SHARE
COPY LINK

FOOD AND DRINK

Fourteen classic Spanish dishes to celebrate World Tapas Day

In honour of World Tapas Day today on June 16th, we've put together a list of 14 Spanish tapas you absolutely must try at least once in your life.

spain's best tapas
Pulpo a la gallega, delicious octopus with potatoes, olive oil, paprika and rock salt. (Photo by MIGUEL RIOPA / AFP)

Spain’s tourism agency Turespaña has declared the third Thursday of every June as World Tapas Day.

We’re sure anyone would agree that tapas deserve their own day of celebration, especially those of you who have feasted on melt-in-your-mouth croquetas in a little Spanish bar overflowing with people and food.

The word ‘tapa’ – meaning ‘lid’ – is thought to derive from a 13th-century law passed by a Castilian king requiring taverns to serve food with alcohol, perhaps in a bid to avoid inebriation of the serfs.

READ MORE: The stats that explain Spain’s love affair with tapas

A ‘tapa’ was then a small plate of ham or olives used as a lid to keep insects and dust away from a drink. Centuries later, tapas have become a symbol of Spanish culture.

To mark World Tapas Day, we’ve put together a list of classics, from Spanish omelette to sliced octopus generously sprinkled with paprika.

Which is your favourite?

Patatas bravas

patatas bravas
Patatas bravas. Photo: leo gonzales/Flickr.

A classic, these bite-sized pieces of potato are typically pan-fried or deep-fried and then drizzled all over with a spicy tomato sauce. This brava sauce is a medley of red pepper, paprika, chilli, and other spices depending on which region of Spain you’re in. One of the cheapest and tastiest tapas Spain has to offer. 

Embutidos 

Iberian ham
Iberian ham with cheese. Photo: Hideya Hamano/Flickr.

Cold cuts or embutidos are a true Spanish classic. They are typically made from pork and include the beloved Iberian ham, as well as chorizo, the traditional smoked, spicy Spanish sausage. In many bars, the jamón is freshly cut into delicate slivers in front of you, and served by itself or with a bit of bread and cheese. While chorizo comes in many varieties including ones with garlic, honey, or a red wine glaze.

Croquetas

croquetas
Croquetas. Photo: gorka arcocha/Flickr.

Spanish croquettes are bite-sized, deep-fried snacks usually loaded with various ingredients mixed in béchamel, a sauce of butter, flour, and milk. They’re deliciously crispy on the outside and soft on the inside, and loved for their versatility. A croqueta can be stuffed with any combination of cheeses, shellfish, potatoes, meat, and vegetables, making it the perfect go-to tapa for vegetarians. The classics are jamón, bacalao (cod), boletus (wild mushroom), queso cabrales (blue cabrales cheese), calamar en su tinta (squid in ink) and espinacas (spinach). 

Pimientos de padrón

Padrón peppers are a classic Spanish tapa. Photo: Jessica Spengler / WikiCommons
 
A plate of lightly fried and salted small green Padrón peppers is a great addition to any tapas order. They’re small enough to be eaten whole and typically have a mild flavour, however once in a while, you may be lucky enough to get a spicy one. 

Fried cuttlefish

fried cuttlefish
Fried cuttlefish. Photo: stu_spivack/Flickr.

Choco – the Spanish word for cuttlefish – is a tender, delicious fish usually cut into long slices and fried. This gives them a satisfying crunch on the outside and an incredibly soft texture on the inside.

Tortillas

tortilla
A tortilla with potatoes and garlic shoots. Photo: su-lin/Flickr.

The tortilla de patatas is Spain’s unofficial national dish. The simple yet hugely satisfying potato omelette is the staple of practically every Spanish menu, from the hole-in-the-wall bars to the fanciest of restaurants. But it’s also a dish that divides opinion like no other – onions or no onions? and runny or dry? being the two most debated questions when it comes to the popular dish.

READ ALSO Recipe: How to make a classic Spanish tortilla de patatas 

Calamares

Calamares should be sprinkled with fresh lemon juice. Photo: Bart-ter-Haar / Pixabay
 
Of course, you can’t have a proper tapas table without battered squid rings. These are traditionally from Andalusia, but can be found all over Spain on almost any tapas menu. However, they’re best eaten by the sea, sprinkled with lemon and served with a cold caña or glass of beer. 

Anchovies

anchovies with olives
Anchovies with olives. Photo: Javier Lastras/Flickr.

This fish is served in the form of tender filets known for their distinctly tangy, salty taste. This is because they’re usually fried or marinated in vinegar as well as liberally salted. They can also come in the form of boquerones, marinated vinegar, olive oil, and seasoned with garlic and parsley. This tapa makes a healthy dish with some Mediterranean olives because it’s packed with vitamins and beneficial fatty acids.

Tabla de quesos

A cheese board may come with fruit or jam. Photo: Volker Gröschl / Pixabay
 
Cheese boards are not only loved in France, but they feature on many Spanish tapas menus too. They typically feature the famous queso Manchego from Castilla La-Mancha, as well as a soft goat’s cheese (queso de cabra), a blue cheese such as the Cabrales cheese from Asturias and several hard and semi-hard cured cheeses made from either cow or sheep milk. 

Pulpo a la gallega

pulpo a la gallega
Pulpo a la gallega. Photo: Javier Lastras/Flickr.

Freshly-caught octopus is softened by boiling in salted water and then sliced up, drizzled with olive oil, and sprinkled with paprika for flavour. Although often served as an entire plate, you’ve lucked out if you are offered it as a tapa. A typical dish from Galicia it can now be found all over Spain, but retains its distinct Galician-style flavour.

Gambas al ajillo

gambas al ajillo
Gambas al ajillo. Photo: Bill Couch/Flickr.

Fresh shrimp cooked in garlic and olive oil, lightly crispy on the outside and juicy on the inside, is a delicacy especially popular along Spain’s coastline. To add a punch, they’re sometimes finished off with a dash of red pepper and parsley.

Berenjenas con miel 

Battered aubergines drizzled in a dark sugar cane syrup, they refer to as honey, are a firm favourite from Andalusia. Crispy on the outside and gooey in the middle, their origins come from the Moors, who rules the southern part of Spain for many years. They’re a great option for vegetarians, who may feel like they’re missing out on many of the typical tapas dishes. 

READ ALSO: ‘What did the Moors ever do for us?’ How Spain was shaped by Muslim rule

Albóndigas

albondigas
Albóndigas. Photo: ccho/Flickr.

An albóndiga is a rich, savoury Spanish meatball loaded with pork or beef. Ideal for warming up in colder weather, a couple of these make for a satisfying tapa, along with a sauce of lightly seasoned tomatoes, parsley, or almonds.

Flamenquín

flamenquín
Sliced flamenquín. Photo: Juanjo R/Flickr.

Popular in Córdoba and the rest of southern Spain, flamenquín is a long roll stuffed with slices of Iberian ham wrapped in pork loin. It’s breadcrumbed and fried to give it that perfect golden-brown colour.

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.

FOOD AND DRINK

How hi-tech hops are keeping beer bitter in Spain as climate bites

Outside a warehouse in northwestern Spain, it's a freezing, foggy morning but inside it's balmy, the warmth and LED lights fooling 360 hop plants to flower as if it were late August.

How hi-tech hops are keeping beer bitter in Spain as climate bites

Mounted on a soaring grid system of cables and wire, these vigorous climbing plants are in full flower, covered in delicate papery-green hops which are prized for giving beer its unique aroma and crisp, refreshing bitterness.

Normally farmed outside, the hop plants are part of a unique indoor farming project by Spanish startup Ekonoke, which has developed an alternative way to cultivate this climate-vulnerable crop in order to protect the drinkability of beer.

Experts say rising temperatures and increased droughts have made Europe’s hop harvests increasingly unpredictable, lowering yields and reducing the quality of the alpha acids in its resins and oils that are so crucial to the taste and character of different beers.

“Climate change is affecting the field, and last year we were down 40 percent on hop production in Europe,” said Giacomo Guala, policy adviser on hops for Copa-Cogeca, which groups the European Union’s main farmers unions.

“You don’t get rain when you’re supposed to, or too much rain when you’re not supposed to, so that predictability is no longer there,” he told AFP.

Hi-tech hops

Brewers are already feeling that unpredictability.

Having a stable supply of hops was “crucial” as there was no alternative to give that bitterness, explained Jose Luis Olmedo, head of research and development at Cosecha de Galicia, the innovation arm of Spanish brewer Hijos de Rivera, which makes Estrella Galicia beer.

Reliant until now on field-grown hops, the Galicia-based brewer quickly saw the potential of the indoor hops grown by Ekonoke.

When the startup raised €4.2 million in investment rounds in 2022, it said “a significant” chunk of it came from the brewer.

An employee hand-picks indoor-grown hops during harvest at Ekonoke company’s facility. (Photo by Brais Lorenzo / AFP)

It also caught the attention of the world’s largest brewer AB InBev, joining its startup accelerator programme.

“What brewers are most interested in is the guaranteed supply of quantity and quality,” said Ekonoke chief executive Ines Sagrario at their 1,200-square-metre (13,000-square-foot) pilot farm in Chantada, where they harvested their first crop in mid-February.

They began trials at their Madrid lab in 2019, starting with four plants and scaling to 24, slashing the growing time and using “15 times less water” than outdoors, while aiming “to reach 20”.

“In this warehouse, we control all the environmental and nutrient parameters and the lighting factors, using LED lights to provide the plant what it needs when it needs it,” said Sagrario.

The lights replicate the different colours and intensity of sunlight at each stage of the growth cycle when they bathe the rapidly growing plants in an ambient purple glow.

Halving the growth cycle

The heady scent of hops permeates the air as a huge bine laden with hop cones is cut from its trellis, tumbling to the floor before being carried out to a red harvesting machine.

Grown without soil, the bines are fed by a closed system that allows constant reuse of the nutrient-infused water and doesn’t use pesticides, relying instead on tightly controlled access protocols.

“In the field, although the cycle is six months, they can only harvest once a year, because you need the correct growing conditions,” said agronomist and chief operations officer Ana Saez.

Ana Saez, 45, agronomist and chief operating officer, harvests indoor-grown hops at Ekonoke. (Photo by Brais Lorenzo / AFP)

“Here, as we can control and replicate ‘spring’, we’ve reduced the crop cycle to three months.”

Multiple trials had shown their hops contained “more alpha acids per kilogram” than those in the field, Saez said, pointing to the abundance of yellow powdery lupulin clinging to the cones.

By summer, three grow rooms will be operational with more than 1,000 plants maturing on a staggered basis.

“Once we finish learning everything we need to learn in this pilot, we will be building a full-scale industrial facility with 12,000 square metres of growing area,” said Sagrario, whose 12-strong team has so far managed to replicate five different hop cultivars.

For Hijos de Rivera, it’s a project of “strategic” importance, with the brewer planning to have the facility fully operational “by the end of 2025”, said Olmedo.

Mirek Trnka, a bioclimatologist from the Czech Academy of Sciences, said hydroponics was one solution, but scaling up to meet market demands would be tricky.

“Even though the hop is a minority crop, you’d have to upsize operations quite significantly to match the current production globally by hydroponic growth,” he told AFP.

At Ekonoke, they see their role as using science and technology to protect the hops’ biodiversity and eventually developing new hybrids “to give more quantity and quality using less resources”.

“People ask us if hop farmers outdoors feel threatened by us, but we’re not threatening them. Climate change is threatening them,” said Sagrario.

SHOW COMMENTS