The Tapa, a Spanish Appetizer

Posted on 06/14/2021 | About Seville, Spain

Tapas

From Wikipedia, the free encyclopedia:

The word "tapas" is derived from the Spanish verb tapar, "to cover", a cognate of the English top

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. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). 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. The tapas eventually became as important as the sherry.

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 212 B.C. and irrigation methods. 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.

There are many tapas competitions throughout Spain, but there is only one National Tapas competition, which is celebrated every year in November. Since 2008, the City of Valladolid and the International School of Culinary Arts have celebrated the International Tapas Competition for Culinary Schools.^[8] Various schools from around the world come to Spain annually to compete for the best tapa concept.

Seville Off the Beaten Path Tapas and Market Tour

Enjoy an alternative culinary experience of Seville on a 3-hour tapas-tasting and market tour. With a gastronome guide, you’ll soak up the bohemian atmosphere of Alameda de Hercules neighborhood and sample tapas in contemporary restaurants. Feast on modern variations of traditional tapas, and savor Spanish classics in four handpicked tapas bars. In addition to eating the best tapas Seville has to offer, you’ll learn about the city’s rich culinary culture, and see its sights illuminated at night. 3-hour tapas-tasting tour of Seville Feast upon a selection of modern tapas and Spanish classics in four handpicked tapas bars Learn about the culinary culture of Seville from your guide Marvel at treasured landmarks illuminated at night

Recommended and highly popular Spanish tapas

Spain's Official Tourism Website

Spanish omelette

This is often ordered as a pincho de tortilla, or a piece of tortilla. The most traditional ones are made with eggs, potatoes and olive oil, but many also contain onion.

Patatas bravas and patatas alioli

These are fried potatoes covered in a tasty sauce. Bravas sauce is spicy and alioli is made mainly from olive oil and garlic.

Cured ham

And if it is Iberian, even better. This is one of the Spanish products most-liked by visitors and as a tapa is usually served with bread or picos and colines (small dish of crunchy bread typical in Spain).

Cheese

In Spain there are many varieties and you will most typically be offered a local cheese. Some of the most well-known are Manchego (typical of Castilla – La Mancha), Idiazábal (Basque Country), Roncal (Navarre), Mahón (Balearic Islands) and Majorero (Canary Islands).

Olives

Olives are usually served pickled. In fact, pickled items in general are commonly found in tapas. There are also stuffed olives (normally with anchovies or peppers).

Calamari

Battered squid fried in olive oil and served hot. They are popular all over the country, especially cut into rings.

Croquettes

Although ham croquettes are the most traditional type of croquette, you can also increasingly find them made with wild mushrooms, king crab, squid, prawns, cod or different types of strong cheeses, like Cabrales.

Mussels

These are mainly steamed and can be served with lemon or with finely-chopped and dressed tomato, onion and pepper.

Pan tumaca

Bread, tomato, olive oil, garlic (optional) and salt. This is typical in Catalonia, where it is also known as pa amb tomàquet. Depending on tstes, ham, cured meats, tortilla or cheese may be added.