a regional guide to Spanish Tapas

Think of Spanish food, and you’re most likely to imagine tapas. Small portions designed for sharing with your amigos over a few drinks in a bustling bodega. Over the past few years worldwide interest in tapas has grown immensely: and in most cases the snacks you are served will be a far cry from the dry slices of bread originally used to keep flies out of the cerveza.

For a true tapas experience, forget your local chain of tapas bars: find yourself some cheap flights to Spain and let the culinary fiesta begin.

If you ask an Andalucian, they’ll tell you tapas originated in their corner of Spain. Legend has it that King Alfonso XII was travelling through Andalucia when he decided to stop for a sherry. To stop sand from the windy beach getting into his drink, the crafty bar tender covered the glass with a slice of ham and thus tapas were born.

As well as being the spiritual home of tapas, Andalucia is also famous for delicious olives and lip smackingly fresh seafood. An Andalusian tapas bar is the perfect place to try the full array: from battered calamares to jumbo prawns sizzling in chilli oil.

Tapas from the Basque country are known throughout Spain as pintxos: a topping held to a piece of bread with a toothpick. Notably you don’t ask for pintxos at the bar: you just take whatever you fancy. Just remember to keep your toothpicks so that the bartender can count how much you owe him at the end of your meal. For truly elaborate pintxos, head to San Sebastian.

Leaving the mainland for a moment with flights to Fuertaventura, the Canary Islands boast their own unique range of tapas: the most famous of which is “wrinkled potatoes” served with a coriander salsa, and Almogrote paste made with cheese, garlic and chillis (a specialty of the island of La Gomera).

tapas cc jenny downing

Catalan tapas burst with the flavours of the Mediterranean but are notable for enticing sauces, such as honeyed garlic aioli, and salads such as spinach and pine nut. One night in a Barcelona tapa bar is to a foodie what one night in Bangkok is to a hedonist. Catalan delicacies can be seen in tapa form: from squid ink paella to pork meatballs in tomato sauce. Try romesco dip. Each family in Catalonia has their own recipe but it usually involves almonds and roasted vegetables.

The people of Extremadurra are of the ‘salt of the Earth’ variety, and as such their tapas are likely to be far more hearty fare. Think suckling lamb, venison stew, roast pork, and cheese. The Central Plain is a little similar. This is the home to roast meats and Spain’s most famous cheese, Manchego.

But of course we can’t talk about regional Spanish tapas without mentioning Galician Octopus: the litmus test of a good tapas bar. Freshly caught, simply seasoned with paprika, and perhaps served with potatoes: fantastic.

No matter where you go in Spain, you’re likely to encounter tapas from all across the country: but understanding regional origins can help you live more like a townie than a tourist.

A special thanks to James for this article.