fl our, dipped in beaten egg and then breadcrumbs, and quickly deep fried until golden
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PHOTOGRAPHS: Getty, Shutterstock
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