Delectable Spanish Tapas

Tapas are the main part of the signature cuisine of Spain. They are creative and delicious appetizers.

Albondigas are juicy meatballs in a rich tomato sauce flavored with cumin and paprika. The ground meat is a mixture of beef and pork. Some like to add a small piece of hard-boiled egg or olive wrapped in each meatball.

Bacalao Al Pil Pil is a tapa dish from the Basque country. It is made with salt cod slowly cooked with olive oil, garlic, and chili, creating a naturally emulsified sauce.

Berenjenas Con Miel are crispy aubergine (eggplant) rounds deep fried and drizzled with honey or molasses. These are an Andalusian specialty.

Boquerones en Vinagre is prepared with fresh anchovies marinated in vinegar until they turn white. They are dressed with garlic, parsley, and olive oil.

Calamares a la Romana is among the best of Spanish tapas. It is prepared with battered-fried calamari. The crisp and tasty pieces are served with slices of lemon. The squid is cut up into rings, dredged in batter, and fried in deep oil.

Callos, Morro, Sangre & Orejas is a tapa dish made with callos (tripe stew), morro (pork snout), sangre encebollasa (solidified chicken or pork blood cubes fried with onions), and orejas (fried pig ears).

Champiñones Al Ajillo is prepared with sauteed mushrooms with garlic, parsley, and some white wine or sherry.

Chistorra is a fast-cured sausage from pork or from the belly or jowl. Minced pork is combined with minced beef and flavored with garlic, salt, and paprika, giving the sausage its red color. The sausage is a favorite tapa and can be fried, baked, or grilled.

Chorizo Al Vino is a delectable tapa prepared with spicy chorizo sausage that has been simmered in red wine. The delicious liquid is sopped up with bread.

Croquetas are made with a mixture of butter, milk, onion, and flour. Once mixed, the dough is filled with jamon (ham), or chicken or fish, After filling, they are formed into balls, then dredged in breadcrumbs and deep-fried until golden.

Ensalada Rusa is a colorful potato salad with carrots, peas, tuna, and boiled eggs mixed together with mayonnaise.  Some might include olives, roasted red peppers, or pickles.

Esgarrat is a traditional Valencia dish. It is prepared with red peppers, cod, garlic, olive oil, and salt. As an appetizer, the peppers are roasted, and then this skin is peeled from them, and they are cut into strips. The cod is grilled and also cut in strips. The dish is flavored with garlic, salt, and olive oil.

Gambas al ajillo are delicious tapas prepared with shrimp sauteed in olive oil with plenty of garlic, lemon juice, and paprika.

Gazpacho is a cold soup originating in Andalusia. It is usually eaten during the hot summer months. The main ingredients are tomatoes, peppers, cucumbers, onions, garlic, olive oil, vinegar, bread, and salt.

Huevos estrellados o rolos is a delectable tapa dish made with pan-fried eggs with liquid yolk on French fries and jamon or chorizo. Usually it consists of two eggs, the potatoes, and the meat.

Jamon Iberico is made with paper-thin slices of cured ham from black Iberian pigs that feast on acorns, giving the meat its distinctive nutty flavor.  It is creatively presented.

Morcilla is the name of a well-known Spanish blood sausage traditionally made with rice, onions, and spices. It comes from the Burgos region. The sausage is fried or grilled and served in slices as a tapa or in sandwiches and stews.

Olivas are popular. Spaniards usually eat dressed olives. However, they also eat them without dressing. But olives stuffed with anchovy and pepper are the typical ones.

Pan con tomate combines two of the most loved ingredients—tomatoes and bread. Place cubed tomatoes on bread, add olive oil, and add some salt. The dish is popular in Catalonia.

Patatas bravas are crispy cubed potatoes that have been doused with spicy tomato sauce and creamy aioli.

Pringa is a traditional Andalusian dish. It is made with cured sausages, roast pork or roast beef, and pork or beef fat. The meat is cooked slowly until it falls apart. It is served as a tapa with the meat in bread rolls as small sandwiches.