Cooking tapas original recipes. Tapas - a traditional Spanish appetizer

Tapas is an alcoholic beverage snack. But it's not that simple. Tapas reflects the whole philosophy, lifestyle, habits of the native Spaniard. Let's see what tapas can be called, how it is prepared, eaten and washed down.

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"Cover" manners, or the philosophy of tapas

Tapas translates from Spanish as "cover". Where does this appetizer have such a name? Several versions are known on this score. According to one of the most popular, King Philip III forbade serving alcoholic drinks in taverns without snacks so that people would get drunk less and behave decently. The snack was simply put on a mug with a drink. According to another, more prosaic version, vessels with drinks were covered with bread or ham so that flies swarming in the heat did not fall into them.

Later, the concept of tapear also appeared in Spanish, which literally means walking with friends from one bar to another in order to repeatedly drink, have a good snack and have plenty of conversation. This scheme is still valid today. In one evening, a Madrid office worker can visit 3-5 bars.

Light snacks are conducive to informal conversation and unhurried relaxation. They served on a common plate, without cutlery, size - one bite. No shyness, manners or protocol.

Russian salad or fried calamari - what's on the plate?

Any dish can act as tapas, be it chips or a saucer of snails. Each bar or restaurant has its own signature recipe tapas. And the Spanish hostess can easily collect a snack from what she has in the fridge. What is most often served as tapas?

• or chorizo;
• a plate of olives;
• grilled vegetables;
• fried potatoes with sauce;
• squid, mussels or anchovies;
• Ensaladilla rusa - Russian salad (like our winter salad);
• small sandwiches or canapes;
• small portions national dishes, for example, .

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Especially popular pintxos - a mini sandwich with various ingredients, for convenience, impaled on a skewer.

Julia, Moscow:

“During our trip to Spain, we found the largest variety of pintxos in the north. In the towns there, at every corner, they only do what they cut and prick on toothpicks whatever their heart desires. Pinchos costs about 4 euros. 3-5 pieces for me personally replaced a full meal. Of course, you won't be so full every day, but for a hot afternoon snack with a glass of beer, that's just the thing. "

In the art of making tapas, chefs from tiny eateries and upmarket restaurants regularly compete at tapas contests and festivals that take place in every Spanish province. The way of serving tapas, by the way, differs not only in different parts of Spain, but even in neighboring establishments.

One tapa (snack portion) is always small, 3-5 small pieces. Different sizes of tapas can be ordered depending on the size of the company. Tapas for a large group of friends is called raciones.

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Cooking tapas - here are a couple of recipes

Fried shrimps with garlic

For 15 large shrimps - 100 ml of olive oil, 4-6 cloves of garlic, 1 chili, 2-3 sprigs of parsley, salt, 1 tsp. brandy.

Marinate the peeled shrimp in olive oil with cloves of garlic, salt and chili. Then heat a skillet with a lot of oil, quickly fry the shrimp and add a little brandy. After a minute, remove from heat, serve in oil, in which the shrimps were fried, sprinkle with chopped parsley.

Bread with tomatoes

Grill the bread slices or dry them in the oven. Grate them hot with a clove of garlic and tomato pulp, cutting the tomato in half. Season with salt and olive oil.

Irina, Ulyanovsk:

“After traveling in Catalonia, I have been looking for cookbook with recipes for those very sandwiches with varied compositions... The book of the famous Spanish chef Adrian Ketglas "Tapas" came to hand. The topic of snacks is even broader than I expected. These are not just recipes, but an interesting culinary journey. "

How to drink tapas?

In the bar tapas is ordered with low alcohol with a light taste. While drinking, it is important for a Spaniard to feel not only the taste of the drink, but also the taste of food.

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Traditional drinks for tapas:

• cider;
• sherry;
• table white wine;
• kava - Spanish sparkling wine;
• vermouth;
• beer.

Of course, you can order with tapas and a soft drink, or eat a serving just to satisfy your hunger. For this, no one will look askance at you.

Until recently, tapas was served with drinks for free, but today in most establishments, the appetizer must be ordered separately. The institution reserves the right to treat the client in gratitude for a large order or frequent visits.

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Tapas bar - the atmosphere of Spain

You can try the most delicious tapas and plunge into the atmosphere of Spanish ease in the tapas bars. There are many such establishments today both in Barcelona and in Madrid. These are usually small, noisy and smoky places where tapas is eaten right behind the bar. Here there is no menu, and the entire assortment is presented simply in the window. It is not customary to sit decorously here, so there are a minimum of tables in the tapas bar.

Since every tapas bar has its own rules and etiquette, in order not to get into a mess, you should ask the waiter to help you with the choice. You can just show with your finger what you want to order, how much and mention how much you are willing to spend on it. The chef or waiter will definitely offer you the best and most delicious.

One of the oldest bars in Barcelona - Quimet & Quimet at Poeta Cabanyes 25. Small family run establishment serving tapas over traditional recipes Spanish cuisine.

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Denis, St. Petersburg:

“We came here on purpose, after reading the enthusiastic reviews of tourists. It was not in vain! Small bar with amazing atmosphere, original food and fast service. A serving of three tapas costs about 2.5 euros. I advise you to try the beans with cod and shrimp with red pepper. "

In Madrid it is worth looking into De 1911 at Plazuela de San Ginés 5... The name of the tapas bar contains the year of its foundation, and that says a lot.

Feel the atmosphere of Spain in Moscow can be found at: El Basco, Cork Wine and Tapas Bar, Tapa Rillas, Tapas Marbella.

Tapas-Spanish snacks

Tapas are Spanish light snacks that can be made from just about anything. The range of tapas is very diverse: from cold meats and cheeses to hot seafood, meat and vegetables. They can be cold and hot, meat and vegetable, mushroom and fish, spicy and tender, light and satisfying.
Mini delicacies tapas appeared in Spain as snack to sherry. The cunning innkeepers covered the glasses with sherry with slices of ham or sausage so that the guests didn’t complain that the main course had not been brought in for a long time. Can be wrapped in ham and salami almonds and olives, toasted shrimp are often added. Peperoni pods are stuffed with a mass of curd cheese and grilled, and carrots are stewed in a marinade of vegetable oil, sherry, balsamic vinegar and rosemary.

On this page you will find an overview of delicious tapas recipes... They are easy to make and will delicious surprise for your guests. Tapas- an excellent option for a buffet table and snacks at a Spanish-style party.

Tapas "Spicy shrimps and mango"

Ingredients: cooked prawns, 1 mango, spicy cayenne pepper, 1 lemon, parsley, tabasco sauce, ground black pepper.

Squeeze the lemon juice into a container, add a pinch of cayenne pepper, tabasco sauce, black pepper, and finely chopped parsley. Mix everything well. Peel the shrimps and place them in a container in the mixture lemon juice and spices. Cover with plastic wrap and marinate at room temperature during the at least 4 hours. Peel the mango, cut into cubes.

Place a shrimp or two and a mango cube on a wooden skewer and serve with white wine.

Tapas "Cheese balls with ham"

Mix two types of cheese, make balls and leave in the freezer for an hour. Meanwhile, bake the ham (ham) in the oven until crisp, pass through a blender. Roll cheese balls in crispy jamon chunks, stick a toothpick into each ball and refrigerate until served.

Tapas "Stuffed olives with pickled anchovies"

This easy recipe tapas consists of pickled anchovies wrapped in strips and held together with a toothpick.

Tapas "Jamon with melon"

Jamon and melon are a classic sweet and salty mix.

Tapas "Salmon with cream cheese and anchovies"

This appetizer recipe consists of a slice of crispy bread with a slice of smoked salmon wrapped around the slice cream cheese and garnished with a roll of anchovy fillets. Fasten all ingredients with a toothpick.

Tapas "Red pepper with anchovies and garlic"

For this recipe you will need following ingredients: any canned peppers(store or), anchovy fillets in olive oil, thinly sliced ​​garlic, bread.
Additionally: toothpicks.
The options are: You can substitute a chunk of garlic with, for example, a small chunk of onion or an olive.

Tapas "Salmon with egg and mayonnaise"

For this snack recipe, you will need the following ingredients for 10 people: 10 slices of smoked salmon, thinly sliced, 2 hard-boiled eggs (grate the white of one egg), freshly ground black pepper, mayonnaise, fresh and crispy bread, lemon or lime juice. Additionally: toothpicks.

Place a slice of salmon on a slice of bread. If you like, you can add a few drops of lemon juice or lime juice on top of the salmon. Using a teaspoon, place the grated egg white over a circle of hard-boiled egg and pepper to taste. Garnish with mayonnaise and hold together with a toothpick.

Tapas "Salmon with egg, shrimp and anchovy"

For this recipe you will need the following ingredients: smoked salmon thinly sliced; shrimp, cooked, chilled and peeled; fillet of anchovies in olive oil; lemon or lime juice, hard-boiled egg, fresh bread.

This style tapas on bread is very common in tapas bars and restaurants in San Sebastian, Bilbao and other cities in the Basque Country.

Olives with garlic and chili

In Spain, this style tapas when you select a snack from a plate or bowl with your fingers or a toothpick called "Cosas de Picar" or "Things to Chop". With this recipe, you can turn a rather boring jar of salt water olives into a great one. savory appetizer.

For this Spanish recipe snacks with olives you will need the following ingredients: a jar olives; 1-3 garlic cloves, chopped; 1-3 garlic cloves, pressed or crushed red chili, chopped, with seeds; olive oil; provencal herbs.

Drain the olives, put in a bowl, pour over with olive oil, add garlic, red chili, herbs and mix thoroughly. Store in refrigerator for at least a few hours to allow fragrances to mix. Serve these Cosas de Picar with toothpicks for everyone!

Tapas "Grapes with cheese"

Wash the grapes and bake in a preheated oven to 200 * C for 5 minutes or so.

Cover the slices of bread with the slices of cheese and place in the preheated oven for about 6 minutes until you see the cheese melt. Put a few grapes on each slice of cheese bread and serve ..... grapes with cheese taste like a kiss.

Apple chips and Roquefort cheese

Ingredients for 6 people: 2 red apples, 1/3 cup caster sugar, 1/3 cup wheat flour, corn oil for frying, 100 g of Roquefort blue cheese, nuts to taste.

Cut the apples into thin slices (as much as possible). Mix flour with powdered sugar, breaded apple pieces in this mixture and fry until golden brown on both sides. Place them on a paper towel to remove excess oil. Serve with blue cheese on top and walnuts taste.

Tapas "Dates stuffed with goat cheese, wrapped in bacon"

For this easy recipe tapas You will need the following ingredients: dates, goat cheese, jamon (bacon, ham), olive oil for frying.

Tapas are small hot or cold snacks accompanied by beer, wine or cider. In Spain, they are eaten at every turn, most often in the evenings, moving from one tapas bar to another.

There are different versions of the origin of tapas. According to one of them, Alfonso X, King of Castile and Leon (1221-1284) ordered the owners of inns to serve drinks only with snacks so that the visitors of the inns would not get too drunk and retain a human appearance. And the innkeepers began serving the obligatory snacks, making them very small.

Also in Spain there was an old tradition of covering a glass of wine with a slice of bread, for example, with a sausage on top. This is how the Spaniards protected booze from insects. Perhaps this is where the name of the mini-snacks comes from: tapa is Spanish for lid, and tapas is the plural of the word.

Absolutely any appetizer can be called tapas, it can be olives, bruschetta with ham, sandwiches with complex filling and sauce, something strung on skewers. Tortillas (the Spanish version of omelet or scrambled eggs) are very popular as appetizers, they even make tapas in pots. In general, any dish that takes one or two bites can be called tapas.

Introducing tapas recipes that you can easily prepare at home.

Spanish tortilla

• 115 g fried potatoes
• 1 egg
• Salt and pepper
• Olive oil

Step 1. Heat pre-fried potatoes in a frying pan.

Step 2. Beat the egg with salt and pepper separately.

Step 3. Then mix the egg with potatoes and stir.

Step 4. Pour the resulting mixture into a pre-heated frying pan with oil and fry on both sides.

Tapas with beef

The recipe of Viktor Lobzin, the chef of the PaPaella cafe

• 100 g beef tenderloin
• 100 g bell pepper
• 1 tooth. garlic
• 1 chili cube (5 x 5 mm)
• 1 slice of bread
• 30 g salad mix
• Salt and pepper

For the sauce:

• 100 g parsley
• 10 g manchego cheese
• 10 g toasted almonds
• 10 ml olive masal

Step 1. Salt and pepper the meat and fry until medium rare. Cool, cut into thin slices.

Step 2. Cut the Bulgarian pepper into small cubes, fry, add finely chopped garlic, chili and fry a little more.

Step 3. Prepare the sauce - punch all the ingredients with a blender until smooth.

Step 4. Dry the bread in a dry frying pan on both sides until crisp.

Step 5. Collect tapas: put pepper on bread, then slices of tenderloin. Sauce with bold dots, decorate with lettuce leaves on top.

Gambas Al Ahiye

Recipe by Svetlana Yugai, chef of the restaurant "Pub Lo Picasso"

Photo: Press service of the restaurant Pub Lo Picasso

• 12 large shrimps
• 1 g garlic
• 3 g fennel
• 1 g parsley
• 2 ml olive oil
• 15 g chili peppers
• 1 g salt
• 1 g ground black pepper
• 25 ml dry white wine
• 1 g watercress
• 1 g flower salt

Step 1. Fry the tiger shrimps in olive oil, add thinly sliced ​​garlic and finely chopped fennel, then evaporate with wine.

Step 2. When serving, garnish with chili peppers, parsley, watercress and bon baguette, pre-grilled.

It's hard to believe, but for several years of the existence of this site, I have not been honored to write a detailed article about tapas. An unforgivable omission: tapas, once a purely Spanish invention, has long crossed the borders of the Iberian peninsula, becoming a universal gastronomic phenomenon - and at the same time very significant. If this is your first time hearing about tapas, if you are familiar with this word, but you do not understand very well what it means, finally, if you are sure that you know everything about tapas, read on. It will be interesting.

Various tapas that I had a chance to taste in Seville - the city where, in the opinion of many (including mine), the best tapas in Spain are prepared

What is tapas?

In short, tapa (singular from tapas) is just a little snack. Since in Spain from alcoholic beverages they drink mainly wine and beer (it's hot, after all), in theory tapa should not drown out the taste of the drink, but, on the contrary, emphasize it, simultaneously satisfying hunger. On the other hand, tapa is not a food, but an appetizer, and therefore should be small. It is for this reason that tapas have become a kind of cultural and social phenomenon: in bars, restaurants and task taverns, you can taste several portions of different tapas in one sitting in a pleasant company and not overeat too much. This gave rise to the typically Spanish entertainment tapeo, an analogue of the British pub crawl, in which food is added to the drink: the Spaniards spend their evenings going to one or another bar, drinking and eating tapas.

The best tapas in Seville: sardines with tomato compote on sesame toast from La Pepona bar

In short, a real tapa must meet the following conditions:

- small portion
- compatibility with drinks

Other conditions are not always met. For example, tapas are often uncomplicated, prepared ahead of time, stand right on the counter, and served right away - but now that the concept of tapas has gained popularity, this is not common. On the contrary, some of the bars and restaurants compete in the sophistication and sophistication of the tapas served, which look like little masterpieces.

The origin of tapas

While researching this topic, I came across many different versions of the origin of tapas. Of course, there are no guarantees that at least one of them is true - but almost all of them are quite romantic.

• Allegedly, the Castilian king Alfonso X, following the advice of doctors, began to eat very tiny portions of food, washed down with wine - and having recovered, he could no longer give up this habit.
• The second version, connected with the same Alfonso X, says that the king ordered to serve snacks to the messengers who dropped in in taverns to get their throats wet - so that they would not get drunk so quickly and be able to carry out the order.
• An analogue of the previous version refers us to King Philip III: he, they say, issued a decree according to which the innkeepers were obliged to include a small snack in the price of the drink - so that the soldiers and sailor, who were regulars in taverns, would not get drunk and rowdy.
• Another version relies on the literal translation of the word tapa - cover, at the same time pointing to Andalusia as the exact place of origin of tapas: supposedly the first tapas were used to cover glasses with sherry, the sweetness of which attracted flies. By the way, the form of some tapas is sandwiches with various fillings- is still very convenient for these purposes.
• According to another version, the convenience of such a custom was first noticed by King Alfonso XIII, who was served a glass of wine, covered with a slice so that no sand accidentally got into the wine. The king drank wine with pleasure, took a bite of ham - and demanded a second glass "with a lid."
• Finally, let's not forget about the Moorish presence in Spain. According to one of the versions, it was the Moors who were the inventors of tapas, and in some Bedouin tribes it is still a good form to serve a dear guest many small dishes instead of one large one.

Creative tapa presented by the Russian chef in the final of the international competition for tapas with ham

By the abundance of versions, in general, it becomes clear that there is no clarity on this issue. However, I often read about the origins of tapas, but I have not seen a single Spaniard who was strongly interested in this question. Apparently, in the case of tapas, the main thing is the process, and the rest is not so important.

Types of tapas

Any attempt to classify tapas (as, indeed, any classification in general) is a great convention. However, some of the terms will help you navigate the vast world of Spanish tapas or get inspired to come up with your own.

Pinchos or pintxos- literally translated as "kebabs", such tapas, where food is impaled on a small stick or toothpick. However, the sticks may not be there, and the pintxos may turn out to be ordinary tapas: the Spaniards are sometimes not very obligatory in terms of terminology.

Montaditos- sandwiches with a variety of fillings.

Cazuela Is a traditional glazed earthenware dish sometimes served with tapas. Accordingly, the cazuelita is a very small clay plate.

Now about what typical tapas can be on your table (or on the counter) if you walk into a Spanish bar for a drink and a snack.

Aceitunas- ordinary olives (however, much better than those that we sell), are often served free of charge if you ordered a drink.

Olives in oil - a traditional tapa, served free of charge in any bar in Spain

Pimientos de padron- small green peppers, delicious fried with coarse salt.

Tortilla- Spanish omelet with potatoes and sometimes other vegetables. Prepared in advance and served cold or reheated before serving.

Patatas bravas- fried potatoes with aioli or generally with ketchup.

Pan con tomate- slices of toast from white bread grated with fresh tomatoes, sometimes with anchovies. can be repeated by everyone.

Croquetas- deep-fried croquettes. Can be with anything from spinach to shrimp.

Ensaladilla rusa- Russian salad (yes, yes!), Something like Olivier, which includes boiled potatoes and carrots, peas, hard-boiled eggs, mayonnaise and anything in general, for example, tuna in oil, olives and other not very Russian ingredients.

Queso- that is, cheese, very good goat cheese (queso de cabra) is produced in Spain, and indeed the variety of cheeses in this country makes it a very attractive place for real cheese-philists (not to be confused with raw foodists!).

Chorizo — spanish sausage, which is made with the addition of paprika. Chorizo ​​can be found in almost any bar, it can be cut into cubes or slices, small sausages can be served whole, fried in oil, with bread or just like that - there are a lot of variations. If you are not going to Spain right now, it will help you get a taste of it at home.

This list, of course, does not end there. In coastal towns you will find a wide variety of fish and seafood tapas, from fried boquerones fritos and sea cuttings to an octopus in Galician style pulpo a la gallega and shrimp with garlic. Far from the sea, you will not be bored either - slices of pork with sweetish caramelized onions or, say, snails are good caracoles... But I invite you to discover this magnificence on your own: firstly, I myself cannot boast that I myself have tried all the tapas in Spain, and secondly, it is too exciting and tasty to deprive you of pleasure.

Tapas are a variety of hot and cold snacks. But for the Spaniards, it's not just food, it's a lifestyle. In Spanish, there is even a verb tapear - it translates as "going to bars, chatting with friends and acquaintances, drinking wine and eating tapas."
Nobody knows exactly when and how this tradition originated, but there are several versions. According to one of them, the king of Castile and León Alfonso X the Wise (1221-1284) issued a law according to which innkeepers were ordered to serve strong drinks only accompanied by snacks: visitors who were drunk on an empty stomach lost their decent appearance and posed a certain threat to themselves and those around them. ... Dishes with such snacks were brought directly on top of mugs of beer or wine. Hence the name: tapas in Spanish means "lids". Until recently, tapas were served free of charge in Spanish bars, but now more and more often they have to be ordered separately.
Any cuts can be used as tapas, classic version- jamon or chorizo, pickled or grilled vegetables, fried or pickled mushrooms, potato or rice balls, fried squid or mussels. And, of course, an endless string of tartlets and mini-sandwiches with sauces, pâtés, tuna and egg, grated pepper and tomato with onions and garlic, grated cheeses with mayonnaise, fried eggs on a large round piece of tomato, sardines and anchovies with celery and lettuce , pieces of chicken or meat in wine sauce, all kinds of salads, seafood in various sauces, small potatoes in aromatic herbs.
I offer you two snacks: Coca - traditional caramelized crispbreads, and Empanadillas - fried pies... The basis of these snacks is the same - the dough.

Preparation:

By and large, you can use any dough: puff, "filo", yeast, with the addition of pork fat ...
I suggest wine dough with olive oil.
Mix the sifted flour with baking powder and salt. Add wine and olive oil gradually.
Knead the dough quickly and set aside for an hour.

In the meantime, prepare butter for Coca - mix chopped garlic, parsley and paprika with olive oil. Let it brew for 30 minutes.

For the filling of the empanadillas, finely chop the onion and garlic. Saute in olive oil until transparent.

Add diced pepper and tomato. Simmer for 10 minutes.

Add tuna and diced egg. Stir, add parsley. Remove from heat, cool.

The dough was infused, became soft and elastic.
Roll out the dough 6-7 mm thick. Cut out the circles, brush them with olive oil.
Lay them out on a sheet of parchment.

Cut the tomatoes into slices at least 5mm thick and cover the dough with them. Sprinkle with salt and sugar.
Brush with spicy oil.
Bake in a preheated oven at 180 * C for 30 minutes.

Cool the ready-made coca and arrange it to your liking. Fillers - anchovies, cheese, sausage, eggs, tuna ...

Coca comes in a variety of shapes and sizes. The Spaniards call these pies the sister of pizza ...

For empanadillas, roll out the dough into a layer, cut out circles 10-12 cm in diameter.
Put a spoonful of the filling in the center, mold the edges and press them with a fork.
Fry the empanadillas hot vegetable oil(in this they differ from empanadas, which are baked).

These pies are both warm and hot.

The dough resembles puff - crumbly and tasty.

Help yourself!
Buen provecho!