Tapas are appetizers, or snacks, in Spanish cuisine. Available in a wide variety, they may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select restaurants and bars in Spain, tapas have evolved into their own sophisticated cuisine. Throughout the nation, diners can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas.
| Name | Image | Description |
|---|---|---|
| Aceitunas | 
|
Olives, sometimes with a filling of anchoviesorred bell pepper |
| Albóndigas | 
|
Meatballs with sauce |
| Aioli | 
|
"Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables. |
| Bacalao | 
|
Salted cod loin sliced very thinly, usually served with bread and tomatoes |
| Banderillas | 
|
Also called pinchos de encurtidos, are cold tapas made from small food items pickledinvinegar and skewered together. They are also known as gildasorpiparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.[1] |
| Boquerones | 
|
White anchovies served in vinegar (boquerones en vinagre) or deep fried |
| Calamares | 
|
Also known as rabas, these are rings of battered squid |
| Carcamusa | 
|
Beef stew, usually with potatoes, vegetables and chilli sauce |
| Chopitos | 
|
Battered and fried tiny squid, also known as puntillitas |
| Cojonuda | A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper. It is very common in Burgos, as morcilla de Burgos contains rice, which is popular across Spain.[2] Witticism: Coja can be lewd woman or an understanding (as cojón means testicle), but see also Cojonudo below | |
| Cojonudo | As for cojonuda above but made with chorizo or ham often with garlic topped with a fried quail egg [3] | |
| Chorizo al vino | Chorizo sausage slowly cooked in wine | |
| Chorizo a la sidra | 
|
Chorizo sausage slowly cooked in cider[4] |
| Croquetas | 
|
A common sight in bar counters and homes across Spain, served as a tapa,[5] a light lunch, or a dinner along with a salad |
| Empanadillas | 
|
Large or small turnovers filled with meats and vegetables[6] |
| Ensaladilla rusa | 
|
Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise |
| Fried cheese | 
|
A tapas dish in Spain[7] |
| Gambas | 
|
Prawns sauteedinsalsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers) |
| Mejillones rellenos | Stuffed mussels, called tigres ("tigers") in Navarre because of the spicy taste | |
| Marinera | Typical of Murcia, marinera are horseshoe shaped breadsticks topped with ensaladilla rusa and an anchovy which has been cut into two or three pieces | |
| Papas arrugadas | 
|
Also known as papas con mojo (see Canarian wrinkly potatoes) (Canary Islands), this dish consists of very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce (sauce made with garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, and salt) and bread miga (fresh bread crumbs without the crust) to thicken it. |
| Patatas bravas | 
|
Also known as papas bravas: fried potato dice (sometimes parboiled and then fried, or simply boiled) served with one or several spicy sauces (e.g. tomato sauce, mayo, aioli) |
| Patatas a lo pobre | 
|
"Poor man's (boiled) potato" slices with a light creamy sauce, usually served cold. There are several variations including patatas allioli with garlic and patatas pimientos with pimientos [8] |
| Pimientos de Padrón | 
|
Small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy. |
| Pulpo a la gallega | 
|
Galician-style octopusorpolbo á feira (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour. |
| Pincho moruno | 
|
Literally "Moorish spike", a kebab with spicy meat, made of pork, lamb or chicken |
| Puntillitas | 
|
(Andalusia) or chopitos (central Spain), this dish is battered and fried tiny squid |
| Queso con anchoas | CastillaorManchego cured cheese with anchovies on top | |
| Raxo | Pork seasoned with garlic and parsley, with added paprika, called zorza | |
| Setas al Ajillo | 
|
Fresh mushrooms usually champignons which are sauteed with olive oil and garlic.[9] |
| Solomillo a la castellana | Small fried pork or beef medallions served with an onion or Cabrales cheese sauce | |
| Solomillo al whisky | 
|
Small pork or beef medallions marinatedinwhiskey, brandyorwhite wine and friedinolive oil |
| Tortilla de patatas | 
|
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioliormayonnaise) |
| Tapas mexicanas | 
|
ATapas containing all kind of snacks |
| Tortilla paisana | 
|
Atortilla containing vegetables and chorizo (similar to frittata) |
| Tortillitas de camarones | 
|
Battered prawn fritters. |
| Zamburiñas | 
|
Renowned Galician scallops (Chlamys varia), often served in a marinera, tomato-based sauce |
| Zarajo | 
|
Traditional offal wound on a stick |
Media related to Tapas at Wikimedia Commons|
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