Tapas: Spanish Meze
Tapas, the beloved small plates have become synonymous with Spanish cuisine, but they are far more than just a delightful dining option—tapas are a vibrant social phenomenon that capture the essence of Spain. The term "tapas" originates from the Spanish verb "tapar," meaning "to cover." Traditionally, tapas were simple slices of bread or meat used by drinkers to cover their glasses, keeping fruit flies at bay while sipping sherry. This humble practice has evolved into a rich tradition of diverse, flavourful dishes that now form a cornerstone of Spanish gastronomy.
In Spain, tapas vary greatly from region to region, each area boasting its unique specialties. In Andalusia, where tapas are believed to have their roots, you might savour jamón ibérico, delicate slices of cured ham, or a bowl of gazpacho, the chilled tomato-based soup that offers a refreshing respite from the summer heat. Venture north to the Basque Country, and you'll find pintxos, a local variant of tapas featuring seafood like anchovies, cod, and octopus, often served on slices of bread and secured with toothpicks. The diversity is endless, with offerings ranging from patatas bravas (spicy fried potatoes) to gambas al ajillo (sizzling garlic shrimp) and chorizo a la sidra (chorizo cooked in cider).
The cultural significance of tapas extends far beyond the food. Tapas culture is deeply embedded in the Spanish way of life, emphasising social interaction and communal dining. The act of going out for tapas, known as "tapear," involves hopping from one bar to another, sampling different dishes, and enjoying drinks with friends and family. The lively atmosphere of tapas bars, with their sounds of laughter, clinking glasses, and animated conversations, enhances the overall experience.
The global influence of tapas has been significant, with chefs and restaurateurs around the world embracing the small plates concept. In Bodrum, you can indulge in a taste of Spain at Gozo by the Milta Marina, La Pasión in the heart of the Old Town, and Costa del Sueño in Turgutreis. All three restaurants bring the essence of Spanish cuisine to our stunning Turkish coast, serving up authentic dishes and creating an atmosphere reminiscent of a Spanish fiesta.
For readers who prefer to whip up a Spanish tormenta at home, you'll find four of the most traditional and popular Spanish tapas recipes below. Enjoy the flavours of Spain with Pimientos de Padrón, Tortilla Española, Pulpo a la Gallega, and Gambas al Ajillo, all perfect for recreating a taste of the Mediterranean in your own kitchen.
Pimientos de Padrón
Although this may seem like a simple recipe, these roasted peppers are a staple of any tapas night. One of the joys of eating Pimientos de Padrón is the element of surprise—most peppers are mild and sweet, but occasionally, you'll bite into one that's unexpectedly spicy. Make sure to serve with some fresh bread to help your mouth recover if you bite into a hot one!
Ingredients
250g Padrón peppers
Salt
Olive oil
Method:
1. Prepare the Peppers: Wash the Padrón peppers thoroughly and dry them very well to prevent splattering during cooking.
2. Cook the Peppers: Heat a generous amount of olive oil in a frying pan over medium heat. Once the oil is warm, add the peppers and cover the pan with a lid. Allow the peppers to cook for a couple of minutes, then turn them over.
3. Finish Cooking: Before the peppers become toasted, remove them from the pan using a slotted spoon.Place the peppers in a suitable serving dish and sprinkle with a pinch of salt.
4. Serve: Serve the Padrón peppers hot. It's best not to remove the stems, as it makes them easier to eat with your hands.
Spanish Tortilla
Ingredients for 4 servings
4 medium potatoes
4 or 5 eggs
1 medium onion
¼ litre of olive oil
Salt
Method
1. Prepare the Potatoes: Peel, wash, and dry the potatoes. Slice them into thin rounds. Heat the olive oil in a deep frying pan over medium heat. Add the potatoes to the pan to cook slowly.
2. Add the Onion: Finely chop the onion and add it to the pan with the potatoes. Fry gently with the potatoes until both are soft and starting to brown. Stir occasionally with a slotted spoon, breaking up the potatoes and onion as they cook. After about 10 minutes, drain the excess oil from the pan.
3. Mix with Eggs: In a bowl, beat the eggs with a pinch of salt. Add the potato and onion mixture to the eggs and stir well.
4. Cook the Tortilla: Return a little of the drained oil to the pan and heat over a low flame. Pour the egg and potato mixture into the pan, spreading it out evenly. Cover the pan and cook on low heat for 5 to 10 minutes, until the bottom is golden brown.
5. Flip the Tortilla: Use a lid to flip the tortilla over. Slide the tortilla back into the pan to cook the other side until it is set and golden brown.
6. Serve: Serve the tortilla on a round plate or platter, either hot or cold. If you plan to take it on a picnic or serve it in bite-sized pieces, use more potatoes to make the tortilla denser and easier to transport and cut. In this case, it is best enjoyed cold.
Pulpo a la Gallega (Octopus Galician Style)
Ingredients
1 octopus (2-3 kg)
500 g potatoes
Sweet paprika
Extra virgin olive oil
Coarse salt
Method
1. Cooking the Octopus: Place the octopus in a pot of boiling water once the water is boiling vigorously. Cook over medium heat for 30-45 minutes until tender but not overly soft. It's crucial to dip the octopus into the boiling water three times before leaving it to cook to ensure it is well-cooked.
2. Preparing the Potatoes: Peel and wash the potatoes. Cut them in half. Cook the potatoes in salted water until tender. Some prefer to cook them in the same water used for boiling the octopus, which adds flavour and a pinkish hue.
3. Assembling the Dish: Cut the octopus into pieces using kitchen scissors directly onto serving plates (wooden plates are recommended). Arrange the potatoes as a base and place the octopus slices on top. Sprinkle sweet paprika over the dish, add coarse salt, and finish with a generous drizzle of extra virgin olive oil.
4. Serve: Serve immediately, allowing the flavours to meld together beautifully. This dish showcases the simplicity and exquisite taste of Spanish cuisine, perfect for a delightful dining experience.
Gambas al Ajillo (Garlic Prawns)
Ingredients
20 fresh prawns
4 cloves of garlic
1 dried chilli pepper or cayenne pepper
Black pepper (optional)
Extra virgin olive oil
Fresh parsley
Method
1. Prepare the Prawns: Peel the prawns, reserving the shells and heads to make a broth that can be used in various recipes (rice, pasta, soup, etc.). Waste not, want not!
2. Prepare the Garlic and Chilli: Peel and thinly slice the garlic cloves. Wash, dry, and cut the chilli into rings. Remove the seeds and veins to reduce spiciness. You can use dried cayenne pepper if available.
3. Cooking: In a frying pan or shallow pot, pour enough extra virgin olive oil to cover the bottom. Use a high-quality oil for best results. Heat the oil over medium heat. When hot but not smoking, add the chilli and garlic slices. Cook until they start to turn golden, being careful not to burn the garlic.
4. Add the Prawns: Add the peeled prawns to the pan. Season with optional black pepper and salt. Cook for a couple of minutes until the prawns turn pink and opaque. Be cautious not to overcook to prevent them from drying out.
5. Serve: Transfer the garlic prawns to a clay pot and sprinkle with chopped fresh parsley. Cover with a plate to keep warm and bring to the table promptly. Serve with fresh bread to mop up the sauce!