Traditional Tapas Dishes
In pre 19th-century Spain, tapas meals were offered to weary travellers stopping for a room at the Inn. Since few innkeepers could write and few travellers read, guests were offered a sample of the dishes available. A try before you buy kind of thing. The word "tapas" is derived from the Spanish verb tapar "to cover", think "top" or "lid" This was a practical measure meant to prevent fruit flies from hovering near the much-needed refreshments.
I have enjoyed many tapas dishes, even unwittingly some meat based dishes.
On this page, I will be mentioning some vegetarian and pescatarian options that I have tried, and then made myself at home. Only the easy-to-make Tapas will make the cut!
If you have any to suggest that I try, please do mention them in the comments below
Spanish Beans with Peppers Tapas
- Onion = 1 large
- Garlic gloves = 3 cloves
- Dulce Paprika = 1tsp
- Sherry vinegar = 15ml
- Butter beans = 400g jar drained and rinsed
- Salt and Pepper
- Tomatoes or passata = 1 tin
- Jar of roasted peppers = 1 jar (slice into thin strips if they haven't been already, use kitchen towel to absorb most of the oil)
- Vegetable stock = 250ml
- Heat oil in a pain
- Add the chopped onion and garlic and mix until translucent
- Add the Dulce Paprika
- Add the Sherry vinegar
- Mix together
- Add the tomato sauce and simmer for 5 minutes
- Add some salt and black pepper
- Add the rinsed and drained Butter beans. Stir lightly and simmer for 10 mins until all the flavours are absorbed, and the beans have softened.
- Add the stock and let the dish simmer for 15mins
- Add the jar or roasted peppers
- Simmer for 5 more mins
- Serve with warm bread
Bacalao a la Baenense Tapas
- Onion = 1 large
- Garlic gloves = 3 cloves
- Red pepper = 1
- Large potatoes = 2 Peeled and thickly sliced
- Dulce Paprika = 1tsp
- Salt and Pepper
- Tomatoes = 1 tin
- Cold water = 600ml
- Cod fillets (can be thawed frozen fillets)
- Parsley (fresh)
- Heat oil in a pain
- Add the chopped onion and garlic and mix until translucent
- Add the pepper
- Add the Dulce Paprika
- Add the tomato sauce and simmer for 5 minutes
- Add some salt and black pepper
- Add the thickly spliced potatoes
- Add 600mls of water
- After simmering for 20 minutes, lay the cod pieces on the top
- Cover the pain and simmer for 5 minutes, ensuring that they are cooked through
- Serve topped with parsley
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