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PrintTapas: The Simple Tiny Treasures of Spain
In Spain during the early evening — following a refreshing late afternoon nap or siesta — friends and family will walk to a tapas bar, have a small plate or bite of something, chat, and then move on to the next place. It's a delightful way to unwind at the end of the day and share some of the world's best food. Here are some ideas to help recreate this relaxing experience in your own home or under the sun and stars on your terrace.
The Origins of Tapas
Tapas were originally a variety of little, often free, snacks like olives, almonds and cubes of sheep's milk cheese generally consumed while standing up in neighborhood bars with a glass of beer, wine, or sherry. Visiting a tapas bar is both a social opportunity and a way to relieve hunger between meals. In Spain, the day's largest meal is lunch, and since dinner is routinely eaten late, late in the evening, tapas bars are generally very busy just after the workday. |
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The word tapas comes from tapar, which means "to cover." Tapas were originally small pieces of bread topped with a slice of cured ham that bartenders used to cover your glass of wine, reportedly to keep the swarms of fruit flies out. As clever mixmasters discovered that the salty ham spurred beverage sales, the delicious tradition of tapas was born. Today, the concept has evolved to include little dishes of hot, cold and marinated foods, perfect in our culture for appetizers or a diverse dinner buffet full of flavor and variety.
Tapas Today
Over time, tapas has come to encompass everything from simple marinated olives, slices of Serrano ham, and cubes of artisan Manchego cheese to small portions of traditional hot dishes, such as paella and salt cod croquettas. It is not uncommon now to make a whole meal of these savory small bites. Tortilla patata is a classic simple dish of potatoes cooked with egg and onion in olive oil. Its only resemblance to the tortilla we know is its round shape. Patatas Brava are crisp fried potatoes topped with a spicy tomato sauce. Fried potatoes are also often served with a garlicky aioli for dipping. Tinned anchovies, tuna and shellfish can be served simply as they are or are used in preparations. Sautéed shrimp or mushrooms with olive oil and lots of garlic are common.
In some tapas bars, everything is served on toasted bread. In others, everything is served pincho or on a toothpick and the empty toothpicks are used to tally the bill — similar to dim sum. The assertive salty flavors of most tapas make them ideal paired with almost any wine, beer, sherry, or cider for festive sipping and supping.
Entertaining with Tapas
From handcrafted olive oils, to pungent cheeses and premium canned tunas (like those showcased in the cover story of Saveur Magazine's October issue), the culinary offerings of Spain are as rich and varied as their people — from the tough hearty countrymen of Extremadura to the trendsetting urban dwellers in Catalonia's Barcelona. Exploring the savory flavors of Spain is an adventure like none other. To get you started, we've put together a uniquely Spanish menu that you can use to spice-up your next gathering.
Set out in little bowls or cazuelas:- Marinated olives
- Almonds (simply salted, luscious Marcona, or tamari-roasted)
- Shrimp or mushrooms in oil and garlic
- Grilled or marinated anchovies or sardines
- Piquillo peppers
- Serrano ham and Manchego cheese
- Marinated tomatoes with garlic
- Anchovies wrapped around piquillo peppers
- Stuffed olives (stuffed with chiles, almonds, goat cheese or sun dried tomato)
- Cubes of Manchego or Urgelia cheese
- Fried or roasted cubed potatoes with aioli for dipping
- Chunks of spicy chorizo sausage with aioli for dipping
To serve, set the various appetizers around the area of your gathering to encourage mingling. Highlight the food stations with colorful votive candles. And, don't forget to provide lots of cocktail napkins and small "discard" bowls for shrimp tails, olive pits and toothpicks.
Drink Ideas:
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