12 reasons why bite-sized is best: Top tapas in Spain
There’s just something about a bunch of tiny portions that brings us so much culinary joy. Small, edible bundles of delight that make our mouths oh so happy. What are we talking about? Tapas of course, our absolute favourite part of Spanish cuisine (sorry paella, but you just can’t beat those ham croquetas).
With so much to choose from, and each restaurant and region varying massively, it’s hard to pick favourites…but we did, and here they are…
A tasty garlic-mayo dip eaten with bread or potatoes. It’s like the thicker and stronger big brother of aioli dip, and it’s glorious.
Fried rolls filled with meat or veggies. There are so many filling options for these little pockets of happiness, and the fried shell is always crispy and heavenly.
Fried potatoes in a spicy tomato sauce. Ketchup and fries, the fancy and zesty way.
Cured ham, but not your regular lunch meat ham. Serrano ham is definitely the filet mignon of cured meats.
Anchovies, served deep fried, in a vinegar or olive oil sauce. If we’re gonna have anchovies, this is how we want them every time.
Arroz del día
The rice of the day. Like a mini paella portion with the option of a zillion delicious ingredients and additions.
Mini meatballs, typically in a tomato sauce, which in typical Spanish fashion features a kick not found in your typical Italian meatballs.
Olives, stuffed or plain. Spain is the largest producer of olive oil in the world for a reason, and their olives are always on point.
Delicious Spanish cheese. Manchego is creamy and aged to perfection, and although you can’t really go wrong with cheese, Manchego is extraordinarily just right.
Spicy, smoky, red peppery sausage goodness.
Calamari or squid. For seafood lovers, we need say nothing more. Delish 100% of the time; in tapas or extra-large portions.
A tomato based cold soup. The perfect soup to drink all year round, and it’s super refreshing and cool in the summer sun.