I love tapas and that wonderful way of eating where you meet over a glass of wine and a few small dishes, and suddenly hours have passed without anyone noticing. Tapas are cozy, unfussy and perfect when you are not really sure what you want. You just order a couple of dishes, share everything and you are off to a great start.
There are regional differences when it comes to what you find on the menu, but I am not getting into that here. The portion sizes, however, are worth a quick note because they can be confusing. In short, a tapa is a small bite, a media ración is medium, and a ración is large enough for the table to share.
You can drink almost anything with tapas, but I would usually go for something fresh and light. Cava is a safe bet with the richer dishes, vermut is perfect as a small aperitif, and a chilled Albariño or Verdejo (white wine) pairs beautifully with seafood. A young Rioja or Tempranillo (red wine) works well with the heartier tapas, and a glass of sherry, like fino or manzanilla, is fantastic with anything salty and marinated. I usually go for red wine, fino or cava, depending on what ends up on the table.
Here is my little guide to some of the most popular tapas:
Ensaladilla Rusa
This creamy potato salad with tuna and vegetables is one of the most beloved tapas in Spain. I almost always order it, and if you ask me, you can tell how seriously a place approaches tapas by tasting their ensaladilla.
Jamón ibérico
The best ham in Spain. The thin slices have a nutty flavor that only gets better as the ham comes up to room temperature. A plate of jamón and a glass of wine is pure happiness. The most prized variety is jamón ibérico de bellota, which comes from free roaming pigs that have been eating acorns.
Pulpo a la gallega
Octopus cooked until completely tender and served over slices of boiled potatoes with paprika and olive oil. A Galician classic and one of my all time favorite tapas.
Tortilla
The Spanish potato and onion omelet. Some make it firm and thick, others prefer it almost creamy in the middle. I like the firm, thick version, usually served in cubes.
Patatas bravas
Fried potatoes served with bravas sauce and often aioli too. Crispy, spicy and impossible to stop eating.
Pan con tomate
Toasted bread with tomato, olive oil and salt. Very Spanish and very simple. When the tomatoes are good, it is an amazing little bite.
Gambas al ajillo
Shrimp cooked in olive oil with lots of garlic. They often arrive in a small, sizzling hot dish, and the smell is irresistible. Usually served with bread on the side for dipping in the oil.
Albóndigas
Spanish meatballs in tomato sauce or almond sauce. Tender, flavorful and perfect if you want something a bit more filling.
Croquetas
Crispy on the outside, soft and creamy inside. The filling ranges from jamón to mushrooms to bacalao. Also one of the more substantial tapas.
Mejillones en escabeche
Marinated mussels in a lightly spiced vinegar based marinade. A popular tapa, especially in northern Spain.
Pimientos de Padrón
Small green peppers fried in oil and sprinkled with flaky salt. Most are mild, but every now and then one of them brings the heat.
