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List of tapas

This is a list of common tapas dishes. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas.

Tapas

Name Image Description
Aceitunas 120px Olives, sometimes with a filling of anchovies or red bell pepper
Albóndigas 120px Meatballs with sauce
Allioli 120px "Garlic and oil" in Catalan,[citation needed] the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
Bacalao 120px Salted cod loin sliced very thinly, usually served with bread and tomatoes
Banderillas 120px Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.[1]
Boquerones 120px White anchovies served in vinegar (boquerones en vinagre) or deep fried
Calamares 120px Also known as rabas, these are rings of battered squid
Carne mechada 120px Slow-cooked, tender beef[2]
Chopitos 120px Battered and fried tiny squid, also known as puntillitas
Cojonuda A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper. It is very common in Burgos, as morcilla de Burgos contains rice, which is popular across Spain.[3] Witticism: Coja can be lewd woman or an understanding (as cojón means testicle), but see also Cojonudo below
Cojonudo As for cojnuda above but made with chorizo or ham often with garlic topped with a fried quail egg [4] Witticism: Cojo Nudo could mean I take a lump or could imply a naked cripple -see also Cojonuda above
Chorizo al vino Chorizo sausage slowly cooked in wine
Chorizo a la sidra 120px Chorizo sausage slowly cooked in cider [5]
Croquetas 120px A common sight in bar counters and homes across Spain, served as a tapa,[6] a light lunch, or a dinner along with a salad
Empanadillas 120px Large or small turnovers filled with meats and vegetables[7]
Ensaladilla rusa 120px Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise
Gambas 120px Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers)
Mejillones rellenos Stuffed mussels, called tigres ("tigers") in Navarre because of the spicy taste
Papas arrugadas 120px Also known as papas con mojo (see Canarian wrinkly potatoes) (Canary Islands), this dish consists of very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust) to thicken it.
Patatas bravas 120px Also known as papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli
Patatas a lo Pobre 120px Poor-man's (boiled) potato slices with a light creamy sauce, usually served cold. There are several variations including patatas allioli with garlic and patatas pimientos with pimientos [8]
Pimientos de Padrón 120px Small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
Pulpo a la gallega 120px Galician-style octopus or polbo á feira (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour.
Pincho moruno 120px Literally "Moorish spike", a kebab with spicy meat, made of pork, lamb or chicken
Puntillitas 120px (Andalusia) or chopitos (central Spain), this dish is battered and fried tiny squid
Queso con anchoas Castilla or Manchego cured cheese with anchovies on top
Raxo Pork seasoned with garlic and parsley, with added paprika, called zorza
Setas al Ajillo 120px Fresh mushrooms usually champigons which are sauteed with olive oil and garlic.[9]
Solomillo a la castellana Small fried pork or beef medallions served with an onion and/or Cabrales cheese sauce
Solomillo al whisky 120px Small pork or beef medallions marinated in whiskey, brandy or white wine and fried in olive oil
Tortilla de patatas 120px A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, usually flavored with onions, and sometimes other minor ingredients such as ham. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with a spicy sauce)
Tortilla paisana 120px A tortilla containing vegetables and chorizo (similar to frittata)
Tortillitas de camarones 120px Battered prawn fritters.
Zamburiñas 120px Renowned Galician scallops (Chlamys varia), often served in a marinera, tomato-based sauce

See also

References

  1. ^ Banderillas en vinagre
  2. ^ Gosouthamerica.about.com
  3. ^ Recipe for cojonuda in Spanish
  4. ^ Petit Chef: recipe in Spanish
  5. ^ Von Bremzen, Anya (2005). The New Spanish Table. Workman Publishing. p. 51. ISBN 0761135553
  6. ^ Roden, Claudia (2011). The Food of Spain. HarperCollins. p. 166. ISBN 0062091689
  7. ^ Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (105) [Tapas with bread or pastry]. New York: Alfred A. Knopf
  8. ^ Patatas a lo pobre (Recipes in Spanish
  9. ^ "Setas al Ajillo - Mushrooms with Garlic". New York Food Journal. March 17, 2012. Retrieved March 29, 2013.