Tapas Tapas - yes very food good spanish
tapas very typical food spanish
Spanish Omelet (Tortilla Española)
PATATAS BRAVAS AND PATATAS ALIOLI
These are fried potatoes covered in a tasty sauce. Bravas sauce is spicy and alioli is made mainly from olive oil and garlic.
And if it is Iberian, even better. This is one of the Spanish products most-liked by visitors and as a tapa is usually served with bread or picos and colines (small dish of crunchy bread typical in Spain).
Olives are usually served pickled. In fact, pickled items in general are commonly found in tapas. There are also stuffed olives (normally with anchovies or peppers).
In Spain there are many varieties and you will most typically be offered a local cheese. Some of the most well-known are Manchego (typical of Castilla – La Mancha), Idiazábal (Basque Country), Roncal (Navarre), Mahón (Balearic Isalnds) and Majorero (Canary Islands).
Fried Calamari with Homemade Garlic Aioli
Although ham croquettes are the most traditional type of croquette, you can also increasingly find them made with wild mushrooms, king crab, squid, prawns, cod or different types of strong cheeses, like Cabrales.
If you ask a Catalan person which is the typical Catalan food or dish, the first thing that will come to his or her mind will be, undoubtedly, the pan tumaca, bread with tomato, which can also be referred to as “pa amb tomàquet” in Catalan. This is a simple recipe that consists on spreading a raw tomato on toasted bread until it is red and soft.
stuffed mussels, or Tigres, are one of the most popular tapas in northern Spain. Mussels are finely chopped and mixed with onion, pepper, tomato sauce to form a delicious filling. They are then breaded and lightly fried. This version separates the filling from the béchamel sauce, rather than mixed in with it. Although it takes a bit more time to prepare, the filling has more flavor and the crust is crispier due to two layers of breadcrumbs.
Served grilled with mayonnaise or alioli sauce In many places, fried chopitos (similar to cuttlefish but smaller in size)are popular, which in Andalusia are known as puntilliutas.
Pulpo Gallego: A Galician-Style Octopus Tapa
Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia, where octopus is a specialty and a common catch for local fishermen.
ANDALUSIAN DEEP-FRIED FISH (PESCAÍTO FRITO)
A good deep-fried fish or ‘pescaíto frito’ –as Andalusians say– is one of those guilty pleasures that reminds you that you don’t need to spend a fortune in a Michelin-starred restaurant to afford some of the greatest culinary marvels of this world.
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