subject: How to Make Home Tapas [print this page] How to Make Home Tapas How to Make Home Tapas
It is currently above 15 years I've stayed in The Spanish kingdom and more correctly at the Canary Islands in Lanzarote.
I perfectly remember my very first impression as soon as I went to Lanzarote: Not capable to locate a tapas tavern! Having living in main Spain especially a few months around Barcelona, Managed to get accustomed to the Spanish specialized of dining anytime and everywhere several tapas with a glass of beer or even a glass of wine. Since everything has improved a bit and that tapas are usually these days extremely popular everywhere you go in European countries. However what precisely are tapas? I will come up with a quick demonstration of the main dishes delivered in tapas you will find in Spain and in the Canary Islands:
The Spanish omelet (Tortilla Espaola) is probably the most typical tapas you meet in every cafes or cafeterias in main Spain. It is simply an omelet made of eggs, potatoes and sometimes some onions that are presented cold as warm as you may love.
The French omelet (Tortilla francesa) is only beaten eggs being served like it is or in a sandwich by using breads recently rubbed along with a chunk of tomato and garlic.
Meatballs (Albndigas) still a basic in Spain, they are meatballs usually meat or pig, seasoned and offered normally along with a thick tomato sauce.Russian salad (Ensaladilla russa) is a chilly salad made of pieces of potatoes, tuna, olives, carrots, peas, boiled eggs all mixed with mayonnaise. A treat, very refreshing in warm weather, but pay attention to the excess calories.
Ham croquettes or fish (croquettes) made with a very thick white sauce combined with ham, chicken and even fish all folded with a spoon and stick through the fryer. Exceptional with a combined salad (lettuce, tomato, onions, carrots, olives).Chickpea (Garbanzas) are often chickpeas that are cooked with chunks of meats or bacon forming a kind of soup very solid and very satisfying peasant food. Excellent in case you are starving and a little bit short of money.
Veal Stew (Estofado de ternera ) the Spanish version is a little bit less heavy when compared with our conventional French stew. So they are pieces of veal mixed with vegetables like leeks, onions, carrots and peas all cooked properly in broth with a little white wine.
Garlic Shrimp (Gambas al ajillo) is my personal favorite tapas; they're peeled prawns simply dives right into a small pan of boiling olive oil seasoned by incorporating pieces of fresh garlic and hot chili peppers. All is served right at the table in this compact pot still boiling, delicious with a portion of bread soaked in oil while still hot.
Canarian fish stew (Sancocho canario) sancocho is a typical manner of making fish, that typically involves soaking dried and salted fish (cherne) before boiling it in a large pot with batatas (sweet potatoes), many garlic, cumin and paprika.
