Spain the eating of tapas

catherine · Joined: 10 Mar 2005 Posts: 21

La tapa”, is a ritual in Spain. Nowadays is a small amount of food about half the size of a saucer that is taken with alcohol, to soak up its effects. In olden times agricultural workers, to keep them going between lunch and dinner. One legend regarding its history is that the Spanish king Alfonso the 10th, the Wise, had to take small bites of food with some wine between meals, whilst he was ill. Once recovered from the disease, the wise king ordered that in all inns of Castile's land, wine was not to be served if not with something to eat.

The story of the royal disease can be left apart if we rather consider the theory that, the tapa" first appeared, because of the need of farmers and workers of other unions to take a small amount of food during their working time, that allowed them to continue the job until the main meal's time. Spanish life-style is vastly different from Americans'. A typical dining pattern involves a light breakfast at 8 a.m.; a mid-morning breakfast at 11 a.m.; tapas at 1 p.m. with a three-course lunch following at 2 to 3 p.m.; a merienda for tea and pastries or a snack at 5 to 6 p.m.; evening tapas at 8 p.m. or later, and a three-course supper at 10 p.m. The two main meals of the day -- la comida, or lunch, and la cena, dinner -- are no less opulent because of in-between snacks.

Historically the jar of wine was served covered with a slice either of smoked ham or cheese, with two aims: first to avoid that insects or other impurities could fall into that jar and then for the guests to soak the alcohol they drunk with something solid, like King Alfonso had advised. That was the origin of “la tapa", the word of such a rooted Spanish tradition, a solid food that covered the wineglass.
And so this tapa's tradition was spread out all around Spain, and has even been adapted in other countries.

The traditional drink to be taken with the tapa is wine, either peleón" (young and cheap) or reserva" (long time oak-barrel brewed) wine of each region: young txakolí" in the Vasque Country, Penedés wine or Cava in Cataluña, ribeiro" in the Northwest, young Valdepeñas or Rioja wine in Castile and in the centre, or fine sherry in the south. In Asturias and in northern parts, where apples grow widely, cider replaces wine.

The tapas' recipes vary under the taste and gastronomic traditions of each region. But usually, olives in its many sorts are often in, as well as different dry nuts and all kind of cold cuts.Together with the olives, slices of garlic or smoked-ham sausages, slices of cheese or jamón curado.

The fried onesuses sauces, apart from some small exceptions: the “boquerones" (whitebait), calamaries, sausages, doughnuts, croquets, potatoes and torreznos" The art of eating tapes can overtake lunch or dinner if quantity or variety of tapes is enough to satisfy the appetite.
The tapas" are a very characteristic part of the Spanish cooking tradition that seemed hard to be transferred or exported to other cultures, but it has become popular anywhere in the world.
Cuisine in the Iberian peninsula echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Yet, essentially, it is family cooking, comparatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game, and fish entrees, there are a wealth of dishes featuring beans, rice, eggs, vegetables, and savory pies that make a meal. Tapas -- small morsels or appetizers in great variety -- play a role in meals throughout the day.

While eating habits and hours are more or less uniform throughout Spain, the cooking can be quite different. Spain is sharply divided by regions, each with its own culinary traditions and dialects.

The northwestern area, Galicia, prominently displays its ancient Celtic heritage. Meat and fish pies are found here along with famed scallops and fine veal. Farther east along the coast, Asturias is known for its legendary bean dish, fabada, and a strong blue cheese, queso Cabrales. Hard cider is preferred as a drink.

The Basque country features fish dishes principally, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes. Cataluna is considered the most gastronomically distinctive and exciting region of Spain. Catalan cuisine is inventive with fish, such as mixed seafood zarzuela, meats or poultry, which are typically combined with local fruits. Valencia is a region of tidal flatlands and rice is prepared here in endless styles on a daily basis. Paella is the region's most famous dish. Andalucia to the south is a parched and arid region, best suited to grape vines and olive trees. Gazpacho is native to this area.
Here are a variety of recipes you can eat at home.

Potato Omelette (Tortilla Espanola)
makes 4 servings

1/3 cup olive oil
4 large potatoes, peeled and sliced 1/8-inch thick
Coarse salt
1 large onion, thinly sliced
4 eggs

Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.

Gazpacho
makes 8 servings

1 large cucumber, peeled and coarsely chopped
1 sweet white onion, coarsely chopped
6 large tomatoes, peeled and coarsely chopped
4 or 5 garlic cloves, minced
1 can (10-1/2 ounces) condensed beef broth
3 tablespoons each white wine vinegar and olive oil
2 slices sourdough French bread
1 small carrot, peeled and grated
1/2 cup water
Salt and pepper to taste
Condiments: chopped green onions, croutons, diced avocado

Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (Prepare in two batches if necessary.) Thin to desired consistency with water and season with salt and pepper. Chill. Serve in bowls, passing condiments to be spooned into the soup.

Laura · Joined: 16 May 2004 Posts: 446 Location: San Francisco

Tortilla Espanola is my favorite tapa. I like to eat it for breakfast, actually. I love tapas, and really enjoyed wandering Barcelona and eating them in the afternoons. Barcelona is beautiful, the people were very nice to visitors, and the food and drink was wonderful.

catherine · Joined: 10 Mar 2005 Posts: 21

Yes Barcelona is my favourite city in Spain, and the food is just fantastic.It is well wortha visit. I am not writing about it because I am posting about my province which is Andalucia in the South.
Thanks for your reply and Iam delighted you enjoyed Barcelona
Catherine