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Tapas - the Spanish way to eat Facts and links |
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Traditional Spanish bars serve tapas as a matter of course. There are three basic sizes of tapas portion: un pincho, a mouthful, una tapa, about a saucerful, and una ración, a plateful large enough to share. There are many different tapas to choose from, varying from region to region. Madrid, for example, is famed for its patatas bravas, potato in a spicy sauce, Sevilla for its bacalao con salmorejo, cod in sauce, and Cádiz does a great tortilla de camarones, shrimp omelette. But you can also try crisply fried pescaditos or boquerones, small fish, albóndigas, herb and garlic meatballs, or the good old tortilla española, potato and onion omelette. In the Basque Country la tapa has been raised to an art form. The old quarter of San Sebastián is awash with bars selling pintxos, the Basque spelling of pinchos, usually made with fish and shellfish. Most bars provide tapas with a glass of beer or wine, but more typically, going out for tapas implies ordering a plate of food to be shared among a few people. Tapas are eaten informally en la barra, at the bar, or en la mesa, at a table, where you can order enough raciones or tapas for a full meal. Links Global Gourmet - tapas recipes and information Tapas - an online guide Global Destinations - Spain - a food and menu guide These links are included for educational purposes only and do not constitute an endorsement by the BBC of the products or services featured. |