Page 215 - (DK Eyewitness) Travel Guide 2017 - Northern Spain

WHERE T O EA T AND DRINK  213

Tapas Bars
Even a small village will have at least one bar where the
locals go to enjoy drinks, tapas and conversation with
friends. On Sundays and holidays, favourite places are
packed with whole families enjoying the fare. In the
Basque Country and Asturias it is customary to move
from bar to bar, sampling the specialities of each. A tapa
is a single serving, whereas a ración is more substantial.
Tapas are usually eaten standing or perching on a stool
at the bar rather that sitting at a table, for which a
surcharge is usually made. Diners make their choice at a busy tapas bar

Chorizo, a popular sausage Salpicón de
flavoured with paprika, marisco is
may be eaten cold or a luxurious
fried and served hot. cold salad of
assorted fresh
seafood in a zesty
vinaigrette.

Gambas a la plancha is a simple
but flavourful dish of grilled
prawns (shrimp).
Tortilla española is the ubiquitous
Spanish omelette of onion and
potato bound with egg.
Pollo al ajillo consists of pieces of chicken
Queso manchego is a sheep’s- (often wings) sautéed and then simmered
milk cheese from La Mancha. with a garlic-flavoured sauce.

Escalopines al queso de Patatas alioli Fried, cubed potates Riñones al jerez Kidneys served in
Cabrales Beef escalopes served in a garlic mayonnaise sauce. dry sherry and seasoned with olive oil,
with a Cabrales or some other blue Pimientos rellenos de bacalao onion and garlic.
cheese sauce. Red peppers stuffed with cod Salpicón de marisco A seafood
Espárragos con salmón and seasoned with onion, salt salad, prepared mainly with shellfish
White asparagus wrapped with and pepper. such as mussels, but which may
smoked salmon. Pimientos rellenos de also contain squid, octopus and
chipirones Red peppers stuffed other seafood.
Espárragos verdes con jamón
with baby squid. Sardinas asadas Roasted sardines.
Green asparagus and ham, baked
in a cheese sauce. Pulpo a feira Octopus Tortilla de patatas Traditional
seasoned with hot and sweet Spanish potato omelette, seasoned
Gambas al ajillo Garlic prawns. paprika, bay leaves, olive oil and with salt and pepper.
Mejillones a la vinagreta salt – a Galician speciality. Vieiras gratinadas Fresh scallops
Mussels in a vinaigrette with onion, Revuelto de oricios Scrambled in a tasty béchamel sauce, grilled
hard-boiled egg and parsley. egg with sea urchins. and served on the shell.

212-213__Pract_Tapas_.indd 213 13/09/16 5:30 pm