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Here are 10 recipes you can recreate at home—don't forget the sangria. Enjoy them as an afternoon snack or with a glass of beer or wine as they would in Spain.
Both the dough and the croquettes can be made ahead and frozen—quite handy when you need a snack or have last-minute guests coming over. The bravas sauce should have a bit of a kick, and this version gets it from Tabasco.
Empanadillas Gallegas , a meat or tuna-filled turnover, is the most popular dish from Galicia, a coastal area in the northwest of Spain.
You'll want lots of garlic, excellent Spanish olive oil, dried cayenne pepper, paprika, a splash of brandy, and—of course—fresh shrimp.
Basque cuisine takes advantage of the seafood along Spain's northern coast. Enjoy it with the Txakoli, a light white wine from the region.
It's typically set on a platter with toothpicks for you to spear and enjoy with beer or wine.
Mix tuna with a bit of green onion and olives, then stuff into canned roasted red peppers. You won't have to do any cooking for this starter either.
Instead, you'll employ your artistic talents to create a colorful skewer of the ingredients. In preth-century Spain tapas were served by posadas , albergues or bodegas , offering meals and rooms for travellers.
Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a "tapa" the word for pot cover in Spanish.
According to The Joy of Cooking , the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips.
The meat used to cover the sherry was normally ham or chorizo , which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales.
Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of the Iberian Peninsula was invaded by the Romans , who introduced more extensive cultivation of the olive following their invasion of Spain in B.
The discovery of the New World brought the introduction of tomatoes , sweet and chili peppers , maize corn , and potatoes , which were readily accepted and easily grown in Spain's microclimates.
It has also been claimed that tapas originated in the south of Spain during the time of the Spanish Inquisition as a means of publicly identifying conversos , Jews who had converted to Christianity.
Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of the conversos to eat whatever tapas dish was offered to them could be taken as a tacit admission that they had not abandoned their Jewish faith, thus tapas were a tool of the Spanish Inquisition.
There are many tapas competitions throughout Spain, but there is only one National Tapas competition,  which is celebrated every year in November.
Though the primary meaning of tapa is cover or lid , it has in Spain also become a term for this style of food. The origin of this new meaning is uncertain but there are several theories:.
In Spain,  dinner is usually served between 9 and 11 p. Therefore, Spaniards often go "bar hopping" Spanish : Ir de tapas and eat tapas in the time between finishing work and having dinner.
Since lunch is usually served between 1 and 4 p. In origin, a tapa was a free portion of food, generally small, served with any drink ordered.
It is very common for a bar or a small local restaurant to have eight to 12 different kinds of tapas in warming trays with glass partitions covering the food.
They are often very strongly flavored with garlic, chilies or paprika, cumin, salt, pepper, saffron and sometimes in plentiful amounts of olive oil.
Often, one or more of the choices is seafood mariscos , often including anchovies , sardines or mackerel in olive oil , squid or others in a tomato -based sauce, sometimes with the addition of red or green peppers or other seasonings.
It is rare to see a tapas selection not include one or more types of olives, such as Manzanilla olive or Arbequina olives. One or more types of bread are usually available to eat with any of the sauce-based tapas.
In several cities, entire zones are dedicated to tapas bars, each one serving its own unique dish. Sometimes, especially in northern Spain , they are also called pinchos pintxos in Basque in Asturias , in Navarre , in La Rioja Spain , the Basque Country , Cantabria and in some provinces, such as Salamanca, because many of them have a pincho or toothpick through them.
The toothpick is used to keep whatever the snack is made of from falling off the slice of bread and to keep track of the number of tapas the customer has eaten.
Differently priced tapas have different shapes or have toothpicks of different sizes. The price of a single tapa ranges from one to two euros.
Another name for them is banderillas diminutive of bandera "flag" , in part because some of them resemble the colorful spears used in bullfighting.
This is generally more economical when tapas are being ordered by more than one person. The portions are usually shared by diners, and a meal made up of raciones resembles a Chinese dim sum , Korean banchan or Middle Eastern mezze.
A tapa of calamares a la romana. Tapa of Russian salad. The term tapas narrowly refers to a type of Spanish cuisine. Such dishes are traditionally common in many parts of the world, and have become increasingly popular in the English-speaking world since about , particularly under the influence of Spanish tapas.
Upmarket tapas restaurants and tapas bars are common in many cities of the United States, Mexico, Canada, Ireland, and the United Kingdom.
As with any cuisine exported from its original country, there can often be significant differences between the original Spanish dishes and the dishes as they are served abroad.
In Mexico, there are not many tapas bars. However, the "cantinas botaneras" come close to the Mexican version of a tapas bar, but they operate on a very different business model.
The appetizers "botanas" keep coming as long as the patron keeps ordering beer, liquor or mixed drinks. The more the patron drinks, the more they eat.
Due the strong Spanish influence in the Philippines which was for years a colony of Spain known as the Spanish East Indies.
Tapas cuisine is usually served tapas-style to accompany liquor or beer. It is known locally as Pica-Pica , meaning finger food among the middle and upper class markets; or the Tagalog pulutan term used by the masses which literally means to pick up.
Picada is a type of tapas eaten in Argentina and Uruguay , usually involving only cold dishes, such as olives, ham, salami, mortadella, bologna, different types of cheese, marinated eggplants and red pimentos, sardines, nuts, corn puffs, fried wheat flour sticks, potato chips, and sliced baguette.
It may also include hot dishes such as french fries, pizza or milanesa. The better bars tend to have a greater variety, and rarer, more traditional, dishes using, for example, lamb or goat meat, which are relatively uncommon in the diet of urbanites in southern Brazil.
People from the metropolitan area of Rio de Janeiro , which had the most Portuguese and the second-most Spanish immigration in Brazil, are among those who are most proud of their bar culture as a symbol of the city's nightlife, but bars that serve a variety of tapas-like side dishes are common in all state capitals and cities with more than , inhabitants.
Many tapas typical of Spanish cuisine that are rarer dishes in Portugal are more easily found in Brazil, due to the presence of the cultural heritage of the Spanish Brazilians as a result of immigration.
Cicchetti are small tapas-like dishes served in cicchetti bars in Venice , Italy. Venetians typically eat cicchetti for lunch or as late-afternoon snacks.
In Japan , izakaya are drinking establishments that serve accompaniments similar to tapas. From Wikipedia, the free encyclopedia. Appetizer or snack in Spanish cuisine.