What are Spanish tapas?

June 19th, 2012

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Spanish tapas are small appetizers (read: morsels of divine savoury treats) served with a drink in bars across Spain.

Derived from the Spanish verb tapar (to cover), it is believed that the tapa was originally a slice of salty meat (chorizo or jamon serrano (cured ham)) or bread that would cover a small glass of sherry, typical in the southern region, to keep fruit flies from the sweet liquor.

Another theory is that Felipe III (circa 16 and 17 centuries) passed a law for bars that a small amount of food be handed over with each drink in an effort soak up the liquor and thus reduce excessive booziness, especially amongst his soldiers and sailors. (If Felipe could see the state of some rowdy tapas bars around the world today, he might have questioned the longevity of his law.)

Essential ingredients in a Spanish kitchen

Today, a tapa almost always accompanies a short drink – beer or wine as the customary picks – and is a complimentary accompaniment of the bar. However the massive popularity of ir de tapas, or bar/tapa hopping, means that some bars now charge for more sophisticated, robust tapas, which replace a mealtime altogether.

Different regions specialise in different morsels of food. The north western Galician area is renowned for its seafood, particularly octopus – or pulpo al Gallego. North of Madrid in Burgos, fried black pudding smeared on bread (morcilla) is the trademark tapa and all over Spain one will find tortilla Espanola, the nation’s famous potato omelette (recipe here), best served gooey.

Meatballs, olives, anchovies, salads, prawns and potatoes…are all options as well, prepared a myriad of ways, all salty, oily, spiced and sensational.

In a bar the tapas are on display in warming trays with a glass cover at the front. People will stand at the bar and socialise with those around them, rather than sit. Toothpicks and serviettes lie strewn at the crowd’s feet.

For those keen to test out their culinary skills in putting together one of these tapas, check out the Sydney Seafood School. It runs tapas classes fairly regularly. The latest class taught clams in green sauce, fried garfish in salsa verde, garlic prawns and roasted capsicum salad. Yum.