Tapas are a traditional Spanish appetizer that is served with beer, wine or any other alcohol. Classic views tapas can be found in almost any Spanish establishment; There are also many specialty tapas bars.

Most often, the menu in these bars is very extensive and is written in Spanish. At the same time, it becomes quite crowded by eight in the evening, so it is customary to order quickly and clearly. In order not to get confused, you should have an idea in advance of what you will order.

5 most remarkable tapas

Patatas Bravas

Patatas Bravas are deep-fried potatoes with spicy or garlic sauce. Every self-respecting tapas bar has own recipe this snack, so it’s always interesting to try it.

Berenjenas con miel (eggplant with honey)

Andalusian appetizer: fried and crispy eggplant pieces coated in honey.

Salmorejo (salmorejo)

A thicker type of gazpacho with olive oil, hard-boiled egg and jamon.

Croquetas (croquettes)

In Spain, croquettes are prepared with a filling of well-fried ham, beef, fish or cheese.

Albondigas (albondigas)

As with patatas bravas, each establishment has its own recipe for albondigas. These little meatballs are usually cooked in tomato or pepper sauce. Served with French fries and bread.

Let us note (anticipating the question “why did they forget this wonderful appetizer?”) that tapas can be made from anything, as long as it is edible, so it is almost impossible to create a complete guide to these dishes.

Hot and warm tapas

Tortilla española

Cold tapas

Tapas with meat

• Albondigas - meatballs
• Carrilladas - braised pork fillet
• Callos a la madrileña - beef stomach marinated in vinegar
• Chorizo ​​- chorizo
• Chicharrón - fried pork skin, diced
• Croquetas al jámon / al torro - croquettes with jamon or beef
• Jamón - jamon
• Morcilla - blood sausage
• Solomillo al whiskey - pork in whiskey and garlic sauce

Tapas with seafood

The list partially overlaps with the main one (hot / cold).

• Bacalao – cod, often deep-fried
• Berberechos - shellfish
• Boquerones fritos - deep-fried anchovies
• Boquerones en vinagre - anchovies in vinegar
• Coquinas - small shellfish
• Gambas al ajillo - garlic shrimp
• Ortiguillas fritas – sea anemone tempura
• Pescaíto frito - small deep-fried fish
• Pulpo a la gallega - marinated octopus, a special appetizer in Galicia
• Sardinas - sardines

Pulpo a la gallega

Vegetarian tapas

The list partially overlaps with the main one (hot / cold).

Tapas are a snack to accompany an alcoholic drink. But it's not that simple. Tapas reflects the whole philosophy, lifestyle, and habits of the native Spaniard. Let's figure out what tapas can be called, how it is prepared, eaten and what to drink with it.

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A "cover" to manners, or the philosophy of tapas

Tapas is translated from Spanish as “lid”. Where does this snack get its name from? Several versions are known about this. According to one of the most popular, King Philip III banned serving in taverns alcoholic drinks without snacks, so that people get drunk less and behave decently. The snack was simply placed on a mug with a drink. According to another, more prosaic version, vessels with drinks were covered with bread or ham to prevent flies from swarming in the heat.

Later, the concept of tapear appeared in Spanish, meaning literally walking with friends from one bar to another to drink repeatedly, have a good snack and chat a lot. This scheme is still in effect today. In one evening, a Madrid office worker can visit 3-5 bars.

Light snacks are conducive to informal conversation and leisurely relaxation. They served on a common plate, without cutlery, one bite size. No embarrassment, manners or protocol.

Russian salad or fried squid - what's on the plate?

Any dish can serve as tapas, be it chips or a saucer of snails. Every bar or restaurant has its own signature recipe tapas. And the Spanish housewife can easily put together a snack from what she has in her refrigerator. What is most often served as tapas?

• or chorizo;
• a plate of olives;
• grilled vegetables;
• fried potatoes with sauce;
• squid, mussels or anchovies;
• Ensaladilla rusa - Russian salad (like our winter one);
• small sandwiches or canapés;
• small portions national dishes, For example, .

flickr.com/greyworld

Particularly popular pintxos - a mini sandwich with various ingredients, for convenience, pinned on a skewer.

Yulia, Moscow:

“During our trip to Spain, we found the largest variety of pintxos in the north. In the towns there, on every corner they do nothing but cut and stick whatever their heart desires on toothpicks. Pintxos costs about 4 euros. 3-5 pieces for me personally replaced a full lunch. Of course, you won’t be so full every day, but for a snack on a hot afternoon with a glass of beer, it’s just the thing.”

Chefs from tiny eateries and fashionable restaurants regularly compete in the art of preparing tapas at tapas competitions and festivals that take place in every Spanish province. The manner of serving tapas, by the way, differs not only in different parts of Spain, but even in establishments neighboring each other.

One tapa (snack portion) is always small, 3-5 small pieces. Depending on the size of the group, tapas can be ordered in different sizes. Tapas designed for big company friends, it's called raciones.

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Cooking tapas - here are a couple of recipes

Fried shrimp with garlic

For 15 large shrimp - 100 ml olive oil, 4-6 cloves of garlic, 1 chili, 2-3 sprigs of parsley, salt, 1 tsp. brandy.

Marinate peeled shrimp in olive oil, garlic cloves, salt and chili pepper. Then heat a frying pan with plenty of oil, quickly fry the shrimp and add a little brandy. After a minute, remove from heat, serve in the oil in which the shrimp were fried, sprinkled with chopped parsley.

Bread with tomatoes

Grill the bread slices or toast them in the oven. While hot, rub them with a clove of garlic and tomato pulp, cutting the tomato in half. Season with salt and olive oil.

Irina, Ulyanovsk:

“After traveling around Catalonia, I spent a long time looking for a cookbook with recipes for those same sandwiches with a variety of ingredients. I came across the book “Tapas” by the famous Spanish chef Adrian Quetglas. The theme of snacks is covered even more widely than I expected. These are not just recipes, but an interesting culinary journey.”

What to drink with tapas?

In the bar tapas are ordered with low alcohol with a light taste. When drinking, it is important for a Spaniard to feel not only the taste of the drink, but also the taste of the food.

flickr.com/kphua

Traditional drinks for tapas:

• cider;
• sherry;
• table white wine;
• cava - Spanish sparkling wine;
• vermouth;
• beer.

Of course you can order with tapas and soft drink or eat a portion just to satisfy your hunger. No one will look at you askance for this.

Until recently, tapas were served free of charge with drinks, but today In most establishments, appetizers must be ordered separately. The establishment reserves the right to treat the client as a thank you for a large order or frequent visits.

flickr.com/thomaaas

Tapas bar - Spanish atmosphere

You can taste the most delicious tapas and immerse yourself in the atmosphere of Spanish ease in tapas bars. There are many such establishments today in both Barcelona and Madrid. These are usually small, noisy and smoky places where tapas are eaten right at the bar. Here There is no menu, and the entire assortment is simply presented in a display case. It is not customary to sit here sedately, so the tapas bar has a minimum number of tables.

Since each tapas bar has its own rules and etiquette, in order not to get into trouble, you should ask the waiter to help you with your choice. You can simply point with your finger what you want to order, how much and mention how much you are willing to spend on it. The cook or waiter will definitely offer you the best and most delicious food.

One of the oldest bars in Barcelona - Quimet & Quimet on Poeta Cabanyes 25. Small family run place serving tapas... traditional recipes Spanish cuisine.

flickr.com/victorsnk

Denis, St. Petersburg:

“We came here specifically after reading rave reviews from tourists. It was not all in vain! A small bar with an amazing atmosphere, original food and fast service. A portion of three tapas costs about 2.5 euros. I recommend trying the beans with cod and shrimp with red pepper.”

In Madrid it is worth visiting De 1911 at Plazuela de San Ginés 5. The name of the tapas bar includes the year it was founded, and that says a lot.

Feel the atmosphere of Spain in Moscow available in the following establishments: El Basco, Cork Wine and Tapas Bar, Tapa Rillas, Tapas Marbella.

In our articles we have repeatedly touched on the topic of gastronomy, and for good reason, because the Spaniards greatly respect their national cuisine, and in general, let’s be honest, they really love to eat. At the same time, the process of eating for any Spaniard is a whole ritual, unhurried, accompanied by communication with a pleasant company and a detailed discussion of favorite dishes. This is why the lunch break in Spain is not limited to one hour, because food must be treated with due respect! Spain has a huge number of dishes and recipes that are undoubtedly worth trying for every tourist. Our Spain has chosen the TOP 10 spanish dishes, definitely recommended for tasting.

So, our rating dish opens. “Trivial!”, you will say and you will not be entirely right, because this Catalan snack has gained enormous popularity throughout Spain and, today, it is almost impossible to imagine starting lunch or dinner, moreover, going out into nature, without a good “pan con tomate." To prepare this snack, you must use only the highest quality ingredients. So, for example, bread should be of the “country” variety (a round, fragrant loaf with a crispy crust), tomatoes should be of a special variety (these are small brown fruits, juicy enough to give all their taste and aroma to the bread), olive oil too It is necessary to use only the most fragrant, preferably rustic. Well, the most important thing! It is necessary to follow the correct order: dry the bread on the fire until golden brown crust, grate it with a clove of garlic, grate the tomato halves heartily with the pulp, season well with olive oil, sprinkle a little salt and grind all this splendor with the other half of the tomato. Believe me, you can't tear yourself away from this snack!

The ninth place in our rating is occupied by an appetizer, which translates simply as “croquettes”. Croquettes are known to many and are prepared not only in Spain, but it was the Spaniards who diversified the range of this snack in their menus, offering croquettes, which can be based on: different varieties meat, as well as different types of fish and seafood. At their core, croquettes are small round or oval balls of meat or fish, rolled in breadcrumbs and deep fried. The most popular in Spain are meat croquettes with the addition of jamon.

We gave the next place in the ranking to the Galician dish. This business card gastronomy of Galicia, which has successfully spread throughout Spain. The octopus is boiled, cut into small pieces and traditionally served on a special wooden stand, with boiled potatoes and seasoned with sweet red pepper. In the town of Carballino in Galicia, every second Sunday in August, an octopus festival is held, in which about 100,00 people take part and about 50,000 kg of “Pulpo a la gallega” are eaten.

In seventh place is the seasonal Catalan delicacy. Anyone who sees this dish for the first time, which is an onion fried almost until black on an open fire, is surprised at how it can be eaten, much less loved, but anyone who has tried calçots at least once becomes a fan of it. A special variety of onions from the “onion” family is germinated and hilled several times in a special way so that its seed part constantly strives for the sun’s rays, which ensures its special tenderness. Next, the onions are fried on a grill over an open fire and served along with a special sauce made from almonds. Eating calçots is a separate, very funny ritual, for which many restaurants provide guests with special “bibs” and disposable gloves. The province of Tarragona is considered the birthplace of calçots, and it is there that a festival is held, during which people eat tons of fried onions.

The next place was taken by the Canarian dish, which is potatoes boiled in own peel and in very salty water, resulting in a crispy, salty crust. This dish is served separately as an appetizer, accompanied by local mojo sauce made from dried pepper, or as a side dish. Ancestors of current residents Canary Islands potatoes were boiled in sea water during periods of shortage of fresh water. Over time, this technique came into use, thanks to which today we have the opportunity to try such a national Canarian dish as “Papas arrugadas”.

In fifth place in our ranking is the capital's delicacy -. This is one of the first dishes you should try when you are in Madrid. Cocido madrileño is a kind of stew soup based on chickpeas, supplemented various types vegetables and meat, including sausages and smoked meats. It is not known for certain in what period the dish appeared in Spain in the form in which we can taste it today, since similar variations of the stew were widespread in other countries, but, according to some sources, it was in the Middle Ages, in cocido chickpeas were added, and from that moment on the dish became firmly established in Madrid gastronomy. Since cocido madrileño is something between a soup and a main course, it is especially widespread during the cold season. Interestingly, many restaurants in Madrid include cocido madrileño in their set menu on Wednesdays.

In fourth place we placed one of the most recognizable and beloved Spanish dishes all over the world - cold tomato soup. In contrast to the previous dish, gazpacho is a summer soup and very refreshing, which came to us from the south, from Andalusia, where the weather is hot most days a year. The main ingredient of gazpacho is tomatoes, as well as cucumbers and olive oil. Next, each housewife will tell you her recipe: someone will add sweet to gazpacho Green pepper, saying that red should never be added, but some will do exactly the opposite, some will add bread pulp, and some will simply dilute it with ice water. Be that as it may, the result will be tasty, refreshing and hearty dish, always served with crackers and finely chopped vegetables.

The third place is occupied by such a beloved by many. Paella, a hot dish made from rice with meat, vegetables or seafood, is a real pearl of Spanish gastronomy. Every tourist, having once arrived in Spain, first of all strives to try paella. This dish was born in Valencia, therefore, it is the Valencian paella that is considered the most authentic. There are many legends about the origin of paella, one of which tells us about a poor fisherman who, while waiting for his beloved, decided to cook for her delicious dinner, for which he mixed all the products available at home, among which was rice - the grain of peasants, as well as the remains of fish and seafood from the morning catch. The fisherman called the dish, prepared with love, “para ella,” which translates as “for her.” It is not surprising that a dish with such a beautiful name quickly gained popularity not only among local residents.

Approaching the podium of our rating, we reached second place, where we placed. Tapas are a Spanish snack that comes in many varieties. These could be small sandwiches for 2 bites, small skewers with meat or fish, small bowls with olives or a couple of croquettes. In any case, tapas is something you can use to have a glass or a glass of something. Historically, such a small sandwich was used to cover a glass of drink to prevent flies and other insects from falling into it, because “to cover” or “to cover” in Spanish is “tapar”, hence the name of the snack. Today, in every corner of Spain you can find bars and restaurants specializing in tapas. In addition, in many establishments, when you order any drink, you will be served tapas for free, as a compliment from the restaurant.

And finally, first place - . Spaniards enjoy eating this dish for breakfast, as a main course, and for lunch or dinner as a snack. At its core, a tortilla is an omelette with potatoes, but the process of preparing it is somewhat different from what we are used to, thanks to which it turns out not just hot breakfast, but a complete, satisfying dish that can be eaten cold, or you can diversify it by adding onions, bacon, cheese or spinach. To prepare a classic tortilla with potatoes, you need to fry the potatoes in olive oil until soft, separately in a bowl, mix several eggs with salt and spices and mix the potatoes with egg mixture, then place the resulting mass in a well-heated frying pan, and after a couple of minutes, turn the tortilla over so that it is fried on both sides. In Spanish bars you can even try a tortilla sandwich, when a good piece of this omelette is placed in a fresh baguette.

For some reason, it is generally accepted that tapas and pintxos are snacks. This is a traditional Spanish snack that can be bought in any bar or cafe as if it were nuts or chips. This is partly true - they really can be bought literally everywhere. Even where there is no kitchen as such. That is, when you go to any Spanish bar in the dark, the owners will always have something to offer for a snack. And it doesn’t matter that you can’t get enough of pickled olives or that the sandwiches are already in your throat. This is purely Spanish cuisine of Spain and since you are here - Bon appetit. But I have to disagree that this is just an appetizer. 2-4 tapas or pintxos and that’s it, the stomach stops squeaking from hunger, saying that it’s already full.

During the almost two weeks that we traveled around Spain by car, it didn’t matter whether it was sun-scorched Aragon, the proud Basque country or Madrid, built with colonial money, that tapas and pintxos were the same. With its own peculiarity, characteristic only of a certain place, but still very, very similar.

My photo selection of Spanish appetizers is presented below, although it is impossible to convey all the Spanish tapas in a photo. There is too much variety.

This is a quick and easy meal. Yes, a snack. But in our understanding, fried potatoes, for example, are quite independent meals, and they have a snack. But it cooks quickly, which means you can have a snack with it. Tapas can be either a plate of olives or chopped jamon, deep-fried bravo potatoes or chorizo ​​sausages fried in oil, julienne shells or just a piece of bread with olive oil rubbed with tomatoes. Whatever you have enough imagination for and whatever you can find in the fridge will be tapas!

There is a legend according to which King Alfonso XIII, while in Cadiz, sat down in some tavern to have a little drink. A strong wind arose and the owner of the tavern put a piece of jamon on the king’s glass, covering the wine from the sand that had risen from the wind. The king liked this snack and asked for more. This is a beautiful legend, but now no one serves drinks with topas.

Tapas cost from 2 to 10 euros depending on what you order. Olives and nuts will cost only 1 euro, and deep-fried squid will cost 10. There is absolutely no need to look for a tapas bar in Spain, since tapas are everywhere.

The simplest Spanish snack is nuts and olives.
Sliced ​​raw smoked sausage. Anytime and anywhere.

Jamon itself is a tapas. But it’s expensive to eat it just like that, so something with jamon is often offered. For example, patatas brava, aka fried potatoes. On top is planed jamon and uevos, aka eggs. It's written huevos but the first X is not pronounced in Spanish. Otherwise it sounds completely believable)

Ham and potatoes. They are jamon and patatas brava.

All kinds of cured sausages are used in tapas everywhere. They are either planed as is or fried in oil.

Potatoes and sausages. Patatas bravo and chorizo ​​rojo.
Octopus in Gaulish style. Pulpo gayo.

In Spain, they love shrimp, as well as seafood in general. They may cost more than a fried potato, say not 4, but 10 euros, but at the same time the variety is much greater. The same shrimp are cooked in sauces and grilled. It always tastes better on the grill. Ask for a la plancha, not frito. Of course, they will be fried in a frying pan, but they taste better on the grill.

Shrimp always good snack. To all.
Shrimp is always a good appetizer.

My favorite tapas and personal drug are pimientos padrone or peppers. It is believed that every tenth pepper is very hot. I only came across one this whole time. The Spaniards said that I was very happy. I do not argue)

My favorite Spanish snack.

Where the sea is close and there is a fishing port, you can always eat mussels or michienes. It's very tasty, but it's always not enough. And it costs about 8 euros.

Mejienes or mussels.

Another popular seafood item is chipirons. These are small deep-fried squids.

Chipirons are small squids.

But you can take traditional squid rings and squid chopped into rings. There are differences, but not fundamental ones)

The Spanish omelette, also known as tortilla, is not only just an appetizer, but also an element of pintxos if you put it on bread.

Tortilla is a Spanish omelette with potatoes. Also tapas.

What is pintxos?

This is the same snack, only strung on a stick. Even a sandwich with a traditional “toothpick” will be considered pintxos. Like tapas on bread in the photo above.

Pintxos cost about 4 euros, regardless of the filling. Well, plus minus Eureka. Having eaten 4-6 pieces and drunk a couple of beers, you can consider that you have not had a snack, but a full meal. This is a kind of fast food.

Pintxos are very popular in the Basque country and in the north. The greatest variety can be found in the old town of Bilbao. There are entire streets doing nothing but cutting and pinning snacks onto sticks. That is, the recipe for pintxos is simple - stick whatever your heart desires on a stick.

Assorted pintxos from Bermel.
A sandwich with a stick is already pintxos!
These came with quail egg and shrimp.

The pintxos from the banks of the Douro River were cold, although they were julienned in the shell.

I liked this one, but strangely enough, it tasted and looked like eggplant, but the seller claimed that it was calabashin, that is, zucchini.

Tapas and pintxos certainly get boring after a two-week trip. And sometimes you just want soup, or something hot. But in fact, in the heat this is a very good food. And for the coming summer you can use a couple of recipes, I think)

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It is difficult to imagine a simpler and quicker dish to prepare than a sandwich. It can be made from any ingredients, both simple and sophisticated. You just need to take a piece of bread and put whatever you want on it.To eat a sandwich you don’t need plates and cutlery; you can easily take it with you to any place, be it an excursion, a football match or a bullfight. Spaniards often eat in informal settings, so sandwiches and tapas are very popular.

To do delicious sandwich, first of all you need to choose good bread and pay attention to the quality of what is placed on top. As the Spanish sociologist Lorenzo Diaz says: “It is impossible to understand life without eating a sandwich.”

Although a sandwich can be made from anything, “gourmet sandwiches” are in vogue these days. They are very popular among the Spaniards and already have status traditional dish. We present to your attention the ten most delicious and sophisticated Spanish sandwiches:

1 With potato tortilla

A delicious sandwich, especially when warmed up and juicy. Its main advantage: it is tasty even when cold. To make the taste brighter and richer, it is served with spicy sauce, mayonnaise or alioli sauce (sauce made from a mixture of crushed garlic and vegetable oil). There is simply no bar in Spain that serves this sandwich.

The most popular are those prepared in Docamar (Madrid) and Juantxo (San Sebastian).

2 With squid

Another traditional Spanish sandwich, especially liked by the residents of Madrid. Almost all bars in Plaza Mayor offer it. Unlike other ingredients that do not require pre-cooking, squid must be fresh and well-fried in high-quality oil.

3 With jamon

In any Spanish bar you can be offered a sandwich with “mountain” jamon. But its quality very much depends on. Naturally, Ibérico de bellota, cut into small thin pieces, is best. Jamon sandwiches are often made from garlic-rubbed toast, sometimes with the addition of Catalan-style boiled pink tomatoes.
You should definitely try them at the new Joselito’s store in Madrid, where only high-quality jamon of the brand is used

4 Choriso

Some of the most famous and popular in Spain. What could be simpler and tastier than fragrant bread and smoked sausage, cut into neat slices...Spanish children have been eating this sandwich for breakfast for many years now. For this sandwich they use chorizo ​​of different origins (from Leon, Cantimpalos, Guijuelo, Pamplona) and different preparations(smoked, dried, fried, stewed with wine or cider). It is usually served hot.