Traditional Spanish Tapas

TRADITIONAL SPANISH TAPAS

Empanada

  • Aceitunasolives, sometimes with a filling of anchoviesor red bell pepper
  • Albóndigasmeatballswith sauce
  • Allioli: “garlicand oil” the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
  • Bacalao: salted codloin sliced very thinly, usually served with bread and tomatoes
  • Banderillas, or pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. Also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables.
  • Boquerones: white anchoviesserved in vinegar (boquerones en vinagre) or deep fried
  • Calamaresor rabas: rings of battered squid
  • Carne mechada: slow-cooked, tender beef
  • Chopitos: battered and fried tiny squid, also known as puntillitas
  • Chorizo al vino: chorizo sausage slowly cooked in wine
  • Chorizo a la sidra: chorizo sausage slowly cooked in cider
  • Croquetas: a common sight in bars and homes, béchamel with chopped ham, boiled egg, or whatever filings, coated in egg and grated bread and fried
  • Empanadillas: large or small turnovers filled with meats and vegetables
  • Ensaladilla rusa: (Olivier salad), potato salad made with mixed boiled vegetables with tuna, olives and mayonnaise
  • Gambasprawnssauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers) or just grilled.
  • Mejillones rellenos: stuffed mussels, called tigres(“tigers”) in Navarre because of the spicy taste
  • Papas arrugadasor papas con mojo (see Canarian wrinkly potatoes) (Canary Islands): very small, new potatoes boiled in salt water, then drained, slightly roasted and served with mojo, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust)
  • Patatas bravasor papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, also served with mayo or aioli
  • Pimientos de Padrón: small green peppers originally from Padrón (a municipality in the province of A CoruñaGalicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
  • Pulpo a la gallega(Galician-style octopus) or polbo á feira  cooked in boiling water and served hot in olive oil. Seasoned with paprika, for its recognizable red color + sea salt for texture and flavor.
  • Pincho moruno(Moorish spike): a stick with spicy meat, made of pork, lamb or chicken
  • Queso con anchoasCastillaor Manchego cured cheese with anchovies on top
  • Raxoporkseasoned with garlic and parsley, with added paprika, called zorza
  • Setas al Ajillo: fresh mushrooms sauteed with olive oil and garlic.
  • Solomillo a la castellana: fried pork scallops, served with an onion and/or Cabrales cheesesauce
  • Solomillo alwhisky: fried pork scallops, marinated with whiskybrandy or white wine and olive oil
  • Tortilla de patatas(Spanish omelette) or tortilla española: a type of omelet containing fried chunks of potatoes and sometimes onion
  • Tortilla paisana: a tortilla containing vegetables and chorizo (similar to frittata)
  • Tortillitas de camarones(Andalusia): battered prawn fritters
  • Zamburiñas: renowned Galician scallops(Chlamys varia), often served in a marinera, tomato-based sauce
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