September 2011
What is the proper way to serve tapas and what are the real Tapas?
I have travelled to the most remote parts of Spain and then onto the most popular places where you can’t even find tapas through the hideously bastardized menus provided for the lobster red all inclusive Brit holiday makers.
I remember thinking where do I go to find these elusive tapas everyone keeps talking about. Then by accident I stumbled across a small hole in the wall bar with a chalkboard menu on the wall which had been in the family for over 100 years. It was in the back lanes of the old town of Palma Mallorca and my friends the tapas were free!
Tapas are basically a selection of small dishes offered in-between meals. You see in Spain you usually roll out later in the morning then have a siesta later in the afternoon which puts your stomach in the not starving but could go a small bite or a few small bites.
Tapas are actually plural so when you refer to a single dish it is actually Tapa. Tapas also vary around Spain and in the Basque country it is referred to as Pintsos pronounced Pincho.
Very similar to Tapas but usually served on bread and usually provided free while you at drinking at an establishment. In Barcelona you can find tiny representations of haute cuisine.
While Rioja region you will find simple selections such as grilled octopus and steaming bowls of patatas bravos(fried potatoes) simple but ‘oh so good’.
The word Tapas is derived from the Spanish verb Tapa, “to cover”. It is said that Tapas traditionally began when King Alfonso X of Castile recovered from an illness by drinking wine and small dishes between meals.
After regaining his health he ordered all taverns to serve a small snack with each wine sold. Although this is just one of many explanations throughout the country it is by far the most popular. Tapas have evolved through history influenced by the many different cultures that have settled in the country.
Traditionally Tapas was served in small earthenware bowls but now it can be on the counter for self-service or you can order form a large menu with over 100 different options. There is no limit on what can be served as tapas everything from ham and cheese toasties to garlic mushrooms, jamon, octopus, potato salad, olives, tortilla, prawns……. I think you get the picture. The only limits are what you can get down your throat and into your gut!
I once had a night out with a few friends who had Friday night ritual to see who could pile the most plates of inhaled tapas, the winner a bottle of wine the loser the whole bill!
Tapas is such a great food culture the freedom it gives to be able to have so much to choose from and to share your food with friends, order anytime you feel hungry not restricted to meal times or long winded menus with no light options. Just simple plates with fresh fast food to hit the spot… here’s hoping more Aussie establishments catch on to this but if they do please leave off the over inflated prices as it doesn’t take much money only your imagination to get these little gems on a plate and out to your customers.
This month’s recipe is for Patatas Bravas
For The Sauce
3 tbsp olive oil
1 small onion
2 garlic cloves chopped
1 can chopped tomatoes
1 tbsp sweet paprika
good pinch chilli powder
pinch sugar
chopped fresh parsley
For The Potatoes
900g potatoes
1 glug of olive oil
Method
1. Prepare ahead by heating the oil in the pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato puree, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24hrs.
2. To serve, preheat oven to 180C. Cut the potatoes into small cubes and pat dry with kitchen towel. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
3 Tip the potatoes into small dishes and
spoon over the reheated sauce. Sprinkle with Parsley. Serve with cocktail sticks.
Great tapa with beer!