Page 580 - (DK Eyewitness) Travel Guide - Spain

578  TR A VELLERS ’ NEEDS

Choosing Tapas

Tapas, sometimes called pinchos, are small snacks that originated
in Andalucía in the 19th century to accom pany 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 a chunk of cheese or bread being used, and then to
a few olives being placed on a platter to accompany a drink. Once free
of charge, tapas are usually paid for nowadays (except in cities like Granada Mixed green olives
and León) and a selec tion makes a delicious light meal. Choose from cold
meats to elaborately prepared hot dishes of meat, seafood or vegetables.

Patatas bravas is a Albóndigas (meatballs) are
piquant dish of fried a hearty tapa, often served
potatoes with with a spicy tomato sauce.
a spicy
red sauce.

Almendras
fritas are fried,
salted almonds.

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

On the Tapas Bar
Almejas Clams Callos Tripe Croquetas Croquettes of ham,
Berberechos Steamed cockles Caracoles Snails seafood, chicken or vegetables
Berenjenas al horno Roasted Champiñones al ajillo Empanada Pastry filled with
aubergines (eggplants) Mushrooms fried in white wine tomato, onion and meat or fish
Boquerones Anchovies with garlic Ensaladilla rusa Potatoes, carrots,
Boquerones al natural Fresh Chistorra Spicy sausage red peppers, peas, olives, boiled
anchovies in garlic and olive oil egg, tuna and mayonnaise
Chopitos Cuttlefish fried in batter
Buñuelos de bacalao Salted Chorizo al vino Chorizo sausage Gambas al pil pil Spicy, garlicky
cod fritters fried king prawns (shrimp)
cooked in red wine
Butifarra Catalonian sausage Longaniza roja Spicy red pork
Chorizo diablo Chorizo served
Calabacín rebozado Battered flamed with brandy sausage from Aragón (Longaniza
courgettes (zucchini) (Catalan) blanca is paler and less spicy)
Calamares a la romana Fried Costillas Spare ribs Magro Pork in a paprika and
squid rings Criadillas Bulls’ testicles tomato sauce

578-579_EW_Spain.indd 578 26/09/17 11:03 am
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
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Date 7th January 2013
Size 125mm x 217mm