Page 214 - (DK Eyewitness) Travel Guide 2017 - Northern Spain

212  TR A VELLERS ’ NEEDS

Choosing Tapas

Tapas are small snacks that originated in Andalusia to accompany
sherry. Stemming from a bartender’s practice of covering a glass
with a saucer or tapa (cover) to keep out flies, the custom
progressed to using a chunk of cheese or bread, and then to
a few olives placed on a platter to accompany a drink. Choose
from a range of appetizing varieties, from cold meats to
elaborately prepared hot dishes of meat, seafood or vegeta bles. Mixed green olives
The Basque variant – pintxos – are like an open sand wich. Many
bars also serve raciónes, which are larger portions.

Patatas bravas is a piquant Albondigas (meatballs) are a
dish of fried potatoes hearty tapa, often served with
spiced with chilli a spicy tomato sauce.
and paprika.

Almendras fritas
are fried, salted
almonds.

Banderillas are
canapés skewered
on toothpicks.
The entire
canapé should be
eaten at once.
Calamares fritos are squid rings and
tentacles which have been dusted with
flour before being deep fried in olive oil. Jamón serrano is salt-
They are usually served garnished with a cured ham dried in
piece of lemon. mountain (serrano) air.

On the Tapas Bar
Alcachofas rellenas de carne with jamón serrano and cheese, Calamares a la romana
Meat-stuffed artichokes seasoned served in an oregano-seasoned Fried squid rings.
with onion, tomato, garlic, cheese tomato sauce. Callos A serving of tripe.
and parsley. Boquerones en vinagre Champiñones rellenos
Almejas a la marinera Clams Small sardines in a vinaigrette. Mushrooms stuffed with onion, garlic,
sautéed in a wine, onion and garlic Brochetas de marisco Seafood red pepper and chorizo (sausage).
broth, garnished with parsley. skewers of lobster or mussels with Chuletitas de cordero con
Anchoas rellenas Anchovies stuffed mushrooms and green pepper. alcaparras Fried, breaded veal
with onion and red or green pepper. Brochetas de verduras Vegetable served in a caper-flavoured
Bacalao a la vizcaína Salt skewers, usually consisting of tomato sauce.
cod served in a tomato sauce marrow, aubergine (eggplant), Empanada gallega Crispy pastry
seasoned with paprika, onion, fried red peppers and tomatoes. filled with fish, seafood or meat.
bread, garlic and almonds. Buñuelos de bacalao Salt cod Endivias al queso de Cabrales
Berenjenas gratinadas Baked balls coated in flour and beer and Chicory leaves finished with a
aubergine (eggplant) stuffed then fried. cheese and sour cream dressing.

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